Coconut Cake Recipe
A moist and fluffy coconut cake layered with rich coconut frosting and topped with shredded coconut for a tropical touch.
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.