This Single Layer Coconut Cake combines light and fluffy coconut-flavored cake with lightly toasted sweetened coconut flakes. And when paired with this creamy coconut buttercream frosting you end up with a heavenly spring or any time of the year treat!
5 from 1 vote
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Preheat your oven to 350ºF and generously spray a 6-inch round cake pan with a flour-based baking spray. Set aside.
Using a small skillet, toast the sweetened coconut flakes over medium heat, continuously stirring until they start to toast and turn a light golden brown color. Monitor this step very carefully because if left on too long you can burn the coconut. Set aside and allow to cool.
⅓ cup Shredded Sweetened Coconut Flakes
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set dry mixture aside.
1 cup Cake Flour, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅛ teaspoon Salt
Using your hand mixer or stand mixer fitted with the whisk attachment beat the egg white and cream of tartar at high speed until stiff peaks form (about 2-3 minutes).
1 Large Egg White, ⅛ teaspoon Cream of Tartar
In a separate bowl, using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar on medium speed until well blended.
¼ cup Unsalted Butter, ⅓ cup Granulated Sugar, 2 tablespoon Coconut Oil
Add in the egg yolk, coconut extract, vanilla extract, and unsweetened coconut milk.
1 Large Egg Yolk, 1 teaspoon Coconut Extract, ½ teaspoon Vanilla Extract, ⅓ cup from a 13.5 ounce Canned Unsweetened Coconut Milk
Add in the whisked dry mixture then mix until just combined. Fold the beaten egg white into the coconut cake batter, then fold in the toasted coconut.
Pour the cake batter into the prepared 6-inch round cake pan and bake for 30-35 minutes at 350ºF or until an inserted toothpick in the center of the cake comes out clean.
Remove and allow to cool completely on a wire cooling rack before frosting.
coconut buttercream frosting
Using your hand mixer or stand mixer fitted with the paddle attachment beat the unsalted butter on medium-high speed until smooth and creamy.
½ cup Unsalted Butter
Switch the mixer speed to low and add in the sifted powdered sugar.
2 ⅓ cups Sifted Powdered Sugar
Add in the coconut extract and the unsweetened coconut milk and continue to mix until smooth and well blended. Scrape down the sides of the bowl as needed. Beat in or stir in the shredded coconut flakes.
½ teaspoon Coconut Extract, 2 tablespoon Canned Unsweetened Coconut Milk, ½ cup Shredded Sweetened Coconut Flakes
¼ cup unsalted butter = 4 tablespoonsI recommend dividing your egg into two separate small bowls before starting the recipe so you don't accidentally add the whole egg into the cake batter.If you're planning to pipe the frosting onto the coconut cake, I would recommend leaving the toasted coconut flakes out, adding them as a garnish later.If your buttercream frosting appears to be too thick, you can add another tablespoon of unsweetened coconut milk. Likewise, if your buttercream appears to be too thin, you can add in some more sifted powdered sugar, about 1 tablespoon at a time.Recipe adapted from my Coconut Sheet Cake.