Nothing says Easter than beautiful layers of coconut cake smothered in cream cheese frosting and coconut flakes. This cake and my Carrot Pineapple Cake usually sits right next to each other ready to be sliced through by friends and family. Yes, one cake would never be enough when we celebrate Easter in our house. After all the fasting and praying, a good array of desserts is a great way to celebrate the rebirth of Christ and for a new life. Glad one of my cousins brought this to my attention – why haven’t I shared on the blog one of our favorite cakes. In case you haven’t noticed, I’m a sucker for anything with coconut. And this Coconut Cake here is what every coconut lovers would dream of. 😉 Coconut Cake is a popular dessert in the Southern part of the U.S. Due to its popularity, it would only make sense how this cake has lots of variations. But I’d like to keep it simple. Don’t be intimidated by layered cakes! This cake here is a fail-proof for newbies aaaand since I want you to experience the joy and ease of baking this over-the-top cake, I included a video on how to whip this up. Fair enough?
Aside from the fact that it’s light and airy, this cake here isn’t just frosted with coconut flakes, but you also get to enjoy bits of toasted sweetened coconut flakes in the cake to add more “coconut-y” flavor on top of the coconut milk.
How can you resist a cake with a triple coconut threat? No, you simply shove it down to your throat slice after slice. Calories? Nah, it’s not a good time to be counting those. After all, celebrating a new life also means eating desserts to your heart’s content.
Now go make all the happy memories with your life one slice at a time. Enjoy!
Watch How to Make It
[adthrive-in-post-video-player video-id=”WojZRJHs” upload-date=”Mon Aug 06 2018 19:52:04 GMT+0000 (Coordinated Universal Time)” name=”Coconut Cake” description=”Coconut Cake – airy, light, baked from scratch, delicious yellow cake loaded and covered with sweetened toasted coconut flakes and cream cheese frosting. A wonderful Easter dessert to satisfy your sweet tooth and celebrate life!”] Tips and Notes: Pre-heat the oven to 160°C/325°F. Grease a 2 9 inch pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white – about 4 to 5 minutes. Stir in the egg yolks, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter. And then add coconut milk and vanilla extract. Continue mixing. Then add coconut flakes well until everything is fully combined. Add coconut flakes, mix well. Using a mixer beat egg whites until you get a soft peak. Fold in with the rest of the batter. DO NOT over mix. Scrape down the sides of the mixing bowl. Pour batter into the greased cake pans into 2 equal parts. Tap pans on work surface to eliminate any large air bubbles.
Bake at 325 F until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack. For the cream cheese frosting, whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired. If you like a thick coat like in the picture just double it. And start assembling the cake.
