If you’re a fan of light, fluffy cakes with a rich, tropical flavor, then this Coconut Cake recipe is a must-try! The combination of moist cake layers, sweet coconut flavor, and creamy frosting makes this dessert irresistible. Whether you’re celebrating a special occasion or simply indulging in a treat, this coconut cake will be a crowd-pleaser. Plus, it’s surprisingly easy to make!
Why You’ll Love This Coconut Cake
- Moist and Fluffy: The cake is light, tender, and full of coconut flavor.
- Creamy Frosting: The frosting is made with whipped cream and coconut, adding an extra layer of sweetness.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or family gathering, this cake will make any event feel special.
- Tropical Twist: If you’re a coconut lover, this cake will transport you straight to a tropical paradise.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk (or regular milk)
- 1 ½ cups sweetened shredded coconut
- 2 teaspoons vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut (for topping)
- 2 tablespoons heavy cream (optional for a fluffier consistency)
Method
Step 1: Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 3-4 minutes.
- Add the Eggs: Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Incorporate Wet Ingredients: Mix in the vanilla extract and coconut milk until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
- Add Coconut: Gently fold in the shredded coconut for that tropical flavor.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Step 2: Make the Frosting
- Beat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 3 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, and continue beating until fluffy and smooth.
- Add Vanilla and Heavy Cream: Stir in the vanilla extract and heavy cream (if using) to achieve your desired frosting consistency. Beat for another 2 minutes.
- Taste and Adjust: Taste the frosting and add more powdered sugar if you prefer it sweeter or thicker.
Step 3: Assemble the Cake
- Layer the Cake: Once the cakes have cooled completely, place one layer of cake on a serving plate or cake stand.
- Frost the First Layer: Spread a generous amount of frosting on top of the first cake layer.
- Add the Second Layer: Place the second cake layer on top of the frosted cake.
- Frost the Entire Cake: Spread frosting evenly over the top and sides of the cake. Don’t be afraid to make it as thick as you like!
- Add Coconut Topping: Sprinkle sweetened shredded coconut on top of the cake and gently press it into the frosting for extra texture and flavor.
Tips for Success
- Cake Consistency: Ensure the cake batter is not over-mixed; this helps keep the cake light and fluffy.
- Coconut Milk: For a richer coconut flavor, use coconut milk in the cake batter. You can substitute with regular milk if necessary.
- Frosting Texture: If your frosting is too thick, add heavy cream or a splash of milk to adjust the texture. If it’s too thin, add more powdered sugar until you reach the right consistency.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Variations
- Coconut Flavored Cake: For an even stronger coconut flavor, add coconut extract to the cake batter and frosting.
- Pineapple Twist: Add crushed pineapple to the cake batter for a tropical twist that complements the coconut flavor beautifully.
- Layered Coconut Cake: If you want an even more decadent cake, make it a multi-layered coconut cake by baking the batter in three pans instead of two.
