Here’s a classic Coconut Cake recipe—moist, tender, and layered with a creamy coconut frosting. Perfect for celebrations or a sweet treat.
Coconut Cake
Servings: 10–12
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional for extra flavor)
- 1 cup coconut milk or whole milk
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk (or regular milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 cup sweetened shredded coconut, for garnish
Instructions
- Preheat oven:
- 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and coconut extract (if using).
- Combine batter:
- Alternately add flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in shredded coconut.
- Bake:
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting:
- Beat butter until creamy. Gradually add powdered sugar.
- Mix in coconut milk, vanilla, and coconut extract until smooth and spreadable.
- Assemble the cake:
- Spread frosting between the layers and over the top and sides of the cake.
- Press shredded coconut onto the sides and top for garnish.
- Serve:
- Chill for 30 minutes if you want a firmer frosting, then slice and enjoy.
✅ Tips:
- Toasted coconut can be sprinkled on top for added flavor and texture.
- For a lighter cake, substitute half the butter with cream cheese in the frosting.
- Cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.
I can also give you a one-bowl, easy sheet cake version that’s quick to prepare but still moist and coconutty.
Do you want me to provide that quick sheet cake version?
