Description
Moist and delicious coconut cake with a creamy coconut cream cheese frosting. Optional coconut soak adds extra flavor and moisture.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup sour cream
- 1 cup shredded sweetened coconut, plus more for garnish
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut cream (thick part from refrigerated coconut milk can)
- 1/4 cup shredded sweetened coconut, for garnish
- 1/2 cup coconut milk
- 2 tablespoons granulated sugar
- 1 tablespoon coconut rum (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the 1 cup of shredded sweetened coconut.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- In a small saucepan, combine the coconut milk and granulated sugar.
- Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and stir in the coconut rum (if using).
- Remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- Use a wooden skewer or fork to poke holes all over the top of the cake.
- Slowly pour the coconut soak evenly over the warm cake. Allow the cake to absorb the soak completely.
- Let the cake cool completely in the pan before frosting.
- In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract and coconut cream. Beat until the frosting is light and fluffy.
- Once the cake is completely cool, frost it evenly with the coconut cream cheese frosting.
- Sprinkle the top of the frosted cake with shredded sweetened coconut.
- Chill the frosted cake in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy!
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cake batter.
- Adjust sweetness to your preference.
- Experiment with different types of coconut.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Variations: Pineapple Coconut Cake, Chocolate Coconut Cake, Coconut Cupcakes.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes