Simple Toasted Coconut Cake

A Simple Toasted Coconut Cake that is moist, fluffy & bakes in 30 minutes! Paired with a quick frosting with more toasted shredded coconut!

Course Cake, Dessert

Prep Time 25

Cook Time 30

Total Time 55

Servings slices

Calories 499kcal

Author Samantha Pickthall

Ingredients

Toasted Coconut

1 cup unsweetened shredded coconut, also known as desiccated coconut

Cake

1 1/2 cups (225g) all-purpose flour, scoop & leveled
2 tsp baking powder
1/2 tsp fine salt, or Kosher salt
125 g unsalted butter, softened to room temperature
3/4 cup lightly packed brown sugar, not dark brown sugar
2 large eggs, at room temperature
1/2 cup whole milk
1/4 cup extra virgin olive oil
1 tsp vanilla extract

Frosting

1 cup powdered sugar
1 1/2 Tbsp whole milk

US Customary - Metric

Instructions

Toasted Coconut

In a medium-large frying pan, add coconut.
Place over medium-high heat on the stovetop and mix it around with a spatula or wooden spoon for 5-7 minutes until it turns golden and toasted, making sure it doesn’t burn. Keep a close eye on it!
Turn off heat and transfer into a small bowl.
Using a 1/4 measuring cup, remove 1/4 cup and place into a separate bowl. Set both aside.

Cake

Preheat oven to 180ºC (356ºF). Line a round 8-inch baking tin with parchment paper and set aside. NOTE: Alternatively, if you have a non-stick tin, liberally grease it with spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
Prepare either a stand mixer with the paddle attached or a large mixing bowl with an electric hand beater.
Add softened butter to the large mixing bowl and beat on low speed until it breaks up and turns creamy about 15-20 seconds.
Add sugar and beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
Add eggs one at a time, beating for 15 seconds after each addition. Scrape down the sides.
Pour in milk, oil and vanilla. Beat for 15 seconds until well combined.
Add the larger quantity (3/4 cup) of toasted coconut and beat on low speed until just combined.
Add half of the flour mixture and beat until just combined. Scrape down the sides.
Add remaining flour and beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
Pour into lined tin and smooth out the top with a rubber spatula.
Bake for 30-35 minutes until a skewer inserted into the middle comes out clean and it’s golden all over.
Remove from oven and allow to cool in tin for 10 minutes.
Carefully remove from tin and transfer to a wire rack to cool completely.

Frosting

In a medium-sized mixing bowl, sift powdered sugar.
Using a hand whisk, whisk through one tablespoon of milk.
Add an additional half a tablespoon milk and whisk until well combined and smooth. It should be a thick, spreadable consistency. If not, add another half tablespoon of milk.
Pour frosting over cooled cake, allowing it to drizzle slightly down the sides.
Using the remaining 1/4 cup of toasted coconut, sprinkle it over the frosting before it sets.
Set aside until the frosting sets before serving, about 30 minutes.
Serve and Enjoy!
Store in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh or away from humid temperatures.

Notes

Your refrigerator ingredients (butter, eggs and milk) must be at room temperature before starting.

Keep a close eye on your shredded coconut when toasting it, don’t walk away and continue to mix as it cooks fast. When it turns golden, remove it from the frying pan. The longer it sits in the pan, even with the heat off, it will continue to brown.

Don’t over-beat your batter.

Bake until a toothpick inserted into the middle comes out clean and do not over-bake, otherwise, it will become dry.

For the frosting, add one tablespoon of milk first then another half a tablespoon. You don’t want it too runny as it will pour right off the cake. Having it slightly thicker is better.

Sprinkle over the remaining 1/4 cup of toasted coconut on top before the frosting sets.

For detailed storing and freezing instructions, please refer to the blog post.

Nutrition