Description
Fluffy, moist, and full of tropical flavor, this coconut cake with cream cheese frosting is a perfect balance of sweet coconut and tangy cream cheese. Ideal for celebrations or casual gatherings alike.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned coconut milk (full-fat)
1/2 cup plain yogurt or sour cream
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup coconut oil (melted) or neutral oil
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups sweetened shredded coconut
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup toasted shredded coconut (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together coconut milk, yogurt, granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract until smooth and combined.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the shredded coconut gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth.
- Add powdered sugar, vanilla, and a pinch of salt; beat until fluffy and light.
- Frost the top of one cooled cake layer, place the second layer on top, and frost the top and sides of the cake.
- Garnish with toasted shredded coconut if desired.
Notes
Use full-fat coconut milk and yogurt or sour cream for maximum moisture.
Sweetened shredded coconut adds the best texture and flavor.
Cake layers can be baked ahead and stored tightly wrapped before frosting.
Let the cake come to room temperature before serving for best flavor and texture.
For garnish, toast shredded coconut at 325°F for 5–7 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 38g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
