Rogene's Coconut Cake with Coconut Cream Cheese Frosting

Indulge in the tropical decadence of **Rogene's Coconut Cake with Coconut Cream Cheese Frosting**, a stunning dessert perfect for any celebration. This moist and fluffy coconut-infused cake is crafted with rich coconut milk and sweetened shredded coconut, delivering an irresistible combination of flavor and texture. The creamy frosting, made with softened cream cheese and a hint of coconut extract, takes this dessert to the next level with its silky, tangy sweetness. Topped with a sprinkle of unsweetened shredded coconut for an elegant touch, this cake is as gorgeous as it is delicious. Whether you’re hosting a special gathering or simply treating yourself, this easy-to-follow recipe ensures a show-stopping dessert that will impress every coconut lover.

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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 (full-fat, unsweetened)
• 2 teaspoons Vanilla extract
• 1 cup Sweetened shredded coconut
• 8 ounces Cream cheese (softened)
• 0.5 cup Unsalted butter (softened, for frosting)
• 4 cups Powdered sugar
• 1.5 teaspoons Coconut extract
• 0.5 cup Unsweetened shredded coconut (for garnish, optional)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Stir the coconut milk and vanilla extract into the wet mixture until well combined.

Step 6

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Step 7

Gently fold in the sweetened shredded coconut with a spatula.

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 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 11

To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.

Step 12

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Step 13

Mix in the coconut extract until the frosting is smooth and has a spreadable consistency.

Step 14

Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.

Step 15

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

Step 16

Optional: Sprinkle the unsweetened shredded coconut over the top and sides of the cake for garnish.

Step 17

Refrigerate the cake for at least 30 minutes to allow the frosting to set. Bring to room temperature before serving for the best flavor.

Nutrition Facts

Serving size	(2374.4g)

Amount per serving	% Daily Value*
Calories	9495.4

Total Fat 508.0g	0%
Saturated Fat 341.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1770.1mg	0%
Sodium 3597.8mg	0%
Total Carbohydrate 1207.9g	0%
Dietary Fiber 28.9g	0%
Total Sugars 921.4g
Protein 82.2g	0%

Vitamin D 355.7IU	0%
Calcium 518.7mg	0%
Iron 28.8mg	0%
Potassium 1962.3mg	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: 47.0%

Protein: 3.4%

Carbs: 49.6%