Tropical Coconut Cake
Indulge in the sweet symphony of a Tropical Coconut Cake, where moist layers meld with the rich essence of coconut, offering a blissful escape to a tropical paradise with every bite. Perfect for any celebration or a cozy night in.
Ingredients
- 2 cups cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup unsweetened coconut milk
- 1 cup unsweetened coconut flakes toasted
- For the Frosting:
- 1 cup cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- Additional toasted coconut flakes for garnish
Instructions
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: Sift together the cake flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Combine with Dry Ingredients: Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and coconut milk. Beat until creamy.
- Assemble Cake: Place one cake layer on a serving plate. Spread frosting over the top. Add the second layer and cover the top and sides with the remaining frosting. Press toasted coconut flakes onto the sides and top.
- Chill and Serve: Chill the cake for at least 1 hour before serving to set the frosting.
Notes
- For the best flavor, toast the coconut flakes until golden before using.
- Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smooth batter.
- Cake flour can be substituted with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch for a similar texture.
