Description

This ultra-moist coconut cake with cream cheese frosting is the ultimate 5pm dinner hack for last-minute gatherings. Soft, sweet, and ready in under an hour.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/2 cup (115g) Unsalted Butter, softened
1/2 cup (120ml) Vegetable Oil or Coconut Oil
1 1/2 cups (300g) Granulated White Sugar
3 large Eggs, room temperature
2 tsp Vanilla Extract
1 cup (240ml) Buttermilk
1/2 cup (120g) Sour Cream
1 cup (80g) Unsweetened Shredded Coconut
8 oz (225g) Block Cream Cheese, softened
1/2 cup (115g) Unsalted Butter, softened
3–4 cups (360-480g) Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch pan with butter or non-stick spray and dust with flour, or line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and oil.
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the shredded coconut using a spatula.
Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, beat the softened cream cheese and butter together until smooth. Add vanilla and salt. Gradually add powdered sugar, beating on low until incorporated, then high speed for 2 minutes until fluffy.
Spread the frosting evenly over the cooled cake. Sprinkle with extra toasted coconut if desired. Slice and serve.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid toughness. The cake stays moist for up to 4 days in the fridge. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free butter/cream cheese and coconut oil.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 30
Sodium: 280
Fat: 22
Saturated Fat: 14
Carbohydrates: 42
Protein: 4

Keywords: coconut cake, cream cheese frosting, easy dessert, last minute dinner, moist cake, 5pm dinner hack, sheet cake, baking from scratch