Easy Coconut cake

 

 

Yum! 🥥✨ A Coconut Cake is soft, moist, and full of tropical flavor — perfect for celebrations or just a cozy treat with tea. This recipe gives you a fluffy coconut-flavored cake layered (or topped) with rich coconut frosting and shredded coconut.

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🎂 Classic Coconut Cake

Servings: 10–12
Prep time: 20 minutes
Bake time: 30–35 minutes
Total: ~1 hour

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🧂 Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ½ cup vegetable oil

• 1 ¾ cups sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional but recommended)

• 1 cup coconut milk (or whole milk)

• 1 cup sweetened shredded coconut

For the Frosting:

• 8 oz (225 g) cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional)

• 1–2 tbsp coconut milk or cream (to adjust consistency)

• 1 ½ cups sweetened shredded coconut, for decorating

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👩‍🍳 Instructions

1. Preheat oven

• Preheat to 350°F (175°C).

• Grease and flour two 8-inch (or 9-inch) round cake pans, or line with parchment paper.

2. Mix dry ingredients

• In a bowl, whisk flour, baking powder, and salt. Set aside.

3. Cream butter and sugar

• In a large bowl, beat butter, oil, and sugar together until light and fluffy (about 2–3 minutes).

• Add eggs one at a time, beating well after each.

• Mix in vanilla and coconut extract.

4. Add wet and dry ingredients

• Alternate adding the flour mixture and coconut milk, starting and ending with flour.

• Fold in 1 cup shredded coconut.

5. Bake

• Divide batter evenly between pans.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Let cakes cool completely before frosting.

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🧁 Make the Frosting

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar gradually, then vanilla and coconut extract.

3. Add coconut milk as needed for creamy spreadable consistency.

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🎀 Assemble the Cake

1. Place one cake layer on a plate. Spread frosting evenly.

2. Add the second layer and frost the top and sides.

3. Press shredded coconut all over the cake — sides and top.

4. Chill for 30 minutes before serving (it helps the frosting set).

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🍴 Tips & Variations

• Make it tropical: Add a layer of pineapple jam or lemon curd between cake layers.

• Fluffier frosting: Whip in a little whipped cream for a lighter texture.

• Coconut milk tip: Shake or stir well before using; it separates in the can.

• Storage: Store covered in the fridge for up to 5 days. Bring to room temp before serving.

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Would you like me to give you a “Southern Coconut Sheet Cake” version too — easier to bake and great for a crowd?