Introduction

This Coconut Cake is a moist, tender treat bursting with the tropical flavors of coconut milk and coconut extract. Layered with a creamy coconut cream cheese frosting and topped with shredded and toasted coconut, it’s perfect for any special occasion or a delightful weekend dessert.

A close-up of a slice of two-layer yellow cake with light cream filling between the layers and thick cream frosting on top, covered in white shredded coconut. The cake appears soft and moist with a slightly crumbly texture on the edges. The slice sits on a white plate with a silver fork resting beside it. The background is a white marbled texture, softly blurred to keep the focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups cake flour (spoon and level)
1 cup unsalted butter (room temperature)
1 3/4 cups granulated sugar
4 large eggs (room temperature)
1 cup coconut milk (canned, full-fat)
1 tsp coconut extract
1 tsp vanilla extract
2 1/2 tsp baking powder
1/2 tsp salt
8 oz cream cheese (room temperature)
1/2 cup unsalted butter (room temperature)
4 cups powdered sugar (sifted)
1 tsp coconut extract (for frosting)
2 tbsp heavy cream (add more if needed)
1 1/2 cups shredded coconut (sweetened)
1/2 cup toasted coconut flakes (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper rounds.
Step 2: In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition.
Step 3: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Stir in the coconut extract and vanilla extract until combined.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 5: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: For the frosting, beat the cream cheese and butter together until fluffy. Gradually add the sifted powdered sugar and beat until smooth. Mix in the coconut extract and heavy cream, adding more cream if needed to reach a light, creamy consistency.
Step 7: Level the cooled cake layers with a serrated knife if needed. Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the whole cake.
Step 8: Press shredded coconut gently onto the sides and top of the cake. Finish by sprinkling toasted coconut flakes on top for a beautiful, crunchy contrast.

Tips & Variations

Use full-fat canned coconut milk for the richest flavor and texture in your cake.
Toast the coconut flakes gently in a dry skillet over medium heat until golden brown to enhance their flavor.
For a dairy-free version, substitute cream cheese and butter in the frosting with coconut cream and vegan butter.
To keep your cake extra moist, wrap it in plastic wrap and refrigerate overnight before serving, then bring to room temperature.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep the shredded coconut fresh and crunchy, add it just before serving if possible. Reheat slices gently at room temperature or warm slightly in the microwave for about 15 seconds.

How to Serve

A close-up view of a two-layer cake slice on a white plate, showing light yellow sponge cake layers with a soft and crumbly texture. Between the layers, there is a thick, creamy white filling, and the top is covered with a smooth white frosting sprinkled generously with shredded coconut. A silver fork lies next to the cake slice on the plate, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, but coconut milk adds a distinct flavor and richness that’s key to this recipe. Regular milk will work but the coconut flavor will be less pronounced.

How do I prevent the frosting from becoming too runny?

Make sure the cream cheese and butter are well chilled before mixing. Add heavy cream gradually and avoid adding too much at once. If it becomes too soft, chilling the frosting briefly before applying helps.