Description
A soft vanilla-coconut cake layered with fluffy whipped coconut frosting—light as a cloud.
Ingredients
Scale
- 1 cup Coconut milk
- 1/2 cup Butter
- 1 cup Sugar
- 3 Eggs
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tsp Coconut extract (optional but amazing)
- 1 cup Heavy cream
- 1 cup Powdered sugar
- 1 cup Shredded coconut (sweetened)
Instructions
- Cream butter and sugar until very fluffy; beat in eggs one at a time.
- Mix flour and baking powder separately, then alternate adding dry mix and coconut milk into the batter.
- Add vanilla and coconut extract for extra coconut flavor.
- Bake in greased round pans at 350°F for 25–30 minutes; cool completely.
- Whip heavy cream with powdered sugar until thick; fold in shredded coconut for a cloud-like frosting.
- Layer cakes with generous coconut whipped frosting between and on top.
- Finish with more shredded coconut for a snowy look.
Notes
- Ensure the butter is at room temperature for easier creaming.
- For a richer flavor, use full-fat coconut milk.
- Let the cake cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg