Rogene’s Coconut Cake With Coconut Cream Cheese Frosting
Coconut cake is a popular dessert in many tropical regions around the world, known for its rich coconut flavor and moist texture.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Cake Flour
- 2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Unsalted Butter
- 1.5 cup Granulated Sugar
- 3 Eggs
- 1 cup Coconut Milk
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Coconut
- 8 cup Cream Cheese
- 1.5 cup Powdered Sugar
- 1 cup Heavy Cream
- 1 teaspoon Coconut Extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the cake flour, baking powder, and salt.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the coconut milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, beat the cream cheese, powdered sugar, heavy cream, and coconut extract until smooth and creamy.
- Spread the coconut cream cheese frosting over the cooled cake.
- Garnish with additional shredded coconut if desired.
- Let the cake rest for at least 1 hour before serving to allow the flavors to meld.
- Slice and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.