Description
This easy one-bowl coconut cake with a coconut cream cheese frosting is perfect in every way: soft, moist, and full of coconut flavor!
Ingredients
Coconut Cake:
- 1 3/4 cups granulated sugar (350g)
- 3/4 cup vegetable oil (150g)
- 3 large eggs
- 1 tbsp vanilla
- 1 tsp coconut extract (optional)
- 1/3 cup buttermilk (80g) - use 1/3 cup whole milk + 1 tsp vinegar to make your own
- 1 1/4 cup unsweetened canned coconut milk (300g)*
- 2 3/4 cups cake flour (360g)*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup sweetened finely desiccated or crushed coconut (120g)*
Coconut Cream Cheese Frosting:
- 1 cup unsalted butter, softened at room temperature (226g)
- 16 oz cream cheese, room temperature (2 8oz blocks or 450g)
- 1 tsp vanilla
- 1 tsp coconut extract (optional)
- ½ tsp salt
- 3 cups powdered sugar, sifted (360g)
- 1 cup sweetened finely desiccated or crushed coconut (120g)* + about 1 cup more to coat the cake
Instructions
Coconut Cake:
- Pre-heat oven to 325F (conventional, no fan) and line 3 8" cake pans with butter and parchment paper
- Add the sugar, oil and eggs to a large bowl. Whisk for 1-2 minutes until smooth and fluffy
- Add the vanilla, coconut extract, buttermilk and canned coconut milk. Whisk again until all the ingredients are combined and no lumps remain. If there are lumps of coconut milk, they usually dissolve with some whisking
- Sift in the cake flour, baking powder, baking soda and salt. Gently whisk until no lumps of flour remain; do not overmix
- Lastly, add the sweetened desiccated/crushed coconut and mix until combined; do not overmix
- Evenly divide the batter between the 3 cake pans you prepared in step 1
- Bake in the preheated oven for 18-20 minutes, until a toothpick inserted in the middle of the cakes comes out with light, moist crumbs. Do not overbake.
- Let the cakes cool in the pans for 15 minutes, then carefully turn them out onto a wire rack and let cool completely
Coconut Cream Cheese Frosting:
- Add the softened butter, cream cheese, vanilla, coconut extract and salt to a large bowl. Use a hand mixer to whisk for 1-2 minutes until the mixture is creamy, scraping the bowl along the way
- Sift in the powdered sugar, and whisk again on low speed until the sugar is combined and no lumos remain (1-2 minutes)
- Lastly, add the desiccated / crushed coconut and fold it in with a rubber spatula. You should have a fluffy, spreadable frosting
Assembly:
- Once the cakes have cooled down, it is time to assemble. Place the first cake layer on a turntable or cake stand. Spread 1/4th of the frosting on top of it
- Cover with the second cake layer and repeat
- Place the last cake layer on top, and then frost the entire cake with the remaining frosting. You don't need to worry about crumb coating as the cake will get coated in coconut anyway
- Lastly, coat the cake in more desiccated/crushed coconut. I just grab fistfuls of coconut in my hand and press them against the sides and top of the cake. It does make a little bit of a mess!
- Serve & enjoy! This cake is best eaten at room temperature
Video tutorial:
Notes
- Canned coconut milk: Use the unsweetened coconut milk that comes in a can and is used for cooking. Place the can in hot water for 5 minutes and shake before opening
- Cake flour: Cake flour has a lower protein content and results in a more tender cake. However, if you can't find it, you can replace it with the same quantity of all purpose flour
- Sweetened finely desiccated or crushed coconut: You can get either desiccated or shredded coconut from the grocery store, just make sure it is sweetened. Then pulse it in a food processor for 2-3 minutes until it turns into small crumbs. Measure 1 cup after crushing. For an extra strong coconut flavor, I recommend toasting the coconut for 5 minutes at 325F before crushing it!
- Make ahead: You can make and frost this cake 2-3 days in advance. Place it in the fridge for 30 minutes so the frosting firms up, then cover in cling wrap and place back in the fridge. Bring to room temperature for 30 minutes before serving. Alternatively, you can also make the cake layers and wrap them in cling wrap after they cool down. Then refrigerate for 2-3 days, and frost when you are ready to serve
- Storing: Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week. It can also be frozen for up to 2 months. Bring to room temperature to eat!
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Cuisine: American