Ultimate Coconut Cake

This Ultimate Coconut Cake is a showstopping dessert that’s perfect for any occasion. With its moist, tender crumb, rich coconut flavor, and creamy frosting, it’s a cake that will have everyone asking for seconds. Whether you’re a coconut lover or just looking for a decadent treat, this recipe is a must-try!

Ingredients:

For the Cake:

• ¾ pound (3 sticks) unsalted butter (at room temperature, plus more for greasing the pans)
• 2 cups sugar
• 5 extra-large eggs (at room temperature)
• 1½ tsp pure vanilla extract
• 1½ tsp pure almond extract
• 3 cups all-purpose flour (plus more for dusting the pans)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup milk
• 4 oz sweetened shredded coconut

For the Frosting:

• 1 pound cream cheese (at room temperature)
• ½ pound (2 sticks) unsalted butter (at room temperature)
• ¾ tsp pure vanilla extract
• ¼ tsp pure almond extract
• 1 pound confectioners’ sugar (sifted)
• 6 oz sweetened shredded coconut

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease two 9-inch round cake pans, line them with parchment paper, grease again, and dust lightly with flour.
2. Make the Cake Batter:
   • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
   • Mix in the vanilla and almond extracts. Don’t worry if the mixture looks curdled—it will come together.
   • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
   • With the mixer on low speed, alternately add the dry ingredients and milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined.
   • Fold in the 4 ounces of shredded coconut with a rubber spatula.
3. Bake the Cakes:
   • Divide the batter evenly between the prepared pans and smooth the tops with a knife.
   • Bake in the center of the oven for 45-55 minutes, or until the tops are golden brown and a cake tester comes out clean.
   • Cool the cakes in the pans on a baking rack for 30 minutes, then turn them out onto the rack to cool completely.
4. Make the Frosting:
   • In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla extract, and almond extract. Mix on medium speed until smooth.
   • Gradually add the sifted confectioners’ sugar and mix until light and fluffy.
5. Assemble the Cake:
   • Place one cake layer on a serving plate and spread a layer of frosting on top.
   • Place the second cake layer on top and frost the top and sides of the cake.
   • Press the remaining 6 ounces of shredded coconut onto the sides and top of the cake.
6. Serve:
   • Slice and serve this decadent coconut cake as the perfect ending to any meal.

This Ultimate Coconut Cake is a true crowd-pleaser, combining rich flavors and a moist texture that’s simply irresistible. Whether for a special occasion or just because, this cake is sure to impress! 🥥🍰