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Coconut Cake

Coconut Cake Recipe

This Coconut Cake is a moist, fluffy dessert packed with rich coconut flavor. Made with coconut milk, shredded coconut, and a creamy coconut frosting, it’s perfect for birthdays, holidays, or tea parties. The cake is easy to make, with simple ingredients and a soft, tender texture. Garnished with toasted coconut flakes, this elegant treat is sure to impress. Enjoy a slice of tropical sweetness with every bite!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 People
Calories 500 kcal

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 Batter
    Preheat 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 Cake
    Divide 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 Frosting
    In 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 Cake
    Place 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 Serve
    Sprinkle 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.
Keyword Coconut Cake Recipe