Description
An ultra-moist sponge cake with a whipped cream cheese frosting and sweet shredded coconut, creating a light, tropical treat that stays tender for days.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons coconut extract
1 cup coconut milk
16 ounces cream cheese
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup unsweetened shredded coconut, for coating
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, baking powder, and salt in a bowl
Cream butter and granulated sugar until light and fluffy
Add eggs one at a time, mixing well after each
Add 2 teaspoons vanilla and 2 teaspoons coconut extract
Alternate adding dry ingredients and coconut milk to the butter mixture
Fold in remaining coconut extract
Divide batter between prepared pans and bake 35 minutes
Let cool completely
Mix cream cheese, powdered sugar, and salt until smooth
Frost cooled cake with cream cheese frosting
Sprinkle shredded coconut evenly over the top
Notes
Room temperature eggs are critical for emulsion
Sift flour twice for maximum airiness
Frosting needs 15 minutes of chilling to firm up
Cake stays moist for up to 5 days in an airtight container
- Prep Time: 20
- Cook Time: 35
- Category: Easy Cake Recipes for Every Occasion
- Method: Baking
- Cuisine: American/Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 21g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg