This coconut cake is light and fluffy in texture but rich in coconut flavor. It's a simple recipe that requires no eggs and very little prep work to get in the oven.
In a mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add the water, oil, vanilla, and vinegar and whisk until smooth. Fold through the coconut flakes.
Grease two 8-inch cake pans and divide the batter between the two.
Bake the cakes for 30-35 minutes or until a skewer comes out clean.
Let the cakes cool completely before frosting.
To make the frosting, beat the cream cheese until smooth and creamy. Slowly add in the powdered sugar until combined. Add the cream and coconut extract and beat until stiff peaks form.
Notes
TO STORE: Place in an airtight container in the fridge. This is key to keeping the frosting fresh.TO FREEZE: I don’t recommend freezing this cake with the icing on, as cream cheese icing doesn’t freeze well. However, you can freeze the cake in a zip-loc bag for up to 6 months.