Easter coconut cream cheese (Printable)
Moist coconut cake with tangy cream cheese frosting and toasted coconut topping, perfect for spring.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon coconut extract
10 - 1 cup canned coconut milk, well-shaken
11 - 1 cup sweetened shredded coconut
→ For the Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 2 tablespoons coconut milk
→ For Decoration
17 - 1 cup sweetened shredded coconut, toasted
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.
04 - Alternate adding flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Mix just until combined. Gently fold in shredded coconut.
05 - Divide batter evenly between prepared pans. Smooth tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until fluffy, adding coconut milk as needed for spreading consistency.
08 - Place one cake layer on a serving plate. Spread frosting over the top. Place the second layer on top and frost the top and sides of the cake.
09 - Gently press toasted coconut onto the top and sides of the cake for decoration.
10 - Refrigerate for at least 30 minutes before slicing for cleaner cuts.
# Expert Tips:
01 -
- The coconut milk keeps every bite impossibly moist without making it heavy
- That tangy cream cheese frosting balances the sweetness perfectly
- Toasted coconut on the outside makes it look like you spent hours on something that came together in one afternoon
02 -
- Room temperature ingredients will make or break your texture, plan ahead and set everything out an hour before you start
- Over mixing after adding the flour makes tough cake layers, stop as soon as you see no dry streaks
- The cake must be completely cool before frosting or the frosting will melt right off the sides
03 -
- Weighing your flour with a kitchen scale is the most reliable way to get consistent results every time
- Place a dab of frosting under your cake plate to keep it from sliding around while you decorate