Moist Coconut Cake

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This is a rich, moist coconut cake. I frost it with whipped white chocolate ganache. Sometimes I sprinkle it with toasted shredded coconut. It can also be made as cupcakes. Don't be put off by the prep time, as it includes cooling time for the cake and chilling for the ganache.

Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hr 30 mins
1 9-inch cake


  • ¾ cup white sugar

  • ½ cup unsalted butter, softened

  • 1 large egg

  • 1 teaspoon coconut flavoring

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • cup coconut milk

  • 1 ½ cups cake flour (not self-rising)

  • 1 cup heavy cream

  • 12 (1 ounce) squares good quality white chocolate

  • 2 tablespoons sweetened shredded coconut, toasted (Optional)


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

  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.

  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.

  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.

  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.

  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.

Cook's Notes:

White chocolate chips can be used in place of white chocolate squares.

For an extra pretty finish, spoon frosting into a pastry bag and pipe the whipped ganache through a large star tip.

Nutrition Facts (per serving)

436 Calories
28g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 436
% Daily Value *
Total Fat 28g 35%
Saturated Fat 18g 88%
Cholesterol 69mg 23%
Sodium 133mg 6%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 2%
Total Sugars 29g
Protein 4g
Vitamin C 0mg 2%
Calcium 101mg 8%
Iron 2mg 11%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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