Coconut Cake with Coconut Cream Cheese Icing
This Coconut Cake is rich, creamy, incredibly moist and topped with a delicious coconut and cream cheese icing. It's so delicious it simply melts in your mouth and will satisfy your coconut cravings!
Coconut Pound Cake
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter unsalted, at room temperature
- 1 cup sugar granulated
- 3 large eggs
- 3/4 cup coconut milk unsweetened
- 1/4 cup unsweetened coconut shredded
Coconut Cream Cheese Frosting
- 2 oz cream cheese softened
- 4 tbsp butter unsalted, softened
- 1 1/2 cups powdered sugar same as icing sugar or confectioners sugar
- 2 tbsp coconut milk or regular milk
- 1/2 cup unsweetened coconut shredded
Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter.
Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy. Add in the eggs and combine well. Add 1/2 the flour mixture, ½ cup coconut milk, mix, then remaining flour and remaining coconut milk. Fold in the shredded coconut.
Bake the cake: Pour the batter into your prepared pan and bake for 1 hour or until a toothpick inserted comes out clean (a few crumbs are okay). Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges of the cake, remove it from the pan, and let it cool fully on a wire rack.
Make the icing: While the cake is cooling, beat the butter and cream cheese until silky. Beat in the icing sugar and coconut milk until smooth. Fold in half the shredded coconut.
Finish the cake: Once the cake has cooled fully, spread the icing over the top. Coat the icing with the remaining shredded coconut. Slice and enjoy!
Store leftover coconut cake at room temperature in an airtight container or wrapped with plastic. It will last 3-4 days on your counter. When storing your cake at room temperature, it’s best to leave it un-sliced until you’re ready to eat a piece so it doesn’t dry out.
This is a great type of cake to freeze. Wrap it up tightly with both plastic wrap and aluminum foil. It will last 4 to 6 months. I would suggest freezing it pre-sliced and individually wrapped to make thawing easier. If you plan on freezing your cake, keep the icing separate.
Calories: 516kcal | Carbohydrates: 58g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 328mg | Potassium: 238mg | Fiber: 2g | Sugar: 38g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 2.3mg