Of course! This is a fantastic choice. A creamy coconut cake is a true celebration dessert—moist, fragrant, and luxuriously creamy.

Here is a detailed recipe for a truly delicious and impressive layered coconut cake, complete with a from-scratch coconut cream cheese frosting and tips for success.

Delicious Creamy Coconut Cake

This recipe features a super-moist coconut cake layered with a rich coconut cream cheese frosting and a blanket of toasted coconut. It’s a showstopper!

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Ingredients:

For the Coconut Cake:

· 2 ¾ cups (345g) all-purpose flour, spooned and leveled

· 1 tablespoon baking powder

· ½ teaspoon baking soda

· 1 teaspoon salt

· 1 cup (240ml) canned full-fat coconut milk, well-shaken

· ½ cup (120ml) whole milk (or use more coconut milk)

· 1 teaspoon coconut extract (or vanilla extract)

· 1 cup (226g) unsalted butter, at room temperature

· 1 ¾ cups (350g) granulated sugar

· 4 large eggs, at room temperature

· 1 cup (85g) sweetened shredded coconut

For the Creamy Coconut Frosting:

· 1 cup (226g) unsalted butter, at room temperature

· 8 oz (226g) full-fat brick cream cheese, at room temperature

· 4 cups (480g) confectioners’ sugar, sifted

· 2-3 tablespoons canned full-fat coconut milk

· 1 teaspoon coconut extract (or vanilla extract)

· Pinch of salt

For Assembly:

· 1 ½ – 2 cups sweetened shredded coconut, toasted

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Instructions:

1. Make the Cake Layers:

· Prep: Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.

· Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

· Combine Wet Ingredients: In a measuring cup or small bowl, combine the coconut milk, whole milk, and coconut extract. Set aside.

· Cream Butter & Sugar: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until the mixture is very light and fluffy. Scrape down the sides of the bowl as needed.

· Add Eggs: Add the eggs one at a time, beating well after each addition until just combined. The mixture may look slightly curdled—this is okay.

· Combine Everything: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

· Fold in Coconut: Use a spatula to gently fold in the 1 cup of shredded coconut.

· Bake: Divide the batter evenly between the prepared pans. Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.

· Cool: Let the cakes cool in their pans for 15 minutes, then carefully invert them onto a wire rack to cool completely. It is crucial that the cakes are completely cool before frosting.

2. Toast the Coconut (while cakes cool):

· Spread the shredded coconut in an even layer on a baking sheet.

· Bake at 350°F (175°C) for 5-10 minutes, stirring every 2 minutes, until it’s fragrant and golden brown. Watch it closely, as it can burn quickly. Let it cool completely.

3. Make the Frosting: