Easy Coconut Cake
Delightful dessert with a rich coconut flavor, moist texture, and creamy frosting, perfect for any occasion.
Ingredients
For the cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the frosting
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
Frosting
- For the frosting, beat the cream cheese and powdered sugar until smooth. Fold in the shredded coconut.
- Spread the frosting over the cooled cake and top with additional shredded coconut if desired.
- Serve and enjoy!
Notes
To keep your Easy Coconut Cake fresh, store it in an airtight container at room temperature for up to three days. Refrigerate for up to a week, bringing it back to room temperature before serving. Ensure butter is softened for creamy mixing and do not overmix to prevent a dense cake.