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Decadent Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 9 reviews
  • Author: Evelyn
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 23 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delicious Coconut Cake features a moist, tender crumb with a subtle coconut flavor, perfectly complemented by a rich cream cheese frosting infused with coconut and vanilla. Ideal for celebrations or an indulgent treat, this cake uses shredded coconut blended into the batter and is baked to a golden perfection. The smooth cream cheese frosting adds a luscious texture and a hint of tropical sweetness, decorated with coconut flakes for added crunch and visual appeal.

Ingredients

Cake

  • 100 g unsweetened shredded coconut
  • 260 g all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 180 g butter, room temperature
  • 300 g granulated sugar
  • 4 large eggs, room temperature
  • 120 g sour cream, room temperature
  • 120 g full-fat coconut milk, room temperature
  • 60 g vegetable oil (e.g., canola oil)
  • 2 tsp vanilla extract
  • 1/4 tsp coconut extract (optional)

Cream Cheese Frosting

  • 300 g butter
  • 150 g full-fat cream cheese
  • 550 g powdered sugar (sifted)
  • 1 tsp full-fat coconut milk
  • 1/2-1 tsp coconut extract
  • 1/2 tsp vanilla bean paste
  • Coconut flakes (for decoration)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 170ºC (340ºF) conventional. Line two 20 cm (8 inch) round baking pans with parchment paper for easy cake removal.
  2. Blend Coconut: Blend the unsweetened shredded coconut until it reaches a flour-like consistency for even texture in the cake batter.
  3. Sift Dry Ingredients: Sift together the blended coconut, all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
  4. Cream Butter and Sugar: In a large bowl using an electric hand mixer or stand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Add eggs two at a time to the butter mixture, mixing well after each addition until fully incorporated.
  6. Combine Dry and Wet Ingredients: Add half the dry ingredients to the mixture on low speed, mixing until just combined. Then add sour cream, coconut milk, vegetable oil, vanilla extract, and optional coconut extract, mixing until just combined. Finally, add the remaining dry ingredients and mix until combined.
  7. Fold Batter: Gently fold the batter with a rubber spatula to ensure all ingredients are thoroughly combined and avoid overmixing.
  8. Bake the Cake: Pour the batter evenly into the prepared pans and bake for 20-23 minutes or until a toothpick/tester inserted comes out clean.
  9. Cool Cakes: Allow the cakes to cool on a wire rack for 10 minutes. Then, gently remove the cakes from the pans and let them cool completely before frosting.
  10. Prepare Frosting Ingredients: Remove butter and cream cheese from the fridge about 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar for a smooth frosting.
  11. Cream Butter: Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes until creamy. Scrape down the bowl and mix for another 2 minutes.
  12. Add Cream Cheese and Flavorings: Add cream cheese, vanilla bean paste, coconut milk, and coconut extract. Cream together with butter for 1 minute until smooth.
  13. Add Powdered Sugar: On low speed, add the sifted powdered sugar in two parts, allowing the sugar to blend completely before adding the next batch. Scrape the bowl and mix for a final 2 minutes until fluffy.
  14. Assemble Cake Layers: Place the first cake layer on a serving dish or turntable. Spread two large scoops of frosting evenly over the top with an offset spatula.
  15. Add Second Layer and Crumb Coat: Add the second cake layer on top. Cover the entire cake with a thin layer of frosting (crumb coat) to seal in crumbs. Refrigerate for 20 minutes to set.
  16. Final Frosting and Decoration: Apply the remaining frosting evenly over the cake. Optionally, decorate with coconut flakes for extra texture and presentation.

Notes

  • For best results, use ingredients at room temperature to help the batter emulsify properly.
  • If you don’t have coconut extract, you can increase vanilla extract slightly or omit entirely.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Ensure cakes are completely cool before frosting to avoid melting the frosting.
  • The batter can be divided into two pans or baked as one thicker cake with adjusted baking times.
  • To enhance coconut flavor, lightly toast shredded coconut flakes before decorating.

Find it online: https://evelynscooking.com/decadent-coconut-cake-with-cream-cheese-frosting-recipe/