Coconut Cake to Impress Guests
This coconut cake is a tender, bakery-style layer cake infused with coconut milk and finished with creamy coconut frosting and golden toasted flakes. Every bite delivers rich flavor and soft texture — perfect for birthdays, holidays, or any cozy gathering.
Equipment
- Two 9-inch round cake pans
- Mixing bowls (at least 2)
- Hand or stand mixer
- Rubber spatula
- Whisk
- Parchment paper
- Wire cooling rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter room temperature
- 4 large eggs room temperature
- 1 ¼ cups canned coconut milk well shaken
- 1 cup unsweetened shredded coconut
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
For the Frosting:
- 12 oz cream cheese softened
- ¾ cup unsalted butter softened
- 4 cups confectioners’ sugar sifted
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut lightly toasted, for topping
Optional Add-Ins:
- ½ cup crushed pineapple for a pineapple coconut cake
- 3 tablespoons cocoa powder for a chocolate coconut cake
- Zest of 1 lemon for a lemon coconut cake twist
Instructions
- Preheat oven to 350°F (177°C). Grease and line cake pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry mix and coconut milk into the wet mixture.
- Gently fold in shredded coconut.
- Divide batter between pans and smooth the tops.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- Beat cream cheese and butter for frosting; add sugar and coconut extract.
- Frost cooled cakes and top with toasted coconut. Chill briefly for clean slices.
Notes
Contains dairy, eggs, and gluten. For extra flavor, toast the coconut topping and use room-temperature ingredients for best results.