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Dorothy Thomas

Coconut Cake Recipe

A moist, fluffy coconut cake layered with creamy coconut frosting and topped with toasted coconut flakes. This tropical-inspired dessert is perfect for celebrations, afternoon tea, or whenever you crave a taste of paradise!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups 300g All-purpose flour
  • 2 cups 400g Granulated sugar
  • 1 cup (226g),softened Unsalted butter
  • 4  large Eggs
  • 1 cup 240ml Coconut milk
  • 1  tsp Vanilla extract
  • 1  tsp Coconut extract
  • 2 ½  tsp Baking powder
  • ½ tsp Salt
  • ½ cup  (for batter, optional) Sweetened shredded coconut
For the Coconut Frosting
  • 1 ½ cups   (340g), softened Unsalted butter
  • 4 cups 480g Powdered sugar
  • 3-4 tbsp Coconut milk
  • 1 tbsp Vanilla extract
  • 1 tbsp  (optional) Coconut extract
  • 1 cup  (for decoration) Toasted coconut flakes

Equipment

  • 2 x 9-inch round cake pans
  • Mixing bowls
  • Electric mixer (stand or hand)
  • Spatula
  • Wire cooling rack
  • Parchment paper
  • Cake turntable (optional for frosting)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease cake pans and line with parchment paper.
  3. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  4. In another bowl, beat butter and sugar until light and fluffy (~3 mins).
  5. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.
  6. Alternate adding dry ingredients and coconut milk, mixing until just combined.
  7. Fold in shredded coconut (if using).
  8. Divide batter evenly between pans.
  9. Bake for 30-35 mins or until a toothpick comes out clean.
  10. Cool in pans for 10 mins, then transfer to a wire rack.
  11. Beat butter until creamy (~2 mins).
  12. Gradually add powdered sugar, then coconut milk, vanilla, and coconut extract. Beat until smooth.
  13. Place one cake layer on a plate. Spread a layer of frosting.
  14. Add the second layer and frost the entire cake.
  15. Press toasted coconut flakes onto the sides and top.

Notes

✔ For extra coconut flavor, brush warm cake layers with coconut simple syrup (mix ¼ cup coconut milk + 2 tbsp sugar).
✔ Toast coconut flakes in a dry pan over low heat until golden (watch closely to avoid burning).
✔ Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
✔ Make it gluten-free by using a 1:1 gluten-free flour blend.