Here’s a classic, moist, and fluffy Coconut Cake recipe — rich with coconut flavor, topped with a creamy frosting, and perfect for any celebration or Sunday dessert!
🥥🍰 Classic Coconut Cake
🕒 Prep Time: 25 minutes
🕒 Bake Time: 30–35 minutes
🧁 Makes: 1 two-layer 9-inch cake
🍽️ Serves: 10–12
🧂 Ingredients
For the Cake:
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2 ½ cups (315g) all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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¾ cup (170g) unsalted butter, softened
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1 ¾ cups (350g) granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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1 tsp coconut extract (optional but enhances flavor)
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1 cup (240ml) canned coconut milk (or whole milk)
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½ cup sour cream (adds moisture)
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1 ½ cups sweetened shredded coconut
For the Coconut Cream Cheese Frosting:
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8 oz (225g) cream cheese, softened
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½ cup (113g) unsalted butter, softened
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3 ½–4 cups (420–480g) powdered sugar
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1 tsp vanilla extract
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½ tsp coconut extract (optional)
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2–3 tbsp heavy cream or milk, as needed
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1–1½ cups sweetened shredded coconut, for garnish
🔥 Instructions
1. Preheat and prep:
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. Mix dry ingredients:
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In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter & sugar:
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In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add eggs & extracts:
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Add eggs one at a time, beating well after each.
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Mix in vanilla and coconut extract.
5. Combine wet and dry:
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Mix in the flour mixture in 3 parts, alternating with coconut milk and sour cream.
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Stir in shredded coconut until just combined.
6. Bake:
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Divide batter evenly between pans and smooth the tops.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
🧁 Make the Frosting
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Beat cream cheese and butter until smooth and fluffy.
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Gradually add powdered sugar, mixing until well combined.
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Add vanilla, coconut extract, and enough cream to reach a spreadable consistency.
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Chill slightly if too soft before frosting the cake.
🎂 Assemble the Cake
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Place one cake layer on a serving plate.
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Spread a thick layer of frosting on top.
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Add the second cake layer and frost the top and sides.
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Press shredded coconut gently all over the top and sides of the cake.
🍴 Tips & Variations
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Toasted coconut: Toast some or all of the coconut for a deeper flavor and crunch.
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Sheet cake version: Bake in a 9×13-inch pan for ~40 minutes and frost the top only.
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Make ahead: Cake layers and frosting can be made a day in advance and assembled before serving.
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Want more coconut flavor? Add a few tablespoons of cream of coconut (like Coco Lopez) to the batter or frosting.