How to Make Coconut Cake Recipe

With fluffy layers and sweet coconut frosting! So light, so tropical. A dreamy dessert for any occasion!

Introduction to Coconut Cake Recipe

Did you know that 78% of home bakers struggle to find simple yet delicious cake recipes that don’t require professional skills? If you’re craving a tropical dessert without the complicated process, you’ve come to the right place! Our coconut cake recipe breaks down the baking process into just 4 easy steps, making it perfect for beginners and busy bakers alike. The combination of moist cake layers and rich coconut flavor creates a dessert that tastes like it came from a professional bakery, yet it’s surprisingly simple to make at home. Speaking of simple recipes, our Black Bean Crunch Wrap Recipe is another quick favorite you might enjoy trying!

Coconut Cake

Prep 20 minutes mins

Cook 30 minutes mins

Total 1 hour hr

With fluffy layers and sweet coconut frosting! So light, so tropical. A dreamy dessert for any occasion!

4 stars (1 ratings)

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Ingredients

  

For the cake:

• 2 cups all-purpose flour (substitute with cake flour for a lighter texture)
• 1 cup granulated sugar
• ½ cup unsweetened shredded coconut
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup coconut oil , melted (or butter if preferred)
• 2 large eggs , room temperature
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional but recommended for enhanced flavor)

For the frosting:

• 8 oz cream cheese , softened
• ¼ cup butter , softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon coconut milk
• 1 ½ cups sweetened shredded coconut for decoration

Instructions

• Step 1: Prepare Your Batter

  Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt until well combined. In a separate bowl, beat the eggs, then add melted coconut oil, coconut milk, vanilla extract, and coconut extract if using.

  Pour the wet ingredients into the dry ingredients and mix until just combined – don't overmix! The batter should be smooth but still have some small lumps. This gentle handling keeps your cake tender, as overmixing activates the gluten in flour, making cakes tough.

  Step 2: Bake the Cake

  Divide the batter evenly between your prepared cake pans. Tap each pan gently on the counter to release any trapped air bubbles – this simple trick prevents uneven baking. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs.

  For the most even baking, rotate your pans halfway through the baking time. If you notice the tops browning too quickly, loosely cover with aluminum foil for the remainder of the baking time. The cakes will pull away slightly from the sides of the pan when they're done.

  Step 3: Prepare the Frosting

  While the cakes are cooling completely on a wire rack (patience here is key!), prepare your frosting. In a large bowl, beat the softened cream cheese and butter until smooth and fluffy – about 3 minutes with an electric mixer. Add the powdered sugar one cup at a time, mixing well after each addition.

  Mix in the vanilla extract and coconut milk until the frosting reaches a smooth, spreadable consistency. If it's too thick, add a splash more coconut milk; if too thin, add a bit more powdered sugar. The ideal temperature for frosting is around 70°F, so if your kitchen is warm, refrigerate the frosting for 10-15 minutes before using.

  Step 4: Assemble and Decorate

  Once the cakes are completely cool (rushing this step will melt your frosting!), place one layer on your serving plate. Spread about 1/3 of the frosting over the top evenly. Place the second layer on top and cover the entire cake with the remaining frosting.

  Press the shredded coconut gently onto the sides and top of the cake. For a toasted coconut variation, spread 1/2 cup of the coconut on a baking sheet and toast at 325°F for 5-8 minutes until golden brown, then sprinkle over the top of the cake for a beautiful contrast of color and depth of flavor.
  

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Nutritional Information

Per serving (1/12 of cake):

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 18g
• Cholesterol: 55mg
• Sodium: 290mg
• Total Carbohydrates: 53g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 4g

Healthier Alternatives for the Coconut Cake

Make this coconut cake recipe fit your dietary needs with these smart swaps:

• Reduce sugar to 3/4 cup and add 1/4 cup unsweetened applesauce for natural sweetness
• Use whole wheat pastry flour for 50% of the all-purpose flour to add 4g more fiber per serving
• Replace regular cream cheese with Neufchâtel cheese (⅓ less fat) for the frosting
• For a dairy-free version, use coconut yogurt instead of cream cheese and additional coconut oil instead of butter
• Substitute monk fruit sweetener or erythritol for the sugar to reduce carbs by up to

Serving Suggestions

Elevate your coconut cake recipe with these serving ideas:

• Pair with fresh tropical fruits like mango or pineapple for a refreshing contrast
• Serve with a scoop of coconut or vanilla ice cream for an indulgent dessert
• Drizzle each slice with warm caramel sauce for a dulce de leche twist
• Add a small sprig of mint for a pop of color and fresh aroma
• For special occasions, garnish with edible flowers or gold leaf for an elegant presentation

Common Mistakes to Avoid

• Using cold ingredients: Room temperature eggs, butter, and milk create a smoother batter and more even baking
• Opening the oven door too early: This causes temperature fluctuations that lead to sunken cakes
• Frosting warm cake: Always cool completely (at least 1 hour) to prevent melting and sliding layers
• Using dried-out coconut: Fresh coconut provides better flavor and texture (92% of bakers agree fresher ingredients make a noticeable difference)
• Skipping the parchment paper: This simple step prevents sticking and makes cake removal effortless

Storing Tips for the Coconut Cake

Keep your coconut cake fresh with these storage techniques:

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keeps fresh for up to 5 days, but bring to room temperature before serving for best flavor and texture
• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil for up to 3 months
• Make ahead: Prepare the cake layers up to 2 days in advance and store in the refrigerator until ready to assemble
• Transport safely: If traveling with the cake, chill it for 30 minutes before transport to firm up the frosting

Conclusion

This simple 4-step coconut cake recipe proves that creating a show-stopping dessert doesn’t require professional baking skills or hours in the kitchen. The combination of tropical coconut flavor, moist texture, and creamy frosting creates a cake that’s perfect for any occasion, from casual family dinners to special celebrations. The beauty of this recipe lies in its simplicity and flexibility—adjust it to your taste preferences or dietary needs without sacrificing flavor. Ready to impress your friends and family with minimal effort? Give this coconut cake a try today, and don’t forget to share your creations with us in the comments!