Moist Coconut Layer Cake
Two tender coconut milk layers with shredded coconut and a cream cheese frosting.
Equipment
- Two 9 inch round cake pans
- Hand or stand mixer
- Parchment paper
- Cooling rack
- Offset spatula
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tsp coconut extract for the cake
- 2 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup full fat coconut milk for the cake, stirred well
- 1 cup sweetened shredded coconut for the batter
- 8 oz cream cheese softened
- ½ cup unsalted butter softened, for the frosting
- 3 cup powdered sugar
- 2 tbsp full fat coconut milk for the frosting
- 1 tsp coconut extract for the frosting
- ½ cup sweetened shredded coconut optional, toasted, for decorating
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two 9 inch round pans with greased parchment.
- Cream. Beat the butter and sugar until pale, then beat in the eggs one at a time and the first teaspoon of coconut extract.
- Combine. Alternate adding the flour mixed with baking powder and salt and the coconut milk, then fold in the shredded coconut.
- Bake. Divide between the pans and bake 25 to 30 minutes, then cool 10 minutes and turn out onto a rack.
- Frost. Beat the cream cheese and butter smooth, add the powdered sugar, coconut milk, and extract, then frost the cooled layers.
- Finish. Decorate with coconut if you like and chill 30 minutes before slicing.
Notes
Substitutions: Light coconut milk works but gives a less rich cake.
Tips: Spoon and level the flour so the layers stay tender.
Storage: Refrigerate for up to 4 days. Freeze unfrosted layers for up to 3 months.
Nutrition does not include the optional toasted coconut.