Description

This Moist Coconut Cake is a tender, flavorful dessert with bold coconut flavor, creamy frosting, and a fluffy texture. Ideal for celebrations or everyday indulgence.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup coconut milk (full-fat recommended)
1 1/2 cups sweetened shredded coconut
8 oz cream cheese, softened
3–4 cups powdered sugar
1–2 tbsp heavy cream (optional, for frosting consistency)
Extra shredded coconut for garnish

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Fold in the shredded coconut gently.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat cream cheese and powdered sugar until smooth and fluffy. Add heavy cream if needed for desired consistency.
Frost the cooled cakes, stacking one layer on top of the other. Cover the top and sides with frosting.
Sprinkle extra shredded coconut over the entire frosted cake.

Notes

Use full-fat coconut milk for best texture and moisture.Don’t overmix the batter to maintain a light crumb.Let cake layers cool completely before frosting.Store leftovers in an airtight container in the refrigerator for up to 5 days.Unfrosted cake layers can be frozen for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45g
Sodium: 210mg
Fat: 25g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg