Moist Coconut Cake

Topped with a white chocolate ganache frosting, this moist coconut cake is sprinkled with toasted coconut for extra flavor.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 436 Calories

Ingredients

• 1 teaspoon baking powder
• 1 large egg
• 1 cup heavy cream
• 1 teaspoon coconut flavoring
• 12 (1 ounce) squares good quality white chocolate
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 0.5 cup unsalted butter, softened
• 0.66666668653488 cup coconut milk
• 1.5 cups cake flour (not self-rising)
• 2 tablespoons sweetened shredded coconut, toasted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.

Step 2

Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.

Step 3

Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.

Step 4

Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.

Step 5

Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.

Step 6

Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.