Delicious Creamy Coconut Cake
Ingredients:
- For the Cake:
2 1/2 cups all-purpose flour - 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk (or regular milk)
- 1 1/2 cups shredded unsweetened coconut
For the Creamy Coconut Frosting:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup unsweetened coconut cream
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (for garnish)
Instructions:
For the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the coconut milk. Start and end with the dry ingredients.
Fold in the shredded coconut until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assembling the Cake:
Once the cakes have cooled, place one layer on a cake stand or plate.
Spread a generous layer of the creamy coconut frosting over the top.
Place the second cake layer on top and cover the entire cake with the frosting.
Sprinkle shredded coconut over the top and sides of the cake for extra texture and flavor.