🥥 Delicious Creamy Coconut Cake: A Tropical Dream Come True
If you’re looking for a cake that tastes like a slice of paradise, this Delicious Creamy Coconut Cake is it. Light, fluffy layers of coconut-infused cake, generously filled and frosted with a creamy coconut frosting — this dessert is a showstopper in both flavor and presentation.
Whether you’re a coconut lover or just in the mood for something sweet, soft, and slightly tropical, this cake will win you over from the very first bite. It’s the kind of dessert that makes you close your eyes and sigh with happiness.
🌴 Why You’ll Fall in Love with This Cake
Moist and tender crumb thanks to rich coconut milk and oil
Luscious creamy frosting that’s smooth, dreamy, and packed with coconut flavor
Elegant and versatile — perfect for birthdays, holidays, bridal showers, or just because
Easy to make ahead and even better the next day as the flavors meld together
This cake isn’t just dessert. It’s a mood.
🧾 Ingredients
For the Coconut Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup coconut oil (or vegetable oil)
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional but recommended!)
1 cup canned coconut milk (full fat)
1/2 cup shredded sweetened coconut (optional, for texture)
For the Creamy Coconut Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar (adjust to taste)
2 tbsp coconut milk
1/2 tsp coconut extract
Pinch of salt
Shredded coconut (for topping and garnish)
👩‍🍳 How to Make It
1. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment).
2. Make the Cake:
In a bowl, whisk flour, baking powder, and salt.
In a separate large bowl, beat butter, coconut oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and coconut extracts.
Alternate adding the dry ingredients and coconut milk to the wet ingredients, mixing until just combined.
Fold in shredded coconut if using.
3. Bake:
Divide the batter evenly between the pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
4. Make the Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then mix in coconut milk, extract, and a pinch of salt.
Beat until creamy and spreadable.
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