Moist Coconut Cake
This coconut cake recipe is so soft and moist, and has just the right amount of coconut flavour! It's paired with a coconut cream cheese frosting, and coated with shredded coconut which adds incredible texture to the cake.
Ingredients
- 2 ¼ cupsflour (regular, all purpose)
- ¼ cupcornstarch (also known as cornflour)
- 1 tbspbaking powder
- ½ tspsalt (omit if using salted butter)
- ½ cupunsalted butter (room temp)
- 5 tbspunflavoured vegetable oil
- 1 ⅝ cupswhite granulated sugar
- 3 largeeggs (room temperature)
- 1 ½tsps vanilla essence/extract
- 1 tspcoconut essence/extract (can substitute with 1/2 tsp almond essence/extract (see note 1))
- 1 ¼ cupscanned coconut milk
- 1 cupshredded coconut (dried & unsweetened, also called threaded coconut)
- 1 cupunsalted butter (room temperature)
- 4 ½ cupsicing sugar (also called powdered/confectioners sugar)
- 1 ½ cupscream cheese (cold, firm type (see note 2))
- 1 ½tsps vanilla essence/extract
- 1 tspcoconut essence/extract (can substitute with 1/2 tsp almond essence/extract (see note 1))
- 1 ½ cupsshredded coconut
Directions
Coconut cake
- 1
Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease the bottom and sides of two 8 inch cake tins (mine are 3 inches deep), and also line the bottom of the tin with baking/parchment paper (see note 4).
- 2
In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
- 3
In another large bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 5), cream together for 2 minutes until lighter in colour.
- 4
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- 5
Add in your vanilla, coconut essence/extract and half a cup of the coconut milk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- 6
Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 3/4 cup of coconut milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 6).
- 7
Finish off by adding in the shredded coconut and gently fold with a spatula until just combined. Do not overmix the batter.
- 8
Distribute the batter evenly into the two 8 inch cake tins, and bake for 33 minutes or until a toothpick comes out clean.
- 9
Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the coconut cream cheese frosting recipe below.
Coconut cream cheese frosting
- 1
Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
- 2
Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
- 3
Next add in your cold cream cheese, vanilla and coconut essence/extract. Mix just until the frosting is smooth. Avoid over-mixing (see note 7).
- 4
Frost cooled cake layers with the frosting (assembly instructions below). Once sliced, place any leftovers in an airtight container to ensure the cake stays moist.
Assembly
- 1
Trim off the caramelized edges of the cake layers if you wish (this is optional and not necessary).
- 2
Place a generous amount of frosting on your first cake layer and spread it out with an offset spatula or knife.
- 3
Place your next cake layer on top and spread out a generous amount of frosting on the top and sides. You can use a cake scraper to smooth out the sides (see video demonstration).
- 4
Cover the top and sides with the shredded coconut by gently pushing the coconut into the frosting.