Here’s a classic Coconut Cake—soft, moist layers with creamy coconut frosting 🥥🍰
Coconut Cake
Ingredients
Cake (2 or 3 layers):
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1 cup coconut milk (well shaken)
- 1 cup sweetened shredded coconut
Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1½–2 cups sweetened shredded coconut (for coating)
Instructions
- Prep oven & pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch pans (or three for thinner layers).
- Mix dry ingredients
- Whisk flour, baking powder, and salt.
- Make batter
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add vanilla and coconut extract.
- Alternate adding dry ingredients and coconut milk, beginning and ending with dry.
- Fold in shredded coconut.
- Bake
- Divide batter evenly between pans.
- Bake 25–30 minutes (20–25 for thinner layers) until a toothpick comes out clean.
- Cool completely.
- Make frosting
- Beat butter until smooth.
- Gradually add powdered sugar, coconut milk, vanilla, and coconut extract until fluffy.
- Assemble cake
- Frost between layers and over the entire cake.
- Press shredded coconut onto the sides and top.
Tips & Variations
- Extra moist: Brush layers with coconut milk or simple syrup before frosting.
- Toasted coconut: Lightly toast coconut for topping for added flavor and crunch.
- Pineapple coconut cake: Add a thin pineapple filling between layers.
- Storage: Refrigerate lightly covered; bring to room temp before serving.
If you want, I can give you a southern-style coconut cake, a sheet cake version, or a one-bowl coconut cake that’s quicker to make.
