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Delicious Creamy Coconut Cake

This Delicious Creamy Coconut Cake is gentle, simple, and indulgent with a light, tender crumb that soaks up the frosting beautifully, making it the perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup full-fat coconut milk Use canned for richness.
  • 1 cup granulated sugar Adjust slightly for taste.
  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 2 tsp baking powder Fresh gives best rise.
  • 3 large eggs Room temp for even mixing.
For the Frosting
  • 1/2 cup unsalted butter Unsalted helps control salt.
  • 8 oz cream cheese Soften to room temp for smooth frosting.
  • 4 cups powdered sugar Sift if lumpy for silky texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
  2. In a bowl, whisk together flour, baking powder, and sugar until evenly mixed.
  3. In another bowl, beat the eggs and coconut milk together until combined and slightly frothy.
  4. Gradually pour the wet mix into the dry ingredients, stirring gently until just combined; don’t overmix.
  5. Divide the batter evenly between the pans and smooth the tops with a spatula.
  6. Tap the pans once on the counter to level the batter.
Baking
  1. Bake for 25–30 minutes until the cakes have golden edges and a toothpick inserted comes out clean.
  2. Let cakes cool for about ten minutes in the pans, then transfer to wire racks to cool completely before frosting.
Frosting
  1. Beat the room-temperature butter and softened cream cheese until creamy.
  2. Gradually add powdered sugar for a smooth frosting.
  3. Frost the cakes when completely cool.

Notes

Use a hand mixer for quick frosting. If batter seems too thick, add coconut milk. Add shredded coconut to the batter for extra texture.