This easy coconut cake recipe is a coconut lover’s dream! It full of flavor, has a moist and tender crumb, and frosted with a coconut cream cheese blend that is extra tasty.
Preheat the oven to 350°F. Spray three 8” round cake pans with non-stick baking spray and line the bottoms with parchment paper.
In a large mixing bowl, beat butter and sugar until light and creamy. Add one egg at a time, beating well after each addition.
Add vanilla extract, coconut extract, and cream of coconut and beat well.
In a separate bowl, mix together the flour, baking powder, and salt.
Rotate between adding the coconut milk and the flour mixture to the cake batter, mixing only enough to combine the ingredients.
Fold 1 cup of shredded coconut into the batter.
Divide the batter between the three prepared cake pans.
Bake for 20 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way.
Frosting Instructions:
Cream together the butter and cream cheese until smooth and fluffy.
Add powdered sugar, one cup at a time, and beat to combine.
Add in vanilla extract and heavy cream, 1 tablespoon at a time, until the frosting is fluffy and spreadable.
Assemble the cake by spreading about ½ cup of frosting on top of each cake layer. Top with the next layer, etc.
Spread the remaining frosting to cover the top and sides of the cake. Sprinkle coconut over the top of the cake. Pat handfuls of coconut onto the sides of the cake to cover the cake completely.
Notes
Storage:Store, covered, in the refrigerator for up to 5 days.Notes:Toasted coconut can be used on top of and/or within the cake. To toast coconut, spread it in a single layer on a baking sheet and bake for 3-5 minutes in a 350°F oven until golden brown. Remove from hot baking sheet immediately. Flaked or shredded coconut, sweetened or unsweetened, can be used.This is a soft, rich cake with a moist chewy crumb. The coconut flavor really shines, thanks to the coconut extract, cream of coconut, and the coconut milk.Whole milk or 2% milk can be substituted for the unsweetened coconut milk in the recipe. As long as you are using coconut extract and the cream of coconut, I don’t think you will miss any coconut flavor.The cream cheese frosting is a nice complement to the coconut cake; a light buttercream would also be lovely.