Coconut Cake with Dulce de Leche Frosting Recipe

There are some flavor combinations that are simply destined to be together. Peanut butter and jelly, chocolate and mint, and, in my humble opinion, coconut and dulce de leche. This Coconut Cake with Dulce de Leche Frosting is a testament to this perfect pairing. From the first moist, coconut-infused bite of the cake to the rich, caramel-kissed sweetness of the frosting, this dessert is a guaranteed crowd-pleaser. My family absolutely devours this cake whenever I bake it, and it’s become a staple for birthdays, holidays, and any occasion that calls for a touch of sweet indulgence. The aroma alone, as it bakes, fills the kitchen with a tropical, comforting scent that’s simply irresistible. If you’re looking for a cake that’s both sophisticated and comforting, with a unique twist on classic flavors, look no further. This recipe is your ticket to baking bliss.

Ingredients

This recipe is thoughtfully divided into ingredients for the cake and the luscious dulce de leche frosting, making it easy to organize and prepare. Let’s dive into each component:

For the Cake:

• 3 & 1/4 cups (390g) All-Purpose Flour: The foundation of our cake, all-purpose flour provides the structure. It’s crucial to measure accurately. For best results, use the spoon and level method: spoon the flour into your measuring cup and level it off with a straight edge, avoiding packing the flour down. Using a kitchen scale for precise gram measurements is even more accurate and highly recommended for consistent baking results. If you want to explore different flour types, you could experiment with cake flour for an even softer crumb, but all-purpose flour works beautifully in this recipe, offering a perfect balance of tenderness and structure.
• 1 & 1/4 teaspoons Baking Powder: This is our primary leavening agent. Baking powder is a complete leavening agent, containing both an acid and a base, which react when moistened and heated to produce carbon dioxide gas. This gas creates air bubbles in the batter, causing the cake to rise and become light and airy. Ensure your baking powder is fresh for optimal leavening power. Old baking powder can lose its potency and result in a denser cake.
• 1/2 teaspoon Baking Soda: Baking soda, or sodium bicarbonate, is another leavening agent, but it requires an acidic ingredient to activate. In this recipe, the coconut milk provides a slight acidity, allowing the baking soda to work in conjunction with the baking powder. Baking soda also contributes to the cake’s browning and tender crumb. Like baking powder, freshness is key for baking soda.
• 1/2 teaspoon Salt: Salt is a crucial ingredient in baking that often gets overlooked. It’s not just about saltiness; salt enhances the flavors of all the other ingredients in the cake, balancing the sweetness and bringing out the rich coconut and vanilla notes. It also plays a role in gluten development and can help control the leavening action. Use fine sea salt or table salt for this recipe.
• 1 cup (226g) Unsalted Butter, Softened: Butter is the fat component in our cake, contributing to its richness, tenderness, and moistness. Using unsalted butter allows you to control the total salt content in the recipe. “Softened” butter is key – it should be pliable and easily spreadable, but not melted. If your butter is too cold, it won’t cream properly with the sugar, and if it’s too melted, it can lead to a greasy cake. Take your butter out of the refrigerator about an hour before you plan to bake, or use a quick softening method like microwaving it in short bursts (being very careful not to melt it!).
• 2 cups (400g) Granulated Sugar: Sugar not only sweetens the cake but also contributes to its moisture, tenderness, and browning. Granulated sugar, also known as white sugar, is the standard sugar for baking cakes. The creaming process with butter incorporates air into the batter, which further contributes to the cake’s light texture.
• 4 Large Eggs: Eggs are essential for binding the ingredients together, adding richness, and contributing to the cake’s structure and moisture. Large eggs are the standard size used in most baking recipes. It’s best to use eggs at room temperature as they emulsify more readily into the batter, resulting in a smoother and more cohesive mixture. If you forget to take your eggs out of the fridge ahead of time, you can quickly warm them by placing them in a bowl of warm (not hot) water for about 5-10 minutes.
• 1 teaspoon Vanilla Extract: Vanilla extract is a flavor enhancer that elevates the overall taste of the cake. It complements the coconut and dulce de leche beautifully, adding a warm, aromatic note. Use pure vanilla extract for the best flavor; avoid imitation vanilla, which can taste artificial. If you’re feeling adventurous, you could even use vanilla bean paste for an even more intense vanilla flavor, using about 1 teaspoon of paste in place of the extract.
• 1 & 1/4 cups Coconut Milk (Canned): Coconut milk is the star ingredient that infuses our cake with its signature tropical flavor and adds moisture. Use full-fat canned coconut milk for the richest flavor and texture. Shake the can well before opening to ensure the creamy part is well mixed with the liquid. Do not use “coconut milk beverage” found in cartons in the refrigerated section, as it is much thinner and will not provide the same richness and flavor. For an even more intense coconut flavor, you could consider using cream of coconut in place of half of the coconut milk, but be mindful that cream of coconut is much sweeter, so you might want to slightly reduce the granulated sugar in the recipe if you choose this option.

