Description
A luscious, moist coconut cake layered with creamy frosting and topped with shredded coconut. This crowd-pleasing dessert is rich in coconut flavor and perfect for special occasions.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup canned coconut milk (full-fat)
- 1/2 cup sour cream
- 2 cups sweetened shredded coconut (divided)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter, oil, and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
- Mix in the coconut milk and sour cream until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in 1 cup of shredded coconut.
- Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cakes with the whipped cream frosting and sprinkle the remaining shredded coconut on top and sides.
- Chill for at least 1 hour before serving for best texture.
Notes
- For an even more intense coconut flavor, toast half of the shredded coconut before adding it on top.
- Store covered in the refrigerator for up to 3 days.
- You can use cream cheese frosting instead of whipped cream for a richer version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: coconut cake, creamy coconut dessert, layer cake, moist cake, tropical dessert