Coconut Cake With Dulce De Leche Frosting Recipe

When it comes to this Coconut Cake with Dulce de Leche Frosting, the combination of dulce de leche and coconut is absolutely incredible. 


FOR THE CAKE: – 3 & 1/4 cups (390g) all-purpose flour – 1 & 1/4 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 2 cups (400g) granulated sugar – 4 large egg – 1 teaspoon vanilla extract – 1 & 1/4 cups coconut milk (canned) FOR THE FROSTING: – 8 ounces (226g) cream cheese, at room temperature – 13 ounces (368g) dulce de leche – 2 teaspoons vanilla extract – toasted coconut flakes, for garnish*

MAKE THE CAKE: Preheat oven to 350°F. Parchment a 9"x 13"x 2" baking pan. Grease or flour the paper.** 

Step 1


Mix flour, baking powder, soda, and salt. Set aside. Beat butter and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla. 

Step 2

Lower mixer speed. Alternate 3 flour mixtures with 2 coconut milk. Just combine. 

Step 3

Spread batter in prepared pan. Tap the pan on the counter to remove large air pockets. 

Step 4

Bake 35–40 minutes until the cake is golden brown and a pick inserted into the centre comes out clean. Cool the cake completely in the pan on a wire rack. 

Step 5

FOR FROSTING: Beat cream cheese and dulce de leche until smooth. Add vanilla and beat well. Frost the cooled cake. Sprinkle toasted coconut flakes. 

Step 6

Lemon Bundt Cake Recipe 

See Also

See Also