There’s something truly delightful about the sweet aroma of coconut wafting through the kitchen, coaxing you into a world of tropical bliss. Recently, I found myself dreaming of a cake that could capture that same spirit – one that balances indulgence with a touch of nostalgia. Enter my Coconut Cake with Dulce de Leche Frosting, a dessert that’s not just delicious but also makes you feel like you’re on a sun-kissed beach, even if it’s just Tuesday!
This cake is a celebration of flavors, with its moist, tender layers infused with rich coconut milk and complemented by an irresistible cream cheese frosting swirled with luscious dulce de leche. Whether it’s a cozy family gathering or a fun get-together with friends, this recipe is guaranteed to impress and tickle taste buds. With just a few simple steps, you’ll create a crowd-pleaser that makes every occasion memorable. So, let’s get baking—your next favorite dessert is just a whisk away!
Why is Coconut Cake with Dulce de Leche Frosting a must-try?
Indulgent, this cake boasts rich layers infused with coconut milk, bringing tropical joy to every bite. Decadent frosting combines creamy cheese with sweet dulce de leche for a flavor explosion that’s simply irresistible. Easily customizable, you can add fruits or nuts to create a unique twist. Whether for a family gathering or a casual get-together, this recipe is designed to impress. For more delightful dessert ideas, check out my heavenly cake collection.
Coconut Cake with Dulce de Leche Frosting Ingredients
• Get ready to delight your taste buds!
For the Cake
• 3 & 1/4 cups all-purpose flour – as the backbone of the cake, it ensures a perfect texture.
• 1 & 1/4 teaspoons baking powder – this gives the cake its delightful rise.
• 1/2 teaspoon baking soda – a great booster for extra fluffiness.
• 1/2 teaspoon salt – a must for balancing flavors.
• 1 cup unsalted butter, softened – gives the cake a rich and buttery flavor.
• 2 cups granulated sugar – sweetens the cake perfectly without being overpowering.
• 4 large eggs – binds the ingredients while adding moisture.
• 1 teaspoon vanilla extract – for a warm, aromatic hint.
• 1 & 1/4 cups coconut milk (canned) – this is what infuses that luscious coconut flavor into the cake.
For the Frosting
• 8 ounces cream cheese, at room temperature – ensures a creamy, smooth frosting consistency.
• 13 ounces dulce de leche – adds a luscious sweetness that pairs beautifully with the cake.
• 2 teaspoons vanilla extract – enhances the overall flavor profile of the frosting.
For Garnish
• toasted coconut flakes – adds a crunchy texture and visual appeal, making your Coconut Cake with Dulce de Leche Frosting even more irresistible.
How to Make Coconut Cake with Dulce de Leche Frosting
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Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour. This will help your cake layers release easily after baking.
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Whisk together 3 & 1/4 cups of all-purpose flour, 1 & 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl. Ensure the dry ingredients are evenly combined for a uniform cake texture.
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Cream 1 cup of softened unsalted butter and 2 cups of granulated sugar in a separate bowl until the mixture is light and fluffy. This process should take about 3-5 minutes; it’s crucial for incorporating air into your batter.
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Add the 4 large eggs one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract, creating a rich, flavorful base for your cake.
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Combine the dry ingredients and 1 & 1/4 cups of coconut milk with the butter mixture. Start and end with the flour mixture, mixing until just combined. This technique ensures a moist texture without overmixing.
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Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the centers comes out clean. Keep an eye on the color – golden brown tops mean it’s cake time!
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Cool the cakes in their pans for about 10 minutes before carefully removing them from the pans to cool completely on a wire rack. This step allows the cake to settle and finish cooking.
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Beat 8 ounces of cream cheese in a bowl until smooth. Mix in 13 ounces of dulce de leche and 2 teaspoons of vanilla extract until well-combined, creating a delightful frosting that’s irresistibly creamy.
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Frost the cooled cake layers generously with the cream cheese frosting, making sure to spread it evenly. Garnish with toasted coconut flakes to add that final tropical touch and crunch!
Optional: Drizzle additional dulce de leche over the frosted cake for an extra sweet touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Coconut Cake with Dulce de Leche Frosting
Fridge: Store your Coconut Cake with Dulce de Leche Frosting in an airtight container for up to 3 days. This helps maintain its moist texture and delicious flavor.
Freezer: To freeze, wrap individual slices or the whole cake in plastic wrap, then place it in a freezer-safe container. It can be kept frozen for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight, and let it come to room temperature before serving. For a warm treat, microwave a slice for 10-15 seconds.
Airtight Storage: Always use airtight containers or wraps to prevent freezer burn and keep that luscious cream cheese frosting intact.
What to Serve with Coconut Cake with Dulce de Leche Frosting?
Looking to create a delightful meal that perfectly balances with your sweet coconut cake?
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Fresh Fruit Salad: A vibrant medley of seasonal fruits adds a refreshing contrast to the rich, creamy cake. The sweetness and acidity of the fruit cleanse the palate beautifully.
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Vanilla Ice Cream: This classic pairing enhances the coconut flavor and offers a delicious cold contrast to the cake’s softness. A scoop of creamy vanilla ice cream is a perfect indulgence.
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Coconut Macaroons: For the coconut lovers, these chewy delights echo the cake’s flavors while introducing a crispy texture. They make for a lovely, themed dessert duo.
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Sparkling Lemonade: The zesty fizz complements the sweetness of the cake, refreshing your taste buds with each sip. It’s perfect for a warm day or festive occasion.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds airy lightness when served alongside your cake, showcasing its beautiful layers while enhancing every glorious bite.
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Chocolate-Dipped Strawberries: For an elegant touch, the luscious sweetness of chocolate-dipped strawberries pairs beautifully with the tropical essence of the coconut cake, adding a gourmet flair to your meal.
Whichever pairing you choose will only elevate your experience of this heavenly Coconut Cake with Dulce de Leche Frosting!
Make Ahead Options
These Coconut Cake with Dulce de Leche Frosting preparations are perfect for busy home cooks looking to save time! You can bake the cake layers up to 3 days in advance; just make sure to let them cool completely before wrapping tightly in plastic wrap to keep them fresh. The cream cheese frosting can also be made ahead and stored in the refrigerator for up to 24 hours. When you’re ready to serve, let the frosting sit at room temperature for about 30 minutes to soften before spreading it onto the cake layers. This way, you’ll have a delightful dessert ready with minimal last-minute effort—just as delicious as when freshly made!
Coconut Cake with Dulce de Leche Frosting Variations
Feel free to explore these delicious twists and substitutions to make this cake your own!
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Gluten-Free: Use a gluten-free all-purpose flour mix to ensure this cake is suitable for gluten-sensitive friends. It can still be decadently fluffy and moist!
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Nutty Addition: Fold in 1 cup of chopped pecans or walnuts into the batter for a delightful crunch and nutty flavor that complements the coconut.
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Tropical Fruit: Add 1 cup of crushed pineapple or diced mango to the batter for a fruity burst that will take your taste buds to the tropics. Pair it with coconut for a tropical escape in each slice!
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Dairy-Free: Substitute the butter with coconut oil and the cream cheese with a dairy-free alternative mixed with coconut cream. Your cake will still be creamy and delicious without any dairy!
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Lemon Zest: Incorporate the zest of one lemon into the batter to give your cake a refreshing citrus twist that balances beautifully with the sweetness of the dulce de leche.
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Spicy Kick: Add a pinch of cayenne pepper or some grated fresh ginger to the batter for a surprisingly delightful warmth that elevates the cake’s flavor profile.
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Chocolate Drizzle: Top your frosted cake with a rich chocolate ganache for an indulgent contrast that will please chocolate lovers and make each slice sinfully delicious.
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Boozy Twist: Fold in 1-2 tablespoons of coconut rum or dark rum into the batter for an adult twist that enhances the flavor and adds a delightfully charming aroma.
Every variation invites a unique experience, allowing you to tailor this lovely cake to your liking. Enjoy the adventure of creating your perfect Coconut Cake with Dulce de Leche Frosting!
Expert Tips for Coconut Cake with Dulce de Leche Frosting
• Measure Precisely: Accurate ingredient measurements ensure your Coconut Cake with Dulce de Leche Frosting comes out perfectly textured and flavorful.
• Room Temperature Ingredients: Using room temperature butter, eggs, and cream cheese helps create a smoother batter and frosting, preventing lumps.
• Don’t Overmix: When combining the flour and milk into the batter, mix just until incorporated. Overmixing can lead to a dense cake.
• Cool Completely: Allow your cake layers to cool completely before frosting. This prevents the cream cheese frosting from melting and slipping off.
• Toast Coconut Flakes: For added flavor and crunch, toast coconut flakes in a dry skillet until golden before garnishing for your Coconut Cake with Dulce de Leche Frosting.
• Store Properly: If there are leftovers, store your cake in an airtight container in the fridge for up to 3 days to maintain freshness.
Coconut Cake with Dulce de Leche Frosting Recipe FAQs
How do I select ripe ingredients for the Coconut Cake with Dulce de Leche Frosting?
Absolutely! For the best results, use fresh ingredients. Check the coconut milk for any swelling or leaks in the can – if it’s intact, it’s good! As for eggs, choose ones that are clean with uncracked shells. The butter should be softened, not melted; you want to be able to leave an imprint when you press it.
What is the best way to store Coconut Cake with Dulce de Leche Frosting?
You should store your Coconut Cake in an airtight container in the fridge, where it will stay fresh for up to 3 days. This not only helps maintain its texture but keeps the flavors intact. If you need to keep it longer, consider the freezing options below!
Can I freeze Coconut Cake with Dulce de Leche Frosting?
Yes, indeed! To freeze your cake, wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer-safe container. It can be stored in the freezer for up to 3 months without losing its delightful flavor and texture. When you’re ready to enjoy, simply remove it from the freezer and let it thaw in the fridge overnight before serving.
What should I do if my cake sinks in the middle?
Very! If your Coconut Cake sinks in the middle, it could be due to underbaking or opening the oven door too soon. Make sure you check for doneness by inserting a toothpick into the center – it should come out clean. Also, avoid opening the oven door during the first 20 minutes of baking, as this can disrupt the rising process.
Are there any dietary considerations for the Coconut Cake with Dulce de Leche Frosting?
Absolutely! If you’re concerned about allergies, this recipe contains gluten (from flour), dairy (from butter and cream cheese), and eggs. For a gluten-free version, you can substitute all-purpose flour with a gluten-free alternative. Additionally, you might want to use a dairy-free cream cheese and coconut milk if you’re avoiding dairy. Always check labels if you are baking for someone with allergies.
How long can I keep baked Coconut Cake with Dulce de Leche Frosting at room temperature?
You can keep your Coconut Cake at room temperature for about 1 to 2 days. Just be sure to cover it lightly with plastic wrap or keep it in a cake dome to protect it from drying out and to keep those lovely flavors intact!
Heavenly Coconut Cake with Dulce de Leche Frosting Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.
- Whisk together 3 & 1/4 cups of all-purpose flour, 1 & 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl.
- Cream 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add the 4 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract.
- Combine the dry ingredients and 1 & 1/4 cups of coconut milk with the butter mixture, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in their pans for about 10 minutes before removing them to cool completely on a wire rack.
- Beat 8 ounces of cream cheese in a bowl until smooth, then mix in 13 ounces of dulce de leche and 2 teaspoons of vanilla extract.
- Frost the cooled cake layers generously with the cream cheese frosting and garnish with toasted coconut flakes.