This cake is made in an 8 inch square pan so it is more of a “snack” cake rather than a layer cake. It is so moist and delicious and perfect for those coconut lovers out there. There is no added sugar as the cream of coconut is so sweet by itself. This comes together fairly quickly and has a really great flavor, while not being too “over the top” sweet. This recipe comes from America’s Test Kitchen.
TIPS: This cake is very moist so do not skip the foil sling step to get it out of the pan easily. Also be sure to let it completely cool before removing from pan and frosting it.
Coconut Cake
Ingredients
- 3/4 C sweetened shredded coconut
Cake
- 1 1/2 C all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp table salt
- 1 1/4 C cream of coconut (preferably Coco Lopez) (or 15-oz can)
- 1/2 C whole milk
- 2 large eggs slightly beaten
- 3 Tbsp butter melted and cooled
- 1 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 C toasted coconut
Frosting
- 8 oz cream cheese softened and cut into 8 pieces
- 1 C confectioners (icing) sugar
- 4 Tbsp butter softened
- 1/4 tsp coconut extract
- 1/4 tsp table salt
Cake Topping
- 1/4 C toasted coconut
Instructions
Toasted Coconut
- Adjust oven rack to middle of oven and preheat oven to 325 degrees. Spread coconut on a rimmed baking sheet and bake, stirring occasionally, until the coconut turns golden brown, about 15 minutes. Set aside to cool.
Cake
- Keep oven preheated at 325 degrees. Make a foil sling for an 8 inch square baking dish by laying sheets of foil perpendicular to each other with room for overhang. Push foil tightly into the corners off the dish smoothing foil flush to the pan. Grease foil with cooking spray or butter.
- In a large bowl whisk together flour, baking powder and salt. In a separate bowl whisk together the cream of coconut, milk, eggs, melted butter, vanilla and coconut extract. Whisk coconut mixture into flour mixture just until fully combined. Gently fold in 1/2 C toasted coconut until evenly distributed.
- Pour batter unto prepared pan. Bake until toothpick inserted in the center comes out clean, about 35-40 minutes. Transfer pan to a wire rack and let cool completely, for 1 1/2 hours. Lift cake out of pan using foil and place on cake plate.
Frosting
- Beat all ingredients together with electric beaters or in a food processor for about 30 seconds, scraping down the sides of the bowl as needed, until smooth.
- Spread frosting evenly over the surface of the cake. Sprinkle frosting evenly with the remaining 1/4 C toasted coconut.
- Enjoy!