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Creamy Coconut Cake

Creamy Coconut Cake
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Creamy Coconut Cake is a moist, tender dessert bursting with rich coconut flavor, complemented by a smooth, luscious coconut frosting. Easy to prepare yet impressively decadent, this cake suits any occasion and offers versatile options for dietary needs or personal twists, making it an irresistible tropical treat.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free flour blend with xanthan gum)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1 ¾ cups granulated sugar
  • 4 large eggs (or flax eggs for vegan)
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract

Add-ins

  • 1 ½ cups unsweetened shredded coconut (fresh preferred)
  • Optional: diced pineapple or mango, toasted chopped macadamia nuts or almonds, melted white or dark chocolate for variations

Frosting

  • 8 oz cream cheese, softened (or coconut whipped cream for dairy-free)
  • ½ cup unsalted butter, softened (omit for whipped cream frosting)
  • 2 cups powdered sugar
  • 2 teaspoons coconut extract or coconut flavoring

Instructions

  1. Prepare Your Ingredients and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Measure all ingredients accurately to ensure proper cake consistency.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. This ensures even rising and helps create a tender crumb.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, trapping air for a soft texture.
  4. Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition. Then blend in the vanilla extract for enhanced flavor depth.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain moisture and batter consistency.
  6. Fold in Shredded Coconut: Gently fold the shredded coconut into the batter, distributing it evenly without overmixing or deflating the batter.
  7. Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in pans before removing.
  8. Prepare Frosting: While the cakes cool, beat cream cheese and butter (if using) together until smooth. Gradually add powdered sugar and coconut extract, whipping until creamy and fluffy.
  9. Assemble and Frost: Once the cakes are fully cooled, spread an even layer of frosting between the layers and cover the top and sides for a smooth, creamy finish.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • Do not overmix the batter to avoid a dense cake.
  • Fresh shredded coconut enhances flavor and texture better than dried.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Toast shredded coconut at 350°F (175°C) for about 5 minutes for added crunch and flavor.

Nutrition

Keywords: Coconut cake, Creamy coconut cake, Tropical dessert, Gluten free coconut cake, Dairy free coconut cake, Coconut frosting

Find it online: https://mealsbylina.com/creamy-coconut-cake/