Delicious Creamy Coconut Cake

Step 6: Fold in Coconut

Gently fold in shredded coconut with a spatula. This ensures even distribution without deflating the batter.

Step 7: Bake the Cake

Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 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 a wire rack to cool completely.

Step 8: Make the Creamy Coconut Frosting

While the cakes are cooling, prepare the frosting:

1. Beat butter and cream cheese until smooth.
2. Gradually add powdered sugar, one cup at a time, beating until creamy.
3. Mix in coconut cream and vanilla extract.
4. Beat on high speed for 2-3 minutes for a fluffy, spreadable consistency.

Step 9: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of frosting evenly on top.
3. Place the second cake layer on top and frost the top and sides of the cake.
4. Sprinkle shredded coconut or toasted coconut on top for a beautiful finish.

Step 10: Chill and Serve

For best results, chill the cake for 30 minutes to 1 hour to allow the frosting to set. Slice and serve with your favorite tea or coffee.

Tips for Perfection

• Use freshly grated coconut for a more intense flavor.
• Toasting the coconut before adding it to the frosting or as a garnish gives a crunchy texture and deeper flavor.
• Don’t skip chilling—the frosting sets better and makes slicing easier.
• This cake can be stored in the refrigerator for 3-4 days and can be frozen for up to 2 months.

This Delicious Creamy Coconut Cake is light, fluffy, and decadently creamy. Each bite brings a sweet coconut flavor with a melt-in-your-mouth texture that will make it the star of any dessert table.

If you want, I can also make a visual step-by-step guide with images for this cake so you can follow it like a pro in the kitchen. It would look like a mini cookbook page!

Do you want me to do that?