Coconut Snack Cake | America's Test Kitchen

Ingredients

• 1½ cups (7½ ounces/213 grams) all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon table salt
• 1¼ cups cream of coconut
• ½ cup whole milk
• 2 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• 1½ teaspoons vanilla extract
• ½ teaspoon coconut extract
• ¾ cup (2¼ ounces/64 grams) sweetened shredded coconut, toasted, divided
• 8 ounces (227 grams) cream cheese, cut into 8 pieces
• 1 cup (4 ounces/113 grams) confectioners' sugar
• 4 tablespoons unsalted butter, softened
• ¼ teaspoon coconut extract
• ⅛ teaspoon table salt