Description
This Best Coconut Cake Recipe delivers a moist and fluffy cake with authentic coconut flavor from shredded coconut and coconut milk. Easy to follow and versatile, it features a luscious cream cheese frosting topped with toasted coconut flakes, making it a perfect tropical celebration dessert or delightful treat any time.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Optional: Additional shredded sweetened coconut for topping
Instructions
- Prep Your Ingredients: Measure and prepare all ingredients. Preheat your oven to 350°F (175°C). Grease cake pans with butter or non-stick spray, then lightly flour them to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and uniform rising of the cake.
- Cream Butter and Sugar: Using a mixer on medium speed, beat the unsalted butter and sugar until light and fluffy, about 3 to 5 minutes. This creates the cake’s airy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for warmth and flavor depth.
- Alternate Adding Dry Ingredients and Coconut Milk: Gradually add the dry ingredients and coconut milk alternately to the batter, beginning and ending with the dry ingredients. Mix gently to maintain air for a light texture.
- Fold in Shredded Coconut: Carefully fold the shredded sweetened coconut into the batter, distributing evenly without overmixing to prevent density.
- Bake: Divide the batter evenly between prepared pans. Bake for 25 to 30 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake cools, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Assemble and Frost: Once cakes are completely cooled, layer them with frosting between each layer and around the sides. Finish by generously sprinkling additional shredded coconut on top.
Notes
- Use room temperature butter, eggs, and cream cheese for smoother batter and frosting.
- Gently fold wet and dry ingredients to keep the cake light and airy, avoid overmixing.
- Spoon and level flour when measuring to prevent a dense cake.
- Allow cakes to cool completely before frosting to avoid melting the frosting.
- Toast shredded coconut lightly for deeper flavor and crunch on the topping.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: coconut cake, coconut dessert, cream cheese frosting, tropical cake, moist cake, easy coconut cake