Coconut Cake with Coconut Cream Cheese Frosting

  • Cooking time30
  • Prep time30
  • Servings12
recipe image Coconut Cake with Coconut Cream Cheese Frosting


  • CAKE:
  • 3 cups all-purpose flour
  • 2.5 tsp. baking powder
  • 0.5 tsp. salt
  • 0.75 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
  • 0.5 cup Becel® unsalted margarine sticks, (1 stick)
  • 0.5 tsp. coconut extract
  • 3.75 cups icing sugar
  • 1 package (200 g.) sweetened flaked coconut, divided


For Cake, preheat oven to 350° F (180° C). Grease and flour two 9-inch (2.5 L) round cake pans; set aside. Combine flour, baking powder and salt in medium bowl; set aside. 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. Alternately beat in flour mixture and coconut milk on low speed until blended. Pour batter into prepared pans; smooth tops with spatula. 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. 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. 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. Top with remaining cake layer, top side up. Frost sides and top with remaining frosting. Sprinkle with remaining coconut, pressing coconut gently into frosting.