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coconut cake recipe

Coconut Cake

Prep 20 minutes
Cook 30 minutes
Total 1 hour
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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