Paci Restaurant Coconut Cake
Indulge in the tropical decadence of Paci Restaurant's Coconut Cake, a show-stopping dessert that combines rich, buttery layers with an irresistible coconut cream cheese frosting. This elegant cake features moist, tender layers infused with creamy coconut milk and sweetened shredded coconut, creating a luscious texture in every bite. Topped with a velvety cream cheese frosting and finished with a flurry of coconut flakes—either toasted for a golden touch or left soft for a classic look—this cake is the ultimate treat for coconut lovers. Perfectly balanced between sweetness and creaminess, it's an impressive centerpiece for special occasions or a delightful indulgence for everyday celebrations. Plus, with simple step-by-step instructions, this recipe ensures foolproof results that will leave your guests raving.
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Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Coconut milk
- 1 cup Shredded sweetened coconut
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 0.25 cup Heavy whipping cream
- 1 cup Additional shredded coconut for garnish
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms of the pans with parchment paper for easy removal.
Step 2
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
Step 5
Gently fold in the shredded sweetened coconut until evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 7
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8
To make the frosting, beat the softened cream cheese in a large bowl until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the heavy whipping cream and beat on high speed for 2-3 minutes until the frosting is light and fluffy.
Step 9
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the remaining layers, finishing with a thick layer of frosting on the outside of the cake.
Step 10
Press the additional shredded coconut onto the sides and top of the cake for garnish. For extra elegance, you can lightly toast the coconut before applying.
Step 11
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Remove from the fridge 10 minutes before slicing. Enjoy!
Nutrition Facts
| Serving size | (2722.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10642.6 |
| Total Fat 522.8g | 0% |
| Saturated Fat 371.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1571.8mg | 0% |
| Sodium 3149.4mg | 0% |
| Total Carbohydrate 1427.0g | 0% |
| Dietary Fiber 68.1g | 0% |
| Total Sugars 1029.4g | |
| Protein 103.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 573.6mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 3001.7mg | 0% |
Source of Calories