For the cake batter:
- Flour – I used all-purpose flour for this cake. You can use gluten-free flour, but the result will dry out faster if you don’t use a gluten replacement such as xanthan gum.
- Baking powder – This is what will give your cake some height and airiness. You can’t use baking soda in its place or you’ll end up with an after taste.
- Salt – Just a touch of salt will really bring the coconut flavor to life. Don’t leave it out!
- Butter – Allow your butter to come to room temperature. I always use unsalted butter to give myself full control over the sodium level.
- Sugar – I used regular granulated sugar.
- Eggs – Use large eggs for this recipe.
- Coconut milk – Also known as coconut cream, you can find this ingredient in the baking aisle in a can.
- Coconut – I used unsweetened shredded coconut.
For the icing:
- Butter – Use unsalted butter and make sure it has softened to room temperature.
- Cream Cheese – Either regular or low fat cream cheese will work. Mixing will be easier if the cream cheese is also room temperature.
- Icing sugar – Also known as confectioners’ or powdered sugar, this will make your icing silky smooth. Regular sugar will make the icing grainy.
- Coconut milk – Also known as coconut cream, you can find this ingredient in the baking aisle in a can.
- Coconut – I used unsweetened shredded coconut.
How to Make Coconut Cake With Coconut Cream Cheese Icing
- Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter.
- Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy. Add in the eggs and combine well. Add 1/2 the flour mixture, ½ cup coconut milk, mix, then remaining flour and remaining coconut milk. Fold in the shredded coconut.
- Bake the cake: Pour the batter into your prepared pan and bake for 1 hour or until a toothpick inserted comes out clean (a few crumbs are okay). Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges of the cake, remove it from the pan, and let it cool fully on a wire rack.
- Make the icing: While the cake is cooling, beat the butter and cream cheese until silky. Beat in the icing sugar and coconut milk until smooth. Fold in half the shredded coconut.
- Finish the cake: Once the cake has cooled fully, spread the icing over the top. Coat the icing with the remaining shredded coconut. Slice and enjoy!
How Do I Know When My Coconut Cake Is Done Baking?
I always go for the toothpick test when making cakes, breads and muffins. Insert a toothpick into the thickest part of the cake, and if it pulls out clean, your cake is all done. Still see some batter on toothpick? Leave the cake for another 5-10 minutes at a time until the toothpick comes out clean.
Why Did My Coconut Cake Crack?
This type of cake has a more dense batter. The exterior begins to cook before the inside, and most of the time you will have cracks forming along the top because of this. Don’t worry about it! We are going to slather it with a gorgeous and thick coconut icing.
Tips for Making the Best Coconut Cake Recipe
- Make sure the butter is at room temperature! This will make creaming much easier.
- Do not over mix your batter. Just mix until you can no longer see the dry ingredients or your cake will come out dense.
- Spray your loaf pan generously. You can also use butter.
- Do not open the oven door before the cake is done baking!
- Do not remove the cake from the pan too early- give it 10-15 minutes. This will allow the cake to become firm enough to remove from the pan so it doesn’t fall apart. After that, you can let it cool out of the pan so that it doesn’t steam and make the exterior damp.
- Wait until your cake has cooled fully before you ice it! Since the base or your icing is butter and cream cheese, it will melt if you spread it over a warm cake.
How to Store Leftover Coconut Cake
Store your leftover coconut cake at room temperature in an airtight container or wrapped with plastic. It will last 3-4 days on your counter. When storing your cake at room temperature, it’s best to leave it un-sliced until you’re ready to eat a piece so it doesn’t dry out.
Can You Freeze Coconut Cake?
This is a great type of cake to freeze. Wrap it up tightly with both plastic wrap and aluminum foil. It will last 4 to 6 months. I would suggest freezing it pre-sliced and individually wrapped to make thawing easier. If you plan on freezing your cake, keep the icing separate.
Coconut Cake with Coconut Cream Cheese Icing
Ingredients
Coconut Pound Cake
- 1¾ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter unsalted, at room temperature
- 1 cup sugar granulated
- 3 large eggs
- ¾ cup coconut milk unsweetened
- ½ cup unsweetened coconut shredded
Coconut Cream Cheese Frosting
- 2 ounce cream cheese softened
- 4 tablespoon butter unsalted, softened
- 1½ cups powdered sugar same as icing sugar or confectioners sugar
- 2 tablespoon coconut milk or regular milk
- ½ cup unsweetened coconut shredded.
Instructions
-
-
Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter.
-
-
Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy. Add in the eggs and combine well. Add 1/2 the flour mixture, ½ cup coconut milk, mix, then remaining flour and remaining coconut milk. Fold in the shredded coconut.
-
Bake the cake: Pour the batter into your prepared pan and bake for 1 hour or until a toothpick inserted comes out clean (a few crumbs are okay). Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges of the cake, remove it from the pan, and let it cool fully on a wire rack.
-
Make the icing: While the cake is cooling, beat the butter and cream cheese until silky. Beat in the icing sugar and coconut milk until smooth. Fold in half the shredded coconut.
-
Finish the cake: Once the cake has cooled fully, spread the icing over the top. Coat the icing with the remaining shredded coconut. Slice and enjoy!
Tips & Notes:
Store leftover coconut cake at room temperature in an airtight container or wrapped with plastic. It will last 3-4 days on your counter. When storing your cake at room temperature, it’s best to leave it un-sliced until you’re ready to eat a piece so it doesn’t dry out.
This is a great type of cake to freeze. Wrap it up tightly with both plastic wrap and aluminum foil. It will last 4 to 6 months. I would suggest freezing it pre-sliced and individually wrapped to make thawing easier. If you plan on freezing your cake, keep the icing separate.