For the Frosting:

• 8 ounces (226g) Cream Cheese, at Room Temperature: Cream cheese provides the tangy base for our frosting, balancing the sweetness of the dulce de leche and creating a wonderfully creamy texture. It’s absolutely crucial that the cream cheese is at room temperature. If it’s too cold, it will be lumpy and difficult to blend smoothly with the dulce de leche, resulting in a frosting that is not as silky and luxurious. Take the cream cheese out of the refrigerator at least an hour before you plan to make the frosting.
• 13 ounces (368g) Dulce de Leche: Dulce de leche, meaning “sweet milk,” is a caramelized milk confection that is the heart of our frosting. Its rich, buttery caramel flavor is the perfect complement to the coconut cake. You can find dulce de leche in most grocery stores, often in the international foods aisle or near the canned milk products. Make sure you are using dulce de leche and not sweetened condensed milk. If you are feeling ambitious, you can even make your own dulce de leche from sweetened condensed milk by simmering it in a can or jar (there are many online tutorials for this process, but be sure to follow safety instructions carefully!).
• 2 teaspoons Vanilla Extract: Just like in the cake, vanilla extract enhances the flavor of the frosting, adding a touch of warmth and complexity. Again, use pure vanilla extract for the best results.
• Toasted Coconut Flakes, for Garnish: Toasted coconut flakes provide a delightful textural contrast to the smooth frosting and add a final flourish of coconut flavor and visual appeal. To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, stirring occasionally to prevent burning. Alternatively, you can toast them in a dry skillet over medium heat, stirring constantly until golden brown. Watch them carefully as they can burn quickly. Toasted coconut flakes not only look beautiful but also have a deeper, nuttier flavor than untoasted coconut.

Instructions

Baking this Coconut Cake with Dulce de Leche Frosting is a rewarding process, and following these step-by-step instructions will ensure success.

To Make the Cake:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Proper preheating is essential for even baking. While the oven is heating, prepare your 9″x 13″x 2″ baking pan. Line the bottom of the pan with parchment paper. This makes removing the cake from the pan after baking much easier and prevents sticking. Allow the parchment paper to overhang slightly on the sides to create handles for lifting the cake out. After lining with parchment, grease the paper and the sides of the pan with butter or cooking spray. For extra insurance against sticking, you can also lightly flour the greased pan. This is especially helpful if your pan is not non-stick. Set the prepared pan aside.
2. Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking is crucial to evenly distribute the leavening agents and salt throughout the flour. This ensures that the cake rises uniformly and has a consistent flavor. Set this bowl of dry ingredients aside.
3. Cream Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy. This process incorporates air into the butter and sugar, which is essential for a light and tender cake. Creaming should take about 3-5 minutes. You’ll know it’s ready when the mixture is pale yellow and noticeably fluffier.
4. Incorporate Eggs and Vanilla: Add the large eggs, one at a time, to the creamed butter and sugar mixture, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to create a smooth emulsion and prevents the batter from curdling. After all the eggs are incorporated, mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture in three portions, alternating with two portions of the coconut milk. Begin and end with the flour mixture. This alternating method helps to prevent overmixing, which can lead to a tough cake. Mix just until the ingredients are combined. Do not overmix; a few streaks of flour are okay at this stage. Overmixing develops the gluten in the flour, resulting in a denser, less tender cake.
6. Prepare for Baking: Transfer the cake batter to the prepared baking pan and spread it evenly with a spatula or offset knife. Tap the pan gently on the counter a few times to release any large air pockets that may have formed during mixing. This helps to ensure a smooth and even cake surface.
7. Bake to Perfection: Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and a wooden pick or cake tester inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so it’s always best to check for doneness using a pick. Start checking for doneness around 35 minutes and continue baking until the pick comes out clean. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil during the last part of baking.
8. Cool Completely: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling the cake completely is essential before frosting. If you frost a warm cake, the frosting will melt and slide off. Allow the cake to cool to room temperature, which usually takes about 1-2 hours.

