Decadent Coconut Cake
This moist and tender Coconut Cake, paired with creamy coconut frosting and coated in desiccated coconut, is a tropical treat perfect for any festive celebration.
Ingredients
Coconut Cake
- 86 g white chocolate ⅓ cup
- 170 g Butter (room temperature, unsalted) ¾ cup
- 200 g Sugar(granulated) 1 cup
- 30 g coconut cream/thick coconut milk 2 tbsp
- 3 Eggs (room temperature) room temperature
- 1 tsp Vanilla Extract
- 270 g All-Purpose Flour 2¼ cups
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- ¼ tsp Salt
- 120 g Coconut Milk ½ cup
- 75 g Yogurt/Thick curd ⅓ cup
Frosting
- 170 g Cream Cheese(room temperature) ¾ cup
- 85 g Butter (room temperature, unsalted) ⅓ cup
- 85 g Coconut cream/thick coconut milk ⅓ cup
- 340 g Powdered Sugar 2¾ cups
- 1 tsp Vanilla Extract
- Desiccated or freshly grated coconut as needed
Instructions
- Melt White Chocolate: Place white chocolate over a double boiler, stirring until melted. Let it cool to room temperature.
- Prep: Grease an 8.7x4.6-inch bundt pan with butter or oil. Dust with brown sugar or coconut sugar if desired. Preheat the oven to 170°C/325°F.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until smooth and fluffy. Add 2 tablespoons of coconut cream and beat until creamy.
- Add Eggs and Flavoring: Add eggs, one at a time, beating after each addition. Stir in the melted white chocolate and vanilla extract.
- Prepare Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Prepare Wet Ingredients: Mix coconut milk with yogurt in another small bowl.
- Combine Mixtures: Alternately add the dry ingredients and the coconut milk-yogurt mixture to the butter-sugar mixture, starting and ending with dry ingredients. Beat gently after each addition and finish mixing with a spatula.
- Bake: Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles. Bake in a preheated oven at 170°C/325°F for 65-75 minutes. Cover with foil if browning too much.
- Cool: Let the cake cool in the pan for 5-8 minutes before transferring it to a wire rack to cool completely.
- Prepare Frosting: Beat cream cheese and butter until creamy. Mix in coconut cream and powdered sugar. Chill for 1 hour.
- Frost and Decorate: Spread the frosting over the cooled cake and cover with desiccated or fresh coconut.
Notes
Notes:
Tips
- All ingredients should be at room temperature.
- Substitute an 8.7-inch bundt pan with a 7-inch round cake tin.
- Do not overmix the batter.
- Use fresh coconut for an authentic taste.
- Rotate the pan halfway through.
- Cover with foil paper while baking to avoid browning.