Moist Coconut Cake with Toasted Coconut and Cream Cheese Frosting
The ultimate Moist Coconut Cake featuring a tender crumb, a secret coconut milk soak, and a velvety cream cheese frosting coated in golden toasted coconut.
- Prep Time: 45
- Cook Time: 35
- Total Time: 80
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 1/4 cups butter (Kerrygold unsalted)
2 cups sugar
1 3/4 cups coconut milk (divided)
4 eggs (room temperature, separated)
2 1/2 cups flour (King Arthur all-purpose)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp coconut essence
3/4 cup butter (for frosting)
8 oz cream cheese (Philadelphia brand)
1 1/2 tsp coconut essence (for frosting)
1/2 tsp vanilla extract
5 1/2 cups powdered sugar (sifted)
Milk (as needed)
2 cups coconut (toasted)
Instructions
1. Preheat oven to 325°F. Grease two 9-inch pans and line with parchment. Sift flour, baking powder, soda, and salt.
2. Toast coconut at 325°F for 10 minutes until golden. Set aside to cool.
3. Cream 1 1/4 cups butter and sugar for 3-4 mins. Add yolks one at a time. Add 1 cup coconut milk and 1 tsp essence.
4. Alternatingly add dry ingredients and buttermilk in 3 parts, starting and ending with dry.
5. Beat egg whites with 1/2 tsp salt to stiff peaks. Fold gently into batter in two additions.
6. Divide batter into pans. Increase oven to 350°F. Bake 30-35 mins. Cool for 10 mins.
7. Poke holes in cakes and pour remaining 3/4 cup coconut milk over them. Cool completely.
8. Beat frosting butter and cream cheese. Add essences and powdered sugar. Adjust with milk if needed.
9. Frost cake layers and press toasted coconut onto the top and sides. Chill 30 mins before serving.
Notes
Ensure eggs and butter are strictly at 70°F for the best emulsion. Don’t skip the coconut milk soak—it is the secret to the ‘moist’ in this cake!