Coconut Bliss Snack Cake

Experience the tropical flavors of our Coconut Bliss Snack Cake, a vegetarian treat that’s perfect for any occasion. This American-inspired dessert features a fluffy coconut cake layered with a luscious coconut custard and topped with a creamy glaze. With potential allergens including dairy, eggs, gluten, and tree nuts, this cake is a must-try for coconut enthusiasts.

The cake's sweet, moist texture pairs beautifully with the rich custard, making it versatile for gatherings or a cozy night in. Packed with coconut goodness, it offers a delightful balance of flavors.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 25 minutes

Overview

This Coconut Dream Snack Cake is a delightful treat for coconut lovers. It features a fluffy coconut cake base topped with a rich coconut custard and a creamy glaze. The cake is finished with sweetened coconut, which can be left as-is for a classic look or toasted for added flavor.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten, Tree Nuts (coconut)

Cuisine

American

Ingredients

• 2 Cups flour
• 2 Teaspoons baking powder
• 1 Teaspoon fine sea salt
• 0.5 Cups plus 2 tablespoons unsalted butter, at room temperature
• 1.75 Cups white sugar
• 4 Large eggs
• 4 Teaspoons vanilla extract
• 0.5 Teaspoon coconut extract
• 1 Cup buttermilk
• 1 Cup sweetened shredded coconut
• 1 13 Ounces (oz) can full-fat coconut milk
• 0.5 Cups whipping cream
• 0.25 Cups cornstarch
• 2 Cups toasted sweetened shredded coconut
• 2 Cups toasted sweetened shredded coconut (for garnish)
• 5 Ounces vanilla-flavor candy coating (almond bark), chopped
• 4 Cups powdered sugar, sifted
• 0.25 Cups light corn syrup
• 4 Tablespoons hot water
• 2 Tablespoons hot water (if needed for adjustment)

Steps

1. Preheat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray, line with parchment paper, and coat again.
2. Whisk together flour, baking powder, and 0.5 teaspoon salt in a medium bowl.
3. In a stand mixer, beat 0.5 cup butter and 1 cup sugar until light and fluffy. Add 2 eggs, one at a time, then mix in 1.5 teaspoons vanilla and coconut extract.
4. Alternate adding flour mixture and buttermilk to the mixer, starting and ending with flour. Mix in 1 cup sweetened shredded coconut.
5. Pour batter into the prepared pan and bake for 20-25 minutes. Cool completely on a wire rack.
6. For custard, simmer coconut milk and cream. Whisk cornstarch, 0.75 cup sugar, and 0.5 teaspoon salt in a bowl. Add 2 eggs and combine.
7. Whisk a quarter of the hot coconut milk into the egg mixture, then return to the saucepan. Cook until thickened.
8. Remove from heat, whisk in 1.5 teaspoons vanilla and 2 tablespoons butter. Strain and stir in 2 cups toasted coconut. Cool and refrigerate.
9. Invert cooled cake, remove parchment, and cut in half horizontally. Spread custard on the bottom layer and top with the other half.
10. Freeze the cake for at least 2 hours.
11. Cut the cake into 12 rectangles. Place on a wire rack over a baking sheet.
12. Melt almond bark in the microwave. Whisk powdered sugar, corn syrup, 4 tablespoons hot water, and 1 teaspoon vanilla. Add melted almond bark. Adjust consistency with more water if needed.
13. Spoon fondant over each cake piece, spread evenly, and garnish with remaining toasted coconut. Chill until ready to serve.

Enjoy this tropical and indulgent Coconut Bliss Snack Cake with your loved ones!