Description
A moist and flavorful dessert that captures the essence of a tropical paradise with shredded coconut and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 cup shredded coconut
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut custard
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and shredded coconut until well combined.
- Combine flour, baking powder, and salt in another bowl. Gradually add this mixture to the wet ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Beat the cream cheese until smooth for the frosting. Add in powdered sugar, heavy cream, and vanilla extract. Mix until well combined and fluffy.
- Layer the cooled cakes with coconut custard in between. Frost the top and sides of the cake with the cream cheese frosting.
- Decorate with additional shredded coconut if desired, and enjoy your decadent coconut cake!
Notes
Best served at room temperature. Store in an airtight container at room temperature for up to three days or refrigerate for about a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical