Tropical Coconut Cake with Dreamy Cream Cheese Frosting
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.
Preheat oven to 350 degrees Fahrenheit. Spray two 9-inch cake pans with non-stick baking spray.
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3
In a large bowl, cream together sugar, softened butter, and sweetened cream of coconut using an electric mixer until fluffy, about 3 minutes.
4
Beat in egg yolks, one at a time.
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Add vanilla and coconut extracts, and mix well.
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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.
7
In a separate bowl, beat egg whites and a pinch of salt with clean and dry beaters until they form stiff peaks.
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Gently fold egg whites into the cake batter.
9
Evenly divide the batter between the prepared cake pans.
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Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10-15 minutes, then invert cakes onto wire racks to cool completely.
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To prepare the frosting, beat cream cheese and room temperature butter together using an electric mixer until just combined.
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Add sweetened cream of coconut, vanilla extract, and coconut extract; beat to combine.
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Gradually add powdered sugar until all ingredients are smooth and well combined.
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Frost cooled cakes, then sprinkle shredded coconut all over and press gently so that it adheres.
16
Store the cake in the fridge until serving time.
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