Description
This Best Coconut Cake Recipe features moist and tender layers infused with rich coconut flavor from real shredded coconut and coconut milk. Finished with a silky coconut cream cheese frosting, this cake is the perfect tropical dessert for celebrations or cozy gatherings. Simple, versatile, and deliciously creamy, it combines pantry staples to create a bakery-quality treat right at home.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 3 large eggs
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons coconut milk (plus more if needed)
Optional Garnish
- Toasted coconut flakes
Instructions
- Prepare Your Pans and Ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Measure all ingredients beforehand for smooth preparation.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, and shredded coconut, ensuring even distribution.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until light and fluffy to aerate the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract.
- Alternate Adding Coconut Milk and Dry Mixture: Add the dry ingredients and coconut milk to the batter alternately, beginning and ending with dry ingredients. Mix gently until combined to keep the batter light.
- Bake the Cake Layers: Divide the batter evenly between prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Make the Coconut Cream Cheese Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, then stir in coconut milk until the frosting reaches a creamy consistency.
- Assemble and Frost: Place one cake layer on a serving plate and spread a generous amount of frosting evenly over it. Top with the second layer, then frost the top and sides of the cake. Sprinkle toasted coconut flakes on top if desired.
Notes
- Use fresh shredded coconut and real coconut milk for the best flavor.
- Mix the batter just until combined to avoid a dense cake.
- Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing.
- Toast coconut flakes lightly in a dry pan over medium heat for added flavor and crunch.
- Allow the cake layers to cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: coconut cake, coconut dessert, cream cheese frosting, tropical cake, moist cake, gluten-free coconut cake, dairy-free option