This Everyday Cake Boasts Big Flavor That Will Keep You Coming Back to Snack

A simple take on coconut layer cake, a Southern favorite, it requires minimal equipment but still hits the right tropical notes.

Shredded coconut, cream of coconut, and coconut extract make a cake that's layered with flavor. Steve Klise/TCA

Coconut layer cake, a Southern favorite, is taken to a whole new level with our simple stir-together coconut snack cake using minimal equipment. We used the right combination of sweetened shredded coconut, cream of coconut, and coconut extract to make a cake that was layered with flavor—and not fuss—and hit all the right tropical notes.

Mild sweetened shredded coconut offered a balanced coconutty base and texture to the cake. At the same time, just a bit of coconut extract boosted the coconut flavor without becoming too overwhelming. Cream of coconut—a heavily sweetened, emulsified product used in desserts and cocktail mixes—provided enough sweetness for this snack cake that no additional sugar was needed.

We whipped up a cream cheese frosting in the food processor for a salty, tangy, sweet topping to our coconutty confection and then sprinkled more toasted coconut on top for a nutty, sweet crunch.

Coconut Snack Cake

Serves 9

For the Coconut Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1 1/4 cups cream of coconut
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 3/4 cup sweetened shredded coconut, toasted, divided

For the Cream Cheese Frosting

• 8 ounces cream cheese, cut into 8 pieces
• 1 cup powdered sugar
• 4 tablespoons unsalted butter, softened
• 1/4 teaspoon coconut extract
• 1/8 teaspoon table salt

To Make the Coconut Cake

Adjust the oven rack to the middle position and heat the oven to 325 degrees F. Make a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

Whisk flour, baking powder, and salt together in a large bowl; set aside. Whisk cream of coconut, milk, eggs, melted butter, vanilla, and coconut extract together in a second large bowl. Whisk wet mixture into flour mixture until fully combined. Gently stir in 1/2 cup toasted coconut until evenly distributed.

Pour batter into prepared pan. Bake until the toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Transfer pan to wire rack and let cake cool completely in pan on wire rack, about 1 1/2 hours. Using the foil overhang, lift the coconut cake out of the pan and transfer it to a cutting board; discard the foil.

To Make the Cream Cheese Frosting

Process all ingredients in the food processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed.

To Finish

Spread frosting evenly over the surface of the cake. Sprinkle frosting evenly with remaining 1/4 cup toasted coconut. Serve. (Frosted cake can be covered with plastic wrap and refrigerated for up to two days.)

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected]