Coconut Cake Recipe
7" coconut layer cake with cream cheese frosting and toasted coconut flakes. Serves 8-10
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Ingredients
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Cake
Frosting
Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 7-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sugar and continue to beat until light and fluffy.
- 4
Add Eggs and Coconut Milk
Add the eggs, one at a time, mixing well after each addition. Then, add the coconut milk and vanilla extract, mixing until smooth.
- 5
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
Frosting Preparation
- 8
Beat Cream Cheese and Butter
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar, mixing on low speed until incorporated. Then add the vanilla extract and increase the speed, beating until fluffy.
Assembly and Topping
- 10
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Add Toasted Coconut
Sprinkle the toasted coconut flakes generously over the top and sides of the frosted cake.
- 12
Serve
Slice the cake and serve. Enjoy your delicious coconut cake!
