There’s something truly magical about a Coconut Cake that fills a room with warmth and sweetness. After several rounds of testing this delightful recipe, I can confidently say that this cake is not just a treat but an experience. Each bite reveals layers of fluffy goodness, rich coconut flavor, and a satisfying cream cheese frosting. If you’re looking for a cake to impress at your next gathering, this Coconut Cake is the one! Be sure to check out my Red Curry Pot Sticker Soup for a savory pairing!
About Coconut Cake
This Coconut Cake is a wonderful celebration of flavor, bringing together the moistness of cake and the vibrant notes of coconut. I tested this recipe multiple times, adjusting ingredients for optimal flavor while ensuring it remained easy enough for any home baker. Perfect for celebrations, this cake embodies warmth and nostalgia with its coconut-rich profile that reminds me of family gatherings during warm summers.
- Quick prep time makes it ideal for last-minute occasions.
- Budget-friendly ingredients without sacrificing flavor.
- A family favorite that brings smiles to everyone’s faces.
- Coconut brings a tropical flair, making it perfect for any season.
Key Ingredients & Their Roles
- Coconut Milk: Adds rich moisture and authentic coconut flavor. Try using canned coconut cream for extra richness.
- Granulated Sugar: Sweetens the cake and contributes to its fluffiness.
- Salted Butter: Provides a creamy texture and balances the sweetness. You can use unsalted butter if preferred.
- Sweetened Shredded Coconut: Offers a chewy texture and enhances the coconut flavor profile.
How to Make Coconut Cake
- Preheat your oven to 350°F. In a large bowl, mix together the flour, baking powder, and salt, then set aside.
- In another bowl, cream the granulated sugar, softened butter, and cooking oil together until light and fluffy, about 3-4 minutes.
- Add in the eggs, vanilla extract, coconut extract, and coconut milk, blending until smooth and well combined.
- Sift the dry ingredients into the wet mixture to ensure a fluffy cake, mixing until just combined. Gently fold in the shredded coconut.
- Prepare two 8-inch cake pans by greasing with butter and lining with parchment paper. Divide the batter evenly between the pans.
- Bake for 28-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.
- For the frosting, blend softened cream cheese and butter until smooth. Gradually add powdered sugar along with vanilla and coconut extracts, mixing until creamy.
- Once the cakes are cool, level the tops with a serrated knife and assemble by spreading frosting between layers and on top.
- Decorate with additional shredded coconut pressed into the frosting for an inviting look.
Pro Tips & Troubleshooting
- I found that sifting the dry ingredients not only breaks up lumps but makes for a lighter, fluffier texture— a technique I recommend.
- A common mistake is overmixing the batter — blend until just combined to avoid a tough cake.
- For an extra festive touch, consider adding a layer of fresh fruit like pineapple between the cake layers.
- This recipe easily scales up or down, making it simple to double or halve depending on your needs.
Storage & Make-Ahead Guide
This Coconut Cake is best stored in the fridge for up to 5 days. If you’d like to keep it longer, wrap portions tightly and freeze for up to 2 months. When ready to enjoy, let it thaw in the fridge overnight. After testing, I discovered the flavor deepens in the fridge, making each slice more delicious as it rests!
Serving Suggestions
This Coconut Cake pairs beautifully with a light fruit salad or a simple scoop of vanilla ice cream. For more delicious recipes, check out my Vegetable Soup and Spaghetti Carbonara.
Frequently Asked Questions
- How can I make Coconut Cake without coconut milk? You can substitute with whole milk and add extra coconut extract!
- What can I use instead of cream cheese in the frosting? Mascarpone cheese or whipped butter can work as a lighter option.
- Can I make this cake in advance? Absolutely! Pre-bake, cool, and frost on the day of serving for a fresher taste.
- What’s the best way to store Coconut Cake? Keep it in an airtight container in the refrigerator for up to 5 days.
- Can I add fruit to the cake? Yes, crushed pineapple or grated fresh coconut will enhance the cake’s flavor.
Final Thoughts
There’s nothing quite like enjoying a slice of Coconut Cake with family and friends. This recipe has truly become a staple in my home, evoking memories of sunny days and celebrations. I hope you try it, and if you do, please share your results with me!
More Recipes You’ll Love
- Baked Japanese Sweet Potatoes with Miso Tahini Butter – a sweet and savory duo that enhances your dessert experience
- Soft and Chewy Cinnamon Roll Sugar Cookies – delightful flavors that pair well with coconut
- Neapolitan Cake – a layering of flavors that work beautifully together
Coconut Cake
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 6 Tbsp salted butter softened
- 1/4 cup cooking oil
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 tsp coconut extract
- 1 cup unsweetened canned coconut milk shaken well
- 1/2 cup sweetened shredded coconut
- 8 oz. cream cheese softened
- 6 Tbsp salted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. In a large bowl combine the dry ingredients (flour, baking powder, and salt).
- In a separate large bowl combine the granulated sugar, 6 Tbsp softened butter, and cooking oil. Blend with a hand mixer until well combined. Now add in the eggs, 1 tsp vanilla extract, 3/4 tsp coconut extract, and coconut milk. Blend until smooth.
- Add the dry ingredients to the bowl of wet ingredients. Sift the dry ingredients into the wet ingredients to break up any lumps. Blend until just combined.
- Fold in 1/2 cup of sweetened coconut flakes into the batter.
- Grease the bottom and sides of two 8-inch cake pans with butter and line the bottoms with parchment paper. Divide the cake batter evenly between both pans.
- Place both cake pans in the preheated oven and bake for 28-30 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Allow the cakes to cool for 10 minutes, then remove them from the cake pans and place on a wire rack to finish cooling completely.
- While the cakes are cooling, make the frosting. In a medium bowl blend the softened cream cheese and 6 Tbsp of softened butter until smooth. Now add in the powdered sugar, one cup at a time, along with 1 tsp of vanilla extract and 1 tsp of coconut extract. Blend until smooth.
- Once the cakes are completely cooled, carefully cut off the domed tops of both cakes using a serrated knife to create a flat surface.
- Place one cake on a cake stand and spread about 1 cup of frosting on top, starting from the center and working your way out.
- Add the second layer of cake and spread 1 cup of frosting on top, allowing some to run over the sides and edges of the cake.
- Now spread the remaining frosting around the sides of the cake and any extra on top. Garnish the top and sides with the rest of the sweetened coconut flakes.