Easter Coconut Cream Cheese (Printable)
Moist coconut cake layered with cream cheese frosting and topped with shredded coconut and festive embellishments.
# 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 salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 1/2 teaspoons vanilla extract
09 - 1 teaspoon coconut extract
10 - 1 cup canned coconut milk, well shaken
11 - 1 cup sweetened shredded coconut
→ For the Cream Cheese Frosting
12 - 12 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 1/2 cups sweetened shredded coconut
18 - Easter candies or edible flowers
# 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 together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extract.
05 - Alternate adding the flour mixture and coconut milk to the batter, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
06 - Divide batter evenly between prepared pans. 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 out onto wire racks to cool completely.
07 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla and coconut milk, and beat until smooth and fluffy.
08 - Place one cake layer on a serving plate. Spread with frosting. Top with second layer and frost top and sides.
09 - Gently press shredded coconut onto the sides and top of the cake. Decorate with Easter candies or edible flowers if desired. Refrigerate for at least 30 minutes before serving for easier slicing.
# Expert Tips:
01 -
- The coconut milk keeps every bite impossibly moist without being dense
- Cream cheese frosting strikes that perfect balance between tangy and sweet
02 -
- All your ingredients should be at room temperature before you start mixing
- Let the cakes cool completely before frosting or you will have a melting mess
03 -
- Rotate your cake pans halfway through baking for even rising
- Chill the frosted cake for 30 minutes before pressing on the coconut