Classic Homemade Coconut Cake
Get ready to treat your taste buds! This homemade coconut cake is soft, moist, fluffy, and packed with rich coconut flavor. It’s perfect for birthdays, holidays, family gatherings, or a cozy Sunday dessert.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, well shaken
- 1 cup sweetened shredded coconut
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of salt
For Topping:
- 1 1/2 cups sweetened shredded coconut
Instructions
- Prepare the oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper. - Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the butter and sugar:
In a large bowl, beat the softened butter and sugar for about 3–4 minutes, until light and fluffy. - Add the eggs:
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and coconut extracts. - Combine everything:
Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix. - Add the coconut:
Gently fold in the shredded coconut. - Bake:
Divide the batter evenly between the prepared cake pans. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Cool completely:
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack. Allow them to cool completely before frosting.
Make the Coconut Frosting
Beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Add the coconut milk, vanilla extract, coconut extract, and salt. Beat for 2–3 minutes until smooth, fluffy, and spreadable.
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of coconut frosting over the top. Place the second cake layer on top and frost the entire cake.
Press shredded coconut gently over the top and sides of the cake.
For the best flavor, refrigerate the finished cake for about 30 minutes before serving.
Tips: For an extra coconut flavor, lightly toast some of the shredded coconut before using it as a topping. Make sure the cake is completely cool before frosting so the frosting stays smooth and creamy.
Slice, serve, and enjoy every delicious bite!