Helen's Coconut Cake

Indulge in the tropical bliss of Helen's Coconut Cake—a showstopping dessert that's as light and fluffy as it is rich in coconut flavor. This homemade masterpiece combines a tender, moist crumb infused with creamy coconut milk and sweetened shredded coconut, topped with a luscious cream cheese frosting elevated by a hint of coconut extract. The cake is beautifully finished with an optional garnish of toasted coconut flakes, adding a delightful crunch to every bite. Perfect for celebrations or simply satisfying your sweet tooth, this easy-to-follow recipe comes together in under an hour and serves up to 12 slices of pure tropical delight. Whether you're a coconut lover or looking for a unique dessert, Helen's Coconut Cake is sure to become your go-to favorite!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 pieces Eggs, large
• 1 cup Coconut milk, canned
• 1 teaspoon Vanilla extract
• 1.5 cups Sweetened shredded coconut
• 3 cups Powdered sugar
• 8 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened (for frosting)
• 1 teaspoon Coconut extract
• 0.5 cup Toasted coconut flakes (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Step 2

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

Step 3

In a large mixing bowl, use an electric mixer to cream together 1 cup of softened butter and the granulated sugar until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the vanilla extract.

Step 6

Alternately add the dry flour mixture and the coconut milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 7

Fold in the sweetened shredded coconut with a spatula until evenly distributed.

Step 8

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

Step 9

Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cakes from the oven and let them cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 11

While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together the softened cream cheese and 0.5 cup of softened butter until smooth and creamy.

Step 12

Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated and fluffy.

Step 13

Mix in the coconut extract until combined.

Step 14

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top.

Step 15

Place the second cake layer on top and frost the top and sides of the cake evenly.

Step 16

If desired, garnish the top and sides of the cake with toasted coconut flakes for extra flavor and texture.

Step 17

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Step 18

Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(2352.4g)

Amount per serving	% Daily Value*
Calories	9645.8

Total Fat 559.5g	0%
Saturated Fat 385.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1770.1mg	0%
Sodium 3520.9mg	0%
Total Carbohydrate 1130.2g	0%
Dietary Fiber 33.8g	0%
Total Sugars 822.1g
Protein 90.2g	0%

Vitamin D 218.3IU	0%
Calcium 531.6mg	0%
Iron 30.9mg	0%
Potassium 2142.0mg	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: 50.8%

Protein: 3.6%

Carbs: 45.6%