Coconut Layer Cake with Fluffy Coconut Cream Frosting
A stunning, moist coconut cake layered with a dreamy, whipped coconut cream frosting. This tropical delight is perfect for celebrations and offers a light, fluffy texture with authentic coconut flavor in every bite.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 1 cup coconut milk full-fat, canned
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 cups sweetened shredded coconut for cake and garnish
- 1.5 cups heavy whipping cream cold, for frosting
- 0.5 cup powdered sugar sifted, for frosting
- 1 tsp coconut extract for frosting
Notes
Storage: Cover the cake tightly and refrigerate for up to 3 days. For best texture, let it sit at room temperature for 20 minutes before serving. Make-Ahead Tip: Bake the cake layers up to 2 days in advance, wrap tightly in plastic wrap, and freeze. Thaw overnight in the refrigerator before frosting. Variations: For a dairy-free version, use vegan butter and coconut cream in place of heavy cream. Serve with fresh berries or a drizzle of chocolate sauce for an elegant touch.