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Coconut Cake Recipe

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★★★★★

4.5 from 129 reviews

This classic Coconut Cake features moist, tender layers infused with coconut milk and extracts, layered with creamy coconut cream cheese frosting, and finished with sweet shredded and toasted coconut. It’s a perfect dessert for coconut lovers, combining rich flavors and a delightful texture.

Ingredients

Scale

Cake

  • 2 3/4 cups cake flour (spooned and leveled)
  • 1 cup unsalted butter (room temperature)
  • 1 3/4 cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup canned full-fat coconut milk
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

Frosting

  • 8 oz cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 4 cups powdered sugar (sifted)
  • 1 tsp coconut extract
  • 2 tbsp heavy cream (add more if needed)

Decoration

  • 1 1/2 cups shredded sweetened coconut
  • 1/2 cup toasted coconut flakes (for topping)

Instructions

  1. Preheat the Oven & Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper rounds for easy removal.
  2. Make the Cake Batter: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes on medium speed. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, starting and ending with the dry mixture. Mix in the coconut extract and vanilla extract until just combined.
  3. Bake the Cake: Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire cooling rack to cool completely.
  4. Make the Frosting: Using a stand mixer or hand mixer, beat the cream cheese and unsalted butter together until smooth and fluffy. Gradually add the sifted powdered sugar, beating on low speed to prevent a sugar cloud, then increase to medium speed until frosting is smooth. Add coconut extract and heavy cream, beating until light and creamy. If the frosting is too thick, add a little more heavy cream until the desired consistency is achieved.
  5. Assemble the Cake: If the cooled cake layers have domed, level them carefully with a cake leveler or serrated knife. Place one cake layer on your serving plate or cake stand. Spread a generous layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting. Press shredded sweetened coconut evenly around the sides and on top of the cake. Finish by decorating with toasted coconut flakes for added texture and flavor.

Notes

  • Room temperature ingredients help ensure a smooth batter and even baking.
  • Be sure to sift the powdered sugar for a smooth frosting texture.
  • Use full-fat coconut milk for the best coconut flavor and moist texture.
  • To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
  • If the frosting is too thin, add more powdered sugar; if too thick, add more heavy cream a teaspoon at a time.
  • Store the cake covered in the refrigerator for up to 3 days.

Keywords: Coconut Cake, Cream Cheese Frosting, Coconut Dessert, Layer Cake, Homemade Cake

Find it online: https://chefmilacook.com/coconut-cake-recipe/