This coconut cake recipe is a no-fail favorite.
Moist tender coconut cake is layered with an easy coconut frosting and garnished iwth coconut flakes for the perfect anytime dessert.
Ingredients for Coconut Cake
Batter – The secret to lots of coconut flavor is the addition of full-fat, unsweetened coconut milk to the batter. All-purpose flour, room-temperature eggs, and unsalted butter round out the recipe.
Frosting – This easy coconut frosting recipe packs a lot of flavor! Look for ‘coconut cream’ instead of cream of coconut.
Variations – Garnish coconut cake with toasted coconut, chocolate curls, slivered almonds, or fun tropical fruit like pineapple slices, lemon or lime zest, and maraschino cherries.
How to Make Coconut Cake
This Coconut Cake is a family favorite. Made from scratch and topped with a fluffy frosting!
For the Cake:
- Whisk dry ingredients together in a medium bowl (recipe below).
- Cream the butter and sugar together. Add eggs and vanilla.
- Alternate flour and coconut milk until the batter is smooth.
- Bake (per the recipe below) and allow the cake to cool entirely before frosting.
For the Frosting:
- Beat butter until light and fluffy.
- Gradually add sugar, salt, and coconut extract.
- Slowly mix in coconut cream and continue to beat until light and fluffy.
Keeping Coconut Cake Fresh
- Store leftover coconut cake in the refrigerator for up to 4 days. Use toothpicks to keep plastic wrap off the top of the cake.
- Freeze cake frosted or unfrosted. For unfrosted, wrap layers in plastic wrap and then foil for up to 3 months. Freeze a fully frosted cake by letting it freeze first before wrapping it the same way as the unfrosted cake. Thaw at room temperature.
Crazy for Coconut
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Coconut Cake
Coconut Cake is super moist & flavorful with a coconut buttercream frosting. It’s the perfect spring dessert for a crowd!
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Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
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In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.
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In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, approximately 3 minutes. Beat in eggs, one at a time, then add in vanilla.
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With the mixer on low, beat in the flour mixture in 2 parts, alternating with coconut milk. Divide the batter between the prepared cake pans.
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Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
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Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes. Remove and cool completely on the rack before frosting, about 1 hour.
Coconut Frosting
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With a whisk attachment on a stand mixer or a hand mixer, beat the butter until light and fluffy, 2 to 3 minutes.
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Gradually add sugar and ¼ teaspoon salt beating until incorporated. Whisk in coconut extract.
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Gradually add coconut cream, beating until light and fluffy. Add salt to taste and beat until combined.
Ensure you are using unsweetened coconut cream (not cream of coconut) for the frosting. Use full fat coconut milk for the cake for the best results.
Keep leftover cake covered in the fridge for up to 4 days.
Calories: 619 | Carbohydrates: 81g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 168mg | Potassium: 168mg | Fiber: 2g | Sugar: 63g | Vitamin A: 842IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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