1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups coconut milk

1 1/2 cups sweetened shredded coconut

For the Frosting:

1 cup unsalted butter, softened

4 cups confectioners’ sugar

1/4 cup coconut milk

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut (for garnish)


Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients.

Fold in the shredded coconut.

Divide the batter evenly among the prepared pans.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Frosting:

In a large bowl, beat together the softened butter, confectioners’ sugar, coconut milk, and vanilla extract until smooth and creamy.

Once the cakes are completely cooled, frost between the layers and on top of the cake.

Garnish with sweetened shredded coconut.

Slice, serve, and enjoy this luscious Creamy Coconut Cake!

Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: Approximately 2 hours

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