Description
A moist and flavorful cake infused with coconut milk and topped with a creamy coconut frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 (13.5 ounce) can coconut cream
- 1 cup shredded coconut
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the coconut milk, beginning and ending with flour. Beat until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat together the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the shredded coconut.
- Frost the cooled cake with the coconut cream frosting.
- Garnish with additional shredded coconut, if desired.
- Refrigerate for at least 30 minutes before serving.
Notes
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- For the best results, use full-fat coconut milk.
- Make sure all ingredients are at room temperature for a smooth batter.
- If you don’t have coconut extract, you can substitute with vanilla extract.
- The cake can be stored in the refrigerator for up to 3 days.
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- Prep Time: 20 minutes
- Cook Time: 30 minutes