Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- ½ cup cream of coconut
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsweetened coconut milk (lite or regular)
- 1 cup sweetened shredded coconut
- 1 cup salted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 2 tablespoons heavy cream (optional)
- 2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F and prepare three 8” round cake pans.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in extracts and cream of coconut.
- Whisk together dry ingredients separately.
- Alternate adding coconut milk and dry ingredients to wet mixture.
- Fold in shredded coconut.
- Divide batter among pans and bake for about 20 minutes.
- Cool the cakes on a rack then remove from pans.
- Cream butter and cream cheese for frosting, then add powdered sugar gradually.
- Mix in vanilla and heavy cream.
- Spread frosting between layers and on top and sides of the cake.
- Sprinkle with additional shredded coconut.
Notes
Ensure all ingredients are at room temperature for best results.
Accurate flour measurement is crucial to avoid a dense texture.
Let cakes cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Calories: 450
- Sugar: 40
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 85