why make this recipe
Coconut Cake with Coconut Cream Cheese Icing is a delightful treat that combines soft, moist cake with a creamy, rich icing. It’s perfect for birthdays, celebrations, or just a sweet afternoon snack. The tropical flavor of coconut adds a fun twist and makes this cake stand out. Making this cake is easier than you think, and the taste will impress family and friends!
how to make Coconut Cake with Coconut Cream Cheese Icing
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
- 2 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons coconut milk
- 1/2 cup unsweetened shredded coconut
Directions:
- Preheat the oven to 325°F (165°C) and prepare a loaf pan with cooking spray or greased butter.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and mix well.
- Alternate adding half the flour mixture and half the coconut milk, mixing until just combined.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- For the icing, beat the softened butter and cream cheese until smooth. Then, add the powdered sugar and coconut milk, mixing until smooth.
- Fold in half of the shredded coconut.
- Once the cake has completely cooled, spread the icing on top and coat it with the remaining shredded coconut.
- Slice and enjoy your delicious Coconut Cake!
how to serve Coconut Cake with Coconut Cream Cheese Icing
Serve the Coconut Cake with Coconut Cream Cheese Icing at room temperature. It’s great as a dessert after dinner or paired with afternoon tea or coffee. You can also garnish each slice with extra shredded coconut for an added touch!
how to store Coconut Cake with Coconut Cream Cheese Icing
Store any leftover cake in an airtight container at room temperature for up to three days. If you have a lot left over, you can keep it in the refrigerator for up to a week. Just be sure to bring it back to room temperature before serving for the best taste and texture.
tips to make Coconut Cake with Coconut Cream Cheese Icing
- Make sure all your ingredients are at room temperature for optimal mixing.
- Don’t overmix the batter after adding the flour and coconut milk to keep the cake light and fluffy.
- You can add extra coconut milk to the icing if you prefer a thinner consistency.
variation
For a chocolate coconut cake, you can add 1/2 cup of cocoa powder to the flour mixture. This will create a delicious twist on the traditional coconut flavor.
FAQs
Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes, you can use sweetened shredded coconut, but be aware that it will add extra sweetness to the cake.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in an airtight container. It can last in the freezer for up to three months.
Q: Can I use a different type of milk?
A: Absolutely! You can use almond milk, soy milk, or any milk you prefer. Just be sure it’s unsweetened for the best flavor balance.
Coconut Cake with Coconut Cream Cheese Icing
Ingredients
For the cake
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
For the icing
- 2 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons coconut milk
- 1/2 cup unsweetened shredded coconut For topping
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and prepare a loaf pan with cooking spray or greased butter.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and mix well.
- Alternate adding half the flour mixture and half the coconut milk, mixing until just combined.
- Fold in the shredded coconut gently.
Baking
- Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Icing
- For the icing, beat the softened butter and cream cheese until smooth.
- Add the powdered sugar and coconut milk, mixing until smooth.
- Fold in half of the shredded coconut.
- Once the cake has completely cooled, spread the icing on top and coat it with the remaining shredded coconut.