Moist Coconut Cake

Nutrition Information

Calories: 586.8kcal
Carbohydrates: 75g
Fat: 29.6g
Proteins: 7.2g

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”



  • 1 ½ cups cake flour
  • ½ tbsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 ½ tbsp virgin coconut oil
  • ¾ cup granulated sugar
  • 2 eggs
  • ½ cup Fiesta Coconut Cream
  • ¼ cup toasted Fiesta Desiccated Coconut Shreds



  • ½ cup butter, softened to room temperature
  • 1 cup cream cheese
  • 1 ½ cups icing sugar
  • 1 tsp vanilla extract
  • 2 cups Fiesta Desiccated Coconut Shreds, to coat



  1. Preheat the oven to 350°F (177°C) and line two 8-inch cake tins with baking paper.
  2. Cream together the butter, coconut oil, and sugar until light and fluffy.
  3. Add in the eggs and mix until well incorporated.
  4. Sift together the cake flour, baking powder, and salt.
  5. Alternately add in the dry mix with the Fiesta Coconut Cream, taking care to scrape down the sides of the mixer after each addition. Do not overmix.
  6. Fold in the  Fiesta Desiccated Coconut Shreds.
  7. Divide the mixture between the two cake tins and bake for 20-25 minutes until browned and a skewer inserted comes out clean.
  8. Let the cakes cool in the tins before preparing for frosting.



  1. Cream together the cream cheese and butter until light and fluffy.
  2. Add in the icing sugar and vanilla extract, and mix until well incorporated.
  3. Frost cakes with the mixture.