Created on October 3rd, 2025 at 01:08 pm
Coconut cake is a classic dessert that brings a taste of the tropics to your kitchen. Its light, fluffy texture and creamy coconut flavor make it a favorite for celebrations. Whether it’s a birthday or a simple family gathering, this cake is sure to please everyone.
Why You’ll Love This
You will love this coconut cake for its moist and delicious taste. The combination of coconut and cream cheese frosting creates a delightful flavor that’s hard to resist. Plus, it’s easy to make and uses simple ingredients you probably already have at home. It’s a great recipe to impress your friends and family.
Recipe Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cake pans
- Spatula
How to Make It
Making a coconut cake is straightforward and fun. You’ll start by mixing the dry and wet ingredients separately. Then, combine them to create a batter. Once baked, you’ll add a rich cream cheese frosting on top. It’s a simple process that yields a fantastic cake.
Ingredients
- 100 g unsweetened shredded coconut
- 260 g all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 120 g sour cream (room temperature)
- 120 g full-fat coconut milk (room temperature)
- 60 g vegetable oil (e.g., canola oil)
- 2 tsp vanilla extract
- ¼ tsp coconut extract (optional)
- 300 g butter
- 150 g full-fat cream cheese
- 550 g powdered sugar
- 1 tsp full-fat coconut milk
- ½-1 tsp coconut extract
- 1/2 tsp vanilla bean paste
- Coconut flakes (for decoration)
Directions
-
Coconut Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat the butter and sugar until light and fluffy. Add the eggs, sour cream, coconut milk, vegetable oil, and extracts. Gradually mix in the dry ingredients until well combined. Stir in the shredded coconut. Divide the batter between the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean. -
Cream Cheese Frosting
In a mixing bowl, beat the butter and cream cheese until smooth. Gradually add powdered sugar, followed by coconut milk, extracts, and vanilla bean paste. Mix until creamy and fluffy. -
Assembling
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Decorate with coconut flakes.
How to Serve This Recipe
This coconut cake is perfect for any gathering. Cut it into slices and serve it with a cup of coffee or tea. It also makes for a stunning centerpiece at birthdays or special events.
How to Store This Recipe
Store any leftovers in an airtight container at room temperature for up to 3 days. If you live in a warm climate, consider refrigerating it to keep it fresh for longer.
Tips for Success
- Make sure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Decorate with extra coconut flakes just before serving for a fresh look.
Variation
You can add fresh pineapple or mango chunks to the batter for a fruity twist. This will give your coconut cake a unique flavor and a tropical touch.
FAQs
Can I use sweetened shredded coconut?
Yes, you can use sweetened shredded coconut if you prefer a sweeter cake.
Can I freeze the cake?
Yes, you can freeze the cake for up to three months. Make sure it’s well-wrapped.
How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
