Description
Fluffy Coconut Cream Cake Squares are soft, moist cake slices topped with rich coconut cream frosting and sweet shredded coconut, offering a light and tropical dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups sweetened shredded coconut
- ¾ cup coconut cream
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch (optional, for frosting texture)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
- Add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined. Fold in 1 cup of shredded coconut.
- Pour the batter into the prepared dish, spread evenly, and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
- To make the frosting, beat cream cheese and coconut cream until smooth. Add powdered sugar and cornstarch (if using), and beat until fluffy.
- Spread frosting evenly over the cooled cake and top with the remaining shredded coconut.
- Chill for 30 minutes before slicing into squares and serving.
Notes
- Use room temperature ingredients for best batter consistency.
- Toast shredded coconut for added flavor and texture.
- Let the cake cool fully before frosting to avoid melting.
- Refrigerate leftovers in an airtight container for up to 4 days.