Coconut Confetti Cake
A soft and buttery loaf cake adorned with pastel sprinkles and topped with creamy coconut buttercream, perfect for small celebrations or cozy gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour (260 g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted, cooled (113 g)
- ½ cup coconut oil (155 g)
- 1 cup granulated sugar (200 g)
- 4 large eggs room temp
- ½ cup full-fat coconut milk, canned (120 g)
- ⅔ cup pastel rainbow confetti
Buttercream Ingredients
- 1 cup unsalted butter, room temp (226 g)
- 3 ½ cups confectioners' sugar (405 g)
- ¼ teaspoon kosher salt
- 2 Tablespoons full-fat coconut milk, canned
Instructions
Baking the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment.
- Whisk flour, baking powder, and kosher salt in a bowl until even. Set aside.
- In a large bowl, combine melted and cooled butter with coconut oil and granulated sugar. Whisk until smooth and glossy.
- Add the eggs one at a time, beating after each addition until the batter becomes silky and slightly thickened.
- Stir in the coconut milk and then fold in the dry ingredients in two additions. Mix until just combined.
- Gently fold in the pastel rainbow confetti. Spoon the batter into the prepared pan.
- Bake for 45 to 55 minutes, or until the top is pale golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely before frosting.
Making the Coconut Buttercream
- In the bowl of a mixer, beat 1 cup unsalted butter at medium speed until soft and pale.
- Add confectioners' sugar in two parts, mixing on low until the sugar is incorporated.
- Add kosher salt and full-fat coconut milk, then increase speed to medium-high. Whip until glossy and spreadable.
Assembling the Cake
- Once the cake is completely cool, cut the top level if needed so your frosting sits flat.
- Spread a thin crumb coat of buttercream and chill for 10 minutes to set.
- Apply a final layer of buttercream, smoothing the sides and top. Scatter a few extra confetti pieces on top.
Notes
For a stronger coconut flavor, replace one tablespoon of melted butter with toasted coconut oil or fold in 2 teaspoons of shredded, toasted coconut. Store the cake in a cool spot for up to two days or in the refrigerator for up to five days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 188mgFiber: 1gSugar: 34g
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