Ultimate Creamy Coconut Cake Recipe
Meta Description: Indulge in our Creamy Coconut Cake, a perfect blend of moist cake layers and rich coconut cream. Follow this simple recipe for a delightful dessert that coconut lovers will adore!
Keywords: Coconut Cake Recipe, Creamy Coconut Cake, Easy Coconut Cake, Tropical Dessert Recipe
Introduction: Creamy Coconut Cake is a dreamy, tropical dessert that features soft, moist layers of cake infused with the rich flavor of coconut. This cake is frosted with a creamy coconut frosting and generously sprinkled with shredded coconut, making it a perfect treat for any celebration or as a special weekend dessert.
Ingredients:
- For the Cake:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup shredded sweetened coconut, for decoration
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Mix in the coconut milk, vanilla extract, and coconut extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Frosting:
- Beat the butter until creamy. Gradually add powdered sugar, one cup at a time, alternating with coconut milk, and beat until smooth.
- Stir in the vanilla and coconut extracts.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Press the shredded coconut all over the surface of the cake.
- Serve:
- Chill the cake for about an hour before serving to let the frosting set.
- Slice and enjoy the tropical flavor of your Creamy Coconut Cake!
Conclusion: This Creamy Coconut Cake is not only a beautiful centerpiece for your dessert table but also a deliciously rich treat that will transport you to tropical paradises with every bite.
Nutritional Breakdown: Per serving (assuming 16 servings):
- Calories: 560 kcal
- Protein: 5 grams
- Fat: 28 grams
- Carbohydrates: 72 grams
- Sugar: 53 grams
- Fiber: 1 gram
Health Benefits:
- Energy Rich: Provides a high energy yield per serving, ideal for special occasions.
- Provides Essential Fats: Coconut milk and butter contain fats that are important for cell structure and metabolic health.
- Mood Enhancing: The sweetness and texture can provide a psychological boost.
FAQs:
- Can I use canned coconut milk? Yes, canned coconut milk works well for this recipe and provides a rich coconut flavor.
- How should I store this cake? Store covered in the refrigerator for up to 5 days.
Enjoy baking this delightful Creamy Coconut Cake, a perfect dessert for celebrating any occasion or simply when you crave a slice of something sweet and tropical!
