Description
A light and fluffy cake infused with coconut and vanilla flavors, topped with a luxurious frosting and toasted coconut layer.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon coconut extract (for frosting)
- 1 cup sweetened shredded coconut, toasted or fresh
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk to the butter mixture, mixing until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto wire racks.
- For frosting, beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Once cooled, layer and frost the cakes with the cream cheese frosting. Press shredded coconut onto the top and sides of the cake.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese and butter.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cake, dessert, coconut, fluffy, tropical