This Coconut Cake Recipe makes a soft, moist cake filled with sweet coconut flavor and covered in a creamy coconut frosting. Finished with shredded coconut, it is a beautiful dessert for holidays, birthdays, family gatherings, or whenever you want a classic homemade cake.
Why This Recipe Works
- Moist and fluffy: Buttermilk and butter give the cake a tender texture.
- Rich coconut flavor: Coconut milk and shredded coconut add flavor throughout.
- Creamy frosting: A smooth coconut frosting pairs perfectly with the soft cake.
- Easy to make: Simple ingredients come together for an impressive homemade dessert.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ¼ tsp salt
For Decorating
- 1½ cups sweetened shredded coconut
How to Make Coconut Cake
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
4. Combine the Batter
Add the dry ingredients gradually, alternating with the coconut milk. Mix just until combined. Fold in the shredded coconut.
5. Bake the Cake
Divide the batter evenly between the prepared cake 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 about 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the Frosting
Beat the softened butter until creamy. Gradually add the powdered sugar, followed by the coconut milk, vanilla extract, coconut extract, and salt. Beat until smooth and fluffy.
7. Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. Add the second cake layer and frost the top and sides of the cake.
8. Add the Coconut
Press shredded coconut gently onto the frosting, covering the top and sides of the cake.
9. Serve
Let the cake sit for a short time before slicing. Serve at room temperature or slightly chilled.
Tips for the Best Coconut Cake
- Use full-fat canned coconut milk for the richest flavor and texture.
- Make sure the cake layers are completely cool before frosting.
- Don’t overmix the batter after adding the flour.
- Toast some of the coconut for a deeper flavor and golden finish.
- Refrigerate leftovers in an airtight container for up to several days.
Final Thoughts
This Coconut Cake Recipe is soft, moist, creamy, and packed with delicious coconut flavor. The fluffy cake, smooth frosting, and sweet shredded coconut make it a beautiful homemade dessert for any special occasion.
