Sam Champion's Coconut Cake

Indulge in tropical decadence with Sam Champion's Coconut Cake, a dessert that combines rich, buttery layers with the sweet allure of coconut in every bite. This stunning two-layer cake is made from a moist, coconut-infused batter and finished with a luxurious cream cheese frosting enhanced by coconut and vanilla extracts. The addition of shredded coconut in the batter and as a garnish provides irresistible texture and flavor, making this cake a show-stopping centerpiece for any celebration. With simple ingredients like coconut milk and sweetened shredded coconut, this recipe offers a perfect balance of creamy richness and light, tropical elegance. Whether you're baking for a special event or simply treating yourself, this coconut cake is a delicious crowd-pleaser that’s sure to become a beloved favorite.

Nutriscore Rating: 32/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup coconut milk
• 1 cup sweetened shredded coconut
• 8 ounces cream cheese, at room temperature
• 0.5 cup unsalted butter, at room temperature (for frosting)
• 4 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon coconut extract (for frosting)
• 1 cup sweetened shredded coconut (for garnish)

Directions

Step 1

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

Step 2

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and coconut extract.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Gently fold in the sweetened shredded coconut.

Step 7

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

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

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

Step 10

While the cakes cool, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.

Step 11

Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Mix in the vanilla extract and coconut extract.

Step 12

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

Step 13

Gently press the sweetened shredded coconut onto the sides and top of the cake for garnish.

Step 14

Refrigerate the cake for at least 1 hour before serving to set the frosting. Serve and enjoy!

Nutrition Facts

Serving size	(2431.8g)

Amount per serving	% Daily Value*
Calories	9779.2

Total Fat 457.6g	0%
Saturated Fat 304.9g	0%
Polyunsaturated Fat g
Cholesterol 1031.4mg	0%
Sodium 3635.7mg	0%
Total Carbohydrate 1412.5g	0%
Dietary Fiber 32.5g	0%
Total Sugars 1057.3g
Protein 65.1g	0%

Vitamin D 76.5IU	0%
Calcium 415.9mg	0%
Iron 20.8mg	0%
Potassium 1372.7mg	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: 41.1%

Protein: 2.6%

Carbs: 56.3%