Mrs Cobb's Coconut Cake

Indulge in the tropical bliss of Mrs. Cobb’s Coconut Cake, a moist and luscious dessert that’s a true celebration of coconut flavor. This classic homemade cake features a tender crumb infused with creamy coconut milk and sweetened shredded coconut, offering a delightful texture and richness in every bite. Layered with a velvety cream cheese frosting and finished with a generous sprinkling of toasted coconut flakes, it’s as visually stunning as it is delicious. Perfect for birthdays, special occasions, or as a crowd-pleasing treat, this easy-to-follow recipe comes together with simple pantry staples in just over an hour. Whether enjoyed as a show-stopping centerpiece or a comforting weekend bake, Mrs. Cobb’s Coconut Cake will transport your taste buds to paradise.

Nutriscore Rating: 34/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 large Eggs, room temperature
• 1 cup Coconut milk
• 1.5 teaspoons Vanilla extract
• 1 cup Sweetened shredded coconut
• 8 ounces Softened cream cheese
• 4 cups Powdered sugar
• 1 cup Sweetened shredded coconut (for topping)

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 bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

Using a stand mixer or hand mixer, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

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

Step 5

Reduce the speed to low and alternately add the dry ingredients and coconut milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Stir in the vanilla extract and 1 cup of sweetened shredded coconut by hand using a spatula.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Tap the pans gently on the counter to remove any air bubbles.

Step 8

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center 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 in a large bowl until smooth. Gradually add the powdered sugar and continue to beat until well combined and fluffy.

Step 11

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly.

Step 12

Sprinkle the additional cup of shredded coconut evenly over the top and sides of the frosted cake, pressing gently so it sticks.

Step 13

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

Nutrition Facts

Serving size	(2438.3g)

Amount per serving	% Daily Value*
Calories	8938.0

Total Fat 378.0g	0%
Saturated Fat 248.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1503.7mg	0%
Sodium 3644.6mg	0%
Total Carbohydrate 1360.6g	0%
Dietary Fiber 30.8g	0%
Total Sugars 1045.0g
Protein 85.7g	0%

Vitamin D 164IU	0%
Calcium 430.2mg	0%
Iron 21.4mg	0%
Potassium 1583.1mg	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: 37.0%

Protein: 3.7%

Carbs: 59.2%