Soft and Fluffy Coconut Cake with Coconut Cream Cheese Frosting
Soft and Fluffy Coconut Cake with Coconut Cream Cheese Frosting
Ingredients
For the Coconut Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup full-fat coconut milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, (optional)
For the Coconut Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, (optional)
For Garnish
- 1 cup sweetened shredded coconut, toasted (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min
- 3
In a separate medium bowl, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the coconut milk, vanilla extract, and coconut extract (if using).
⏱️ 5 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is a crucial step for a soft cake.
⏱️ 15 min
- 8
While the cakes are cooling, prepare the coconut cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, about 3-5 minutes.
⏱️ 5 min
- 9
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase speed to medium and beat until fluffy.
⏱️ 5 min
- 10
Stir in the coconut milk, vanilla extract, and coconut extract (if using) until the frosting is smooth and spreadable. If the frosting is too thin, add more powdered sugar; if too thick, add a tiny bit more coconut milk.
⏱️ 5 min
- 11
Once the cakes are completely cool (this may take 1-2 hours), level the tops of the cakes with a serrated knife if needed for even layers.
⏱️ 120 min
- 12
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake.
⏱️ 10 min
- 13
If desired, gently press toasted shredded coconut onto the sides and top of the cake for garnish.
⏱️ 5 min
- 14
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Soft and Fluffy Coconut Cake with Coconut Cream Cheese Frosting
For the Coconut Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup full-fat coconut milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, (optional)
For the Coconut Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, (optional)
For Garnish
- 1 cup sweetened shredded coconut, toasted (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min - 3
In a separate medium bowl, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the coconut milk, vanilla extract, and coconut extract (if using).
⏱️ 5 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 6
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is a crucial step for a soft cake.
⏱️ 15 min - 8
While the cakes are cooling, prepare the coconut cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, about 3-5 minutes.
⏱️ 5 min - 9
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase speed to medium and beat until fluffy.
⏱️ 5 min - 10
Stir in the coconut milk, vanilla extract, and coconut extract (if using) until the frosting is smooth and spreadable. If the frosting is too thin, add more powdered sugar; if too thick, add a tiny bit more coconut milk.
⏱️ 5 min - 11
Once the cakes are completely cool (this may take 1-2 hours), level the tops of the cakes with a serrated knife if needed for even layers.
⏱️ 120 min - 12
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake.
⏱️ 10 min - 13
If desired, gently press toasted shredded coconut onto the sides and top of the cake for garnish.
⏱️ 5 min - 14
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min