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–+ servings
Coconut Cake

Irresistible Coconut Cake with Creamy Cheese Frosting Bliss

This Coconut Cake features layers of fluffy goodness with tangy cream cheese frosting, perfect for any celebration.
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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: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsweetened Shredded Coconut Blend for finer texture
  • 2 cups All-Purpose Flour Gluten-free flour can be used
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Enhances flavor
  • 1 cup Butter Softened, unsalted
  • 1 1/2 cups Granulated Sugar
  • 4 large Eggs Large
  • 1 cup Sour Cream Can substitute with yogurt
  • 1 cup Full-Fat Coconut Milk Regular milk can be used
  • 1/2 cup Vegetable Oil Melted coconut oil is optional
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Extract Optional
For the Frosting
  • 8 oz Cream Cheese Softened
  • 4 cups Powdered Sugar
  • 1 cup Coconut Flakes For decorating, toasted preferred

Equipment

  • oven
  • food processor
  • Mixing Bowls
  • Cake Pans
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 170ºC (340ºF). Line two 20 cm (8 in) round baking pans with parchment paper and grease the sides.
  2. Blend the unsweetened shredded coconut until fine. Sift it with flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In another bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs two at a time to the butter mixture, mixing well after each addition.
  5. Gradually mix in half of the dry ingredients, then add sour cream, coconut milk, and oil. Mix thoroughly before folding in the remaining dry ingredients.
  6. Divide the batter between the pans and bake for 20-23 minutes, until a tester comes out clean.
  7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
  1. While the cakes cool, beat together cream cheese and butter until smooth. Gradually mix in powdered sugar and extracts.
  2. Once the cakes are cool, place one layer on a plate, top with frosting, add the second layer, and frost the whole cake.
  3. Decorate with toasted coconut flakes.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 220mgPotassium: 100mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

This Coconut Cake is easily adaptable for gluten-free diets. For best results, cool the cakes completely before frosting.

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