Coconut Snack Cake

Makes: 9 servings

For the coconut cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon table salt

1 1/4 cups cream of coconut

1/2 cup whole milk

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons vanilla extract

1/2 teaspoon coconut extract

3/4 cup sweetened shredded coconut, toasted, divided

For the cream cheese frosting:

8 ounces cream cheese, cut into 8 pieces

1 cup powdered sugar

4 tablespoons unsalted butter, softened

1/4 teaspoon coconut extract

1/8 teaspoon table salt

For the coconut cake:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in, pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

2. Whisk flour, baking powder and salt together in a large bowl; set aside. Whisk cream of coconut, milk, eggs, melted butter, vanilla and coconut extract together in a second large bowl. Whisk coconut mixture into flour mixture until fully combined. Gently stir in 1/2 cup toasted coconut until evenly distributed.

3. Pour batter into prepared pan. Bake until toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Transfer pan to wire rack and let cake cool completely in pan on wire rack, about 1 1/2 hours. Using foil overhang, lift coconut cake out of pan and transfer to cutting board; discard foil.

For the cream cheese frosting:

1. Process all ingredients in the food processor until smooth, about 30 seconds, scraping down sides of bowl with rubber spatula as needed.

To finish:

1. Spread frosting evenly over the surface of the cake. Sprinkle frosting evenly with remaining 1/4 cup toasted coconut. Serve. (Frosted cake can be covered with plastic wrap and refrigerated for up to two days.)