Creamy Coconut Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk (canned, full-fat)
For the Coconut Frosting:
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1 teaspoon coconut extract
1 1/2 cups sweetened shredded coconut
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
Gradually add the flour mixture to the wet ingredients, alternating with coconut milk, beginning and ending with the flour mixture.
Pour the batter into the prepared pan and spread it evenly.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Coconut Frosting: In a chilled bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar and coconut extract, and continue beating until stiff peaks form.
Spread the coconut frosting generously over the cooled cake.
Finish with Coconut Flakes: Sprinkle shredded coconut evenly over the top of the frosting.
Slice and serve.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal per slice | Servings: 12 servings
Tips:
For a richer flavor, use coconut cream instead of coconut milk.
Chill the cake for an hour before serving for cleaner slices.
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