Approximate values estimated by AI
Classic Coconut Cake
Traditional dish · American
A quintessential Southern classic, this moist and tender coconut cake is layered with a rich coconut cream cheese frosting and generously adorned with shredded coconut. It's a celebration of coconut flavor in every bite.
Ingredients
- All-purpose flour3 cups
- Granulated sugar2 cups
- Baking powder1 tablespoon
- Salt1/2 teaspoon
- Unsalted butter, softened1 cup
- Eggs4 large
- Full-fat coconut milk1 cup
- Vanilla extract2 teaspoons
- Cream cheese, softened8 ounces
- Powdered sugar4 cups
- Shredded sweetened coconut3 cups, divided
- Heavy cream1/4 cup
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Add softened butter and mix until the mixture resembles coarse crumbs.
- 4
In a separate bowl, whisk together eggs, coconut milk, and vanilla extract.
- 5
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 6
Divide the batter evenly between the prepared cake pans.
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- 9
While the cakes cool, prepare the frosting: Beat cream cheese until smooth. Gradually beat in powdered sugar, then heavy cream and 1 cup of shredded coconut until well combined and fluffy.
- 10
Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top. Frost the entire cake, including the sides, with the remaining frosting.
- 11
Press the remaining 2 cups of shredded coconut onto the sides and top of the cake.
- 12
Chill for at least 30 minutes before serving to allow the frosting to set.
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