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Cream of Coconut Cake
A luscious, ultra-moist coconut cake soaked in creamy coconut goodness—like a tropical vacation in every bite!
🥥 Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for extra flavor)
- 1 cup (240ml) canned cream of coconut (like Coco López)
- ½ cup (120ml) whole milk
For the Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (120ml) canned cream of coconut
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Toasted coconut flakes
- Lime zest (optional)
📝 Instructions
1. Bake the Cake
- Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans.
- Dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar: Beat until light and fluffy (~3 mins). Add eggs one at a time, then extracts.
- Alternate wet/dry: Mix in cream of coconut and milk in batches with flour mixture.
- Bake 25-30 mins until a toothpick comes out clean. Cool completely.
2. Make the Frosting
- Beat butter until creamy. Gradually add powdered sugar, cream of coconut, vanilla, and salt. Whip until fluffy.
3. Assemble
- Soak layers: Brush each cake layer with extra cream of coconut.
- Frost: Stack layers with frosting between each. Cover the outside with remaining frosting.
- Press toasted coconut onto the sides and top.
💡 Pro Tips
✔ Cream of coconut ≠ coconut milk (use the sweetened canned kind, usually near drink mixers).
✔ Extra moist? Poke holes in warm cakes and drizzle with cream of coconut.
✔ Make ahead: Cake tastes even better the next day!
🌴 Serving Suggestion
- Pair with piña coladas or iced coffee.
- Add fresh pineapple for a tropical twist.
This cake is pure coconut heaven—rich, tender, and unforgettable! 🍍✨
