If you’re craving a dessert that’s both indulgent and tropical, look no further than this Creamy Coconut Cake. This cake is everything you love about coconut—moist, fluffy, and full of flavor—topped with a creamy coconut frosting that’s sure to take your taste buds on a sweet tropical journey. Whether you’re serving it for a special occasion or just treating yourself, this cake is a perfect combination of rich coconut flavor and light, airy texture.
What makes this coconut cake so special is the balance of textures and flavors. The cake itself is wonderfully soft and moist, thanks to the addition of coconut milk and shredded coconut. It’s topped with a rich and creamy coconut frosting, made with cream cheese and whipped cream for the perfect light, fluffy finish. The addition of toasted coconut on top adds a lovely crunch and extra coconut flavor, making each bite absolutely irresistible!
I first made this Creamy Coconut Cake when I was looking for a dessert that felt a little more decadent but wasn’t too heavy. The combination of coconut milk and shredded coconut in the cake created a delicate, flavorful base, and the creamy frosting just took it to the next level. It was a hit with my family, and now it’s a go-to dessert for birthdays, holidays, and any time we want something sweet and indulgent. This cake always brings a little taste of paradise to the table!
Why This Creamy Coconut Cake Will Be Your New Favorite Dessert
- Moist and fluffy: The coconut milk and shredded coconut make this cake incredibly moist, light, and full of flavor.
- Creamy and indulgent: The coconut cream cheese frosting is rich and creamy, with just the right amount of sweetness.
- Tropical flair: This cake is like a tropical vacation in dessert form, with the perfect balance of coconut flavor in every bite.
- Perfect for any occasion: Whether you’re serving it for a birthday, holiday, or special celebration, this cake is always a showstopper!
How to Make Creamy Coconut Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well. Add the softened butter and beat until the mixture is crumbly.
- Add wet ingredients: Gradually add the coconut milk, buttermilk, eggs, and vanilla extract, and beat until smooth. Fold in the shredded coconut until evenly distributed in the batter.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, coconut milk, vanilla extract, and coconut extract (if using), and beat until the frosting is smooth and fluffy.
- Fold in whipped cream: Gently fold in the whipped cream into the frosting until light and airy.
- Assemble the cake: Once the cakes are completely cooled, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the top and sides of the entire cake with the creamy coconut frosting.
- Garnish and serve: Sprinkle the toasted shredded coconut over the top of the frosted cake. Slice and enjoy your deliciously creamy coconut cake!
Tips
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Toast the coconut in a dry pan over medium heat for 5-7 minutes, stirring frequently, to achieve a golden color and enhance the coconut flavor.
- For a stronger coconut flavor, use coconut extract in both the frosting and the cake.
- For a richer cake, you can replace the buttermilk with full-fat coconut milk for an even more intense coconut flavor.
- If you don’t have two round cake pans, you can use a 9×13-inch baking pan and adjust the baking time accordingly.
Substitutions and Variations
- Dairy-Free: Use coconut cream cheese, dairy-free butter, and whipped coconut cream for a completely dairy-free version.
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
- Lighter Version: You can reduce the amount of sugar in the cake and frosting or use a sugar substitute for a lighter version.
- Add Fruit: For extra flavor, top the cake with fresh fruit like pineapple or berries for a tropical twist.
Make a Healthier Version
- Lower Sugar: Use a sugar substitute in place of regular sugar, or use less sugar in the frosting for a lighter dessert.
- Less Fat: Use reduced-fat cream cheese and replace some of the butter in the frosting with Greek yogurt for a healthier option.
- More Fiber: Substitute part of the all-purpose flour with whole wheat flour for added fiber.
And there you have it! This Creamy Coconut Cake is the perfect tropical treat that’s rich, creamy, and full of coconut flavor. It’s the ideal dessert for any occasion and will surely impress your guests. Don’t forget to let us know how your cake turns out, and check out some of our other delicious dessert recipes for more sweet ideas!
Frequently Asked Questions:
- Can I make this cake in advance?
Yes! You can bake the cakes a day ahead of time and store them tightly wrapped at room temperature. Frost before serving. - Can I use sweetened coconut flakes?
Yes, you can use sweetened or unsweetened coconut flakes depending on your preference. - Can I make this cake in a bundt pan?
Yes, you can use a bundt pan, but be sure to adjust the baking time, as it may take longer to cook through. - How do I store leftover cake?
Store leftovers in an airtight container in the fridge for up to 3 days. - Can I freeze this cake?
Yes! You can freeze the unfrosted cake layers for up to a month. Wrap them tightly in plastic wrap and aluminum foil, then thaw before frosting and serving. - Can I make this cake without coconut milk?
Yes, you can use regular milk or buttermilk, but the coconut milk adds a unique flavor and richness. - How do I prevent the frosting from being too runny?
Make sure the cream cheese and butter are at room temperature before mixing, and avoid overbeating the frosting once the whipped cream is added. - Can I add coconut flakes to the cake batter?
Absolutely! Adding extra shredded coconut to the batter will make the cake even more coconut-forward.
Creamy Coconut Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the cake:
2 cups 2 all-purpose flour
1 1/2 cups 1 1/2 granulated sugar
1 1/2 tsp 1 1/2 baking powder
1/2 tsp 1/2 baking soda
1/4 tsp 1/4 salt
1/2 cup 1/2 unsalted butter, softened
1 cup 1 coconut milk (canned)
1/2 cup 1/2 buttermilk
3 large 3 eggs
1 tsp 1 vanilla extract
1 1/2 cups 1 1/2 shredded coconut (sweetened or unsweetened)
- For the frosting:
8 oz 8 cream cheese, softened
1/4 cup 1/4 unsalted butter, softened
2 1/2 cups 2 1/2 powdered sugar
1/2 cup 1/2 coconut milk
1 1/2 tsp 1 1/2 vanilla extract
1/2 tsp 1/2 coconut extract (optional)
1 cup 1 whipped cream (from 1 cup heavy cream, whipped)
1/2 cup 1/2 toasted shredded coconut for garnish
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well. Add the softened butter and beat until the mixture is crumbly.
- Add wet ingredients: Gradually add the coconut milk, buttermilk, eggs, and vanilla extract, and beat until smooth. Fold in the shredded coconut until evenly distributed in the batter.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, coconut milk, vanilla extract, and coconut extract (if using), and beat until the frosting is smooth and fluffy.
- Fold in whipped cream: Gently fold in the whipped cream into the frosting until light and airy.
- Assemble the cake: Once the cakes are completely cooled, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the top and sides of the entire cake with the creamy coconut frosting.
- Garnish and serve: Sprinkle the toasted shredded coconut over the top of the frosted cake. Slice and enjoy your deliciously creamy coconut cake!
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