Light and creamy with more than a hint of coconut. This cake is one of the best coconut cakes I’ve ever made (even though that doesn’t say much…) If you’re a coconut-fan, this cake is a must-try!
I found this recipe on The Heritage Cook and modified it just a bit. I used coconut milk instead of regular milk and I reduced the sugar (like usual). Also, instead of making frosting, I made whipped cream from heavy whipping cream and stirred coconut flakes into it .
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup unsweetened coconut milk
- 1 cup butter, softened
- 1 – 1 1/2 cups sugar
- 4 eggs
- whipped cream (enough to cover the cake)
- coconut flakes (2-3 cups)
Combine the flour, baking powder and salt in a bowl. Mix the vanilla extract into the milk. Beat the butter until creamy; add sugar and continue mixing. Add the eggs, one at a time, mixing well; the mixture should be thick and creamy.
Add 1/3 of the flour mixture into the butter-sugar-and-egg mixture, beating on a low speed. Add 1/2 the milk mixture and beat well. Add another third of the flour, then the rest of the milk, and then the last of the flour, mixing well between each addition.
Evenly divide the batter into two prepared cake pans. Bake on 350F for 20 to 30 minutes. Afterwards, cool completely. If you want a four layered cake, divide the two cakes into half (I used a string to do this).
While the cakes are cooling, make the whipped cream and, once ready, stir 2-3 cups of coconut flakes into the cream. Once the cakes are cooled, take the bottom cake layer and frost; repeat for the other layer(s). Once the layer(s) are stacked on top of each other, frost the sides. Enjoy your masterpiece!