Description
A dreamy coconut cake with a fluffy cream cheese frosting and toasted coconut. Perfect for any occasion!
Ingredients
Units
Scale
- 20 tbsp (300 ml) unsalted butter
- 2 1/2 cups (592 ml) all-purpose flour
- 2 cups (474 ml) granulated sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 5 large eggs
- 1 cup (237 ml) coconut milk
- 1/2 cup (118 ml) sweetened shredded coconut
Instructions
- Make the Cake:
- Butter and flour two 8-inch cake pans; set aside.
- Preheat the oven to 350°F (177°C).
- Add the butter and sugar to a stand mixer fitted with a paddle attachment and beat on medium to medium-high speed until pale in color and light and fluffy, 3 to 5 minutes. Scrape down the bowl.
- Meanwhile, whisk together the dry ingredients in a separate bowl.
- Add the vanilla extract to the butter mixture, and add the eggs one at a time, waiting until fully incorporated before adding the next egg.
- Add the dry ingredients and coconut milk to the butter mixture, alternating, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry).
- Fold in the shredded coconut with a rubber spatula.
- Divide the batter between the two prepared pans.
- Bake in the oven until a cake tester or toothpick inserted in the middle of the cake comes out clean, 35 to 45 minutes.
- Cool in the pans for a few minutes before turning onto a baking rack to cool completely.
- Assemble the Cake:
- Add the remaining coconut to a large nonstick skillet over medium heat and cook, stirring occasionally, until brown and toasted, about 5 minutes.
- Let cool.
- Add the cream cheese and butter to a stand mixer fitted with a paddle attachment and beat on high speed until evenly combined.
- Add the salt, and, in batches, add the powdered sugar and mix until incorporated.
- Once all of the sugar has been added, beat on high speed for another minute or so to make sure the frosting is perfectly smooth.
- Trim the domes of the cakes with a serrated knife to make them level.
- Place one cake layer on a cake plate and spread about 1 cup of the frosting on top.
- Top with the second cake layer and cover the entire cake with the remaining frosting.
- Coat in the toasted coconut flakes.
Notes
- For a richer coconut flavor, use full-fat coconut milk.
- To prevent cracks in the frosting, ensure the cake layers are completely cool before frosting.
- Leftover cake can be stored, well-wrapped, in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100