Go Back
Shilpa

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Melt White Chocolate: Place white chocolate over a double boiler, stirring until melted. Let it cool to room temperature.
  2. 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.
  3. 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.
  4. Add Eggs and Flavoring: Add eggs, one at a time, beating after each addition. Stir in the melted white chocolate and vanilla extract.
  5. Prepare Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
  6. Prepare Wet Ingredients: Mix coconut milk with yogurt in another small bowl.
  7. 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.
  8. 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.
  9. Cool: Let the cake cool in the pan for 5-8 minutes before transferring it to a wire rack to cool completely.
  10. Prepare Frosting: Beat cream cheese and butter until creamy. Mix in coconut cream and powdered sugar. Chill for 1 hour.
  11. 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.
 
Storage
Store at room temperature, fridge, and freezer for 2 days, 5 days, and 3 months respectively. For fridge and freezer wrap the cake in plastic wrap and place in an airtight container before storing. Thaw at room temperature before consuming.