Homemade Coconut Cream Cake With Fresh and Creamy Frosting
This luscious dessert combines the tropical flavors of coconut with a rich creamy texture, perfect for any occasion.
Equipment
- Mixing Bowl
- Cake Pans
- Spatula
- Oven
Ingredients
Dry Ingredients
- 1 cup Coconut flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 4 large Eggs
- 1 cup Coconut milk Full-fat for richness
- 1 cup Unsweetened shredded coconut
Frosting Ingredients
- 0.5 cup Unsalted butter Softened
- 3 cups Powdered sugar
- 1 teaspoon Coconut extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing them with butter or oil and dusting with flour.
- In a large mixing bowl, combine coconut flour, granulated sugar, baking powder, and salt. Whisk until well combined.
- In a separate bowl, beat the eggs lightly and mix in the coconut milk.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the unsweetened shredded coconut gently.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and mix until combined.
- Increase mixer speed, add coconut extract, and beat until light and fluffy.
- Place one cake layer on a serving platter and spread frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Sprinkle shredded coconut on top for decoration.
- Slice and serve to your delighted guests.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.