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Coconut Cream Cake

A moist, rich, tropical coconut cake layered with creamy coconut frosting and topped with delicate shredded coconut.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 450

Ingredients
  

Cookie Batter
  • 2.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1 tsp coconut extract optional
  • 1 cup coconut milk
  • 1 cup shredded coconut
Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.25 cup coconut milk
  • 1 tsp vanilla extract
  • 1 tsp coconut extract optional
  • 1.5 cups shredded coconut for topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly.
  4. Mix in vanilla and coconut extract.
  5. Whisk flour, baking powder, and salt together in a bowl.
  6. Alternate adding dry ingredients and coconut milk into the batter.
  7. Fold in shredded coconut gently.
  8. Divide batter into pans and bake 25–30 minutes.
  9. Cool cakes completely on wire racks.
  10. For frosting, beat butter until creamy.
  11. Add powdered sugar gradually.
  12. Mix in coconut milk and extracts until fluffy.
  13. Frost the cake layers and coat with shredded coconut.

Notes

For extra coconut flavor, add toasted coconut between layers.