Patience Coconut Cake

Delight your taste buds with the heavenly Patience Coconut Cake—a luscious dessert that perfectly combines tropical flavors with a moist, tender crumb. This cake is made with rich coconut milk and sweetened shredded coconut, giving it an irresistibly aromatic and tropical flair. Topped with a silky cream cheese frosting and finished with toasted coconut for an elegant, nutty crunch, this two-layer masterpiece is as visually stunning as it is delicious. Created with simple, pantry-friendly ingredients and a touch of patience, this show-stopping coconut cake is ideal for celebrations, holidays, or any time you’re yearning for a little indulgence. Whether you’re catering to coconut lovers or looking for an impressive dessert to wow your guests, this easy-to-follow recipe is a surefire winner.

Nutriscore Rating: 36/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 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 Large eggs
• 2 teaspoons Pure vanilla extract
• 1 cup Coconut milk
• 1 cup Sweetened shredded coconut
• 2 cups Powdered sugar
• 8 ounces Cream cheese, softened
• 3 tablespoons Heavy cream
• 0.5 cup Sweetened shredded coconut, toasted

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, sift together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using a hand or stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

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

Step 5

Mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.

Step 7

Gently fold in the sweetened shredded coconut until evenly distributed in the batter.

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 of the cakes comes out clean.

Step 10

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Step 11

While the cakes are cooling, prepare the frosting by beating the cream cheese and powdered sugar together in a bowl until smooth and creamy.

Step 12

Add the vanilla extract and heavy cream to the frosting and beat until fully incorporated.

Step 13

Once the cakes are completely cool, frost the top of one cake layer, then stack the second layer on top and frost the entire cake.

Step 14

Sprinkle the toasted sweetened shredded coconut over the top and sides of the cake as decoration.

Step 15

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Serve and enjoy!

Nutrition Facts

Serving size	(2118.5g)

Amount per serving	% Daily Value*
Calories	7825.3

Total Fat 392.2g	0%
Saturated Fat 256.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1556.8mg	0%
Sodium 3429.4mg	0%
Total Carbohydrate 1043.4g	0%
Dietary Fiber 22.5g	0%
Total Sugars 757.2g
Protein 82.9g	0%

Vitamin D 160IU	0%
Calcium 475.1mg	0%
Iron 20.8mg	0%
Potassium 1469.3mg	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: 43.9%

Protein: 4.1%

Carbs: 51.9%