Coconut Cake is a delightful dessert known for its light, fluffy texture and irresistible tropical flavor. This classic treat combines the richness of coconut milk, shredded coconut, and a buttery cake base to create a moist and flavorful bite in every slice. Topped with a creamy coconut frosting and a sprinkle of toasted coconut flakes, this cake is perfect for those who love a sweet and tropical indulgence.
Coconut Cake Recipe
Ingredients for Coconut Cake Recipe
For the Cake:
- 2 ½ cups (310g) all-purpose flour – Provides structure to the cake.
- 2 ½ teaspoons baking powder – Helps the cake rise and become fluffy.
- ½ teaspoon baking soda – Adds extra lift and tenderness.
- ½ teaspoon salt – Enhances flavor and balances sweetness.
- 1 cup (226g) unsalted butter, softened – Adds richness and a tender crumb.
- 1 ¾ cups (350g) granulated sugar – Sweetens the cake and helps with moisture.
- 4 large eggs, room temperature – Contributes to structure, moisture, and richness.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 teaspoon coconut extract – Adds a concentrated coconut flavor.
- 1 cup (240ml) coconut milk (full-fat, canned) – Adds moisture and a rich coconut taste.
- ½ cup (120ml) buttermilk – Keeps the cake tender and soft.
- 1 ½ cups (120g) sweetened shredded coconut – Provides texture and extra coconut flavor.
For the Coconut Frosting:
- 1 cup (226g) unsalted butter, softened – Creates a creamy, rich frosting base.
- 4 cups (480g) powdered sugar – Sweetens and provides structure for the frosting.
- ½ cup (120ml) coconut cream (or heavy cream) – Makes the frosting smooth and fluffy.
- 1 teaspoon vanilla extract – Adds a hint of sweetness.
- 1 teaspoon coconut extract – Enhances the coconut flavor in the frosting.
For Garnish (Optional but Recommended):
- 1 cup (80g) toasted coconut flakes – Adds a beautiful finishing touch and extra crunch.
- Fresh coconut shavings or white chocolate curls – For decoration and an elegant look.
Instructions for Coconut Cake
Step 1: Prepare the Cake Batter
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Preheat the Oven – Set your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans (or line them with parchment paper) to prevent sticking.
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Mix Dry Ingredients – In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar – In a large mixing bowl, use an electric mixer to beat butter and granulated sugar on medium speed for 3-5 minutes, until light and fluffy. This step is crucial for incorporating air into the batter for a soft cake.
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Add Eggs and Flavoring – Add eggs one at a time, beating well after each addition. Then mix in vanilla extract and coconut extract to enhance the coconut flavor.
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Incorporate Wet and Dry Ingredients –
- Reduce the mixer speed to low.
- Gradually add the flour mixture in three additions, alternating with coconut milk and buttermilk in two additions. Start and end with the dry ingredients to prevent overmixing.
- Mix until just combined; do not overmix, as it can make the cake dense.
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Fold in Shredded Coconut – Using a spatula, gently fold in shredded coconut, ensuring even distribution without overmixing.
Step 2: Bake the Cake
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Pour Batter into Cake Pans – Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
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Bake – Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the Cakes –
- Let the cakes cool in the pans for 10 minutes before running a knife around the edges to loosen them.
- Transfer the cakes onto a wire rack and let them cool completely before frosting.
Step 3: Make the Frosting
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Beat Butter – In a large bowl, beat softened butter using an electric mixer until creamy and smooth (about 2 minutes).
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Add Powdered Sugar – Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
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Incorporate Coconut Cream and Extracts – Add coconut cream (or heavy cream), vanilla extract, and coconut extract, then increase the speed to medium-high and beat for 3-5 minutes until light, fluffy, and spreadable. If needed, add more coconut cream (1 tablespoon at a time) for a smoother consistency.
Step 4: Assemble the Cake
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Level the Cakes (Optional) – If the cakes have domed tops, use a serrated knife to trim them for an even layer.
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Frost the First Layer – Place one cake layer on a serving plate. Spread a generous amount of coconut frosting evenly over the top.
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Add the Second Layer – Place the second cake layer on top and press gently.
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Frost the Entire Cake – Spread the remaining frosting over the top and sides of the cake, ensuring an even coating.
Step 5: Garnish and Serve
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Decorate – Sprinkle the top and sides of the cake with toasted coconut flakes for added texture and a beautiful finish.
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Chill (Optional) – For a firmer cake, refrigerate for 30 minutes before slicing.
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Serve and Enjoy! – Slice and serve your moist, flavorful Coconut Cake at birthdays, holidays, or tea parties.
Coconut Cake Recipe
Equipment
- Mixing Bowls – For combining dry and wet ingredients.
- Electric Mixer (Hand or Stand Mixer) – To cream butter and sugar and mix the batter smoothly.
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Whisk – To mix dry ingredients evenly.
- Rubber Spatula – For folding in shredded coconut and scraping the bowl.
- Cake Pans (Two 9-inch round pans) – To bake the cake layers evenly.
- Parchment Paper (Optional) – To line cake pans for easy removal.
