Luscious Coconut Dream Cake with Silky Coconut Frosting
Ingredients:
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon coconut extract
1 cup canned coconut milk
½ cup sour cream
1 cup sweetened shredded coconut
For the Coconut Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup coconut milk
1 teaspoon coconut extract
1 ½ cups sweetened shredded coconut (for topping)
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in coconut extract.
Mix in the flour mixture alternately with coconut milk and sour cream, beginning and ending with the flour.
Fold in shredded coconut gently.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
To Make the Frosting:
10. In a large bowl, beat butter until smooth. Gradually add powdered sugar, coconut milk, and coconut extract. Beat until fluffy.
11. Frost the cooled cakes, stacking them with frosting in between and covering the sides and top.
12. Press shredded coconut onto the frosting for a decorative finish. Chill slightly before serving for best texture.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 465 kcal | Servings: 12 servings