Coconut Cream Cake with Coconut Pecan Frosting {Dairy Free}

Step 1

Preheat oven to 325 degrees F. Grease a 9x13-inch baking pan with cooking spray and set aside.

Step 2

In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside.

Step 3

In another medium mixing bowl beat the eggs with an electric mixer for about a minute until nice and frothy. Add the granulated sugar and beat until well mixed in. Mix in the vanilla and coconut extract.

Step 4

Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Then add ½ of the cream and mix. Add another ⅓ of the dry ingredients and mix. Then add the last ½ of the cream and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.

Step 5

Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 325 degree F oven for 50 to 55 minutes or until lightly browned and inserted toothpick comes out clean (see note). Wait until cake has cooled before frosting or cake will sink in.

Step 6

In a medium saucepan, melt coconut oil over medium heat. Add coconut cream, sugar, salt and egg yolks. Whisk well until mixture is fully incorporated.

Step 7

Bring mixture to a boil, stirring often. Simmer on medium low heat, stirring often for about 12 minutes or until mixture turns brown and thickens.

Step 8

Remove from heat and then add vanilla, nuts, and coconut. Wait until frosting is cool to the touch before using.