Description
A light and fluffy coconut cake with a creamy frosting, perfect for a tropical treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 1 cup sweetened shredded coconut
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 tsp coconut extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, mix flour and coconut milk until smooth.
- Add butter and shredded coconut, mixing well.
- Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- Beat cream cheese and heavy whipping cream until fluffy.
- Add coconut and vanilla extracts, mixing well.
- Frost the cooled cake and garnish with extra shredded coconut if desired.
Notes
- Toast the shredded coconut for extra crunch.
- Chill the cake before serving for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: coconut cake, tropical dessert, creamy frosting