Coconut Cake Recipe

Why You’ll Love This Recipe

Coconut Cake is a classic Southern dessert known for its moist, fluffy layers and rich coconut flavor. With tender cake infused with coconut milk and layered with creamy frosting and shredded coconut, this cake is perfect for holidays, birthdays, or anytime you want a decadent treat. It’s a tropical delight that balances sweetness and texture in every bite.

ingredients

this Recipe

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

all-purpose flourgranulated sugarsaltbaking powderunsalted buttereggsfull-fat coconut milkvanilla extractcoconut extractshredded sweetened coconutbuttermilk

For the frosting:
cream cheeseunsalted butterconfectioners’ sugarvanilla extractcoconut extractshredded coconut for garnish

directions

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

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

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

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

Mix in the coconut milk, buttermilk, vanilla extract, and coconut extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Fold in the shredded coconut.

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.

Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.

To make the frosting:
Beat cream cheese and butter until smooth and creamy.

Gradually add confectioners’ sugar and beat until fluffy.

Mix in vanilla and coconut extracts.

Frost the cooled cake layers and sprinkle shredded coconut over the top and sides.

Servings and timing

This recipe yields one 3-layer 8-inch cake (about 12 servings).
Preparation time: 20 minutes
Baking time: 25–30 minutes
Cooling and frosting time: 1 hour
Total time: 1 hour 50 minutes

Variations

Add pineapple chunks between layers for a piña colada twist.
Use a whipped cream frosting for a lighter finish.
Toast the shredded coconut for a crunchy topping.
Make cupcakes instead by adjusting baking time to 18–20 minutes.

storage/reheating

Store Coconut Cake covered in the refrigerator for up to 5 days.
Let it sit at room temperature for 30 minutes before serving for best texture.
Freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge before enjoying.

FAQs

Can I use canned coconut milk?

Yes, full-fat canned coconut milk works best for rich flavor and moisture.

Is coconut extract necessary?

It enhances the coconut flavor, but you can skip it if using high-quality coconut milk and shredded coconut.

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend that substitutes 1:1 for all-purpose flour.

Can I use unsweetened coconut?

Yes, but the flavor will be less sweet. Sweetened coconut is recommended for best results.

Do I have to use cream cheese frosting?

No, you can use buttercream or whipped topping instead.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day ahead and stored tightly wrapped at room temperature or refrigerated.

Why did my cake turn out dense?

Overmixing the batter or using cold ingredients can cause a dense texture.

Can I make this as a sheet cake?

Yes, bake in a 9×13-inch pan for 35–40 minutes.

Is this cake good for weddings or special events?

Absolutely—it’s elegant, flavorful, and crowd-pleasing.

Can I add nuts?

Yes, chopped pecans or almonds can be added to the batter or sprinkled on top.

Conclusion

Coconut Cake is a luscious dessert that brings a taste of the tropics to your table. With its fluffy layers, creamy frosting, and generous coconut topping, it’s perfect for any celebration or just to satisfy your sweet tooth. Once you try it, this cake may become your new favorite go-to dessert.

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