To Make the Frosting:

1. Blend Cream Cheese and Dulce de Leche: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and dulce de leche together until well-blended and smooth. Beat on medium speed until the mixture is creamy and completely combined, with no lumps of cream cheese remaining. This should take about 2-3 minutes.
2. Add Vanilla: Mix in the vanilla extract, beating until just combined. Do not overmix the frosting after adding the vanilla.
3. Frost and Garnish: Once the cake is completely cooled, spread the dulce de leche frosting evenly over the top of the cake. You can use an offset spatula or a knife to create a smooth and even layer of frosting. Garnish generously with toasted coconut flakes. Press the toasted coconut flakes gently into the frosting so they adhere well.
4. Serve and Enjoy: Slice the Coconut Cake with Dulce de Leche Frosting and serve. For the best flavor and texture, allow the frosted cake to sit at room temperature for about 30 minutes before serving to allow the frosting to soften slightly. Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Servings: 12 to 16

Approximate Calories per Serving (based on 16 servings): Around 450-550 calories per serving.

Estimated Breakdown (per serving, approximate):

• Calories: 450-550
• Fat: 25-30g
• Saturated Fat: 15-20g
• Cholesterol: 100-120mg
• Sodium: 200-250mg
• Carbohydrates: 55-65g
• Sugar: 40-50g
• Protein: 5-7g

Important Considerations:

• These values are estimates and can vary based on the specific brands and types of ingredients used, as well as the exact serving size.
• Dulce de leche and frosting contribute significantly to the sugar and fat content.
• This cake is a decadent dessert and should be enjoyed in moderation as part of a balanced diet.

For more precise nutritional information, you can use online recipe analyzers or nutrition calculators, inputting the exact brands and quantities of ingredients you use.

Preparation Time

This recipe is wonderfully manageable in terms of time, making it perfect for both planned baking projects and spontaneous dessert cravings.

• Prep Time: 25 minutes (This includes measuring ingredients, whisking dry ingredients, creaming butter and sugar, and preparing the pan).
• Cook Time: 40 minutes (Actual baking time in the oven, may vary slightly depending on your oven).
• Total Time: 1 hour 5 minutes (From start to finish, including prep and baking).

Cooling Time: It’s important to factor in cooling time as well. The cake needs to cool completely before frosting, which typically takes around 1-2 hours. While this isn’t active preparation time, it’s a necessary step to consider when planning your baking schedule.

Frosting Time: Making the frosting takes approximately 10-15 minutes.

Therefore, while the active hands-on time is around 35-40 minutes, plan for at least 2-3 hours in total to account for cooling and frosting, especially if you want to serve the cake beautifully garnished.

How to Serve

This Coconut Cake with Dulce de Leche Frosting is versatile and can be served in various ways to enhance its deliciousness and presentation. Here are some serving suggestions:

• Classic Slices: The most straightforward and satisfying way to serve this cake is in classic slices. Cut even slices and arrange them on plates. This presentation is perfect for casual gatherings and everyday enjoyment.
• Elegant Plating: For a more elegant presentation, consider plating individual slices with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of extra dulce de leche sauce or a sprinkle of fresh berries (like raspberries or strawberries) can further elevate the presentation.
• Coffee or Tea Pairing: This cake pairs beautifully with coffee or tea. The richness of the cake and frosting is balanced perfectly by the slight bitterness of coffee or the aromatic warmth of tea. Serve it as an afternoon treat or as a delightful dessert after dinner with a hot beverage.
• Dessert Buffet Star: Include this Coconut Cake with Dulce de Leche Frosting as the centerpiece of a dessert buffet. Its visual appeal and crowd-pleasing flavors make it a standout item among other desserts.
• Celebration Cake: This recipe is perfect for birthdays, holidays, and special occasions. You can easily decorate it further with candles, edible flowers, or additional toasted coconut to make it even more festive.
• Warm or Cold: While delicious at room temperature, this cake can also be enjoyed slightly chilled, especially on a warm day. Chilling the cake firms up the frosting and enhances its refreshing quality.
• Garnish Variations: While toasted coconut flakes are the classic garnish, you can experiment with other garnishes to suit your taste or occasion. Consider:
  • Shredded Coconut: Untoasted shredded coconut provides a softer texture and a milder coconut flavor.
  • Chopped Nuts: Toasted pecans or walnuts would add a lovely nutty crunch and complement the caramel notes of the dulce de leche.
  • Chocolate Shavings: Dark or milk chocolate shavings would add a contrasting flavor and visual appeal.
  • Caramel Drizzle: A drizzle of homemade or store-bought caramel sauce can enhance the dulce de leche flavor and add extra richness.

