Ultimate Coconut Cake

Buckle up for a journey to the tropics with our Ultimate Coconut Cake – a decadent delight that’s like a slice of paradise on your plate! With layers of moist coconut cake, velvety coconut cream filling, and a billowy coconut frosting, this dessert is a celebration of all things coconut. Get ready to embark on a sweet escape and treat your taste buds to the ultimate coconut experience!

Yield and Total Time: Yield: One sensational 9-inch coconut cake Total Time: Approximately 2 hours (including baking and chilling time)

Ingredients:

For the Coconut Cake:

• 2 and 1/2 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 and 1/2 cups coconut milk
• 1 cup shredded coconut (sweetened)

For the Coconut Cream Filling:

• 1 can (14 ounces) coconut cream
• 1 cup sweetened shredded coconut

For the Coconut Frosting:

• 1 and 1/2 cups unsalted butter, softened
• 6 cups powdered sugar
• 1 cup coconut milk
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 2 cups shredded coconut (toasted for garnish)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, setting the stage for your Ultimate Coconut Cake.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt – this is the foundation for your coconut dreams!
3. In a large bowl, cream together the softened butter and granulated sugar until it’s a fluffy cloud of sweetness. Add the eggs one at a time, beating well after each addition.
4. Mix in the coconut extract and vanilla extract, infusing the batter with tropical goodness. Alternate adding the dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients.
5. Fold in the shredded coconut, ensuring each bite is filled with coconutty goodness. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, let’s whip up the Coconut Cream Filling. In a bowl, mix together the coconut cream and sweetened shredded coconut. Refrigerate until ready to use.
7. Once the cakes have cooled completely, it’s time to assemble. Place one cake layer on a serving plate and spread a generous layer of the Coconut Cream Filling. Repeat with the remaining layers.
8. Now, let’s create the Coconut Frosting. In a large bowl, beat together the softened butter, powdered sugar, coconut milk, coconut extract, and vanilla extract until it’s a fluffy coconut cloud of deliciousness.
9. Frost the entire cake with the Coconut Frosting, creating swirls and peaks for that ultimate coconut effect.
10. Toast the shredded coconut in a dry skillet until golden brown, then sprinkle it generously over the frosted cake.

Summary:

There you have it – the Ultimate Coconut Cake, a dessert masterpiece that’s a tropical escape in every bite. Share it with friends, serve it at celebrations, or savor it for yourself – each mouthful is a symphony of coconut flavors to behold.

Photo by: John Komar