ArcaMax

Coconut layer cake, a Southern favorite, is taken to a whole new level with our simple stir-together coconut snack cake using minimal equipment. We used the right combination of sweetened shredded coconut, cream of coconut, and coconut extract to make a cake that was layered with flavor — and not fuss — and hit all the right tropical notes.

Mild sweetened shredded coconut offered a balanced coconutty base and texture to the cake. At the same time, just a bit of coconut extract boosted the coconut flavor without becoming too overwhelming. Cream of coconut — a heavily sweetened, emulsified product used in desserts and cocktail mixes — provided enough sweetness for this snack cake that no additional sugar was needed.

We whipped up a cream cheese frosting in the food processor for a salty, tangy, sweet topping to our coconutty confection and then sprinkled more toasted coconut on top for a nutty, sweet crunch.

Coconut Snack Cake

Serves 9

For the coconut cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon table salt

1 1/4 cups cream of coconut

1/2 cup whole milk

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons vanilla extract

1/2 teaspoon coconut extract

3/4 cup sweetened shredded coconut, toasted, divided

For the cream cheese frosting:

8 ounces cream cheese, cut into 8 pieces

1 cup powdered sugar

4 tablespoons unsalted butter, softened

1/4 teaspoon coconut extract

1/8 teaspoon table salt

For the coconut cake:

1. Adjust oven rack to middle position and heat oven to 325 F. Make foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in, pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

2. Whisk flour, baking powder, and salt together in a large bowl; set aside. Whisk cream of coconut, milk, eggs, melted butter, vanilla, and coconut extract together in a second large bowl. Whisk coconut mixture into flour mixture until fully combined. Gently stir in 1/2 cup toasted coconut until evenly distributed.

3. Pour batter into prepared pan. Bake until the toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Transfer pan to wire rack and let cake cool completely in pan on wire rack, about 1 1/2 hours. Using foil overhang, lift coconut cake out of pan and transfer to cutting board; discard foil.

For the cream cheese frosting:

1. Process all ingredients in the food processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed.

To finish:

1. Spread frosting evenly over the surface of the cake. Sprinkle frosting evenly with remaining 1/4 cup toasted coconut. Serve. (Frosted cake can be covered with plastic wrap and refrigerated for up to two days.)

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

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