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