Quick Coconut Layer Cake

Indulge in the tropical sweetness of this Quick Coconut Layer Cake, a show-stopping dessert that's deceptively easy to make! With just 20 minutes of prep time, this fluffy, moist cake is infused with rich coconut milk and sweetened shredded coconut for a burst of island flavor in every bite. Layered with a velvety cream cheese frosting and adorned with golden, toasted coconut flakes, it's a dream-worthy centerpiece for any occasion. Whether you're hosting a celebration or simply craving a taste of paradise, this coconut layer cake delivers maximum flavor with minimal effort. Perfect for coconut lovers, this recipe is ideal for anyone seeking an effortless yet elegant dessert that serves up to 12.

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2.25 cups All-purpose flour
• 1.5 cups Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 4 large Egg whites
• 1.25 cups Coconut milk
• 2 teaspoons Vanilla extract
• 1 cup Sweetened shredded coconut
• 8 ounces Cream cheese, softened
• 4 cups Powdered sugar
• 2 tablespoons Heavy cream
• 1 cup Toasted coconut flakes

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together the egg whites, coconut milk, and vanilla extract.

Step 5

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

Step 6

Fold in the sweetened shredded coconut gently using a spatula.

Step 7

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

Step 8

Bake 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 by beating the cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until light and fluffy.

Step 11

To assemble, place one cake layer on a serving plate. Spread a generous layer of frosting on top.

Step 12

Place the second cake layer over the frosted bottom layer. Frost the top and sides of the cake with the remaining frosting.

Step 13

Sprinkle the toasted coconut flakes evenly over the top and sides of the cake for decoration.

Step 14

Refrigerate the cake for at least one hour before serving to allow the layers to set. Serve chilled or at room temperature.

Nutrition Facts

Serving size	2079.7 grams (2079.7g)

Amount per serving	% Daily Value*
Calories	7236

Total Fat 304.70g	391%
Saturated Fat 208.70g	1043%
Polyunsaturated Fat 0.00g
Cholesterol 639mg	213%
Sodium 3796mg	165%
Total Carbohydrate 1104.20g	402%
Dietary Fiber 28.40g	101%
Total Sugars 846.30g
Protein 67.10g	134%

Vitamin D 0IU	0%
Calcium 367mg	28%
Iron 18mg	97%
Potassium 1427mg	30%

*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: 36.9%

Protein: 3.6%

Carbs: 59.5%