Description
A moist and delicious coconut cake with a creamy coconut cream cheese frosting. Perfect for any celebration!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut, plus more for garnish
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut
- 2–4 tablespoons milk or heavy cream (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms of the pans with parchment paper circles.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding all the eggs, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Gently fold in the 1 cup of sweetened shredded coconut.
- Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting!
- In a large bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
- Stir in the vanilla extract and the 1/4 cup of sweetened shredded coconut.
- If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- If your cakes have a dome on top, use a serrated knife to carefully level them.
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of coconut cream cheese frosting over the first cake layer.
- Carefully place the second cake layer on top of the frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Sprinkle the top of the cake with additional sweetened shredded coconut. You can also add toasted coconut flakes for a more intense coconut flavor and a beautiful golden color.
- Refrigerate the cake for at least 30 minutes before serving.
- Slice and serve your delicious homemade coconut cake.
Notes
- Make sure your butter and cream cheese are properly softened for the frosting to avoid lumps.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Cool the cakes completely before frosting to prevent the frosting from melting.
- For a more intense coconut flavor, toast the shredded coconut before using it as a garnish.
- If you don’t have sour cream, you can substitute plain Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 30