Yum! 🥥✨ A Coconut Cake is soft, moist, and full of tropical flavor — perfect for celebrations or just a cozy treat with tea. This recipe gives you a fluffy coconut-flavored cake layered (or topped) with rich coconut frosting and shredded coconut.
🎂 Classic Coconut Cake
Servings: 10–12
Prep time: 20 minutes
Bake time: 30–35 minutes
Total: ~1 hour
🧂 Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter, softened
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½ cup vegetable oil
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1 ¾ cups sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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1 tsp coconut extract (optional but recommended)
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1 cup coconut milk (or whole milk)
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1 cup sweetened shredded coconut
For the Frosting:
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8 oz (225 g) cream cheese, softened
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½ cup unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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½ tsp coconut extract (optional)
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1–2 tbsp coconut milk or cream (to adjust consistency)
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1 ½ cups sweetened shredded coconut, for decorating
👩🍳 Instructions
1. Preheat oven
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Preheat to 350°F (175°C).
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Grease and flour two 8-inch (or 9-inch) round cake pans, or line with parchment paper.
2. Mix dry ingredients
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In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream butter and sugar
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In a large bowl, beat butter, oil, and sugar together until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, beating well after each.
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Mix in vanilla and coconut extract.
4. Add wet and dry ingredients
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Alternate adding the flour mixture and coconut milk, starting and ending with flour.
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Fold in 1 cup shredded coconut.
5. Bake
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Divide batter evenly between pans.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cakes cool completely before frosting.
🧁 Make the Frosting
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Beat cream cheese and butter until smooth.
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Add powdered sugar gradually, then vanilla and coconut extract.
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Add coconut milk as needed for creamy spreadable consistency.
🎀 Assemble the Cake
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Place one cake layer on a plate. Spread frosting evenly.
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Add the second layer and frost the top and sides.
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Press shredded coconut all over the cake — sides and top.
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Chill for 30 minutes before serving (it helps the frosting set).
🍴 Tips & Variations
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Make it tropical: Add a layer of pineapple jam or lemon curd between cake layers.
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Fluffier frosting: Whip in a little whipped cream for a lighter texture.
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Coconut milk tip: Shake or stir well before using; it separates in the can.
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Storage: Store covered in the fridge for up to 5 days. Bring to room temp before serving.
Would you like me to give you a “Southern Coconut Sheet Cake” version too — easier to bake and great for a crowd?
