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Decadent Coconut Cake with Cream Cheese Frosting Recipe

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4.2 from 90 reviews

  • Author: Ava
  • Total Time: 37 minutes
  • Yield: 16 servings

Description

This Coconut Cake recipe is a moist and flavorful dessert featuring a tender crumb infused with coconut milk and extract. It is layered with a luscious sweet cream cheese frosting and topped with sweetened or flaked coconut, making it a perfect treat for coconut lovers. The cake is baked to a golden finish and brushed with simple syrup to keep it wonderfully moist.

Ingredients

Dry Ingredients

  • 2 1/2 cups Cake Flour
  • 1 3/4 cup Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 cup Dry Pudding Mix (coconut or vanilla)

Wet Ingredients for Cake Batter

  • 1 cup Butter (cut into cubes, softened)
  • 1 cup Canned Unsweetened Coconut Milk (full-fat)
  • 1/3 cup Buttermilk
  • 4 Egg Whites
  • 1 Egg
  • 1 – 2 teaspoons Coconut Extract

For Frosting

  • 1 cup Butter (softened)
  • 1 (8-ounce) package Cream Cheese (softened)
  • 5 cups Powdered Sugar
  • 2 Tablespoons Cream or Milk
  • 1 teaspoon Coconut Extract

Simple Syrup and Topping

  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 1/2 cups Coconut (Sweetened or Flaked)

Instructions

  1. Preheat and Prepare Dry Mix: Preheat your oven to 350 degrees Fahrenheit. In a standing mixer, combine the cake flour, baking powder, sugar, salt, and pudding mix, stirring to blend thoroughly.
  2. Incorporate Butter: Gradually beat the softened butter cubes into the dry mixture, one at a time, continuing until the texture resembles coarse crumbs.
  3. Mix Wet Ingredients: In a separate small bowl, whisk together the coconut milk, buttermilk, egg whites, egg, and coconut extract. Add half of this mixture to the batter, beating until the batter is light and fluffy. Add the remaining wet mixture and mix just until combined. Use a spatula to scrape down the sides of the bowl to ensure even mixing.
  4. Prepare Cake Pans: Grease your cake pans; use either two 9-inch pans or three 8-inch pans. Spread the batter evenly into the pans, smoothing the tops with a spatula.
  5. Bake the Cake: Bake for 18-22 minutes depending on the pan size and thickness; thinner layers will require less time. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean.
  6. Cool and Remove from Pans: Let the cakes cool completely. Run a knife around the edges to loosen, then invert the pans to release the cakes.
  7. Prepare Simple Syrup: In a small pan over medium heat, combine the water and sugar. Heat until the sugar dissolves completely and the syrup is clear. Remove from heat and allow to cool. Brush this syrup evenly over the cake layers to add moisture.
  8. Make Frosting: Beat the softened butter and cream cheese together in a mixing bowl for about 4 minutes until light and fluffy. Gradually add the powdered sugar and cream/milk or cream of coconut. Add coconut extract if desired and mix until smooth.
  9. Assemble the Cake: Once the cake layers are cooled and out of the pans, frost each layer with the cream cheese frosting. Spread evenly from center outward.
  10. Add Coconut Topping: Finish the cake by topping each layer with sweetened or flaked coconut, or sprinkle all over the top and sides according to your preference.

Notes

  • Using full-fat canned coconut milk adds richness and enhances the coconut flavor.
  • Ensure the butter and cream cheese are softened for smooth frosting.
  • Leveling the cake layers before frosting makes assembly easier and the cake looks neater.
  • You can substitute heavy cream for the milk or cream in the frosting for a richer texture.
  • Simple syrup helps keep the cake moist, especially if made ahead of time.
  • Store the finished cake refrigerated due to the cream cheese frosting, and bring to room temperature before serving for best flavor.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/decadent-coconut-cake-with-cream-cheese-frosting-recipe/