This cake has become a staple recipe for me at least once ever summer! It's perfectly soft, perfectly moist, it's brimming with sweet coconut flavor and it's sure to impress! After one bite you'll be smitten.
Ready in: 45minutes
2 1/4cups (318g)all-purpose flour, plus more for dusting pan
1 1/2tspbaking powder
3/4cup (170g)unsalted butter, softened
1 1/2cups (315g)granulated sugar
1cup (235ml)canned coconut milk (full fat), at room temperature
1/2cup (120g)sour cream (full fat)
1tspcoconut extract(no imitation, use the real stuff)
Frosting and toppings
1/2cup (112g)unsalted butter, softened
8oz. (226g)cream cheese, softened
3 1/2cups (420g)powdered sugar
1 1/2cups (130g)shredded sweetened or unsweetened coconut
For the cake: Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet), dust with flour and shake out excess, set aside.
In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time.
In a medium mixing bowl whisk together coconut milk, sour cream, coconut extract and vanilla extract until blended.
Add 1/3 of the flour mixture to the butter/egg mixture and mix on low speed just until combined, then add in 1/2 of the coconut milk mixture and mix just until combined, repeat with flour and coconut milk mixtures once more then end by mixing in last 1/3 of the flour mixture and mix just until combined.
Scrape down sides and bottom of bowl with a spatula and fold several times to ensure everything is evenly combined. Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven until toothpick inserted into center comes out clean, about 23 - 28 minutes. Remove from oven and cool completely on a wire rack.
For the frosting and toppings: In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter until smooth. Add in cream cheese and mix until smooth.
Mix in coconut extract and powdered sugar and whip until light and fluffy, about 1 - 2 minutes. Spread evenly over cooled cake then top with coconut and raspberries.
Cut into squares. Store in an airtight container in refrigerator (once fully chilled let rest at room temp about 10 - 15 minutes before serving).