Description
Catch A Husband Coconut Cream Cake is a moist and delicious cake made with coconut flavor, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 tablespoons vegetable oil
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup finely shredded sweetened coconut
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
- 3 cups sweetened shredded coconut for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- In a large mixing bowl, beat together softened butter, vegetable oil, and granulated sugar for 4–5 minutes until light, fluffy, and pale in color.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts until smooth and creamy.
- Gradually add dry ingredients alternately with coconut milk and sweetened condensed milk, beginning and ending with dry ingredients. Mix gently until just combined, then fold in finely shredded coconut.
- Divide the batter evenly between prepared pans and smooth the tops. Bake for 30–32 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes before transferring to a cooling rack.
- For the frosting, beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar one cup at a time while mixing on low speed until thick and creamy.
- Mix in vanilla extract and coconut milk until silky smooth. If too soft, refrigerate for 10 minutes.
- For assembly, place one cake layer on a cake stand, spread frosting on top, add the second layer, and frost the entire cake.
- Press shredded coconut onto the top and sides of the cake, leaving some areas smooth. Chill for at least 30 minutes before slicing.
Notes
- Ensure all ingredients are at room temperature before starting.
- For best results, use full-fat coconut milk.
- Store any leftover cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg