Description
Experience the joy of winter with this delightful coconut cake featuring fluffy layers and creamy frosting. Perfect for festive gatherings or cozy nights!
Ingredients
Scale
- 2 cups coconut flour
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup unsalted butter (softened)
- 1 tsp baking powder
- ½ tsp salt
- 8 oz cream cheese (softened)
- 3 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 1 cup shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with nonstick spray or butter.
- In a large bowl, whisk together coconut flour, baking powder, and salt until well combined.
- In another bowl, beat softened butter and granulated sugar until light and fluffy, about three minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Pour equal amounts of batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- In a mixing bowl, beat together softened cream cheese and powdered sugar until smooth.
- Add vanilla extract and mix well.
- Once cakes are cooled, layer frosting between the cake layers and top with remaining frosting.
- Generously sprinkle shredded coconut on top before serving.
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 420
- Sugar: 35g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Substitute almond milk for added flavor if desired. For an extra tropical twist, consider adding crushed pineapple to the batter or using toasted coconut as a topping.