Busy moms know the joy of homemade treats. This Coconut Cake delivers a delicious tropical twist that your family will love. It’s simple to whip up and perfect for special occasions or just because. Give your loved ones a delightful dessert that brings smiles without keeping you in the kitchen all day.
Table of Contents
Why You Will Love This Recipe
Coconut Cake works wonders for families on the go. It combines easy preparation with comforting flavors that kids adore. The recipe requires minimal effort, yet it yields a stunning cake that feels special. From the creamy coconut custard filling to the fluffy frosting, every bite feels like a treat. Plus, it’s a great way to enjoy the rich taste of coconut without a long prep time.
How to Make Coconut Cake
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
4 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup coconut custard
8 oz cream cheese, softened
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the coconut milk.
- In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in shredded coconut until well combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For the frosting, beat together cream cheese and powdered sugar, then add milk and vanilla extract until smooth.
- Once the cakes are cool, place one on a serving plate, spread the coconut custard filling over the top, then place the second cake on top.
- Frost the top and sides of the cake with cream cheese frosting.
- Decorate with additional shredded coconut if desired.
Coconut Cake
A delightful Coconut Cake with a creamy coconut custard filling and fluffy frosting, perfect for special occasions or a sweet treat any day.
- Total Time: 45 minutes
- Yield: 10 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup coconut custard
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the coconut milk.
- In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in shredded coconut until well combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For the frosting, beat together cream cheese and powdered sugar, then add milk and vanilla extract until smooth.
- Once the cakes are cool, place one on a serving plate, spread the coconut custard filling over the top, then place the second cake on top.
- Frost the top and sides of the cake with cream cheese frosting.
- Decorate with additional shredded coconut if desired.
Notes
For a nutty flavor, consider adding a splash of almond extract and swap shredded coconut with chopped nuts for different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
How to Serve
Serve this Coconut Cake as a delightful dessert after weekend dinners or birthday parties. Pair it with fresh fruit like berries for a colorful plate. You can also enjoy a slice with your morning coffee or tea for a special touch to your day.
How to Store
Store Coconut Cake in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to three months. Simply thaw in the refrigerator overnight when you’re ready to enjoy.
Tips and Variations
Get creative with this recipe! Try adding a splash of almond extract for a nutty flavor. You can also swap out shredded coconut with chopped nuts for a different texture. For a fun twist, layer in some homemade fruit jam between the cake layers.
FAQs
Can I use sweetened shredded coconut?
Yes, you can use sweetened shredded coconut, but it may make the cake a bit sweeter. Adjust the sugar in the recipe if you prefer a less sweet cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in the refrigerator until you’re ready to frost and serve.
What if I don’t have coconut custard?
If you can’t find coconut custard, a simple vanilla pudding or whipped cream can work as a delicious alternative.
Conclusion
This Coconut Cake is an inviting dessert that will brighten up any meal. It’s easy to make and perfect for family gatherings. Gather your ingredients, and bring some tropical joy into your kitchen today. Don’t forget to save this recipe for later—I promise, your family will be asking for more!
