Coconut Snack Cake
Serves 18
15 mins prep
60 mins cook
75 mins total
Moist, coconut-flavored white cake topped with a coconut ermine frosting and toasted coconut flakes.
2 servings
Coconut cake
Coconut ermine buttercream + garnish
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Do ahead
Grease and line a 9x9 baking dish with parchment paper with overhang (if you plan to remove the cake from the tin for serving).
The frosting and/or the frosting’s pudding mixture can be made a day ahead, if desired. If making the frosting's pudding mixture ahead, refrigerate until needed. Let come to room temperature before proceeding with mixing it into the butter.
Make the cake
Preheat the oven to 350°F. Grease and flour a 9” square or round cake pan.
In a large bowl, combine the vegetable oil and sugar and whisk until incorporated.
Add the salt, vanilla and coconut extract, and whisk until combined.
Add the egg whites one by one, mixing with beaters (or by hand) to fully incorporate before adding another then whisk for a full minute, until it’s light and creamy. Add the coconut-flavored yogurt and whisk again.
In a separate bowl, whisk together the cake flour, powdered sugar and baking powder.
Add the dry ingredients and fold the batter until it’s smooth. Pour into the prepared pan.
Bake for 30-45 minutes, until a cake tester comes out clean and the top is golden brown.
Make the frosting
Shake the can of coconut milk before opening. Pour into a microwave-safe container. If you see lumps, microwave until melted and smooth. Then measure out the amount you need (½ the can, 6.75 oz, 192g).
Combine flour and sugar in a medium saucepan over medium heat. Whisk and cook for about 2 minutes to toast the flour.
Slowly add the coconut milk, whisking to combine, and turn heat to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.
Spread the mixture onto a sheet pan lined with plastic or a silicone baking mat and cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool completely to room temperature. Ensure the mixture is completely cool, otherwise it will melt the butter.
Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment and mix on high until very light and fluffy, about 3 minutes. Alternatively, beat with hand beaters.
Add the cooled flour mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.
Add vanilla extract, coconut extract and salt, and mix until fully incorporated.
Toast the coconut
Preheat the oven to 325°F. Spread the coconut on a parchment or foil-lined sheet pan in an even layer.
Bake for 5-10 minutes, stirring after a few minutes to evenly toast the coconut. Remove and let cool completely.
Assemble
Spread the frosting on the cooled cake with an offset spatula, reserving some for additional decorating, if desired.
Sprinkle the cooled toasted coconut on top of the frosting. Garnish with piped dollops of the frosting, if desired.
