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Frosted Coconut Cake

Michele Pesula Kuegler
Prep Time 15 minutes
Cook Time 25 minutes
resting time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 14

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp. coconut extract
  • 3-1/2 cup all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1-1/3 cup coconut milk
  • 16 oz. cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 6 cups powdered sugar
  • 4 Tb. coconut milk
  • 1 tsp. coconut extract
  • 3 cups sweetened, flaked coconut

Instructions
 

  • CAKE: Preheat oven to 350.
  • Grease and flour 2 8-inch round baking pans.
  • Cream butter with sugar until fluffy.
  • Add eggs individually, beating well after each addition. Add coconut extract.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Add half of flour mixture to butter mixture and beat just to combine.
  • Add half of coconut milk and, again, beat just to combine. Repeat with remaining flour and milk.
  • Divide batter between prepared pans.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pans for 10 minutes, then remove cakes from pan and place on baking rack to cool completely.
  • FROSTING: Beat cream cheese and butter until creamy.
  • Add powdered sugar, coconut milk, and coconut extract, and mix well.
  • TO ASSEMBLE: Slice each layer of cake into two halves (horizontally).
  • Place a half layer on plate or cake stand and top with a thin layer of frosting.
  • Place another layer of cake on top of frosted layer; frost. Repeat with two remaining layers.
  • Frost sides of cake.
  • Using small handfuls of coconut, firmly press coconut into sides and top of cake.
Keyword cake, coconut, cream cheese frosting