Imagine the sun warming your face and a gentle breeze carrying notes of coconut and pineapple — that's the essence of this Tropical Bliss Coconut Cake. It's a slice of paradise that brings a touch of the tropics to your kitchen, no matter the season.
Butter is the backbone of this cake, providing richness and tenderness. You'll want it softened to ensure it creams well with the sugar. Granulated sugar sweetens the cake, while eggs provide structure and lift. All-purpose flour is our base, with baking powder acting as the leavening agent to make the cake rise. A pinch of salt balances the flavors and enhances sweetness. Coconut milk infuses the cake with its creamy, tropical flavor, complementing the vanilla extract. Shredded coconut and crushed pineapple provide texture and bursts of flavor. The sweetened condensed milk in the frosting adds a luscious sweetness, with powdered sugar and heavy cream creating a smooth, spreadable consistency. Finally, toasted coconut flakes are the perfect crunchy garnish.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a truly tropical touch, serve with a side of fresh mango slices or a fruity dessert cocktail like a piña colada.
Start by preheating your oven to 350°F (175°C). Take two 9-inch round cake pans, and give them a good greasing to ensure your cake doesn't stick. In a large mixing bowl, cream together the softened butter and granulated sugar until you get a light, fluffy mixture — this could take a few minutes, but it's worth the effort.
Add the eggs, one at a time, mixing well after each addition. This helps to incorporate air into the batter, giving your cake a nice lift. In another bowl, sift together the flour, baking powder, and salt. Sifting ensures even distribution and prevents any lumps from sneaking into your cake.
Now, gradually add the dry ingredients to the butter and sugar mixture, alternating with the coconut milk. This means you'll add a bit of the flour mixture, mix, then a bit of coconut milk, and repeat until everything is combined. Stir in the vanilla extract, shredded coconut, and crushed pineapple until just combined. You don't want to overmix at this point, as it can make the cake tough.
Divide the batter evenly between your prepared cake pans, smoothing the tops with a spatula. Pop them into the oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. While they cool, make the frosting by mixing together the sweetened condensed milk, powdered sugar, and heavy cream until smooth. This frosting is silky and perfectly sweet.
Assemble your cake by spreading the frosting between the layers, then over the top and sides. Finish with a sprinkle of toasted coconut flakes, adding a lovely texture and flavor.
Share