Additional Tips for Baking Success

To ensure your Coconut Cake with Dulce de Leche Frosting turns out absolutely perfect every time, here are five additional tips:

1. Room Temperature Ingredients are Key: Using room temperature ingredients, especially butter, cream cheese, and eggs, is crucial for proper emulsification and a smooth batter and frosting. Room temperature butter creams more easily with sugar, incorporating air for a lighter cake. Room temperature cream cheese blends seamlessly with dulce de leche for a silky frosting. Room temperature eggs incorporate more smoothly into the batter, creating a more stable emulsion. Plan ahead and take these ingredients out of the refrigerator at least an hour before you start baking.
2. Don’t Overmix the Batter: Overmixing the cake batter develops the gluten in the flour, resulting in a tough and dense cake. Mix the wet and dry ingredients just until they are combined. A few streaks of flour are perfectly acceptable at this stage. Once you add the flour, switch to low speed on your mixer or even fold it in gently by hand to avoid overmixing.
3. Properly Measure Flour: Incorrect flour measurement is a common baking mistake. Too much flour can result in a dry and dense cake. Always measure flour correctly using the spoon and level method or, even better, use a kitchen scale for precise gram measurements. Spoon the flour lightly into your measuring cup and level it off with a straight edge, without packing it down.
4. Test for Doneness Accurately: Don’t rely solely on baking time. Ovens can vary, and altitude can also affect baking times. The best way to check if the cake is done is to insert a wooden pick or cake tester into the center. If it comes out clean with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and test again.
5. Toast Coconut Flakes Carefully: Toasted coconut flakes add a wonderful flavor and texture, but they can burn easily. Toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, spreading them in a single layer on a baking sheet and stirring occasionally. Watch them closely during the last few minutes as they can go from golden brown to burnt very quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring constantly until golden brown.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making Coconut Cake with Dulce de Leche Frosting:

Q1: Can I use a different type of milk instead of coconut milk?

A: While coconut milk is essential for the signature coconut flavor of this cake, you could substitute it with whole milk or buttermilk if you are in a pinch. However, the coconut flavor will be significantly diminished. For a slightly different coconut flavor, you could try using coconut cream instead of coconut milk for an even richer and more intense coconut taste. If you are avoiding dairy, you could experiment with other plant-based milks like almond milk or oat milk, but be aware that these may alter the texture and flavor slightly.

Q2: Can I make this cake ahead of time?

A: Yes, you can definitely make this cake ahead of time, which is great for planning purposes. You can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature. Wait to frost the cake until you are ready to serve it, or frost it a few hours ahead and store it in the refrigerator. The flavors actually meld together beautifully as the cake sits, making it even more delicious the next day.

Q3: Can I freeze Coconut Cake with Dulce de Leche Frosting?

A: Yes, you can freeze both the cake layers and the frosted cake. For cake layers, wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before frosting. For the frosted cake, freeze individual slices or the whole cake uncovered on a baking sheet until solid, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.

Q4: I don’t have dulce de leche. Can I use caramel sauce instead?

A: While caramel sauce might seem like a similar substitute, dulce de leche has a unique richness and depth of flavor that is distinct from typical caramel sauce. Caramel sauce tends to be thinner and less intensely flavored. For the best result, it’s highly recommended to use dulce de leche. You can usually find it in the international foods aisle of most grocery stores or online. If you absolutely cannot find dulce de leche, you could try using a thick, high-quality caramel sauce, but the flavor profile of the frosting will be different.

Q5: My frosting is too soft. How can I thicken it?

A: If your frosting is too soft, it could be due to a few reasons. Make sure your cream cheese was truly at room temperature, not too warm or melted. If it’s still too soft, you can try chilling the frosting in the refrigerator for about 15-30 minutes and then beat it again. Chilling will firm up the cream cheese and help thicken the frosting. If it’s still too soft after chilling, you can add a tablespoon or two of powdered sugar, beating it in until the desired consistency is reached. Be careful not to add too much powdered sugar, as it can make the frosting too sweet and stiff.

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