Cinnamon Cream Cheese Glazed Moist Apple Coconut Cake
A delicious apple coconut cake with just enough apple and coconut taste, topped with a cinnamon cream cheese icing. The use of coconut milk contributes to the moistness of this cake. Since you’ll be chopping your apples for this cake rather than grating them, you’ll save a lot of time. This cake is so delicious that your family will want you to make it again and again.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Is it OK for me to state that this is my favorite autumn dessert since it was created by me? Now, let me just say that this luscious apple coconut cake is my personal favorite this time of year. Okay, I know I have a lot of favoritesit’s trueI have a cake fixation, but I simply want you to try this one.
If you’ve had bad experience baking bundt cakes or had them turn out dry, as is sometimes the case with bundt cakes, you won’t have any issues with this one.
It comes out wet and remains moist even after being refrigerated. The inclusion of coconut milk, I believe, is the key to the moistness of this cake. I only use canned organic coconut milk. You should thoroughly shake the cake before opening it and mix it before measuring it out.
Let’s talk about some of the ingredients in this cake:
Let us begin with the apples. I used honey-crisp apples since they are delicious without turning to mush when baked. You’ll need two cups, but make sure they’re peeled and chopped finely. You don’t have to grate the apples since it’s too much labor. It is best to cut them into little cubes.
Coconut: If you don’t like shredded coconut, you may leave it out, but I dare you to try it. The taste combination (apple, coconut, and cinnamon glaze) is fantastic. I used unsweetened coconut flakes and just one cup of shredded coconut.
Tips & FAQs for this cake:
While baking this, make sure your pan is properly coated with shortening or pan release. After coating your pan with shortening or pan release, flour it well. Since this is a moist cake, make sure your pan is thoroughly prepped so it doesn’t cling. Check out my article on how to properly release your cakes.
Yeah, and we were baking this cake slowly. It’s a thick mixture, and we want the whole cake to bake through, so bake it for around an hour.
After baking, place the cake on a wire rack to cool for 15 to 20 minutes before turning out of the pan and cooling completely on the wire rack.
When it’s cooling, make the cinnamon cream cheese glaze. This, along with the cake’s apple and coconut flavors, brings it to a whole new level.
The icing should be a touch thinner than regular buttercream, but not so thin that it becomes watery. I then just piped it over the top using a piping bag. If you want to keep things simple, spoon it over the top of your cake.
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Moist Apple Coconut Cake with Cinnamon Cream Cheese Glaze
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the apple coconut cake:
- 2 cups of all-purpose flour
- 2 tsp baking powder
- teaspoonsalt
- 1teaspooncinnamon
- 3largeeggs
- 2 tsp vanilla extract
- 1 cup of coconut milk (Thai Kitchen Coconut Milk shake up the can, then stir)
- 1 pound unsalted butter (2 sticks, room temperature)
- 2cupssugar
- 1 cup unsweetened shredded coconut
- 2 cups honey crisp apples, peeled and cut (chop apples small)
For the cinnamon cream cheese glaze:
- butter cupunsalted (1 stick, room temperature)
- 18 oz. cream cheese package
- 1 tsp vanilla extract
- teaspooncinnamon
- 3 cup sifted sugar
- 2tablespoonmilk(can add extra tablespoon if required) (can add another tablespoon if needed)
Instructions
For the cake:
- Preheat the oven to 325°F. Well grease and flour a bundt pan.
- Whisk together the flour, baking powder, salt, and cinnamon in a mixing dish. Set aside.
- In a separate dish, mix together the eggs, vanilla extract, and coconut milk. Set aside.
- Cream the butter in the primary mixing bowl until creamy. Add the sugar and whisk for a few minutes, or until frothy.
- Mix the flour mixture into the butter mixture just until incorporated.
- Mix in the liquid mixture until almost mixed. Scrape down the bowl’s sides.
- Mix in another of the flour mixture, then the rest of the liquid mixture, until well blended.
- Mix in the last third of the flour mixture until mixed. Scrape down the sides of the basin and mix for a few seconds longer. Avoid over-mixing your batter.
- Mix in the coconut and apple slices. With a spoon, fold in.
- Pour into a bundt pan that has been oiled and floured.
- Bake at 325°F for approximately one hour.
- After baking, place the pan on a wire rack to cool for approximately 20 minutes before turning out onto the pan to cool fully before pouring the glaze.
For the glaze:
- Combine one stick (cup) of butter.
- Mix in a box of cream cheese until smooth.
- Mix in the vanilla extract and cinnamon.
- Mix in two tablespoons of milk and the powdered sugar. Stir until everything is properly blended.
- Examine your consistency. To get a glaze consistency, you may need to add another tablespoon of milk.
- You may use a piping bag to apply the glaze, or just spoon it on top of the cooled cake.
Video
Notes
Nutrition
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Items & Tools Used to Make the Apple Coconut Cake:
- KitchenAid Stand Mixer
- Bundt Cake Pan
- Hand Mixer from KitchenAid
- Piping sacks
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