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Ingredients
Cake
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
Frosting
- 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
Makes 8–10 slices.
Cool both cake and toasted coconut before frosting.
Allow for baking, 1–2 hours of cooling and making the frosting; no complete total time is specified.
