Bring the taste of the tropics to your table with this irresistible Coconut Cake! Featuring fluffy, moist layers infused with coconut flavor, it’s covered in a luscious coconut frosting and finished with shredded coconut. Whether for a special occasion or just because, this cake is a showstopper that’s as beautiful as it is delicious.
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (2 or 3)
- Cooling rack
- Offset spatula for frosting
Ingredients:
For the Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup canned coconut milk
- 1 teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut (for decoration)
Instructions:
- Prepare the Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper. - Mix the Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. - Add Eggs and Extracts:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and coconut extracts. - Incorporate Dry Ingredients and Coconut Milk:
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Fold in the shredded coconut. - Bake the Cake:
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack. - Make the Frosting:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the coconut milk and coconut extract until the frosting is light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the sides and top of the cake. - Decorate:
Press shredded coconut gently onto the sides and top of the cake for a beautiful finish. - Serve:
Slice and serve at room temperature. Enjoy!
Tips:
- For extra flavor, toast the shredded coconut before using it as a decoration.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Coconut milk should be well-mixed; shake the can before opening or stir thoroughly.
This Coconut Cake is a dreamy dessert perfect for any occasion. With its soft, moist layers and creamy frosting, every bite is a tropical escape. Whether you’re making it for a party or just because, it’s sure to impress and delight!
Coconut Cake Recipe
This Coconut Cake recipe is a tropical delight with moist coconut-flavored layers, creamy coconut frosting, and a sprinkle of shredded coconut. Perfect for celebrations or a sweet treat!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (2 or 3)
- Cooling rack
- Offset spatula for frosting
Ingredients
- For the Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
- For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup canned coconut milk
- 1 teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut for decoration
Instructions
- Prepare the Cake Pans:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper.
- Mix the Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and coconut extracts.
- Incorporate Dry Ingredients and Coconut Milk:
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Fold in the shredded coconut.
- Bake the Cake:
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the coconut milk and coconut extract until the frosting is light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the sides and top of the cake.
- Decorate:
- Press shredded coconut gently onto the sides and top of the cake for a beautiful finish.
- Serve:
- Slice and serve at room temperature. Enjoy!
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