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Coconut Cake

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12
Calories 290 kcal

Ingredients
  

For Cake

  • 2 cups all-purpose flour
  • 1 cup coconut milk
  • 1 cup unsweetened shredded coconut
  • 1 ½ cups granulated sugar
  • ½ cup coconut oil melted
  • ½ cup unsweetened applesauce
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For Coconut Frosting

  • 1 can full-fat coconut milk refrigerated overnight
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Additional shredded coconut for garnish optional

Instructions
 

Prep

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix Cake

  • In a large mixing bowl, whisk together the flour, shredded coconut, baking powder, and salt. Set aside.
    2 cups all-purpose flour, 1 cup unsweetened shredded coconut, 2 teaspoons baking powder, ½ teaspoon salt
  • In a separate bowl, combine the coconut milk, granulated sugar, melted coconut oil, applesauce, and vanilla extract. Stir until well combined.
    1 cup coconut milk, 1 ½ cups granulated sugar, ½ cup coconut oil, ½ cup unsweetened applesauce, 1 teaspoon vanilla extract
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake

  • Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Frosting

  • While the cake is cooling, prepare the coconut frosting. Open the can of refrigerated coconut milk and carefully scoop out the solid coconut cream that has separated at the top. Place it in a mixing bowl.
    1 can full-fat coconut milk
  • Add powdered sugar and vanilla extract to the coconut cream. Using an electric mixer, beat the mixture on high speed until light and fluffy.
    2 tablespoons powdered sugar, ½ teaspoon vanilla extract
  • Once the cake has cooled completely, frost the top and sides with the coconut frosting. Sprinkle additional shredded coconut on top for garnish if desired.