Creamy Coconut Cake – Soft, Moist & Loaded with Coconut

For the Coconut Soaking Syrup

• 120 ml coconut milk (½ cup)

• 2 tbsp sugar

• ½ tsp vanilla or coconut extract (optional)

For the Creamy Coconut Frosting

• 225 g cream cheese, softened (8 oz)

• 115 g unsalted butter, softened (½ cup)

• 300–350 g powdered sugar (2½–3 cups), sifted

• 2–3 tbsp coconut milk or heavy cream

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional)

For the Outside

• 150–200 g shredded coconut (1½–2 cups), sweetened or unsweetened, to cover sides and top

Instructions

1. Prepare the Cake Layers

1. Preheat your oven to 180°C / 350°F.

2. Grease and flour two round cake pans (8 or 9 inch), or line the bottoms with parchment paper.

3. In a bowl, whisk together flour, baking powder, and salt. Set aside.

4. In a large bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes).

5. Add the eggs one at a time, beating well after each addition.

6. Mix in the vanilla and coconut extract.

7. In a jug, combine the coconut milk and oil, stirring to blend.

8. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture:

   • Start with ⅓ of the flour

   • Then ½ of the coconut milk mix

   • Repeat, finishing with the last ⅓ of flour
     Mix on low just until combined – don’t overmix.

9. Divide the batter evenly between the two prepared pans and smooth the tops.

10. Bake for 22–28 minutes, or until:

    • A toothpick comes out clean

    • The tops are lightly golden and spring back when touched.

11. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

2. Make the Coconut Soaking Syrup

This makes the cake extra creamy and moist.

1. In a small saucepan, combine coconut milk and sugar.

2. Heat gently, stirring, just until the sugar dissolves (do not boil).

3. Remove from heat and stir in the vanilla or coconut extract if using.

4. Let it cool to room temperature.

3. Prepare the Creamy Coconut Frosting

1. In a large bowl, beat cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, about ½ cup at a time, mixing on low to avoid a sugar cloud, then beating on medium until fluffy.

3. Add vanilla, coconut extract (if using), and 2 tablespoons of coconut milk or cream.

4. Beat until smooth, creamy, and spreadable.

5. If too thick, add a little more coconut milk (a teaspoon at a time). If too thin, add a bit more powdered sugar.

4. Assemble the Cake

1. Make sure the cake layers are completely cool.

2. With a toothpick or skewer, gently poke small holes all over the top of each cake layer.

3. Brush or spoon the coconut soaking syrup evenly over both layers. Let it soak in for a few minutes.

Now assemble:

4. Place the first layer on your serving plate or cake stand.

5. Spread a generous layer of creamy coconut frosting over the top.

6. Place the second layer on top.

7. Frost the top and sides of the cake with the remaining frosting, smoothing it as best as you can.

5. Coat with Shredded Coconut

1. Hold the cake gently and press shredded coconut onto the sides, handful by handful, letting any extra fall onto a tray underneath.

2. Sprinkle more coconut over the top until the cake is fully covered.

You’ll end up with a beautiful snowy white coconut cake that looks as creamy as it tastes.

Serving & Storage

• Let the cake chill in the fridge for at least 30–60 minutes before slicing – this helps the frosting set and the flavors blend.

• Store leftovers covered in the fridge for 3–4 days.

• Bring slices to room temperature for 15–20 minutes before serving for the best creamy texture.

Variations

• Coconut & Pineapple: Add a thin layer of crushed pineapple (well drained) inside with the frosting for a “pina colada” vibe.

• Extra coconut flavor: Add toasted coconut as a garnish on top for more texture.

• Single-layer version: Bake in a 23×33 cm (9×13 inch) pan, soak with syrup, frost just the top, and cover with coconut.