Delicious Creamy Coconut Cake is a moist and flavorful cake that combines the rich taste of coconut with a creamy texture. This cake features a tender crumb made with coconut milk and shredded coconut, creating a delightful tropical treat.
The cake begins with a blend of all-purpose flour, baking powder, baking soda, and salt. The butter and sugar are creamed together until light and fluffy, then combined with eggs, vanilla extract, and the dry ingredients. Coconut milk and shredded coconut are folded in, adding a rich coconut flavor and moist texture.
Baked until golden brown, the cake is then frosted with a creamy coconut buttercream. The frosting, made from butter, powdered sugar, and coconut milk, is smooth and easy to spread. Garnished with additional shredded coconut, this cake is perfect for any occasion, offering a taste of the tropics in every bite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup coconut milk (full-fat)
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, as desired)
- 1/2 cup sour cream
- 1/2 cup cream of coconut (optional, for extra coconut flavor)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (for garnish)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Add Eggs and Flavors:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined. Fold in the shredded coconut and sour cream (and cream of coconut if using).
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, beating until smooth and fluffy.
- Frost the Cake:
- Once the cake is completely cooled, frost with the prepared coconut frosting. Garnish with shredded coconut on top.
Tips:
- Coconut Milk: Use full-fat coconut milk for a richer flavor and creamier texture.
- Shredded Coconut: Toast the shredded coconut in a dry pan for a few minutes for extra flavor and crunch.
- Frosting Consistency: If the frosting is too thick, add a bit more coconut milk; if too thin, add more powdered sugar.
- Cake Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Enjoy your Delicious Creamy Coconut Cake, a sweet, tropical treat that brings a touch of paradise to any occasion!
