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Coconut Flan Cake – Sweet, Tropical & Irresistible

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This homemade coconut cake is light, moist, and rich with coconut flavor. Topped with fluffy frosting and sweet shredded coconut, it’s a perfect dessert for any celebration.

Ingredients

Scale

Cake Layers:

  • 2 1/2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 5 large egg whites

  • 1 tsp vanilla extract

  • 1 tsp coconut extract

  • 1 cup canned coconut milk

  • 1/2 cup whole milk or buttermilk

Coconut Syrup (Optional):

  • 1/3 cup coconut milk

  • 2 tbsp powdered sugar

  • 1/2 tsp coconut extract

Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter

  • 1 tsp vanilla

  • 1/2 tsp coconut extract

  • 4 cups powdered sugar

  • 2–3 cups sweetened shredded coconut

Instructions

  • Preheat oven to 350°F (175°C). Grease and line two 8″ or 9″ cake pans.

  • Whisk flour, baking powder, soda, and salt in a bowl.

  • Cream butter and sugar until fluffy. Add egg whites one at a time. Stir in extracts.

  • Alternately mix in dry ingredients and coconut milk mixture, starting and ending with flour.

  • Divide batter between pans. Bake 28–32 minutes. Cool completely.

  • Optional: Brush layers with coconut syrup.

  • Make frosting by beating cream cheese, butter, extracts, and powdered sugar until fluffy.

  • Frost cake and press shredded coconut onto the sides and top. Chill before slicing.

Notes

  • Use unsweetened canned coconut milk—not the refrigerated kind.

  • For a sheet cake, use a 9×13 pan.

  • Store frosted cake in the fridge up to 4 days

Find it online: https://thefoodaunt.com/coconut-flan-cake-sweet-tropical-irresistible/