Name: Coconut Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 1/3 cups all-purpose flour; 7 tablespoons cornstarch; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon coarse sea salt; 1 cup sweetened coconut shreds (packed); 1 ½ cups softened unsalted butter; 2 cups granulated sugar; 2 teaspoons coconut extract; ½ cup neutral-flavored oil; 1 15-ounce can full-fat coconut milk (liquid only); 2x recipe butter cream cheese frosting (using coconut extract instead of vanilla extract); 1 15-ounce can full-fat coconut milk (coconut cream); 1 recipe toasted coconut

There’s nothing quite as delightful as a homemade Coconut Cake, with its tender crumb and rich coconut flavor. This Coconut Cake Recipe takes you on a tropical journey right from your kitchen, making it perfect for celebrations or just a sweet treat for yourself. The combination of coconut milk and sweetened coconut shreds ensures a luscious, moist cake that will impress your family and friends. Grab your mixing bowls and get ready to bake this delicious coconut confection!

Why You’ll Love This Recipe

This Coconut Cake is not just any cake; it’s a celebration of flavors and textures that will transport you to a sun-soaked beach. Here are a few reasons you’ll fall in love with this recipe:

Moist and Tender: The combination of coconut milk and butter creates a soft, moist cake that melts in your mouth.
Tropical Flavor: Bursting with coconut flavor, this cake is perfect for coconut lovers.
Versatile Frosting: The butter cream cheese frosting can be customized with coconut extract, adding an extra layer of deliciousness.
Perfect for Any Occasion: Whether it’s a birthday party, a summer gathering, or just an afternoon treat, this cake fits right in.

Gather These Ingredients

Before you start baking, make sure you have all the ingredients ready. Here’s what you’ll need for this Coconut Cake Recipe:

3 1/3 cups all-purpose flour
7 tablespoons cornstarch
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon coarse sea salt
1 packed cup sweetened coconut shreds
1 ½ cups softened unsalted butter
2 cups granulated sugar
2 teaspoons coconut extract
7 egg whites
½ cup neutral-flavored oil
Liquid from 1 15-ounce can full-fat coconut milk
2x recipe for butter cream cheese frosting using coconut extract instead of vanilla extract
Coconut cream from 1 15-ounce can full-fat coconut milk
Recipe for toasted coconut

Tools of the Trade

Having the right tools makes all the difference in your baking experience. Here’s a list of essentials you’ll need:

Mixing Bowls: A set of various sizes will help you mix and prepare your ingredients.
Electric Mixer: A stand mixer or hand mixer will make whipping butter and egg whites a breeze.
Measuring Cups and Spoons: Accurate measurements are key to baking success.
Baking Pans: Two 9-inch round cake pans will create the layers for your cake.
Cooling Rack: Essential for cooling your cakes evenly.

Cooking Coconut Cake Recipe: The Process

Step 1: Prepare Your Pans

Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans, or line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and sea salt. Make sure there are no lumps for a smooth batter.

Step 3: Beat the Butter and Sugar

In another bowl, cream together the softened unsalted butter and granulated sugar using your electric mixer. Beat until light and fluffy, about 3-5 minutes.

Step 4: Add Egg Whites and Oil

Add the egg whites and neutral-flavored oil to the butter and sugar mixture. Mix until fully combined. Then, pour in the liquid from the coconut milk and coconut extract, continuing to blend on low speed.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Fold in Coconut Shreds

Gently fold in the sweetened coconut shreds with a spatula, ensuring they are evenly distributed throughout the batter.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 9: Make the Frosting

While the cakes are cooling, prepare your butter cream cheese frosting. Substitute coconut extract for vanilla extract to enhance the coconut flavor.

Step 10: Frost the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Step 11: Add Toasted Coconut

To create a beautiful finish, sprinkle toasted coconut on top and around the sides of the cake.

Seasonal Serving Ideas

This Coconut Cake is versatile and can be served in various ways. Here are some ideas to enhance your serving experience:

Top with fresh fruit like pineapple or mango for a tropical twist.
Serve with a scoop of coconut ice cream for an indulgent dessert.
Add a drizzle of coconut cream for an extra creamy element.
Pair with a refreshing drink like iced tea or a coconut mojito for a complete tropical experience.

What Not to Do

When making your Coconut Cake, keep these tips in mind to ensure success:

Don’t skip the creaming step; it’s essential for a light texture.
Avoid overmixing the batter to prevent a dense cake.
Make sure your butter is softened, not melted, to achieve the right consistency.
Don’t frost the cake until it’s completely cooled to prevent the frosting from melting.

Storage Pro Tips

To keep your Coconut Cake fresh for days, follow these storage tips:

Store any leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, place the cake in the refrigerator, where it will last for up to a week.
You can also freeze the cake layers wrapped tightly in plastic wrap. They can be stored for up to 3 months—just thaw before frosting.

Your Top Questions

Can I use unsweetened coconut shreds instead of sweetened?

Yes, you can use unsweetened coconut shreds; just remember to adjust the sugar in the recipe to keep the cake sweet.

How can I make this cake gluten-free?

Substituting all-purpose flour with a gluten-free flour blend can work well. Make sure to use a blend that includes xanthan gum for the best texture.

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day or two in advance and store them wrapped in plastic wrap in the refrigerator until you’re ready to frost and serve.

What can I do with leftover coconut milk?

Leftover coconut milk can be used in a variety of dishes! Try it in smoothies, curries, or even Creamy Thai Coconut Chicken Soup Instant Pot for a delicious meal.

If you enjoyed this Coconut Cake Recipe, here are some more delicious ideas to try:

Ready to Cook?

Now that you have all the tips and tricks to create a stunning Coconut Cake, it’s time to roll up your sleeves and get baking! This Coconut Cake Recipe is bound to be a hit, leaving everyone craving more. Enjoy the process, savor the flavors, and share your beautiful creation with loved ones. Happy baking!