Name: Coconut Cake
Prep time: 25 min
Cook time: 30 min
Total time: PT-487161H26M18S
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)

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.

Notes

Chill the cake for 30 minutes before slicing for cleaner cuts.
You can toast the shredded coconut for added flavor and texture.
This cake can be made a day ahead and stored in the fridge, covered.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 42g
Sodium: 210mg
Fat: 26g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Keywords: coconut cake, moist coconut cake, layered cake recipes, tropical desserts