Cowgirly's Coconut Cake

Indulge in the tropical bliss of Cowgirly's Coconut Cake—a moist, tender dessert bursting with vibrant coconut flavor in every bite. Crafted with rich coconut milk, sweetened shredded coconut, and a dreamy cream cheese frosting, this cake is the ultimate treat for coconut lovers. The two-layer masterpiece is topped off with an optional garnish of unsweetened coconut flakes for a stunning and textured finish. Perfect for birthdays, celebrations, or as a summery centerpiece, this recipe is easy to follow yet delivers bakery-quality results. With just 25 minutes of prep time and a few pantry staples, you'll have a show-stopping dessert that serves up to 12 people. Whether you're entertaining guests or satisfying a personal craving, Cowgirly's Coconut Cake is sure to leave everyone asking for seconds!

Nutriscore Rating: 36/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 4 eggs
• 2 teaspoons pure vanilla extract
• 1 cup coconut milk (canned, well-shaken)
• 2 cups sweetened shredded coconut
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 0.75 cups unsweetened coconut flakes (for garnish, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use a handheld or stand mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, to the butter mixture. Mix well after each addition. Stir in the pure vanilla extract.

Step 5

Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 6

Fold in the sweetened shredded coconut gently with a spatula.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

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

Step 10

To make the frosting, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Step 11

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting evenly on top. Place the second layer of cake on top and frost the top and sides of the entire cake.

Step 12

If desired, press unsweetened coconut flakes onto the sides and top of the frosted cake for garnish.

Step 13

Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!

Nutrition Facts

Serving size	(2195.3g)

Amount per serving	% Daily Value*
Calories	8580.2

Total Fat 452.6g	0%
Saturated Fat 316.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1511.8mg	0%
Sodium 4455.8mg	0%
Total Carbohydrate 1093.5g	0%
Dietary Fiber 35.2g	0%
Total Sugars 785.0g
Protein 89.5g	0%

Vitamin D 164IU	0%
Calcium 525.3mg	0%
Iron 30.1mg	0%
Potassium 2232.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 4.1%

Carbs: 49.7%