If you love coconut, this Coconut Cake is the perfect treat! Soft, fluffy, and infused with rich coconut flavor, this cake is ideal for birthdays, holidays, or any special occasion. Topped with creamy coconut frosting and shredded coconut, every bite is a tropical delight!
Coconut Cake Recipe :
Looking for a show-stopping dessert? This Coconut Cake is light, moist, and bursting with coconut flavor. Made with coconut milk, coconut extract, and shredded coconut, it’s the ultimate cake for coconut lovers. Whether for a family gathering or afternoon tea, this cake is always a hit!
History of the Recipe :
Coconut Cake has been a beloved dessert in Southern U.S. cuisine for generations. Originating in the 19th century, this cake became popular due to the availability of shredded coconut and the rise of coconut-based baking. Traditionally, it is made with butter cake layers, frosted with coconut buttercream, and coated with coconut flakes. Over time, variations have emerged, including cream cheese frosting, layered coconut cakes, and even coconut-pineapple fusions. Today, Coconut Cake remains a classic at holidays, birthdays, and special gatherings.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Coconut Cake Recipe
Ingredients
homemade coconut cake
- 2 ½ cup all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cup powdered sugar
- ½ cup coconut milk
- 1 tsp coconut extract
- 2 cup shredded coconut (for garnish)
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy
- .Add eggs, one at a time, beating well after each addition.
- Mix in vanilla and coconut extract.
Step 2: Combine Ingredients
- Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in the shredded coconut.
Step 3: Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Coconut Frosting
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, beating until smooth.
- Mix in coconut milk and coconut extract until fully incorporated.
Step 5: Assemble the Cake
- Spread a layer of frosting on top of the first cake layer.
- Place the second layer on top and frost the entire cake.
- Sprinkle shredded coconut all over the cake.
Notes
- Use full-fat coconut milk for the richest flavor.
- Toasting the coconut before garnishing adds extra crunch and flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Tips for Coconut Cake Recipe :
- Room temperature ingredients make for a smoother batter.
- Want extra coconut flavor? Add a layer of coconut jam or coconut whipped cream between the layers.
- Make ahead! Bake the cake layers a day in advance and frost before serving.
- Use desiccated coconut if fresh shredded coconut is unavailable.
FAQs for Coconut Cake Recipe :
1. Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead and store them wrapped in plastic wrap. Frost just before serving.
2. Can I use coconut oil instead of butter?
Yes, but it may slightly change the texture. Use ¾ cup melted coconut oil in place of butter.
3. How do I make a dairy-free version?
Use vegan butter and replace coconut milk with almond or soy milk.
4. Can I add other flavors?
Absolutely! Pineapple, lime zest, or even a hint of rum can enhance the tropical flavor.
5. What’s the best way to store Coconut Cake?
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Conclusion :
This Coconut Cake is a dream come true for coconut lovers! Moist, fluffy, and bursting with coconut flavor, it’s perfect for celebrations or just indulging in a sweet tropical treat. Whether served with coffee, tea, or a scoop of ice cream, this cake is guaranteed to impress. Try this recipe today and enjoy a slice of paradise!