COCONUT VELVET CAKE

If you’re a coconut lover, this Coconut Velvet Cake is about to become your new favorite dessert!

Soft, fluffy coconut cake layered with rich cream cheese frosting and covered in sweet shredded coconut… every bite is light, buttery, creamy, and absolutely irresistible! 

 Ingredients

For the Coconut Velvet Cake

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

1 tsp coconut extract

1 cup full-fat coconut milk

1 cup sweetened shredded coconut

½ cup sour cream

For the Coconut Cream Cheese Frosting

8 oz cream cheese, softened

1 cup unsalted butter, softened

4½ cups powdered sugar

2 tsp vanilla extract

1 tsp coconut extract

2–3 tbsp coconut milk

Pinch of salt

Garnish

2 cups sweetened shredded coconut (toasted or plain)

White chocolate curls (optional)

Fresh raspberries (optional)

Mint leaves (optional)

 Directions

Step 1:

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

Step 2:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3:

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 4–5 minutes.

Step 4:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract.

Step 5:

In a separate bowl, whisk together the coconut milk and sour cream.

Step 6:

Alternately add the dry ingredients and the coconut milk mixture to the butter mixture, beginning and ending with the flour. Mix just until combined.

Step 7:

Fold in the shredded coconut.

Step 8:

Divide the batter evenly between the prepared pans.

Step 9:

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 10:

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 11:

Prepare the frosting by beating the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, then mix in the vanilla, coconut extract, coconut milk, and salt until light and creamy.

Step 12:

Place one cake layer on a serving plate and spread a generous layer of frosting on top.

Step 13:

Add the second cake layer and frost the top and sides of the cake.

Step 14:

Press shredded coconut onto the sides and top of the cake. Decorate with white chocolate curls, fresh raspberries, or mint if desired.

Step 15: