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Coconut Cake

Irresistibly Moist Coconut Cake with Cream Cheese Frosting

Enjoy a slice of our delightful Coconut Cake, infusing rich coconut flavor for a tropical experience.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 23 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Unsweetened Shredded Coconut Can substitute with finely grated fresh coconut
  • 2 cups All-Purpose Flour Can replace with gluten-free flour blend
  • 1 tbsp Baking Powder Ensure it's fresh for optimal rise
  • 1 tsp Baking Soda Check the expiration date
  • 1 tsp Salt Enhances sweetness
  • 1 cup Butter (room temperature) Adds richness
  • 2 cups Granulated Sugar Coconut sugar can be used for unique flavor
  • 4 large Eggs (room temperature) Essential for structure
  • 1 cup Sour Cream Greek yogurt can be a substitute
  • 1 cup Full-Fat Coconut Milk Regular milk will change flavor profile
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 2 tsp Vanilla Extract
  • 1 tsp Coconut Extract (optional) Omit if unavailable
For the Frosting
  • 1 cup Butter (for frosting) Room temperature
  • 8 oz Cream Cheese Reduce to half for less tangy buttercream
  • 4 cups Powdered Sugar Sift for a smooth texture
  • 1/4 cup Coconut Milk (for frosting) Can substitute with heavy cream
  • 1 tsp Coconut Extract
  • 1 tsp Vanilla Bean Paste
For Decoration
  • 1 cup Coconut Flakes Can toast for added flavor

Equipment

  • Mixing bowl
  • Food processor
  • spatula
  • Oven
  • Baking Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line two 20 cm (8 inches) round baking pans with parchment paper.
  2. Blend the shredded coconut in a food processor and sift with flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time into the butter-sugar mixture, mixing well after each addition.
  5. Gradually mix in half of the dry ingredients, then add sour cream, coconut milk, oil, and extracts.
  6. Fold in the remaining dry mixture gently until combined.
  7. Pour the batter into prepared pans and bake for 20-23 minutes or until a toothpick comes out clean.
  8. While cakes cool, prepare the frosting by creaming butter, then adding cream cheese, coconut milk, and extracts.
  9. Layer the frosting between cake layers and decorate the top and sides with coconut flakes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing.

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