Dreamy & Moist Coconut Cake
- Prep Time: 15 min.
- Cook Time: 55 min.
- Total Time: 70 min.
- Yield: 1 cake 1x
Scale
Ingredients
- 4 ¼ dl flour (about 1.75 cups)
- 4 dl shredded coconut (about 1.70 cups)
- ½ tsp baking powder
- 330 g butter (room temperature)
- 4 ¾ dl sugar (about 2 cups)
- 4 eggs
- 2 dl sour cream (0.85 cup)
- 1 tsp vanilla extract
White glaze:
- 300 g cream cheese
- 300–330 g powdered sugar
- 5–7 tbsp milk
On top:
- coconut flakes
- (white flowers, just for decorating, not for eating – especially wood anemone is not an eatable flower!)
Instructions
- Preheat oven to 175°C.
- Mix flour, coconut flakes and baking powder in a bowl and set aside.
- Whisk butter and sugar in a big bowl until fluffy and creamy. Add eggs one at a time and mix until combined. Finally, mix in the sour cream and vanilla extract.
- Add the coconut and flour mixture to the butter-sugar mixture and mix.
- Prepare a cake tin (ø 23 cm) by lining it with a baking paper (sides and the bottom). Pour the cake batter into the cake tin and bake in the oven for about 50-55 minutes until the cake is just cooked through and the cake tester comes out clean. Don’t let it try or be in the oven for too long – it should stay moist!
- Let the cake cool before adding the glaze.
- Make the glaze. Whisk the cream cheese in a bowl. Add powdered sugar in smaller sections, mix and check the sweetness in between. The glaze doesn’t have to be overly sweet. Then add milk 1-2 tbsp at a time until the glaze is runny and you can pour it.
- Pour the glaze on top of the cake and spread it evenly with a spatula. Let the glaze drip on the sides!
- Decorate the cake with coconut flakes! Enjoy!
Notes
(I’ve decorated my cake with wood anemone, but remember that they’re not eatable flowers.)