Mushroom Free Classic Coconut Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup full-fat coconut milk, well shaken
- ½ cup sour cream, room temperature
For the frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tbsp full-fat coconut milk
- 1 tsp coconut extract
- ¼ tsp salt
For finishing
- 2 cups sweetened shredded coconut, toasted
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Spread the shredded coconut in an even layer on a dry large skillet or rimmed baking sheet. Toast over medium heat (or in the oven alongside the cake pans), stirring frequently, until golden and fragrant, about 4–5 minutes on the stovetop or 8–10 minutes in the oven. Transfer to a plate and let cool completely.
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