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Fluffy Coconut Cream Cake Squares

A decadent, cloud-like coconut cake topped with silky whipped cream frosting. Each bite delivers tropical coconut flavor in a perfectly moist and tender square that's ideal for gatherings or special occasions.  
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 24 squares
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, softened
  • 1 ½ cups sugar
  • 3 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut plus more for garnish
For the Frosting:
  • 1 ½ cups heavy cream
  • ½ cup powdered sugar

Method
 

  1. Prep & Mix Dry: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt until well combined to ensure even leavening throughout the cake.
  2. Mix Wet Ingredients: In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed. This step incorporates air into the batter for a lighter texture. Add the eggs one at a time, mixing well after each addition to properly emulsify. Stir in the vanilla extract to enhance the flavor profile.
  3. Combine & Bake: Alternate adding the dry ingredient mixture and coconut milk to the batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the gluten. Gently fold in the shredded coconut, distributing it evenly throughout the batter. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
  4. Cool Cake: Allow the cake to cool completely in the pan, approximately 1-2 hours. This prevents the cake from breaking and ensures the frosting won't melt when applied.
  5. Make Frosting: In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. This typically takes 3-5 minutes with an electric mixer. The cream should hold its shape firmly when the beaters are lifted.
  6. Frost & Garnish: Spread the whipped cream evenly over the cooled cake using an offset spatula for a smooth finish. Sprinkle generously with extra shredded coconut for both flavor and visual appeal. Slice into squares and serve immediately or refrigerate until ready to enjoy.

Notes

  • Toast the shredded coconut for a deeper flavor and crispy texture on top.
  • For enhanced coconut flavor, substitute coconut extract for half of the vanilla extract.
  • Store covered in the refrigerator for up to 3 days.
  • For best results, use full-fat coconut milk rather than light versions.
  • These squares can be frozen without the frosting for up to 1 month.