This Coconut Cake is a dreamy dessert that’s light, fluffy, and absolutely packed with coconut flavor. With tender cake layers, creamy frosting, and a generous coating of shredded coconut, every bite is pure tropical bliss. Whether you’re baking it for a special celebration or just to treat yourself, this cake is guaranteed to impress. Trust me, one slice of this beauty will transport you straight to paradise.

Why You’ll Love Coconut Cake

Name: Coconut Cake
Prep time: 25 min
Cook time: 30 min
Total time: PT-487116H41M1S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 tsp coconut extract; 1 cup coconut milk; 1/2 cup sour cream; 2 cups sweetened shredded coconut (divided); 4 cups powdered sugar; 1/2 cup unsalted butter, softened (for frosting); 8 oz cream cheese, softened (for frosting); 1 tsp coconut extract (for frosting); 2-3 tbsp coconut milk (for frosting)

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, holidays, or any celebration that calls for cake.
Budget-Friendly: Made with pantry staples and easy-to-find ingredients.
Quick and Easy: Comes together faster than you’d think for such a stunning cake.
Customizable: Add a lemon or lime twist for a citrusy flavor boost.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Coconut Cake

Here’s the magic of this cake—it’s made with simple ingredients that create an elegant, bakery-quality dessert:
Cake Flour: Gives the cake a light and fluffy texture.
Sugar: Adds just the right amount of sweetness.
Butter: Rich and creamy, it’s the backbone of the flavor.
Eggs: Help create structure and richness.
Coconut Milk: Infuses the cake with a subtle tropical flavor.
Shredded Coconut: Brings texture and an extra boost of coconut flavor.
Vanilla Extract: Complements the coconut and adds depth.
Frosting: Creamy and luscious, it’s the perfect finishing touch.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F and grease and flour your cake pans.
Combine Ingredients: Cream butter and sugar until light and fluffy, then add eggs one at a time. Mix in coconut milk and vanilla extract.
Prepare Your Cooking Vessel: Line cake pans with parchment paper for easy removal.
Assemble the Dish: Whisk together dry ingredients and slowly incorporate them into the wet mixture. Fold in shredded coconut. Divide batter evenly between pans.
Cook to Perfection: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Finishing Touches: Cool the cakes completely before frosting. Spread frosting between layers and all around the cake, then press shredded coconut into the sides and top.
Serve and Enjoy: Slice and enjoy this show-stopping cake with your favorite beverage.

Nutrition Facts: Servings: 12 slices Calories per serving: 410
Preparation Time Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes

How to Serve Coconut Cake

Serve this Coconut Cake as the centerpiece of your dessert table. It’s wonderful with a hot cup of tea or coffee and pairs beautifully with fresh berries or a drizzle of chocolate sauce for extra indulgence.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use room temperature ingredients for the best texture.
Don’t overmix the batter—just mix until the ingredients are combined.
For extra flavor, toast some of the coconut before adding it to the cake.
Chill the cake for easier slicing.
Store leftovers in the fridge to keep the frosting firm and fresh.

FAQ’s

1. Can I make this cake ahead of time? Yes, bake the cake layers a day in advance and frost the next day.
2. Can I use sweetened shredded coconut? Absolutely, but you may want to reduce the sugar slightly.
3. Can I freeze Coconut Cake? Yes, wrap tightly and freeze for up to 1 month.
4. Can I use coconut cream instead of coconut milk? Yes, it will make the cake richer.
5. Can I turn this into cupcakes? Definitely! Bake for 18-20 minutes instead.
6. How do I make the frosting extra creamy? Add a splash of coconut milk while beating for a fluffier texture.
7. Can I use all-purpose flour? Yes, but the cake will be slightly denser.
8. How long will leftovers last? Store in the fridge for up to 4 days.
9. Can I add other flavors? Lemon or lime zest adds a lovely twist.
10. Do I have to use frosting? No, a dusting of powdered sugar can work for a lighter version.

Conclusion

Coconut Cake is a classic dessert that never goes out of style. With its moist layers, luscious frosting, and irresistible coconut coating, it’s perfect for any celebration. Whether you serve it at a big event or enjoy it with family at home, this cake is sure to become one of your go-to recipes.

Coconut Cake

Author: Charlotte
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Coconut Cake is soft, moist, and bursting with tropical flavor, layered with fluffy coconut frosting and sprinkled with sweet shredded coconut. It’s a classic dessert perfect for celebrations or as a treat for coconut lovers.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1 cup coconut milk
1/2 cup sour cream
2 cups sweetened shredded coconut (divided)
4 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
8 oz cream cheese, softened (for frosting)
1 tsp coconut extract (for frosting)
2–3 tbsp coconut milk (for frosting)

Instructions

Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing 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 extracts.
Mix in the flour mixture in three additions, alternating with coconut milk and sour cream, starting and ending with the flour mixture. Stir in 1 cup shredded coconut.
Divide the batter evenly between the prepared pans and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Cool cakes completely on wire racks.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, coconut extract, and enough coconut milk to reach a spreadable consistency.
Frost the cooled cakes with the coconut frosting and sprinkle the remaining shredded coconut over the top and sides.