Creamy and Luxurious Coconut Cake with Cream of Coconut

This coconut cake recipe is perfect for changing minds about coconut cakes. The cake is super moist and soft, thanks to coconut milk in the batter. Adding coconut extract makes the coconut flavor really shine.

Mixing the batter in a special way makes the cake light and fluffy. Shredded coconut adds a fun texture. The coconut cream cheese frosting is the cherry on top, making the dessert creamy and rich.

Dive into the pure joy of this amazing coconut cake with cream of coconut. It’s great for coconut fans and non-fans alike. Perfect for parties or when you’re craving a special treat. Just follow the recipe closely for the best outcome.

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How to Make Coconut Cake with Cream of Coconut

Below are the steps to prepare this tasty coconut cake. Let’s get started:

First, preheat your oven to 350°F. Then, grease two 9-inch pans with butter and sprinkle flour in them.
Mix 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt in a big bowl.
In another bowl, mix 1 cup of unsalted butter, 1 cup of sugar, and ½ cup of coconut oil. Mix until smooth and light.
Add 4 large eggs one by one, beating well after each. Include 2 teaspoons of vanilla extract.
Now, add the flour mix and 1 cup of coconut milk in turns to the butter mixture. Start and end with the flour and mix gently. Don’t overdo it.
Fold in 1 cup of shredded coconut until it’s all well-mixed.
Pour the batter into the pans equally and smooth the tops.
Bake for 25-30 minutes. They are done when a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes. Then, move them to a wire rack to fully cool.
As the cakes cool, make the frosting. Beat together 8 ounces of cream cheese, ½ cup of butter, and ¼ cup of cream of coconut until creamy.
Add 4 cups of powdered sugar slowly, and mix well. Mix in 1 teaspoon of vanilla.
Once the cakes are cool, place one on a platter. Frost its top, add the second cake, and cover the whole cake with frosting.

This coconut cake stands out with its cream of coconut. It’s a moist cake with a rich frosting. Every bite feels like a tropical getaway. Serve it at celebrations or anytime you need a slice of paradise.

Conclusion

This coconut cake with cream of coconut is a dessert from heaven. It’s loaded with moist cake layers. These layers have coconut milk and extract, giving a rich taste.

It’s perfect for big days or as a special treat. The frosting, made with cream cheese and coconut, is creamy and delicious. Each piece feels like a taste of the tropics.

Follow the recipe to get the best cake. Use the right ingredients and steps. Enjoy this rich coconut cake with cream of coconut. It’s a great way to celebrate with friends and family. Let its flavors and textures make memories that last.

FAQ

Can I use regular milk instead of coconut milk in the cake batter?

Using coconut milk in the cake batter is the best choice. It boosts the coconut taste and makes the cake moister. If you use regular milk, the coconut flavor may not stand out as much. Plus, the texture might be different.

Can I substitute the coconut cream cheese frosting with a different frosting?

You can choose a different frosting, but the coconut cream cheese one brings a special touch. This creamy topping matches the coconut cake very well. We recommend sticking to this frosting for the ultimate taste.

Can I make this cake ahead of time?

Indeed, you can bake the cake layers early. Keep them in an airtight container at room temperature for two days. Remember, it’s better to add the frosting the day you’ll eat it. This keeps the cake fresh.

How should I store the leftover cake?

If there’s cake left, seal it well and put it in the fridge. It will be good for three days this way. Before enjoying it again, let the cake get to room temperature. This step makes it taste and feel better.