Ingredients
For the cake:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup coconut milk (full-fat)
• ⅓ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tsp coconut extract
• ½ cup sparkling water or club soda (for fluffiness!)
For the coconut cream filling & frosting:
• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup toasted coconut flakes (divided)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans or line with parchment.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then mix in coconut milk, oil, vanilla, and coconut extract.
- Gradually add dry ingredients to wet, mixing until smooth. Stir in sparkling water gently.
- Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
Make the coconut cream:
6. Chill a mixing bowl and beaters. Open chilled coconut milk and scoop out the thick cream (discard watery liquid or save for smoothies).
7. Whip coconut cream with powdered sugar and vanilla until stiff peaks form. Fold in ½ cup toasted coconut flakes.
Assemble:
8. Place one cake layer on a plate. Spread with half the coconut cream. Top with second layer. Frost top and sides.
9. Press remaining toasted coconut onto the sides and sprinkle on top.
10. Chill 30 minutes before slicing for clean cuts.
✨ Serve chilled—each bite tastes like vacation!
💡 Dairy-free & vegan-friendly: This recipe is naturally dairy-free!
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 30 mins , Total Time : 2 hrs (includes chilling) , Servings : 10 slices , Calories : 320 , Net Carbs: 30g , Fats: 21g , Protein: 4g