Classic Coconut Cake

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Classic Coconut Cake

There’s something undeniably magical about a Classic Coconut Cake. Its soft, fluffy layers, sweet tropical flavor, and dreamy frosting make it the ultimate dessert for any occasion.

Whether you’re celebrating a birthday, hosting a holiday dinner, or simply treating yourself to something special, this two-layer Classic Coconut Cake with Cool Whip and Cream Cheese Frosting will steal the show.

What makes this cake extra special? The combination of cream cheese and Cool Whip creates a light yet decadent frosting that perfectly complements the coconut flavor. Topped with shredded coconut for added texture and flair, this cake is as beautiful as it is delicious. Let’s dive into this easy-to-make, crowd-pleasing dessert!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk

For the Frosting:

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8-ounce) container Cool Whip, thawed

For Garnish:

• 1 ½ cups sweetened shredded coconut

Instructions

Step 1: Make the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
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.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Frosting

1. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
2. Add the vanilla extract and mix to combine.
3. Gently fold in the Cool Whip until fully incorporated.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
2. Add the second cake layer and spread the remaining frosting evenly over the top and sides of the cake.
3. Press shredded coconut gently onto the top and sides of the cake to cover.

Step 4: Chill and Serve

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Slice, serve, and enjoy!

Why You’ll Love This Coconut Cake:

1. Light and Creamy Frosting: The combination of cream cheese and Cool Whip is a match made in heaven.
2. Tropical Flavor: Coconut milk and shredded coconut bring authentic, rich coconut flavor to every bite.
3. Perfect for Any Occasion: This cake is as elegant as it is easy to make, making it ideal for birthdays, holidays, or casual gatherings.

Tips for Success:

• Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for smoother mixing.
• Don’t Overmix: Mix just until the ingredients are combined to keep the cake light and fluffy.
• Chill for Perfect Slices: Chilling the cake makes it easier to slice cleanly and keeps the frosting intact.

A Slice of Paradise

This Coconut Cake with Cool Whip and Cream Cheese Frosting is a dreamy dessert that brings a touch of the tropics to your table. With its tender cake layers, luscious frosting, and sweet coconut garnish, it’s a recipe you’ll want to make again and again. One bite, and you’ll be transported to a sunny beach with a cool breeze and a slice of paradise in hand.

Enjoy every delicious bite!