Created on October 2nd, 2025 at 07:43 pm
Coconut cake is a delicious dessert that everyone loves. Its soft texture and sweet coconut flavor make it a favorite for celebrations. The cake is moist and rich, while the frosting is creamy and delightful. This treat is perfect for birthdays, holidays, or any special occasion.
Why You’ll Love This
You will love this coconut cake for its simple steps and great taste. It’s easy to make and uses common ingredients. The balance of coconut cream and shredded coconut gives it a unique flavor. Plus, it’s a hit with both kids and adults. Impress your friends and family with this delightful recipe!
Recipe Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- 9-inch round cake pans
- Rubber spatula
- Cooling rack
How to Make It
This coconut cake is simple to make. First, you will bake the cake layers. Next, prepare a rich frosting that complements the cake beautifully. Finally, assemble the layers, adding frosting and shredded coconut for a perfect finish.
Ingredients
- 5 large eggs (separated, room temperature)
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ¼ cup canola oil
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 ¼ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned unsweetened coconut cream
- ¼ cup buttermilk (room temperature)
- 1 cup shredded sweetened coconut
- 1 ½ cups unsalted butter (softened)
- 5 cups confectioners’ sugar (sifted)
- ⅛ teaspoon salt
- 1 teaspoon coconut extract
- 3–6 tablespoons canned unsweetened coconut cream
- 14-ounce bag shredded sweetened coconut
Directions
- Make the cake: Preheat your oven to 350°F (175°C). In a large bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add sugar, whipping until stiff peaks form. In another bowl, mix softened butter, canola oil, coconut extract, and vanilla extract. Add cake flour, baking powder, baking soda, and salt. Mix well. Combine with coconut cream and buttermilk. Gently fold in the egg whites. Divide the batter into the prepared pans and bake for 25-30 minutes. Let cool.
- Make the frosting: Beat softened butter until creamy. Gradually add sifted confectioners’ sugar. Mix in salt, coconut extract, and coconut cream until fluffy.
- Assemble the cake: Place one layer on a serving plate. Spread frosting on top, then add shredded coconut. Place the second layer on top and frost the top and sides. Decorate with more coconut.
How to Serve This Recipe
Slice the cake into squares or wedges. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added delight.
How to Store This Recipe
Keep any leftovers covered in an airtight container at room temperature for up to three days. For longer storage, place the cake in the refrigerator. It also freezes well for up to two months.
Tips for Success
- Make sure eggs are at room temperature for better volume.
- Sift the confectioners’ sugar for a smoother frosting.
- Allow the cake layers to cool completely before frosting them to prevent melting.
- Use unsweetened coconut cream for a more authentic coconut flavor.
Variation
This recipe is already complete. However, you can add a layer of fresh fruit, like pineapple or mango, for an extra touch of flavor.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but buttermilk gives the cake a richer flavor.
Can I use a different type of coconut?
Yes, you can use dried coconut, but sweetened adds more flavor.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean if the cake is done.
