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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!
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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!