Description
A fluffy and creamy cake with delightful coconut flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing it lightly.
- Cream together the softened butter and sugar until it becomes light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the coconut milk and vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the creamed butter mixture, mixing just until combined.
- Fold in the shredded coconut to give the cake its signature texture.
- Pour the batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before adding the frosting.
- Beat the softened cream cheese until smooth, then gradually add the powdered sugar and heavy cream. Mix until fluffy and creamy.
- Spread the frosting evenly over the cooled cake. Sprinkle additional shredded coconut on top if desired.
Notes
For a dairy-free version, substitute the coconut milk with almond milk. Keep cake fresh in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg