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Coconut Cake

Melt-in-Your-Mouth Coconut Cake with Creamy Frosting

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This Coconut Cake is a delectable dessert that's perfect for any celebration, featuring layers of moist cake and creamy frosting.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Unsweetened Shredded Coconut Adds a rich coconut flavor and texture
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 tbsp Baking Powder Ensure freshness for optimal results
  • 1 tsp Baking Soda Helps achieve a light texture
  • 1 tsp Salt Enhances flavor and balances sweetness
  • 1 cup Butter (room temperature) Adds richness and moisture
  • 1.5 cups Granulated Sugar Sweetens the cake
  • 4 large Eggs (room temperature) Provides moisture and binds ingredients
  • 1 cup Sour Cream Adds moisture and a slight tanginess
  • 1 cup Full-Fat Coconut Milk Infuses the cake with coconut flavor
  • 0.5 cup Vegetable Oil Keeps the cake moist
  • 2 tsp Vanilla Extract Adds a warming flavor depth
  • 1 tsp Coconut Extract (optional) Enhances coconut flavor
For the Frosting
  • 0.5 cup Butter (for frosting, room temperature) Essential for a creamy texture
  • 8 oz Cream Cheese (full-fat) Provides tang and richness to frosting
  • 4 cups Powdered Sugar Sweetens and thickens the frosting
  • 2 tsp Vanilla Bean Paste Adds potent vanilla flavor
  • 1 cup Coconut Flakes (for decoration) Adds coconut flavor and visual appeal

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Food Processor
  • Baking Pans
  • Parchment Paper

Method
 

Step-by-Step Instructions for Coconut Cake
  1. Preheat your oven to 170ºC (340ºF). Line two 20 cm (8 in) round baking pans with parchment paper.
  2. Blend the unsweetened shredded coconut until it reaches a flour-like consistency. Sift this with flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar on medium-high speed until pale and fluffy, about 3 to 5 minutes.
  4. Add eggs two at a time, mixing until fully incorporated before the next addition, about 1-2 minutes.
  5. Add half of your sifted dry ingredients, then sour cream, coconut milk, oil, and extracts. Mix until just combined, then add remaining dry ingredients.
  6. Pour batter into prepared pans and bake for 20-23 minutes. Cool in pans for 10 minutes before transferring to wire racks.
  7. Cream butter in a clean bowl, add cream cheese and mix until combined. Gradually add powdered sugar and vanilla bean paste until thick and creamy.
  8. Assemble the cake by frosting between layers and the outside. Decorate top and sides with toasted coconut flakes.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container in the fridge for up to 3 days.

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