Coconut Cake

Why You’ll Love This Recipe

Coconut Cake is a moist and fluffy dessert with layers of tender vanilla or coconut-flavored cake, creamy coconut frosting, and a generous coating of shredded coconut. It’s a classic Southern treat, often served at holidays and celebrations. The balance of sweet coconut and rich buttery cake makes it an irresistible indulgence for coconut lovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsbaking powdersaltcoconut milkevaporated milkvanilla extractcoconut extractshredded sweetened coconut

directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla and coconut extracts.

Alternate adding the flour mixture and coconut milk to the creamed mixture, starting and ending with the flour.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cakes are cooling, prepare the frosting by whipping softened butter with evaporated milk and powdered sugar until smooth and creamy. Stir in coconut extract.

Frost the cooled cakes and sprinkle generously with shredded coconut, pressing gently to adhere.

Servings and timing

This recipe yields one 9-inch layer cake (8-10 slices).
Preparation time: 20 minutes
Baking time: 25-30 minutes
Cooling and frosting time: 40 minutes
Total time: 1 hour 30 minutes

Variations

Add crushed pineapple between the layers for a tropical twist.

Use cream cheese frosting for a tangy complement to the sweet coconut.

Toast the shredded coconut for a nutty flavor and crunch.

Incorporate a rum or coconut rum syrup to soak the cake layers for added moisture and flavor.

storage/reheating

Store Coconut Cake in an airtight container in the refrigerator for up to 5 days.
Let slices come to room temperature before serving.
For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

FAQs

What makes Coconut Cake moist?

Using coconut milk and butter in the batter helps keep the cake moist and tender.

Can I use unsweetened coconut?

Yes, but sweetened coconut adds more flavor and moisture. Adjust sugar if using unsweetened.

Can I make this cake ahead of time?

Yes, bake the layers a day in advance and store tightly wrapped. Frost before serving.

Can I use boxed cake mix?

You can, but the flavor and texture are best with homemade batter.

Is Coconut Cake overly sweet?

It’s sweet but balanced by the fluffy cake and creamy frosting.

Can I make it gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

What kind of coconut milk should I use?

Full-fat canned coconut milk is ideal for richness and flavor.

How do I keep the coconut on the sides?

Press it gently onto the frosting immediately after applying it.

Can I make this into cupcakes?

Yes, bake in cupcake tins for 18-20 minutes.

Is this cake suitable for special occasions?

Absolutely, it’s a showstopper dessert perfect for birthdays, Easter, and holidays.

Conclusion

Coconut Cake is a timeless dessert that delivers a luscious combination of sweet coconut and rich, buttery cake. Whether you’re baking it for a holiday, celebration, or simply to enjoy a comforting treat, this cake never fails to impress. Its moist texture and tropical flavor will keep everyone coming back for another slice.

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