Coconut Cake
Coconut cake is a moist and flavorful dessert made with rich coconut milk, shredded coconut, and a creamy frosting. Perfect for celebrations, it combines tropical sweetness with a soft, tender texture.
Ingredients
- Box Yellow Cake Mix 432g
- Small Box Vanilla Instant Pudding Mix not sugar-free
- 4 Large Eggs room temperature
- 1 Cup Unsweetened Coconut Milk 240g, canned, like Taste of Thai
- ½ Cup Canola Oil 112g
- 1½ Cups Sweetened Shredded Coconut 0.14kg
Frosting
- 8 oz Cream Cheese 226.8g, softened
- ½ Cup Butter 113.5g, room temperature
- 4 Cups Powdered Sugar 480g
- 1 Teaspoon Vanilla
- 1-2 Tablespoons Unsweetened Coconut Milk
- Pinch of Salt
Garnish
- 1 Cup Shredded or Flaked Coconut 0.09kg, toasted
Instructions
To Prepare the Cake
- Preheat your oven to 325 degrees.
- Line the bottoms of three eight-inch round cake pans with parchment paper, and coat them with cooking spray. Set them aside.
- In a mixing bowl fitted with a paddle attachment, combine the cake mix, instant pudding, eggs, and coconut milk (stir before adding).
- Mix on medium speed for approximately two minutes after adding the oil.
- Gently fold in the coconut until evenly incorporated.
- Divide the batter evenly among the cake pans using a spatula. Each pan should hold approximately 390g (13.75 ounces).
- Bake for 25 minutes, or until the cake no longer jiggles, and the middle bounces back when lightly pressed. The tops need to become a pale shade of golden brown.
- Before moving the cakes to a cooling rack, let them cool in their pans for 15 to 30 minutes
To Make the Frosting
- Cream cheese and butter should be beaten together until smooth in a large bowl.
- Add coconut milk, vanilla, powdered sugar, and a bit of salt gradually. Mix until the frosting is well mixed and frothy.
- Adjust the consistency by adding a bit more powdered sugar or coconut milk if needed. Be cautious not to over mix.
To Toast the Coconut
- In a frying pan, melt a tiny amount of butter over low to medium heat.
- Add the coconut, stirring frequently to ensure even toasting.
- Cook until the coconut turns a light brown color, but be careful to avoid burning it.
- Transfer the toasted coconut to a piece of wax paper or a paper towel to cool.
To Assemble the Cake
- Place one of the cake layers, top side up, on a cake plate or serving stand. Cover the surface with a thin coating of icing.
- Repeat with the second cake layer, ensuring an even spread of frosting.
- For the final cake layer, place it top side down for a flat surface.
- Apply a thin crumb coat of the cream cheese frosting over the entire cake, including the sides. To set, place the cake in the refrigerator or freezer for ten to fifteen minutes.
- After taking out the chilled cake, cover it with the leftover frosting.
- Finish by pressing the toasted coconut onto the top and sides for a decorative and flavorful finish.
Notes
- For cakes to achieve the best results, always use room temperature ingredients like eggs, cream cheese, and butter, ensuring they are pulled out of the fridge at least an hour or two hours before baking. Make Ahead Instructions
- Prepare your frosting ahead of time and store it in a sealed container in the fridge. When ready to frost, remove it an hour before use to let it reach room temperature, making it easier to spread. Freezing Instructions
- After baking and cooling the cake layers, wrap them tightly in plastic wrap and place them in a ziplock freezer bag for storage. These can stay frozen for up to a few months and should be thawed an hour or two before assembling or starting to make frosting. Measurement Tips
- For precise measurements, using grams is ideal, especially for flour. Without a kitchen scale, lightly spoon flour into a measuring cup, ensuring it’s not packed. This keeps the texture light and fluffy, which is the key to perfect baking.