Desiccated Coconut Cake Recipe With Coconut Milk
In this recipe, we’ll be using desiccated coconut, which adds a subtle crunch and deep coconut taste, without the added moisture of sweetened shredded coconut. Coconut milk not only adds richness but also helps keep the cake moist. The result is a beautifully balanced dessert that’s perfect for coconut lovers who want an authentic, homemade treat that’s easy to make and full of natural coconut flavor.
Ingredients
For the Cake:
For the Coconut Frosting:
Instructions
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Prepare the Cake Pans
Start by preheating your oven to 350°F (177°C). Grease two 9-inch round cake pans, then line the bottom with parchment paper. This ensures the cake releases easily after baking. Grease the parchment paper as well.
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Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. These dry ingredients will provide the cake with a light and fluffy texture
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Cream the Butter and Sugar
Using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium-high speed until it’s creamy and fluffy—about 3 minutes. Scrape down the sides of the bowl as needed. This step helps create the cake’s tender structure.
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Incorporate the Eggs
Add the eggs one at a time to the butter mixture, beating on medium speed after each addition. Make sure they’re fully mixed in before adding the next. This allows the batter to become rich and smooth.
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Add the Coconut Milk & Extracts
Reduce the mixer speed to low, and slowly pour in the coconut milk. Add the vanilla extract and coconut extract for an extra boost of flavor. Don’t worry if the mixture looks slightly curdled; it will come together once the flour is added.
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Combine the Dry Ingredients and Desiccated Coconut
With the mixer still on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined—be careful not to overmix! Then, gently fold in the desiccated coconut by hand using a spatula, making sure the coconut is evenly distributed throughout the batter.
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Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if needed. Bake for 23-26 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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Beat the Butter and Cream Cheese
In a clean mixing bowl, beat the softened butter and cream cheese together on medium speed until creamy and well combined—about 2 minutes.
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Add the Sugar and Coconut Milk
Gradually add the confectioners' sugar, beating on low speed until the frosting thickens. Then add the coconut milk, coconut extract, vanilla extract, and salt. Beat on high for another 2-3 minutes until the frosting is smooth and fluffy.
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Frost the Cake
Once the cakes are completely cool, use a serrated knife to level the tops if necessary. Place one layer on your cake stand or serving plate and spread a thick layer of frosting on top. Add the second layer and cover the top and sides with the remaining frosting. Use an icing spatula or knife to smooth out the surface.
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Decorate
Sprinkle the desiccated coconut evenly over the top and sides of the frosted cake for a finishing touch. You can gently press it into the frosting to help it stick.
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Chill and Serve
For the best texture when cutting, refrigerate the cake for about 20 minutes before serving. This helps the frosting set and makes slicing cleaner. Enjoy your rich, coconut-flavored cake with family and friends!
Note
- If you don’t have canned coconut milk, you can use full-fat coconut cream for a richer flavor, but avoid using coconut milk from a carton.
- If you prefer a finer texture, pulse the desiccated coconut in a food processor for a few seconds to avoid long strands in the cake.
- If your cakes are browning too quickly, tent them loosely with aluminum foil during the last 10 minutes of baking.
- For an even moister cake, brush the layers with a little coconut milk before frosting.
