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Homemade Coconut Cake Recipe photo

Coconut Cake Recipe

This Coconut Cake is a tropical delight! Moist, tender, and bursting with coconut flavor, it’s perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking pans
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Fold in Coconut Shreds - Gently fold in the sweetened coconut shreds with a spatula, ensuring they are evenly distributed throughout the batter.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Step 11: Add Toasted Coconut - To create a beautiful finish, sprinkle toasted coconut on top and around the sides of the cake.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate the cake for up to a week.
  • Wrap layers tightly in plastic wrap to freeze for up to 3 months; thaw before frosting.