Description
Coconut Cake with Cream Cheese Frosting is a moist, fluffy dessert that perfectly blends tropical coconut flavors with a tangy, creamy frosting. This elegant yet easy-to-make cake is ideal for celebrations or any special occasion, offering a delightful balance of rich coconut milk and shredded coconut in the batter, topped with smooth cream cheese frosting enhanced by a hint of lemon juice.
Ingredients
Scale
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup coconut milk, preferably fresh
- 1 cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. In a large bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure even rising. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients, to maintain a light batter. Stir in the shredded coconut and vanilla extract for added texture and flavor.
- Bake the Cake Layers: Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely on wire racks to avoid crumbling when frosting.
- Make the Cream Cheese Frosting: While the cakes cool, beat together the softened cream cheese and butter until smooth and creamy using a mixer. Gradually add the sifted powdered sugar, mixing continuously until you reach the desired sweetness and consistency. Add fresh lemon juice and blend well to brighten the flavor and balance the richness of the frosting.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous portion of cream cheese frosting over the top. Carefully place the second layer on top and cover the entire cake with the remaining frosting. Smooth the surface with a spatula. Optionally, decorate the sides by pressing additional shredded coconut onto the frosting for a decorative and flavorful finish.
Notes
- Use room temperature butter, eggs, and cream cheese for smoother mixing and better texture.
- Do not overmix the batter to avoid dense cake layers; mix just until ingredients are combined.
- Fresh coconut milk is preferable to maximize the natural coconut flavor.
- If the cream cheese frosting feels too soft, refrigerate it before spreading for easier handling.
- For a crunchy topping, lightly toast shredded coconut to garnish the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg