Here’s a delicious recipe for a slice-worthy coconut cake—moist, fluffy, and layered with creamy coconut frosting. Perfect for holidays, birthdays, or whenever you’re craving something tropical and sweet.
🥥✨ Classic Coconut Cake
Yields: One 9-inch layered cake (~12 slices)
Prep Time: 25 min
Bake Time: 25–30 min
Total Time: ~1 hour + cooling time
🧂 Ingredients
For the Cake:
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1 cup (2 sticks / 226g) unsalted butter, softened
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2 cups (400g) granulated sugar
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5 large egg whites, room temp
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1 tbsp vanilla extract
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1 tsp coconut extract (optional but boosts flavor)
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2 ½ cups (315g) all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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1 cup canned coconut milk (unsweetened is best)
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½ cup sour cream (adds moisture)
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1 cup sweetened shredded coconut (folded into batter)
For the Frosting:
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1 cup (2 sticks / 226g) unsalted butter, softened
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4 cups (480g) powdered sugar
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¼ cup canned coconut milk or heavy cream
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1 tsp vanilla extract
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½ tsp coconut extract
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Pinch of salt
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1 ½–2 cups sweetened shredded coconut (for decorating)
🍰 Instructions
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch cake pans (or three for thinner layers). Line bottoms with parchment paper.
2. Make the Cake Batter:
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Cream butter and sugar until light and fluffy (about 3–4 min).
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Add egg whites one at a time, mixing well.
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Mix in vanilla and coconut extracts.
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In a separate bowl, whisk flour, baking powder, and salt.
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In another bowl, mix coconut milk and sour cream.
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Alternately add dry and wet ingredients to the batter, starting and ending with dry. Mix until just combined.
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Fold in shredded coconut.
3. Bake:
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Divide batter evenly between pans and smooth the tops.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the Frosting:
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Beat butter until smooth.
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Gradually add powdered sugar, then coconut milk, extracts, and salt.
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Beat until fluffy (2–3 minutes). Add more milk if too thick.
5. Assemble:
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Spread frosting between layers, over top, and sides.
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Press shredded coconut gently onto the sides and top of the cake.
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Chill for 15–30 minutes to set if slicing cleanly is important.
🧊 Storage:
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Store covered at room temp for 1 day, or in fridge for up to 5 days.
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Bring to room temp before serving.
Would you like a gluten-free, vegan, or sheet cake version too?
