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Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and sour cream, continuing to mix until fully combined.
Alternate adding the dry flour mixture and coconut milk into the wet ingredients, starting and ending with the flour mixture. Mix until just combined – be careful not to overmix, as that can make the cake dense.
Finally, gently fold in the shredded coconut to incorporate it evenly throughout the batter.
2. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops so the layers bake evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
3. Make the Creamy Coconut Frosting:
While the cakes are cooling, prepare the creamy coconut frosting. In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and continue to beat until the frosting is fluffy and fully incorporated. Add the vanilla extract and coconut milk, mixing until the frosting reaches a smooth and spreadable consistency.
If you like your frosting a little thicker, you can add more powdered sugar. For a creamier texture, simply add more coconut milk, a little at a time.
4. Assemble the Cake:
Once the cakes have completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the creamy coconut frosting over the top, smoothing it out to the edges.
Place the second cake layer on top and gently press down to make sure it sticks. Frost the entire cake with the remaining frosting, ensuring an even layer all over the sides and top.
5. Garnish and Serve:
Sprinkle the top and sides of the cake with shredded coconut, adding a beautiful, textured finish. For extra crunch, you can also add coconut flakes to the sides or top.
Refrigerate the cake for about 30 minutes to set the frosting before slicing. This also helps enhance the flavors as they meld together.
Serve chilled or at room temperature for a rich, creamy dessert experience.
Tips for the Perfect Creamy Coconut Cake:
- For Extra Moisture: If you prefer a super-moist cake, you can add a few tablespoons of coconut oil to the batter along with the butter.
- Customize the Coconut Flavor: If you want a stronger coconut flavor, feel free to use coconut extract in addition to or instead of the vanilla extract. A teaspoon should do the trick.
- Coconut Variations: You can switch up the texture by using sweetened shredded coconut for a slightly different flavor profile or to make it a bit sweeter.
- Make it a Layer Cake: For an even more decadent dessert, consider adding a layer of jam, coconut cream, or pineapple filling between the cake layers for a tropical twist.
Why You’ll Love This Delicious Creamy Coconut Cake:
This Delicious Creamy Coconut Cake is everything you want in a dessert—moist, flavorful, and beautifully creamy. The combination of coconut milk in the batter and the shredded coconut gives it a wonderful texture and flavor that’s rich yet light. Paired with a smooth, tangy cream cheese frosting, every bite is a tropical escape.
Perfect for birthdays, special celebrations, or just because, this cake will quickly become a favorite in your baking repertoire. Whether you’re a coconut lover or new to the flavor, this cake has something for everyone.
So go ahead and treat yourself to this tropical indulgence—it’s a slice of paradise on a plate!
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