Classic Coconut Cake

This Coconut Cake is a light, fluffy, and deliciously moist dessert, perfect for coconut lovers! The cake is made with a hint of coconut milk and shredded coconut, topped with a rich coconut cream cheese frosting. It’s the perfect dessert for holidays, birthdays, or anytime you want a tropical treat.

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Classic Coconut Cake

Yield: 12

Author: Jennifer Cartier

Prep time: 10 MinTotal time: 10 Min

This Coconut Cake is a light, fluffy, and deliciously moist dessert, perfect for coconut lovers! The cake is made with a hint of coconut milk and shredded coconut, topped with a rich coconut cream cheese frosting. It’s the perfect dessert for holidays, birthdays, or anytime you want a tropical treat.

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Ingredients

For the Coconut Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional but enhances flavor)
• 1 cup coconut milk (full-fat, not light)
• 1 cup shredded sweetened coconut (plus extra for garnish)

For the Coconut Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar (icing sugar)
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract (optional)
• 1/2 cup shredded coconut (for mixing into the frosting)
• 1/2 cup toasted shredded coconut (for garnish, optional)

Instructions

Prepare the Coconut Cake

1. 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
2. 2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. 4. Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
5. 5. Alternate Adding Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three parts, alternating with the coconut milk. Start and end with the dry ingredients. After each addition, mix until just combined, being careful not to overmix the batter.
6. 6. Add Shredded Coconut: Gently fold in the shredded coconut using a spatula or spoon.
7. 7. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean or with a few moist crumbs. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Coconut Cream Cheese Frosting

1. 1. Beat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
2. 2. Add the Powdered Sugar: Gradually add the powdered sugar, 1/2 cup at a time, and continue to beat until smooth and fluffy. Scrape down the sides of the bowl as needed.
3. 3. Add Extracts: Mix in the vanilla extract and coconut extract (if using). The frosting should be light and spreadable.
4. 4. Fold in Shredded Coconut: Gently fold in the shredded coconut for a bit of texture in the frosting. Set aside.

Assemble the Coconut Cake

1. 1. Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of the coconut cream cheese frosting on top of the first layer. Place the second cake layer on top and press down gently. Frost the top and sides of the entire cake with the remaining frosting.
2. 2. Garnish with Coconut: Sprinkle the top and sides of the cake with additional shredded coconut. If you want extra flavour and texture, toast the coconut before garnishing (see note below for how to toast coconut). For toasted coconut: To toast shredded coconut, place it in a dry skillet over medium heat. Stir constantly until golden brown, about 3-4 minutes. Be careful, as it can burn quickly. Allow it to cool before using it as a garnish.
3. Serve: Slice and serve this decadent coconut cake! It’s perfect for any celebration or just a sweet treat with your afternoon coffee or tea.

Notes

Tips for Perfect Coconut Cake:

- Cake Moisture: Coconut milk gives the cake a wonderful moisture and richness. Don’t substitute it with water or low-fat coconut milk—full-fat coconut milk is ideal for the best texture.

- Shredded Coconut: Use sweetened shredded coconut for a sweeter, more flavorful cake. If you prefer unsweetened coconut, you can use that, but you may want to adjust the sugar levels slightly.

- Toast the Coconut: Toasting the coconut adds a wonderful depth of flavor and a slight crunch. It’s optional but highly recommended for extra texture and a more pronounced coconut taste.

- Make Ahead: This cake can be made ahead! The cake layers can be baked and stored in an airtight container for up to 2 days. The frosting can be made ahead and stored in the refrigerator for up to 3 days. Just bring the frosting to room temperature before using.

- Storage: Store leftover cake in an airtight container in the fridge for up to 5 days. The cake will stay moist and delicious for several days.

Recommended Products

Cake Carrier with Lid and Handle

Cake Plate with Dome Cover

Wire Baking Rack

10 Inch Round White Ceramic Cake Stand

Nonstick Bakeware 9

Whisk

KitchenAid 5-Speed Ultra Power Hand Mixer

Fox Run Large Mixing Bowl

Nutrition Facts

Calories

760

Fat

40 g

Sat. Fat

27 g

Carbs

96 g

Fiber

2 g

Net carbs

94 g

Sugar

73 g

Protein

7 g

Sodium

342 mg

Cholesterol

142 mg

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