Delicious Creamy Coconut Cake

Delicious Creamy Coconut Cake Recipe
Moist, Fluffy, and Rich with Coconut Flavor—The Ultimate Tropical Dessert

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 1/2 cups canned coconut milk (full-fat for extra richness)
• 1/2 cup shredded sweetened coconut (optional for added texture)

For the Coconut Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded sweetened coconut

For the Creamy Coconut Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cups shredded unsweetened coconut (for garnish)
• A pinch of salt

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release after baking.

2. Prepare the Cake Batter:

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add in the eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed.
• Stir in the vanilla extract and coconut extract until combined.
• Gradually alternate adding the dry ingredients and coconut milk to the butter and egg mixture. Start with the dry ingredients and end with the coconut milk, mixing until just combined. Be careful not to overmix.
• Fold in the shredded coconut if using for added texture.

3. Bake the Cake:

• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

4. Prepare the Coconut Cream Filling:

• In a medium mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract using an electric mixer on high speed until soft peaks form, about 3 minutes.
• Gently fold in the shredded coconut. Be careful not to deflate the whipped cream.

5. Prepare the Creamy Coconut Frosting:

• In a large bowl, beat together the unsalted butter and cream cheese until smooth and creamy, about 3 minutes.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Add the coconut extract, vanilla extract, and pinch of salt, and mix until smooth.
• If the frosting is too thick, you can add a tablespoon of coconut milk at a time until it reaches your desired consistency.

6. Assemble the Cake:

• Once the cakes have completely cooled, carefully slice each cake in half horizontally to create four layers (optional for a more layered effect).
• Place one layer of cake on your serving platter and spread a generous amount of the coconut cream filling on top. Repeat with the remaining layers, spreading cream filling between each layer.
• Once the cake is stacked, cover the entire cake with the creamy coconut frosting. Use an offset spatula to smooth the frosting over the top and sides of the cake.
• Garnish the top of the cake with shredded unsweetened coconut for an extra tropical flair.

7. Chill and Serve:

• For best results, refrigerate the cake for at least 30 minutes to let the flavors meld and the frosting firm up.
• Slice and serve this delicious creamy coconut cake for a tropical-inspired treat!

Tips for the Best Coconut Cake:

• Use Full-Fat Coconut Milk: For an extra rich and creamy flavor, be sure to use full-fat coconut milk. It gives the cake and frosting that indulgent coconut taste.
• Texture Variations: If you prefer a finer texture, feel free to use unsweetened shredded coconut in both the cake and frosting for a more subtle coconut flavor. Sweetened coconut gives a more pronounced sweetness.
• Cake Decoration: For added elegance, you can also top the cake with toasted coconut. To do so, simply spread coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
• Make It Ahead: This cake can be made a day in advance! Store it in the refrigerator and bring it to room temperature before serving for the best flavor.

Why You’ll Love This Creamy Coconut Cake:

• Tropical Flavor: The combination of coconut milk, shredded coconut, and coconut extract gives this cake a rich and authentic tropical flavor that coconut lovers will adore.
• Moist and Fluffy: The cake is incredibly moist thanks to the coconut milk and creamy filling, while the frosting is smooth, sweet, and just the right texture.
• Perfect for Any Occasion: Whether you’re hosting a summer party, celebrating a special occasion, or just craving a sweet treat, this coconut cake is the perfect choice.
• Eye-Catching: With its beautiful layers and tropical garnish, this cake is a showstopper that’s sure to impress guests at any gathering.Amish Peanut Butter Cream Pie