- Cooling Rack – To cool the cakes before frosting.
- Serrated Knife (Optional) – For leveling cake layers.
- Offset Spatula or Butter Knife – For spreading frosting smoothly.
- Toaster or Skillet (Optional) – To toast coconut flakes for garnish.
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk (full-fat, canned)
- ½ cup buttermilk
- 1 ½ cups sweetened shredded coconut
For the Coconut Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut cream (or heavy cream)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For Garnish:
- 1 cup toasted coconut flakes (optional)
Instructions
- Prepare the Cake BatterPreheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla and coconut extract. Alternately mix in the coconut milk and buttermilk with the dry ingredients. Fold in the shredded coconut.
- Bake the CakeDivide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Coconut FrostingIn a large bowl, beat butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add coconut cream, vanilla extract, and coconut extract, and continue beating until smooth and fluffy. Adjust the consistency with more coconut cream if needed.
- Assemble and Frost the CakePlace one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer over it and frost the top and sides evenly. Use an offset spatula for a smooth finish.
- Garnish and ServeSprinkle or press toasted coconut flakes onto the frosted cake for extra flavor and texture. Slice and serve your delicious Coconut Cake! Enjoy!
Notes
- Use Full-Fat Coconut Milk – This enhances the cake’s moisture and rich coconut flavor. Avoid light or carton coconut milk, as they may alter the texture.
- Don’t Overmix the Batter – Overmixing can make the cake dense instead of light and fluffy. Mix until just combined.
- Room Temperature Ingredients – Ensure butter, eggs, and coconut milk are at room temperature for smooth mixing and an even texture.
- Toasting Coconut Flakes – Lightly toast coconut flakes in a dry skillet over medium heat for a few minutes to enhance their nutty flavor and crisp texture.
- Check for Doneness – Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, it’s ready. Avoid overbaking to keep the cake moist.
- Chill Before Frosting – If the cake layers are too soft, refrigerate them for 20-30 minutes before frosting to prevent crumbling.
- Storage Tips – Store the cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze unfrosted cake layers for up to 3 months.
Tips for the Best Coconut Cake
1. Choosing the Best Coconut Products
- Use full-fat canned coconut milk for a rich flavor and moist texture. Avoid the watery, carton versions.
- Sweetened shredded coconut adds texture, but if you prefer a less sweet cake, use unsweetened shredded coconut.
- Toasting the coconut flakes for garnish enhances the flavor and adds a slight crunch.
2. Baking Tips for a Moist and Fluffy Cake
- Room Temperature Ingredients – Ensure butter, eggs, and coconut milk are at room temperature for even mixing and a smoother batter.
- Measure Flour Correctly – Spoon the flour into the measuring cup and level it off with a knife to avoid dense cake layers.
- Don’t Overmix – Overmixing can make the cake dense instead of light and fluffy. Mix just until the ingredients are combined.
- Even Cake Layers – Use a kitchen scale to divide the batter evenly between cake pans for uniform layers.
3. Perfecting the Frosting
- For a Fluffy Frosting – Beat the butter and sugar long enough to create a light texture (3-5 minutes).
- Adjust Frosting Consistency – If too thick, add coconut cream (1 tablespoon at a time). If too thin, add more powdered sugar.
- Chilling the Cake Before Frosting – If your cake is too soft, refrigerate the layers for 20-30 minutes before assembling to prevent crumbs from mixing into the frosting.
4. Decorating Tips
- Toasted Coconut Flakes – Toast in a dry skillet over medium heat for a few minutes until golden brown, stirring frequently.
- Extra Elegance – Top the cake with fresh coconut shavings, white chocolate curls, or edible flowers for a stunning look.
5. Storage and Make-Ahead Tips
- Storing Leftovers – Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing the Cake – Wrap unfrosted cake layers in plastic wrap and store them in an airtight bag for up to 3 months. Thaw overnight in the fridge before frosting.
- Make Ahead – Bake the cake a day in advance, wrap tightly, and frost it the next day for the best texture and convenience.
Conclusion
Coconut Cake is a delightful dessert that combines a moist, tender crumb with a rich coconut flavor, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or enjoying a cozy tea party, this cake is sure to impress. The combination of fluffy cake layers, creamy coconut frosting, and toasted coconut flakes creates a beautiful balance of texture and taste that will leave everyone wanting more.
With its easy-to-follow steps and simple ingredients, this recipe is perfect for both beginner and experienced bakers. Plus, it can be customized with different toppings or fillings to suit your preference. Make this Coconut Cake for your next celebration, and enjoy a slice of tropical sweetness with every bite!
Hi, I’m Katelyn Williams, the expert behind Ninjacreamiicecream.com. With a deep passion for creating delectable ice cream recipes, I’m here to share my love for all things ice cream. I earned my Bachelor’s degree from Louisiana State University, and since then, I’ve been dedicated to perfecting the art of ice cream making. From classic flavors to innovative creations, my goal is to inspire you to make delicious and creamy treats at home effortlessly. Join me for the best recipes, tips, and techniques to elevate your ice cream game and indulge in delightful frozen desserts!