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Coconut Cake Recipe

Best Coconut Cake Recipe

Savor the tropical goodness of Moist Coconut Cake with coconut-infused layers and a creamy coconut frosting.
4.50 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 30 minutes
Cooling and Frosting Time: 1 hour 25 minutes
Total Time: 2 hours 30 minutes
Calories: 480kcal
Author: Anne Carter
Servings: 8

Equipment

  • Mixing Bowls
  • Whisk or Electric Hand Mixer
  • Measuring Spoons and Cups
  • Cake Pans
  • Parchment Paper
  • Cooling Rack
  • Spatula
  • Cake Stand
  • Oven
  • Coconut Shredder (optional)

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup shredded coconut sweetened or unsweetened

For the Coconut Cream Frosting:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut cream

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.
    Whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.
  • In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
  • Beat in 3 eggs, one at a time, and add 1 teaspoon of vanilla extract. Mix until well combined.
    Beat in 3 eggs, one at a time, and add 1 teaspoon of vanilla extract. Mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of coconut milk. Begin and end with the dry ingredients. Mix until just combined.
  • Gently fold in 1 cup of shredded coconut.
    Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of coconut milk. Begin and end with the dry ingredients. Mix until just combined. Gently fold in 1 cup of shredded coconut.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
  • Prepare the Coconut Cream Frosting by beating together 1 cup of softened unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Gradually add 1/4 cup of coconut cream and continue beating until well combined.
    Once the cake layers are completely cooled, spread a layer of coconut cream frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
  • Once the cake layers are completely cooled, spread a layer of coconut cream frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
  • Optionally, garnish the frosted cake with additional shredded coconut for decoration.
  • Slice and serve the Moist Coconut Cake, savoring the tropical flavors of the homemade coconut cream frosting. Adjust sweetness and coconut levels to your liking. Enjoy!

Notes

  1. Room Temperature Ingredients: Use room temperature butter, eggs, and dairy for smooth blending.
  2. Precise Measurement: Measure ingredients accurately for consistent results.
  3. Careful Mixing Technique: Avoid overmixing to maintain a light and fluffy texture.
  4. Properly Greased Pans: Thoroughly grease and line cake pans to prevent sticking.
  5. Patience During Cooling: Allow cake layers to cool completely before frosting for stability.

Nutrition

Calories: 480kcal
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