Introduction
Transport yourself to a tropical paradise with this Creamy Coconut Cake, a light, fluffy dessert bursting with coconut flavor. Layers of tender cake, whipped cream frosting, and a sprinkle of shredded coconut make this the perfect treat for birthdays, holidays, or any special occasion. The balance of creamy sweetness and tropical flair will have your guests raving and reaching for seconds!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preparation
Step 1: Preheat the Oven
- Set the Temperature:
- Preheat your oven to 350°F (175°C).
- Prepare the Pans:
- Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt.
Step 3: Combine the Wet Ingredients
- Mix Wet Ingredients:
- In a separate bowl, beat together the coconut milk, softened butter, eggs, and vanilla extract until smooth.
Step 4: Combine the Mixtures
- Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender cake.
Step 5: Bake the Cake
- Divide and Bake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool:
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 6: Prepare the Whipped Cream
- Whip the Cream:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
- Chill:
- Keep the whipped cream refrigerated until you’re ready to assemble the cake.
Step 7: Assemble the Cake
- Layer the Cake:
- Place one cake layer on a serving plate. Spread a layer of whipped cream on top.
- Stack and Frost:
- Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
- Decorate:
- Sprinkle shredded coconut over the top and sides of the cake for a beautiful, snowy finish.
Step 8: Serve and Enjoy
- Slice and Serve:
- Slice into generous portions and serve with a hot cup of tea or coffee for the perfect pairing.
Cooking Notes
- Coconut Milk: Use canned, full-fat coconut milk for a richer flavor. Shake the can well before measuring.
- Shredded Coconut: Toast the shredded coconut lightly for added texture and flavor, if desired.
- Filling Options: Add a layer of pineapple preserves or lemon curd between the cake layers for a fruity twist.
- Whipped Cream Alternative: Swap whipped cream for cream cheese frosting for a tangier option.
Serving Suggestions
- Tropical Pairing: Serve with a tropical fruit salad featuring mango, papaya, and pineapple.
- Occasion Ready: Decorate with edible flowers or fresh berries for an elegant presentation at events.
- Frozen Treat: Freeze leftover slices for a delightful frozen dessert on warm days.
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and a more even bake.
- Even Layers: Use a serrated knife to level the cake layers for a professional finish.
- Advance Prep: Bake the cakes a day ahead and store them tightly wrapped at room temperature. Assemble the cake just before serving for maximum freshness.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10
Nutritional Information (Per Serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 4g
- Sodium: 150mg
Conclusion
This Creamy Coconut Cake is a dreamy dessert that brings tropical vibes to your table. With its fluffy texture, light whipped cream topping, and irresistible coconut flavor, it’s perfect for celebrations or casual indulgence. Easy to make and even easier to enjoy, this cake will quickly become a family favorite.
PrintDelicious Creamy Coconut Cake with Whipped Topping!
- Total Time: 1 hour
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Set the Temperature:
- Preheat your oven to 350°F (175°C).
- Prepare the Pans:
- Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt.
Step 3: Combine the Wet Ingredients
- Mix Wet Ingredients:
- In a separate bowl, beat together the coconut milk, softened butter, eggs, and vanilla extract until smooth.
Step 4: Combine the Mixtures
- Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender cake.
Step 5: Bake the Cake
- Divide and Bake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool:
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 6: Prepare the Whipped Cream
- Whip the Cream:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
- Chill:
- Keep the whipped cream refrigerated until you’re ready to assemble the cake.
Step 7: Assemble the Cake
- Layer the Cake:
- Place one cake layer on a serving plate. Spread a layer of whipped cream on top.
- Stack and Frost:
- Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
- Decorate:
- Sprinkle shredded coconut over the top and sides of the cake for a beautiful, snowy finish.
Step 8: Serve and Enjoy
- Slice and Serve:
- Slice into generous portions and serve with a hot cup of tea or coffee for the perfect pairing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 10
- Calories: 320
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 38g
- Protein: 4g