Hello coconut lovers, this one’s for you! Tender coconut cake topped with toasted coconut icing is bursting with coconut flavour and calling your name. Shredded coconut, coconut milk, and coconut oil, this cake has it all, and lots of it.
I’m not kidding when I say this cake is loaded with coconut and as luck would have it, I love coconut! What I find great about this recipe is the crunchy toasted coconut icing. It’s amazing what a few minutes under the broiler will do when the icing is spread onto a warm cake. It gets absorbed into the cake because it is warm and the broiling makes a sweet crust that holds all the sticky sweet coconut moisture in. I bet you’ll find it hard to have only one piece.
When I originally made this recipe I served it with diced mangos macerated in spiced rum and sugar.  The combination was delightful, a little tropical mixed with a little piña colada. This was simply my choice of the day, but macerated strawberries would also be lovely. You can never go wrong with a scoop of ice cream either. Enjoy!
Recipe Source: www.compelledtocook.com
- 1/2 cup unsalted butter
- 1/3 cup coconut milk
- 1/2 tsp coconut extract
- 2 1/2 cups powdered sugar
- 1 1/2 cups shredded unsweetened coconut
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk
- 1/2 cup unsalted butter
- 1/2 cup coconut oil
- 1 tsp coconut extract
- 1/2 tsp pure vanilla extract
- 2 each large eggs
- 1/2 cup sour cream
- 1 1/2 cups unsweetened shredded coconut
- In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
- Preheat oven to 375℉ and grease a 15"x10" baking sheet.
- In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In a small bowl whisk together eggs and sour cream. Set aside
- In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
- Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
- Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
- Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
- Cut cake into squares and serve.