🥥 Homemade Tow pound Coconut

Cake Recipe: A Tropical Delight

There’s something magical about the smell of coconut cake baking in the oven. It's sweet, nostalgic, and brings a touch of tropical bliss to your kitchen. This Two-Pound Homemade Coconut Cake is rich, moist, and bursting with coconut flavor—perfect for celebrations, family gatherings, or simply indulging in a slice of homemade goodness.

Let’s dive into this easy and delicious coconut cake recipe that’s sure to become a favorite!

Why You'll Love This Coconut Cake

Soft and buttery texture
Infused with coconut flavor
Perfectly sized for gatherings
Topped with creamy coconut frosting

Ingredients

Here’s everything you’ll need for this two-pound coconut cake:

For the Cake:

All-purpose flour – 3 cups (360g), sifted
Unsalted butter – 1 cup (226g), softened (room temperature)
Granulated sugar – 2 cups (400g)
Eggs – 4 large
Baking powder – 2 teaspoons
Salt – ½ teaspoon
Coconut milk – 1 cup (240ml)
Vanilla extract – 1 teaspoon
Coconut extract – 1 teaspoon (optional, but adds a rich coconut flavor)
Shredded sweetened coconut – 1 cup (90g)

For the Coconut Frosting:

Unsalted butter – ½ cup (113g), softened
Cream cheese – 8 oz (225g), softened
Powdered sugar – 3 cups (360g), sifted
Coconut milk – 2-3 tablespoons (as needed for consistency)
Vanilla extract – 1 teaspoon
Shredded coconut – 1 cup (for garnish)

Instructions

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one large bundt or loaf pan). You can also line them with parchment paper for easy removal.

2. Cream Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes). This step is key to a light and airy cake.

3. Add Eggs

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

4. Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

5. Combine Wet Ingredients

In a small bowl or measuring cup, combine coconut milk, vanilla extract, and coconut extract.

6. Assemble the Batter

Add the dry ingredients to the butter mixture in three parts, alternating with the wet coconut milk mixture. Mix just until combined—do not overmix. Then gently fold in the shredded coconut.

7. Bake the Cake

Divide the batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Coconut Frosting

Beat the butter and cream cheese together until smooth.
Gradually add the powdered sugar, one cup at a time.
Add vanilla extract and enough coconut milk to reach a spreadable consistency.
Mix until fluffy and creamy.

Frost and Decorate

Once the cake layers are completely cool:

Spread a generous layer of frosting on the first cake layer.
Place the second layer on top and frost the entire cake.
Press shredded coconut onto the sides and top for a beautiful, tropical finish.

Serving Suggestions

Enjoy it with a cup of chai or iced coffee.
Add a few toasted coconut flakes or fresh berries for garnish.
Store leftovers in the refrigerator for up to 4–5 days.

Final Tips

For extra moistness, you can brush the cake layers with a little warm coconut milk before frosting.
If you're not a fan of cream cheese frosting, try a whipped coconut cream or buttercream alternative.

Let Us Know!

Did you try this two-pound homemade coconut cake? Leave a comment and share your results—or tag us with your baking pictures! 🍰💕

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Homemade coconut cake

Description

Rich, moist, and packed with tropical flavor, this Two-Pound Homemade Coconut Cake is a true showstopper. Made with creamy coconut milk, buttery layers, and topped with a smooth coconut frosting and sweet shredded coconut, it's the perfect treat for birthdays, tea time, or anytime you crave a slice of paradise. Easy to bake and impossible to resist! 🥥🍰