Coconut cake, with its light and fluffy texture, transports you to a tropical paradise with every bite. This recipe is perfect for any occasion, whether it’s a birthday celebration or a casual afternoon tea. The combination of coconut milk and shredded coconut creates a delightful taste that is both sweet and refreshing.
Imagine a cake that is not only delicious but also beautiful to look at. Topped with a luscious coconut frosting and garnished with toasted coconut flakes, this cake is a showstopper. It’s a great way to impress your friends and family, and they will be asking you for the recipe!
This cake is incredibly versatile, allowing you to experiment with different flavors. Add a hint of pineapple for a tropical twist or incorporate lime zest for a refreshing zing.
The Ultimate Coconut Cake Recipe
This moist coconut cake is layered and frosted with a rich coconut cream frosting. Each slice is bursting with coconut flavor, making it a delightful treat for coconut lovers. The cake’s tender crumb and creamy frosting provide a perfect balance of sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup toasted shredded coconut for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, combine flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, beat the softened butter until creamy. Add coconut milk, eggs, and vanilla extract; mix until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: In a large bowl, beat the softened butter until fluffy. Gradually add powdered sugar, mixing well. Add coconut cream and vanilla extract, and beat until smooth.
- Frost the cake: Place one cake layer on a serving plate, spread with frosting, then top with the second layer. Frost the top and sides of the cake, and garnish with toasted shredded coconut.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 slices
- Calories: 400kcal
- Fat: 20g
- Protein: 3g
- Carbohydrates: 53g
