Ingredients
For the Cake:
2¼ cups all-purpose flour
¼ cup cornstarch
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter
5 tbsp vegetable oil
1⅔ cups sugar
3 large eggs
1¼ cups full-fat canned coconut milk
1 tsp coconut extract
1½ tsp vanilla extract
1 cup unsweetened shredded coconut
For the Coconut Cream Cheese Frosting:
½ cup unsalted butter (softened)
¾ cup cold cream cheese (firm)
2¼ cups powdered sugar
½ tsp coconut extract
¾ tsp vanilla extract
1 cup shredded coconut (toasted or plain for topping)
Instructions
1. Preheat oven to 350°F (180°C). Grease and line a 9×13-inch pan with parchment paper.
2. Whisk flour, cornstarch, baking powder, and salt in a large bowl.
3. In another bowl, beat butter, oil, and sugar until fluffy.
4. Add eggs one at a time, then coconut and vanilla extract.
5. Pour in coconut milk and mix until smooth.
6. Fold in dry ingredients, then shredded coconut.
7. Spread batter in pan and bake 28–32 minutes. Cool completely.
8. Make frosting: Beat butter, add powdered sugar, then cream cheese and extracts.
9. Frost cooled cake and top with shredded coconut.
Notes
Toast coconut for added flavor and texture.
Store at room temp 2 days or refrigerate up to 5 days.
Pairs well with coffee or tropical fruits.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg