Description
A moist, fluffy cake layered with creamy coconut frosting and topped with toasted coconut flakes. Rich yet light, this dessert delivers pure tropical bliss in every bite.
Ingredients
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup full-fat coconut milk, well‑shaken
½ cup sour cream or plain yogurt
For the coconut cream frosting: 8 ounces cream cheese, softened; ½ cup unsalted butter, softened; 3½ cups powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 2–3 tablespoons coconut milk (as needed)
Topping: 1½ cups sweetened shredded coconut, toasted
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans; line bottoms with parchment if desired.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- Alternate adding dry ingredients with coconut milk and sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted in centers comes out clean.
- Cool cakes in of the pans for 10 minutes, then remove to wire racks to cool completely before frosting.
- To make frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and coconut extracts and enough coconut milk to reach spreading consistency.
- Toast shredded coconut in a dry skillet over medium heat, stirring until golden; cool completely.
- Frost the completely cooled cake layers with the coconut cream frosting. Press toasted coconut evenly over top and sides. Chill briefly before slicing for cleaner cuts.
Notes
Use full‑fat coconut milk and coconut extract for pronounced coconut flavor.
Toasted coconut adds both crunch and visual appeal.
Ensure cake is fully cooled before frosting to prevent melting.
Substitute Greek yogurt for sour cream for slight tanginess.
Turn into cupcakes: bake at same temp for ~18‑22 minutes.
Optional: add pineapple preserves or fold coconut flakes into batter for extra texture.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert / Cake
- Method: Quick Bread‑style Cake (Layered)
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 450
- Sugar: 34g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
