So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
– 2¼ cups (280 g) flour – regular, all purpose
– ¼ cup (30 g) cornstarch – also known as cornflour
– 1 tbsp baking powder
– ½ tsp salt – omit if using salted butter
– ½ cup (113 g) unsalted butter – room temp
– 3 tbsp unflavoured vegetable oil – I use canola oil
– 1⅔ cups (332 g) white granulated sugar
– 3 large eggs – room temperature
– 1½ tsps vanilla essence/extract
– 1 tsp coconut essence/extract – can substitute with 1/2 tsp almond essence/extract (see note 1)
– 1¼ cups (275 g) canned coconut milk
– 1 cup (80 g) shredded coconut – dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F) 🙂
Coconut Cream Cheese Frosting
– 1 cup (225 g) unsalted butter – room temperature
– 4½ cups (570 g) icing sugar – also called powdered/confectioners sugar
– 1½ cups (335 g) cream cheese – cold, firm type (see note 2)
– 1½ tsps vanilla essence/extract
– 1 tsp coconut essence/extract – can substitute with 1/2 tsp almond essence/extract (see note 1)
– 1½ cups (120 g) shredded coconut – dried, for decorating (recommended for texture – see note 8). Also called threaded coconut
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