Oh my goodness, let me tell you about my creamy coconut cake! This cake is an absolute dream—it’s rich, moist, and bursting with that delightful coconut flavor that just takes you to a tropical paradise with every bite. I remember the first time I made it for a family gathering; everyone couldn’t stop raving about how fluffy and delicious it was! The creamy frosting on top is the icing on the cake, literally! What I love most is how simple it is to whip up, yet it feels like such a special treat. Trust me, this cake will become a star at your dessert table—perfect for birthdays, holidays, or just a cozy weekend at home. Get ready to impress your friends and family with this slice of paradise!
Ingredients List
To make this luscious creamy coconut cake, you’ll need the following ingredients. Make sure to have everything prepped and measured out before you start—it’s all about that smooth baking flow!
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
These simple ingredients come together to create a cake that’s not only moist but packed with that irresistible coconut flavor. Don’t skimp on the coconut milk—it’s truly what makes this cake so creamy and dreamy!
How to Prepare Instructions
Preheat and Cream
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because a hot oven gives the cake that perfectly fluffy texture. While that’s heating up, grab a mixing bowl and cream together the softened butter and sugar until it’s light and fluffy. Trust me, this step is key to getting that dreamy cake texture!
Mix Wet Ingredients
Next, add in those three large eggs—one at a time—mixing well after each addition. Then, pour in the coconut milk and the vanilla extract. Oh, the smell is already heavenly! Just mix everything until it’s combined; you don’t want to overdo it. We’re building up that luscious flavor!
Combine Dry Ingredients
In a separate bowl, combine the all-purpose flour and baking powder. Make sure to whisk them together well so that the baking powder is evenly distributed throughout. This step is crucial for keeping your cake nice and airy as it bakes. It’s such a simple thing, but it really makes a difference!
Combine Mixtures and Add Coconut
Now it’s time to bring it all together! Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Then, fold in that unsweetened shredded coconut. This is where you get that delightful texture and coconut goodness throughout the cake. I can already taste it!
Bake and Cool
Pour the luscious batter into a greased cake pan, spreading it evenly. Pop it in the oven and let it bake for about 30-35 minutes. Make sure to do the toothpick test—stick one in the center, and if it comes out clean, your cake is ready! Once it’s baked to perfection, let it cool in the pan for a bit before transferring it to a wire rack to cool completely. This step is super important, especially before you frost it!
Why You’ll Love This Recipe
- It’s quick and easy to whip up—perfect for busy days!
- Rich, moist texture that melts in your mouth with every bite.
- Flavors of coconut that transport you straight to a tropical getaway.
- Perfect for any occasion, from casual get-togethers to special celebrations.
- Impressive enough to wow your guests, yet simple enough for beginner bakers.
- Customizable—top it with your favorite frosting or fresh fruit for an extra touch!
Tips for Success
To make your creamy coconut cake truly shine, here are a few pro tips! First, consider using unsweetened shredded coconut for a less sweet and more balanced flavor. It really allows that delicious coconut taste to come through without overwhelming the palate. Also, don’t skip letting the cake cool completely before frosting it—this prevents the frosting from melting and sliding off. And if you want an extra coconut kick, try adding a splash of coconut extract to the batter. Trust me, these little tweaks will elevate your cake to another level of deliciousness!
Nutritional Information
Now, let’s talk about the nutritional info for this delightful creamy coconut cake! Keep in mind that these values are approximate and can vary based on specific ingredients used. Each slice packs about 320 calories, with 15g of fat and 4g of protein. You’ll also find around 45g of carbohydrates and 15g of sugar. It’s a treat, so enjoy it in moderation, but it’s definitely worth every bite!
FAQ Section
Got questions about my creamy coconut cake? No worries, I’ve got you covered! Here are some common queries:
Can I substitute the coconut milk?
Absolutely! If you don’t have coconut milk on hand, you can use whole milk or even almond milk for a slightly different flavor. Just keep in mind it won’t be quite as coconutty!
How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. Just make sure it’s well-covered to keep it moist!
Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll last up to 2 months. Thaw it in the fridge overnight before serving.
What variations can I try?
Get creative! You can add lemon zest for a citrus twist, or mix in some chocolate chips for a fun flavor combo. The possibilities are endless!
Can I make this cake gluten-free?
Sure! Just swap out the all-purpose flour for a gluten-free blend, and you’re good to go. Just make sure your baking powder is also gluten-free!
Creamy coconut cake that will make you swoon today
- Temps Total: 55 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A deliciously moist and rich coconut cake with creamy frosting.
Ingrédients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Stir in the coconut milk and vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add dry ingredients to the wet mixture.
- Fold in the shredded coconut.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- Use unsweetened shredded coconut for a less sweet cake.
- For extra flavor, add coconut extract.
- Let the cake cool completely before frosting.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 15g
- De Sodium: 180mg
- La graisse: 15g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: creamy coconut cake, coconut dessert, moist cake
