Easter Coconut Cake Delight (Print)
Moist cake layered with creamy coconut frosting and topped with toasted coconut flakes.
# Ingredient List:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon coconut extract
10 - 1 cup canned coconut milk, well-shaken
11 - 1 cup sweetened shredded coconut
→ For the Coconut Frosting
12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 1/2 teaspoon coconut extract
17 - 2-3 tablespoons coconut milk
→ For Decoration
18 - 1 1/2 cups sweetened shredded coconut, toasted or plain
19 - Assorted candy eggs or pastel sprinkles (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla and coconut extracts.
04 - Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Mix until just combined. Gently fold in shredded coconut.
05 - Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
06 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla, coconut extract, and coconut milk until fluffy and spreadable.
07 - Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place second cake layer on top and frost the top and sides. Press shredded coconut onto the top and sides of the cake. Decorate with candy eggs or pastel sprinkles if desired.
# Expert Suggestions:
01 -
- The coconut milk keeps every bite impossibly moist even days later
- That cream cheese frosting melts into the cake layers like magic
02 -
- Room temperature ingredients are non negotiable here cold butter creates lumps and cold eggs wont incorporate properly
- That toothpick test is your best friend if it comes out with wet crumbs give it another 5 minutes
03 -
- When folding in the coconut use a rubber spatula and gently lift from the bottom overmixing at this stage will make the cake tough
- Chill the frosted cake for 30 minutes before slicing to get those perfect clean restaurant style pieces