A Coconut Cake is a classic dessert that’s light, fluffy, and full of tropical flavors. It’s the perfect treat for special occasions, holidays, or just when you’re craving something sweet and coconutty! Here’s a simple yet delicious recipe for a moist Coconut Cake with a creamy coconut frosting.
Coconut Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, but adds extra flavor)
- 1 cup canned coconut milk (full-fat)
- 1 cup sweetened shredded coconut (plus extra for topping)
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup canned coconut milk (full-fat)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut (for frosting)
Instructions:
1. Prepare the Cake Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. You can also line the bottom of each pan with parchment paper for easier removal.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, using an electric mixer or stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavoring:
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract.
5. Add the Dry Ingredients and Coconut Milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients.
- Mix until just combined—don’t overmix.
- Fold in the shredded coconut.
6. Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Coconut Frosting:
- While the cake is cooling, prepare the frosting.
- Beat the butter with an electric mixer until smooth.
- Gradually add the powdered sugar, one cup at a time, until combined.
- Add the coconut milk, vanilla extract, and coconut extract, and continue to beat until smooth and fluffy.
- Fold in shredded coconut to the frosting for texture.
8. Frost the Cake:
- Once the cakes have cooled completely, place one layer of the cake on a serving platter.
- Spread a generous amount of frosting on top of the first layer.
- Place the second cake layer on top and frost the entire cake, including the sides.
- Garnish with extra shredded coconut on top and around the sides of the cake.
9. Chill and Serve:
- Allow the cake to chill in the refrigerator for about 30 minutes to set the frosting (optional, but helps with cleaner slices).
- Slice and enjoy!
Tips for the Perfect Coconut Cake:
- Shredded Coconut: You can use sweetened or unsweetened shredded coconut, depending on your preference. Sweetened coconut adds more sweetness to the cake and frosting.
- Coconut Milk: Using full-fat coconut milk will give the cake a richer flavor and texture. If you want a lighter version, you can use light coconut milk, but the richness will be reduced.
- Texture: If you prefer a slightly different texture, you can toast the shredded coconut before adding it to the frosting or the cake itself.
- Make it ahead: This cake actually gets better the next day after the flavors have had time to meld together.
Storage:
- This cake keeps well for up to 3 days at room temperature in an airtight container. It can also be refrigerated for up to a week.
- You can also freeze the cake (without frosting) for up to 3 months. Just wrap it tightly in plastic wrap and foil.
This Coconut Cake is sure to be a crowd-pleaser, with its light, moist texture and tropical flavor. The coconut frosting adds that extra indulgence that makes this cake truly special. Would you serve it for a special occasion or just as a sweet treat for yourself?