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Creamy Coconut Cake

A soft, moist cake bursting with coconut flavor, topped with creamy coconut cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour, measured lightly Spoon it into the cup and level with a knife.
  • 1 tbsp Baking powder For lift and lightness.
  • 1 tsp Baking soda For lift and lightness.
  • 1 pinch Salt To balance sweetness.
Wet Ingredients
  • 1 cup Unsalted butter, softened Key for creamy texture.
  • 1.5 cups Granulated sugar For structure and sweetness.
  • 3 large Eggs, room temperature Help blend better.
  • 1 cup Canned coconut milk, stirred well Brings coconut flavor and moisture.
  • 0.5 cup Sour cream or plain Greek yogurt
  • 2 tsp Vanilla extract For flavor.
  • 1 tsp Almond extract (optional) For additional flavor.
Additional Ingredients
  • 2 cups Sweetened shredded coconut In the batter and for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing just until incorporated.
  4. Stir in vanilla, then alternate adding the dry mixture with coconut milk and sour cream. Start and end with the dry mixture, mixing gently until smooth.
  5. Fold in shredded coconut with a spatula, taking care not to overmix.
Baking
  1. Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a rack and cool completely before frosting.
Frosting
  1. To prepare the frosting, beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar on low speed.
  2. Add vanilla and a spoonful of coconut milk until you achieve a spreadable texture. If the frosting is too soft, chill it for 10 minutes and whip again.
  3. Spread frosting generously between cake layers and on top and sides of the cake. Press extra coconut onto the edges and top if desired.

Notes

Store unfrosted cake layers at room temperature for 1 day or in the fridge for up to 3 days. Frosted cake keeps covered in the fridge for up to 4 days. Freeze unfrosted layers wrapped well for up to 2 months.