Get the Recipe:
Coconut Cake with Dulce de Leche Frosting
Dulce de leche and coconut are an amazing pair in this Coconut Cake with Dulce de Leche Frosting!
Ingredients
For the cake:
- 3 ¼ cups (390 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups (300 ml) coconut milk, canned
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 13 ounces (368 g) dulce de leche
- 2 teaspoons vanilla extract
- toasted coconut flakes, for garnish*
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Line a 9"x 13"x 2" baking pan with parchment paper. Grease (or butter and flour) the paper.**
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of coconut milk. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Tap the pan on the counter a few times to get rid of large air pockets.
- Bake 35 to 40 minutes, or the cake is golden brown and a pick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
To make the frosting:
- Beat the cream cheese and dulce de leche until well-blended. Mix in the vanilla, beating until combined.
- Spread the frosting on the cooled cake. Garnish with toasted coconut flakes.
Notes
- *If you need a refresher, see my tips for How to Toast Coconut.
- **If you prefer to serve the cake directly from the pan, then you can simply grease the pan and skip the parchment paper.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
