Easter Coconut Light Cake (Printable Version)
Moist coconut cake hand-layered with creamy frosting and topped with shredded coconut flakes.
# What You Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon coconut extract
10 - 1 cup canned coconut milk, well-shaken
11 - 1 cup sweetened shredded coconut
→ For the Coconut Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 1/2 teaspoon coconut extract
17 - 2-3 tablespoons coconut milk
→ For Decoration
18 - 1 1/2 cups sweetened shredded coconut, toasted or plain
19 - Assorted candy eggs or pastel sprinkles (optional)
# How-To:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.
02 - In a medium bowl, whisk together 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 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
04 - Alternately add flour mixture and coconut milk to butter mixture, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
05 - Divide batter evenly between prepared pans. Smooth tops and bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
06 - Cool in pans for 10 minutes, then turn onto wire racks to cool completely before frosting.
07 - Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla, coconut extract, and coconut milk until fluffy and spreadable.
08 - Place one cake layer on serving plate. Spread frosting over top. Place second layer on top and frost top and sides of cake.
09 - Press shredded coconut onto top and sides of cake. Decorate with candy eggs or pastel sprinkles if desired.
# Expert Tips:
01 -
- The coconut milk keeps the cake incredibly moist for days
- That fluffy cream cheese frosting balances the sweet coconut perfectly
- It looks stunning with minimal effort, like you spent hours decorating
02 -
- The trickiest part is waiting for the cakes to cool completely, but frosting warm layers will make everything slide apart
- Shaking that coconut milk can thoroughly is nonnegotiable, otherwise you get uneven distribution in the batter
- Room temperature ingredients are not just a suggestion, they are what makes this recipe work every single time
03 -
- Toasting some of the coconut for the topping adds incredible flavor contrast and makes the cake look even more impressive
- Run a hot knife under water before slicing for perfectly clean cuts that show off those beautiful layers