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Coconut Cake with Dulce de Leche Frosting Recipe

Recipe for Coconut Cake with Dulce de Leche Frosting

This Coconut Cake with Dulce de Leche Frosting is a dreamy combination of tropical coconut flavor and rich, caramel-like dulce de leche.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Latin American
Servings 12 Servings
Calories 420 kcal

Equipment

  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 2 Round 9-inch cake pans
  • Parchment paper
  • Spatula
  • Wire cooling rack
  • Offset spatula or butter knife (for frosting)
  • Toothpick or skewer (for testing doneness)

Ingredients
  

For the Cake:

  • 2½ Cups All-purpose flour
  • 2 Tsp Baking powder
  • ⅓ Tsp Baking soda
  • ½ Tsp Salt
  • ¾ Cup Unsalted butter (softened)
  • 1¾ Cups Granulated sugar
  • 4 Large eggs
  • 1 Cup Canned coconut milk (shake well before using)
  • 1 Tsp Tsp vanilla extract
  • 1 Tsp Coconut extract (optional, for extra coconut flavor)
  • 1 Cup Shredded sweetened coconut

For the Dulce de Leche Frosting:

  • 1 Cup Unsalted butter (softened)
  • 1 Cup Dulce de leche (store-bought or homemade)
  • 2 Cups Powdered sugar (sifted)
  • 1 Tsp Vanilla extract
  • Pinch of salt

Optional Garnish:

  • Toasted shredded coconut
  • A drizzle of dulce de leche

Instructions
 

  • Prep the Oven and Pans
    Preheat your oven to 350°F (175°C).
    Grease the cake pans and line the bottoms with parchment paper.
  • Make the Cake Batter
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    In a large bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes) using an electric mixer.
    Add eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
    Gradually mix in the dry ingredients, alternating with coconut milk, starting and ending with the dry mixture. Mix just until combined—don’t overmix.
    Gently fold in the shredded sweetened coconut.
  • Bake the Cakes
    Divide the batter evenly between the prepared pans.
    Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Make the Frosting
    In a large bowl, beat the butter until creamy.
    Add dulce de leche and mix until smooth and fluffy.
    Gradually add the powdered sugar, beating on low speed until combined.
    Stir in the vanilla and a pinch of salt. If the frosting is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.
  • Assemble the Cake
    Place one cake layer on a serving plate and spread a generous layer of frosting on top.
    Add the second cake layer and frost the top and sides of the cake evenly.
    Garnish with toasted shredded coconut and a drizzle of dulce de leche if desired.
  • Serve and Enjoy!
    Slice and serve the cake at room temperature. It pairs wonderfully with coffee or tea.

Video

Notes

  • For a richer coconut flavor, use coconut cream instead of coconut milk.
  • To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
  • If you prefer a thinner frosting, warm the dulce de leche slightly before mixing.
Keyword Coconut Cake, Dessert, Recipe