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–+ servings

Coconut Cake

A light and tender coconut cake with a creamy frosting, perfect for casual gatherings or special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

Cake Ingredients

  • 2 cups all-purpose flour this helps with structure
  • 2 cups granulated sugar for even, classic sweetness
  • 1 cup unsalted butter, softened adds richness and a tender crumb
  • 4 large eggs they add lift and help bind the cake
  • 1 cup coconut milk for coconut flavor and silkiness
  • 1 teaspoon vanilla extract this rounds flavors without taking over
  • 1 tablespoon baking powder this is the gentle lift your cake needs
  • 1/2 teaspoon salt this balances sweetness and brightens flavors
  • 1 cup shredded coconut adds texture and a coconut note in every bite

Frosting Ingredients

  • 1 cup cream cheese, softened for a tangy, smooth frosting
  • 1 cup powdered sugar to sweeten the frosting without grain
  • 1/2 cup heavy cream whipped in for a light, silky frosting

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition and scraping the bowl between eggs.
  • Mix in the vanilla extract and coconut milk until the batter looks uniform and slightly fluid.
  • In a separate bowl, whisk together the flour, baking powder, and salt; gradually add to the wet ingredients until combined.
  • Stir in the shredded coconut and fold gently to distribute evenly.
  • Divide the batter evenly between the prepared pans and tap each pan lightly on the counter to remove air pockets.

Baking

  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cakes to cool completely in the pans for 10 minutes, then turn out onto a rack to cool fully.

Frosting and Assembly

  • Beat the cream cheese and powdered sugar until smooth, then add the heavy cream and beat until fluffy.
  • Place one cake layer on a serving plate and spread some frosting on top before adding the second layer.
  • Frost the top and sides of the cake, using a thin layer as a crumb coat first if desired.
  • Garnish as desired and serve.

Notes

This cake is happiest when shared. Store covered at room temperature if serving within 24 hours. For longer storage, freeze unfrosted layers for up to one month.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 280mgFiber: 1gSugar: 28g
Keyword Baking, Coconut, Coconut Cake, Dessert, Frosting
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