Description
Indulge in the tropical delight of this Coconut Cake, where every bite is a celebration of fluffy texture and rich coconut flavor. Topped with a creamy frosting and sprinkled with toasted coconut, this cake is perfect for birthdays, weddings, or simply a sweet treat at home. Easy to make and visually stunning, it’s sure to impress your guests and create unforgettable memories.
Ingredients
Scale
- 2 cups coconut flour
- 1 cup granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup coconut milk (full-fat)
- 2 tsp baking powder
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 8 oz cream cheese (softened)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix coconut flour, baking powder, and a pinch of salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in coconut milk until smooth.
- Gradually combine dry ingredients with wet mixture; fold in shredded coconut.
- Pour batter into pans and bake for 25-30 minutes or until golden brown.
- Cool cakes for 10 minutes before transferring to wire racks.
- For frosting, beat cream cheese and powdered sugar until smooth; add vanilla extract.
- Once cooled, frost between layers and coat the top and sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating lime zest or using half almond flour. Store leftover cake in an airtight container at room temperature for up to three days.