Description
This moist coconut cake is a rich and flavorful dessert made with coconut milk, shredded coconut, and a creamy coconut cream cheese frosting. Its soft texture and balanced sweetness make it a perfect treat for any occasion.
Ingredients
Scale
For the Cake
- 2 ¼ cups (280g) all-purpose flour
- ¼ cup (30g) cornstarch
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- 5 tbsp (66g) vegetable oil
- 1 ⅔ cups (332g) white granulated sugar
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 tsp coconut extract
- 1 ¼ cups (275g) canned coconut milk
- 1 cup (80g) shredded unsweetened coconut
For the Coconut Cream Cheese Frosting
- 1 cup (225g) unsalted butter, room temperature
- 4 ½ cups (570g) powdered sugar
- 1 ½ cups (335g) cold, firm cream cheese
- 1 ½ tsp vanilla extract
- 1 tsp coconut extract
- 1 ½ cups (120g) shredded unsweetened coconut (for decorating)
Instructions
- Preheat and Prepare: Set the oven to 320°F (160°C) with the fan on. If your oven doesn’t have a fan setting, increase the temperature to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cornstarch, baking powder, and salt. Use a whisk or fork to combine evenly, then set aside.
- Cream Butter and Sugar: In a separate mixing bowl, beat the butter, vegetable oil, and sugar using an electric mixer for about 2 minutes until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure the batter remains smooth and airy. Scrape down the sides of the bowl as needed.
- Add Coconut Flavor: Stir in the vanilla extract, coconut extract, and half of the coconut milk, mixing just until combined.
- Combine Dry and Wet Ingredients: Gently fold in half of the dry ingredients using a spatula. Then, add the remaining coconut milk, followed by the rest of the dry ingredients. Fold carefully to avoid overmixing, which can lead to a dense cake.
- Add Shredded Coconut: Stir in the shredded coconut and mix just until evenly distributed throughout the batter. Do not overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for about 33 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow the cakes to cool in the pans for 15-20 minutes before transferring them to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the butter for a few minutes until light and fluffy. Gradually add the powdered sugar in three batches, mixing on low speed until fully incorporated.
- Incorporate Cream Cheese: Add the cold cream cheese, vanilla extract, and coconut extract. Mix until smooth but avoid overmixing to keep the frosting firm.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides evenly.
- Decorate with Coconut: Gently press shredded coconut onto the sides and top of the cake to add texture and enhance the coconut flavor.
Notes
- If the frosting becomes too soft, refrigerate it for 30 minutes before using.
- For extra coconut flavor, toast the shredded coconut before pressing it onto the cake.
- If making cupcakes, reduce the baking time to 18-22 minutes.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 672
- Sugar: 41g
- Sodium: 493mg
- Fat: 43g
- Saturated Fat: 28g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 114g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 115mg