Toasted Coconut Layer Cake with Coconut Milk Frosting

By Sprig Originals ✓ · cooked up in Sprig

A tender two-layer 8-inch cake built on full-fat canned coconut milk instead of dairy, scented with lime zest and coconut extract the way Thai kitchens perfume their sweets. It's soaked with a quick coconut-lime syrup, wrapped in a tangy coconut cream cheese frosting, and buried in flaked coconut toasted just to the edge of caramel. Two layers means one bowl of frosting and no wobbling tower — restaurant-dessert looks, weekend-baker effort.

Ingredients

• 2 1/2 cups cake flour, spooned and leveled
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 2 teaspoons finely grated lime zest
• 1 cup full-fat canned coconut milk, well shaken, room temperature
• 3/4 cup unsweetened finely shredded coconut

• 1/3 cup full-fat canned coconut milk
• 2 tablespoons granulated sugar
• 2 teaspoons fresh lime juice
• 1 pinch salt

• 8 oz cream cheese, cool but pliable
• 3/4 cup unsalted butter, softened
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 4 1/2 cups powdered sugar, sifted
• 2 tablespoons thick coconut cream from the top of a chilled can, plus more as needed

• 1 1/2 cups unsweetened flaked coconut (large flakes)
• 1 teaspoon lime zest, for finishing (optional)

Instructions

1. Heat the oven to 350°F. Butter two 8-inch round cake pans, line the bottoms with parchment rounds, butter the parchment, and dust the sides lightly with flour. Set a rack in the lower-middle position.
2. Spread the flaked coconut for the topping on a sheet pan and toast at 350°F for 5 to 8 minutes, stirring every 2 minutes, until the edges are golden and it smells nutty. It goes from pale to burnt fast — pull it while some flakes are still cream-colored. Slide onto a plate to cool completely.
3. Whisk the cake flour, baking powder, baking soda, and 1 teaspoon salt together in a bowl. In a separate small bowl, toss the 3/4 cup finely shredded coconut with 2 tablespoons of the flour mixture so it stays suspended in the batter.
4. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the 3/4 cup butter and granulated sugar on medium-high for 4 full minutes, until pale and fluffy. Scrape the bowl. Add the eggs one at a time, beating 30 seconds after each. Beat in the vanilla, coconut extract, and lime zest.
5. On low speed, add the dry ingredients in three additions alternating with the 1 cup coconut milk in two additions, starting and ending with dry. Stop as soon as the last streaks disappear, then fold in the floured shredded coconut by hand. The batter should be thick and smooth.
6. Divide the batter evenly between the pans (about 21 oz each if you have a scale) and smooth the tops. Bake 28 to 34 minutes, until the tops spring back, the edges pull slightly from the pan, and a skewer in the center comes out with no wet batter.
7. Meanwhile, make the soak: warm the 1/3 cup coconut milk, 2 tablespoons sugar, lime juice, and pinch of salt in a small saucepan over medium heat for 1 to 2 minutes, just until the sugar dissolves. Do not boil.
8. Cool the cakes in their pans for 15 minutes. Poke the tops all over with a skewer and brush each layer with half the warm soak. Turn out onto a rack, peel off the parchment, and cool completely, at least 1 hour. Warm cake will melt the frosting.
9. For the frosting, beat the cream cheese and 3/4 cup butter on medium for 2 minutes until perfectly smooth with no lumps. Add the coconut extract, vanilla, and 1/4 teaspoon salt. With the mixer on low, add the powdered sugar in three additions, then the 2 tablespoons coconut cream. Beat on medium-high for 1 minute until light and spreadable; add coconut cream 1 teaspoon at a time if it's stiff. If it's soft, chill 15 minutes.
10. Level the cake tops with a serrated knife if domed. Set one layer cut-side up on a plate or board, spread with about 1 cup of frosting to the edges, and add the second layer top-side down. Coat the top and sides with the remaining frosting, swirling the top with the back of a spoon.
11. Press the cooled toasted coconut onto the sides with your palm, working over a sheet pan to catch strays, then scatter the rest over the top. Finish with a little lime zest if using. Chill 30 minutes to set, then let the cake sit at room temperature 20 minutes before slicing with a hot, dry knife.

Chef's tips

Nutrition (per serving, estimated)

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