Coconut Cake with Coconut Cream Cheese Icing
Coconut Cake with Coconut Cream Cheese Icing is a delightful treat that combines soft, moist cake with a creamy, rich icing, perfect for any celebration or as a sweet afternoon snack.
Ingredients
For the cake
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
For the icing
- 2 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons coconut milk
- 1/2 cup unsweetened shredded coconut For topping
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and prepare a loaf pan with cooking spray or greased butter.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and mix well.
- Alternate adding half the flour mixture and half the coconut milk, mixing until just combined.
- Fold in the shredded coconut gently.
Baking
- Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Icing
- For the icing, beat the softened butter and cream cheese until smooth.
- Add the powdered sugar and coconut milk, mixing until smooth.
- Fold in half of the shredded coconut.
- Once the cake has completely cooled, spread the icing on top and coat it with the remaining shredded coconut.
Notes
Serve at room temperature for the best taste. If storing, place in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For best results, bring to room temperature before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 30g
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