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ultra-moist coconut cake - featured image

Ultra-Moist Coconut Cake with Cream Cheese Frosting

  • Author: Lucia
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

A dense yet incredibly moist coconut cake featuring a tangy, light cream cheese frosting. This foolproof recipe uses coconut milk and oil to ensure the cake stays tender for days.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 can (13.5 oz) full-fat coconut milk, shaken well
  • 1/2 cup (120ml) melted coconut oil (unrefined preferred)
  • 2 tablespoons fresh lime juice
  • 1 cup unsweetened shredded coconut
  • 2 blocks (16 oz) full-fat brick-style cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup toasted coconut flakes (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy. Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with coconut milk in two parts (Dry, Milk, Dry, Milk, Dry). Mix until just combined.
  6. Remove bowl from mixer. Fold in melted coconut oil, fresh lime juice, and shredded coconut gently.
  7. Divide batter evenly between pans. Bake for 30-35 minutes until a toothpick inserted comes out clean or with moist crumbs.
  8. Cool in pans for 10 minutes, then invert onto a cooling rack to cool completely.
  9. While cakes cool, beat cream cheese and 1/2 cup butter until smooth. Add sifted powdered sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt. Beat on low until combined, then high for 2 minutes until fluffy.
  10. Assemble cake: Place one layer on plate, spread frosting, add second layer. Frost top and sides. Press toasted coconut flakes onto sides and top.
  11. Refrigerate for at least 30 minutes before slicing.

Notes

Ensure all ingredients (butter, eggs, cream cheese) are at room temperature to prevent curdling. Do not overmix the batter once flour is added. Sift powdered sugar for smooth frosting. Toast coconut flakes in a dry skillet for 3-5 minutes for garnish. Chill cake before slicing for clean cuts.

  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38
  • Sodium: 250
  • Fat: 24
  • Saturated Fat: 18
  • Carbohydrates: 55
  • Fiber: 1
  • Protein: 5

Keywords: coconut cake, cream cheese frosting, moist cake, baking recipe, dessert, coconut dessert, homemade cake

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Find it online: https://mydinnerideas.com/coconut-cake-recipe-5-step-ultra-moist-cream-cheese-frosting/