In our family, it wouldn’t be an Easter celebration without something coconut 🙂 .
I am such a coconut person that I could have it at every single holiday. I love me some coconut!
If you are looking for a very yummy recipe for your Easter table or next spring celebration, you must try my TOASTED COCONUT CAKE.
It’s delish, y’all.
Enjoy! xx
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Toasted Coconut Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 cake 1x
Description
If you are looking for a very yummy recipe for your Easter table or next spring celebration, you must try my TOASTED COCONUT CAKE. It’s delish, y’all.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup of butter, melted
- ½ cup coconut milk (see note below)
- 2 eggs
- 2 teaspoons coconut extract, divided
- 1 (8 oz) package of cream cheese, softened
- 2 cups of powdered sugar
- just a splash or so of milk
- 2 cups of flaked sweetened coconut, toasted
Instructions
- Preheat oven to 350 degrees.
- Grease your 9×12 baking dish. Set aside.
- In a large mixing bowl, whisk together your flour, sugar, baking soda and salt. Whisk in melted butter. Next, beat in your coconut milk and eggs with an electric mixer until just combined. Beat in 1 teaspoon of your coconut extract.
- Pour batter into prepared baking dish and pop in the oven.
- Bake about 24 to 26ish minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool completely before frosting.
- To make the frosting, first place your shredded coconut in a clean, dry skillet over medium-high heat. Stir continuously until the coconut starts to toast up. This will happen quickly as the coconut toasts. After only a few minutes, remove your toasted coconut to a bowl and set aside.
- In a mixing bowl, beat with an electric mixer your cream cheese, powdered sugar and just a tablespoon or so of milk. Add more milk if it’s too thick or more sugar if it’s too thin. Once the frosting reaches the desired consistency, stir in your remaining 1 teaspoon of coconut extract as well as your cooled toasted coconut (reserving a bit to garnish the top). Frost the top of your cooled cake and garnish with a little extra coconut.
- Store in the fridge until you’re ready to serve.
Notes
I buy the 14 oz cans of coconut milk at my local grocery store, Walmart, etc. If you’ve never baked with it before, don’t be alarmed. When you open the can, it is very creamy (like yogurt). It’s the perfect addition to your cake.
Jill says
This looks like a wonderful cake!
Georgette says
Do you substitute flour for anything else to make gluten free?
Mix and Match Mama says
That’s it!
Christy says
I made this for Easter! It was delicious!! Thank you for sharing.
Mix and Match Mama says
yay! Thank you for letting me know!! xx