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Coconut Cake

Course: Dessert
Cuisine: American
Keyword: Cake, Coconut
Author: Rachel Seitenbach

Ingredients

  • 1 ¼ Cups coconut flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • 1 Teaspoon salt
  • ¾ Cup 1.5 sticks butter, softened
  • 1 ⅔ Cups sugar
  • 5 Eggs at room temperature
  • 1 Cup full fat greek yogurt
  • 2 Teaspoons pure vanilla extract
  • 1 Teaspoon coconut extract
  • 1 Cup canned coconut milk
  • 1 Cup sweetened shredded coconut
  • Ingredients for Coconut Cream Cheese Frosting:
  • 1 8 oz package brick style cream cheese softened to room temperature
  • ½ Cup butter softened to room temperature
  • 2 Cups powdered sugar
  • 1 Teaspoon coconut extract
  • 1 Cup sweetened shredded coconut for decorating

Instructions

  • Preheat the oven to 350 degrees and prepare two 9-inch cake pans. I prefer to line the pans with parchment paper, then grease the parchment paper. The parchment paper helps the cakes seamlessly release from the pans.
  • Make the cake: Whisk the flour, baking powder, baking soda, and salt together and set aside
  • Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until smooth and creamy and scrape down the sides and bottom as needed. This should take about 2 minutes.
  • Next add in the eggs one at a time until combined, then add the yogurt, vanilla and coconut extract
  • Beat the mixture until well combined
  • Slowly add the dry ingredients to the wet and then add the coconut milk
  • Beat on low speed until combined, then add the shredded coconut.
  • Finish mixing by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour the batter evenly into cake pans.
  • The coconut flour makes for a moist batter and the cakes will need to bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean
  • Allow cakes to cool completely in the pans. The cakes must be completely cool before frosting and assembling.
  • Next, make the frosting
  • Using a hand-held or stand mixer beat the cream cheese until smooth
  • Add the butter and mix for about 30 seconds-1 minute until well combined and smooth
  • Gradually add in the powdered sugar and coconut extract and continue mixing until fully combined, scraping down the sides of the bowl as needed
  • Add more confectioners’ sugar if frosting is too thin
  • Lastly, assemble and decorate
  • Place 1 cake layer on a cake stand or plate
  • Evenly cover the top with about ¼ of the frosting
  • Top with the second cake layer and evenly cover the top with about ¼ to ⅓ of the frosting
  • Spread the remaining frosting all over the top and sides. I recommend using an icing spatula to apply the frosting.
  • Finish by covering with the sweetened shredded coconut
  • Refrigerate cake for 20-30 minutes before serving. This helps the frosting set up and the cake hold its shape when cutting.