Description
This Coconut Cake is the ultimate sweet treat — moist, fluffy, and layered with creamy coconut frosting and a generous coating of shredded coconut. Each bite bursts with tropical flavor, making it the perfect dessert for birthdays, holidays, or any special occasion.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup coconut milk (unsweetened)
1/2 cup sour cream
1 1/2 cups sweetened shredded coconut
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Coconut Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp coconut milk
1/2 tsp vanilla extract
1/2 tsp coconut extract
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Decoration:
2 cups shredded coconut, toasted or plain
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla and coconut extracts.
6. Alternate adding dry ingredients with coconut milk and sour cream, beginning and ending with the dry.
7. Fold in shredded coconut gently with a spatula.
8. Divide batter evenly between pans and smooth the tops.
9. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
11. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, coconut milk, and extracts; beat until fluffy.
12. Frost the cooled cakes, stacking layers evenly, and cover the sides and top with frosting.
13. Press shredded coconut gently onto the frosting to coat the cake completely.
Notes
For an extra tropical twist, add a layer of pineapple jam between the cakes.
Use toasted coconut for a nutty, caramelized flavor.
Refrigerate cake for at least 30 minutes before slicing for clean cuts.
Store covered in the refrigerator for up to 5 days.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: coconut cake, tropical dessert, coconut frosting, coconut layer cake, easy celebration cake