Creamy Coconut Cack Recipe

 Escape to a tropical paradise with our Creamy Coconut Cake recipe!

INTRODUCTION: Indulge in the rich flavors of the Caribbean with this moist and decadent cake, overflowing with the sweetness of coconut and the tanginess of cream cheese. Our Creamy Coconut Cake is a masterful blend of textures and tastes, featuring:

- Tender coconut-infused cake layers

- A creamy coconut buttercream frosting

- A sprinkle of toasted coconut flakes for added crunch

Perfect for special occasions or a sweet treat, this cake is sure to transport your taste buds to a tropical oasis. So, let's dive in and start baking!

Accurate Measurements and Ingredients 

*Cake:*

Ingredients:

- 2 1/4 cups (285g) all-purpose flour

- 1 1/2 cups (180g) granulated sugar

- 3 large eggs, room temperature

- 1/2 cup (115g) unsweetened coconut milk

- 1/2 cup (115g) coconut oil, melted

- 2 teaspoons baking powder

- 1 teaspoon salt

- 1 cup (120g) shredded coconut

- 1 teaspoon pure vanilla extract

*Frosting:*

Ingredients:

- 8 ounces (225g) cream cheese, softened

- 1/2 cup (115g) unsalted butter, softened

- 1 1/2 cups (180g) powdered sugar

- 1/2 cup (115g) unsweetened coconut milk

- 1 teaspoon pure vanilla extract

*Instructions:*

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.

2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

3. In a large bowl, whisk together coconut milk, melted coconut oil, eggs, and vanilla extract.

4. Add dry ingredients to wet ingredients and stir until combined. Fold in shredded coconut.

5. Divide batter evenly between prepared pans and smooth tops.

6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

8. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, coconut milk, and vanilla extract.

9. Once cakes are completely cool, place one layer on a serving plate and spread frosting on top. Place second layer on top and frost entire cake with remaining frosting.

*Tips:*

- Use fresh and high-quality ingredients for the best flavor.

- Don't overmix the batter or frosting.

- If desired, toast the shredded coconut in a 350°F oven for 5-7 minutes or until lightly browned.

Enjoy your delicious Creamy Coconut Cake!

The estimated nutrition information per serving for the Creamy Coconut Cake recipe:

_Serving size:_ 1 serving (assuming 12 servings total)

_Nutrition Facts:_

- _Calories:_ 540

- _Total Fat:_ 34g

    - Saturated Fat: 24g

    - Trans Fat: 0g

- _Cholesterol:_ 60mg

- _Sodium:_ 350mg

- _Total Carbohydrates:_ 55g

    - Dietary Fiber: 2g

    - Sugars: 40g

- _Protein:_ 5g

_Vitamin and Mineral Information:_

- _Vitamin A:_ 10% of the Daily Value (DV)

- _Vitamin C:_ 2% of the DV

- _Calcium:_ 15% of the DV

- _Iron:_ 10% of the DV

- _Potassium:_ 10% of the DV

_Macro Breakdown:_

- Carbohydrates: 45%

- Protein: 5%

- Fat: 50%

_Note:_ Nutrition information is an estimate and may vary based on specific ingredient brands and measurements.

Assuming the recipe yields 12 servings, the nutrition information is based on a serving size of 1 serving (about 1 slice or 3 oz/85g of cake). Creamy Coconut Cake is a rich and indulgent dessert, high in calories and fat due to the coconut and cream cheese. Enjoy in moderation as part of a balanced diet.