Coconut cake with coffee-infused whipped frosting—because who needs plain old frosting when you can throw coffee in it? This isn’t your grandma’s coconut cake; we’re talking layers of fluffy, coconutty goodness paired with a coffee kick that will make you wonder why you haven’t tried this sooner. The coffee frosting adds that sophisticated bitterness to balance out the sweet cake, creating a flavor combination that’s more complex than your last relationship. If you want to look like a pro without breaking a sweat, this cake is your new best friend. Don’t settle for basic when you can have this.
Coconut Cake with Coffee-Infused Whipped Frosting
A delightful coconut cake topped with a rich, coffee-infused whipped frosting. Sweet, airy, and just the right amount of caffeine kick.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups unsweetened shredded coconut
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup whole milk
For the Coffee-Infused Whipped Frosting:
- 1 cup heavy cream
- 2 tbsp instant coffee or brewed espresso
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: Cream butter and sugar in a bowl until light and fluffy. Add eggs and vanilla, beat until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add coconut.
- Combine: Gradually add dry ingredients to the wet ingredients, alternating with milk. Mix until smooth.
- Bake the Cake: Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
- Make the Frosting: Whisk heavy cream, coffee, powdered sugar, and vanilla in a bowl until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Top and Serve: Add the second layer of cake and frost the top and sides. Serve and enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 290 kcal
- Total Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Iron: 4%
- Calcium: 2%
- Vitamin C: 2%
- Magnesium: 2%
Additional Notes/Tips
- For a stronger coffee flavor, use brewed espresso instead of instant coffee.
- If you like more coconut, sprinkle extra shredded coconut on top for added texture.
- Let the cake chill in the fridge for an hour after frosting to let the flavors set.
