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Tropical Coconut Cake with Dreamy Cream Cheese Frosting

Name: Tropical Coconut Cake with Dreamy Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 teaspoons vanilla extract; 1/2 teaspoon salt; 1 cup buttermilk, well shaken; 4 large eggs, separated; 1 teaspoon coconut extract; 2-8 ounce packages cream cheese, at room temperature; 1/2 cup sweetened cream of coconut (like Coco Lopez); 1 cup sweetened shredded coconut for decoration; 1 cup sweetened cream of coconut (like Coco Lopez); 2 1/2 cups powdered sugar; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 cup unsalted butter, softened; 1/2 cup unsalted butter, at room temperature

This Tropical Coconut Cake with Dreamy Cream Cheese Frosting is the ultimate choice for dessert lovers. A moist, flavorful cake infused with sweetened cream of coconut is paired with a luscious, coconutty cream cheese frosting and topped with shaved coconut. A delectable treat awaits in every bite.



1 hr 15 min

TOTAL TIME

673

CALORIES

$1.07

PER SERVING

Tropical Coconut Cake with Dreamy Cream Cheese Frosting

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Ingredients

14 INGREDIENTS

12 SERVINGS

2 tsp vanilla extract

1 tsp coconut extract

16 oz cream cheese

at room temperature

1/2 cup sweetened cream of coconut

1 cup sweetened shredded coconut

for decoration

1 cup sweetened cream of coconut

2 1/2 cups powdered sugar

1/2 tsp baking soda

1 tsp baking powder

1 cup unsalted butter

softened

1/2 cup unsalted butter

at room temperature

Directions

16 STEPS

30 min

PREP TIME

45 min

COOK TIME

1 hr 15 min

TOTAL TIME

Preheat oven to 350 degrees Fahrenheit. Spray two 9-inch cake pans with non-stick baking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, cream together sugar, softened butter, and sweetened cream of coconut using an electric mixer until fluffy, about 3 minutes.

Beat in egg yolks, one at a time.

Add vanilla and coconut extracts, and mix well.

With the mixer set on low, alternate between adding the dry ingredients and buttermilk, starting and ending with the dry ingredients, and mix until just combined.

In a separate bowl, beat egg whites and a pinch of salt with clean and dry beaters until they form stiff peaks.

Gently fold egg whites into the cake batter.

Evenly divide the batter between the prepared cake pans.

Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes, then invert cakes onto wire racks to cool completely.

To prepare the frosting, beat cream cheese and room temperature butter together using an electric mixer until just combined.

Add sweetened cream of coconut, vanilla extract, and coconut extract; beat to combine.

Gradually add powdered sugar until all ingredients are smooth and well combined.

Frost cooled cakes, then sprinkle shredded coconut all over and press gently so that it adheres.

Store the cake in the fridge until serving time.