Rye Free Classic Coconut Cake

Total time2 hr 15 min

Prep time40 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ¾ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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