Coconut Cake

Coconut Cake is a light, fluffy, and moist dessert layered with creamy frosting and covered in sweet shredded coconut. This classic Southern-style cake is beloved for its delicate crumb and rich tropical flavor. Perfect for holidays, birthdays, or spring and summer gatherings, Coconut Cake brings elegance and irresistible taste to every occasion.

Why You’ll Love This Recipe

Coconut Cake is the perfect balance of tender vanilla cake and coconut flavor, making it a standout treat for any celebration. Its airy layers, soft texture, and coconut-studded frosting create a crowd-pleasing dessert that feels both comforting and luxurious. Whether you love coconut or just want something unique, this cake is sure to impress with both its taste and beauty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Coconut extract (or vanilla extract)
• Buttermilk
• Sweetened shredded coconut

For the frosting:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Coconut extract
• Heavy cream or milk (as needed)
• Sweetened shredded coconut (for topping and filling)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in coconut extract.
4. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
5. Fold in shredded coconut, then divide the batter evenly among the prepared pans.
6. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in coconut extract. Add a splash of cream if needed for spreadability.
9. Assemble the cake by spreading frosting between the layers and all around the outside. Press shredded coconut onto the top and sides of the cake.
10. Chill for at least 30 minutes before serving for clean slices.

Servings and timing

This recipe serves 12–14 people.
Prep time: 30 minutes
Bake time: 25 minutes
Cooling and assembly time: 1.5–2 hours
Total time: Around 3 hours

Variations

• Coconut Cream Filling: Add a layer of coconut pastry cream between the cake layers.
• Toasted Coconut: Use toasted coconut flakes for a crunchier, nuttier flavor.
• Lemon-Coconut Twist: Add lemon zest to the batter and frosting for a citrusy zing.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend designed for baking.
• Bundt Cake Version: Bake in a bundt pan and glaze with coconut icing instead of frosting.

storage/reheating

Store the cake in the refrigerator, covered, for up to 5 days.
Let it sit at room temperature for 30–45 minutes before serving to allow the frosting to soften.
To freeze, wrap individual slices or the whole unfrosted cake in plastic wrap and foil, and store for up to 2 months.
Thaw in the refrigerator overnight, then frost before serving. Do not microwave to reheat.

FAQs

What type of coconut should I use?

Use sweetened shredded coconut for best texture and flavor, though unsweetened can be used if you prefer a less sweet cake.

Can I use coconut milk instead of buttermilk?

Yes, but the texture may be slightly different. Buttermilk adds tenderness, while coconut milk enhances flavor.

Can I make this cake in advance?

Yes, the cake layers can be baked ahead and frozen. Assemble and frost the cake the day of or the day before serving.

How do I toast coconut for garnish?

Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–10 minutes, stirring occasionally, until golden.

What’s the best way to frost the cake evenly?

Use an offset spatula for smooth layers and a bench scraper to clean the sides. Chilling the cake before final frosting helps.

Can I make this into cupcakes?

Yes! Bake in a muffin tin at 350°F for 18–20 minutes. Frost and top with coconut as usual.

Can I add pineapple to the cake?

Yes, fold in crushed pineapple (well-drained) for a tropical variation, but reduce liquid in the batter slightly to compensate.

What can I use instead of cream cheese in the frosting?

You can use all butter for a traditional buttercream or substitute with mascarpone for a milder flavor.

Does the coconut flavor get stronger over time?

Yes, the coconut flavor intensifies slightly as the cake sits, making it great for making a day ahead.

How do I store leftover frosting?

Store extra frosting in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whip before using.

Conclusion

Coconut Cake is a timeless, flavorful dessert that’s both visually stunning and delightfully satisfying. Its soft layers, fluffy coconut frosting, and snowy coconut coating make it a standout centerpiece for any celebration. Whether you’re baking for a holiday or just because, this cake brings a slice of sunshine to every bite.

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