Desserts
Coconut & Cardamom Cake with Toasted Coconut Frosting
- Serves
- 10 servings
Bring it to the table
About this recipe.
A tender cardamom-scented yellow cake with coconut buttercream and a toasted coconut coating.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Cake
- 1/2 cup unsalted butter (at room temperature, plus more for pan)
- 1 1/3 cups all-purpose flour (167 g)
- 1 1/4 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
- 1/2 teaspoon ground cardamom
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup whole milk
Frosting
- 1 cup sweetened shredded coconut
- 1/2 cup unsalted butter (at room temperature)
- 2 cups powdered sugar (220 g)
- 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt)
- 1/2 teaspoon coconut extract
- 1/4 cup heavy cream (plus more by the tablespoon if needed)
Toast the coconut separately
The shredded coconut browns quickly, so keep it moving and take it out of the hot pan as soon as it colors. Let it cool before pressing it into the buttercream.
At the table
Slice with a clean sharp knife, wiping between cuts to keep the frosting neat.
The cooking plan
How to make Coconut & Cardamom Cake with Toasted Coconut Frosting.
Heat the oven to 325°F with a middle rack. Butter an 8-inch round cake pan and line its base with parchment. Whisk the flour, baking powder, measured cake salt and cardamom in a bowl.
Beat the granulated sugar and cake butter with a mixer on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Add the oil, vanilla and cake coconut extract.
On low speed, gradually mix in the milk. Scrape the bowl, then fold in the dry ingredients with a spatula just until no dry patches remain. Spread the batter evenly in the pan.
Bake for 45–50 minutes, until a tester inserted in the center comes out clean. Set the pan on a rack and cool the cake for 1–2 hours.
While it cools, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring often, until mostly golden. Immediately transfer to a bowl and let cool.
For the frosting, beat the frosting butter on medium speed for about 3 minutes until fluffy. Beat in powdered sugar in two additions, then add the frosting salt and coconut extract. Beat on medium-low for about 5 minutes until very light. Beat in the cream until smooth, adding more by the tablespoon only if needed for spreading.
Unmold the cooled cake and remove the parchment. Spread frosting over the top and sides, then press on the cooled toasted coconut.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Coconut & Cardamom Cake with Toasted Coconut Frosting
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
½ cup unsalted butter at room temperature, plus more for pan- 1 ⅓ cups all-purpose flour 167 g
- 1 ¼ teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- ½ teaspoon ground cardamom
- 1 cup granulated sugar 200 g
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup whole milk
- 1 cup sweetened shredded coconut
- ½ cup unsalted butter at room temperature
- 2 cups powdered sugar 220 g
- ¾ teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- ½ teaspoon coconut extract
- ¼ cup heavy cream plus more by the tablespoon if needed
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 325°F with a middle rack. Butter an 8-inch round cake pan and line its base with parchment. Whisk the flour, baking powder, measured cake salt and cardamom in a bowl.
- Beat the granulated sugar and cake butter with a mixer on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Add the oil, vanilla and cake coconut extract.
- On low speed, gradually mix in the milk. Scrape the bowl, then fold in the dry ingredients with a spatula just until no dry patches remain. Spread the batter evenly in the pan.
- Bake for 45–50 minutes, until a tester inserted in the center comes out clean. Set the pan on a rack and cool the cake for 1–2 hours.
- While it cools, toast the shredded coconut in a dry skillet over medium heat for 5–7 minutes, stirring often, until mostly golden. Immediately transfer to a bowl and let cool.
- For the frosting, beat the frosting butter on medium speed for about 3 minutes until fluffy. Beat in powdered sugar in two additions, then add the frosting salt and coconut extract. Beat on medium-low for about 5 minutes until very light. Beat in the cream until smooth, adding more by the tablespoon only if needed for spreading.
- Unmold the cooled cake and remove the parchment. Spread frosting over the top and sides, then press on the cooled toasted coconut.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
Christmas Light Cupcakes
Chocolate cupcakes become holiday lights with fluffy cream-cheese frosting, dark gel icing, and colorful mini candies. Start with cake mix and decorate only after the cakes are completely cool.