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Coconut Cake with Coconut Cream Cheese Frosting

  • Cooking time30 min
  • Prep time30 min
  • Portions 12
recipe image Gâteau à la noix de coco avec glaçage au fromage à la crème et à la noix de coco


  • CAKE:
  • 3 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup Becel® unsalted margarine sticks , (1 1/2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 1 cup well stirred coconut milk
  • 1 package (250 g.) cream cheese , softened
  • 1/2 cup Becel® unsalted margarine sticks , (1 stick)
  • 1/2 tsp. coconut extract
  • 3 3/4 cups icing sugar
  • 1 package (200 g.) sweetened flaked coconut , divided

Nutrition facts

Total Fat37.00 g
Saturated Fat18.000 g
Trans Fat0.000 g
Polyunsaturated Fat4.500 g
Monounsaturated Fat12.000 g
Cholesterol85 mg
Sodium300 mg
Total Carbs104.00 g
Dietary Fiber2.0 g
Sugars78.00 g
Protein8.00 g
Vitamin D4.000 mcg
Calcium70 mg
Iron3.00 mg
Potassium199.000 mg
Omega-31.50 g
Omega-63.50 g


  1. For Cake, preheat oven to 350° F (180° C). Grease and flour two 9-inch (2.5 L) round cake pans; set aside.
  2. Combine flour, baking powder and salt in medium bowl; set aside.
  3. Beat Becel® sticks with sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. Alternately beat in flour mixture and coconut milk on low speed until blended. Pour batter into prepared pans; smooth tops with spatula.
  5. Bake 25 to 30 minutes until toothpick inserted in centers comes out clean. Cool on wire racks 15 minutes; remove from pans and cool completely.
  6. For Frosting, beat cream cheese in medium bowl with electric mixer until smooth. Add Becel® sticks and beat until blended. Beat in coconut extract. Beat in icing sugar on low speed just until blended, then beat on high speed until fluffy, about 30 seconds.
  7. Place 1 cake layer, top side down on serving plate. Frost with about 1 cup (250 mL) frosting, then sprinkle with about 3/4 cup (175 mL) coconut.
  8. Top with remaining cake layer, top side up. Frost sides and top with remaining frosting. Sprinkle with remaining coconut, pressing coconut gently into frosting.
TIP: Left over coconut milk can be frozen for future use.