If you’re a coconut lover, this homemade coconut cake is going to be your new favorite dessert. With its moist, tender layers and rich coconut cream cheese frosting, every bite is an indulgent experience. This cake is perfect for birthdays, holidays, or any special occasion where you want to impress your family and friends.
Whether you’re baking from scratch for the first time or you’re a seasoned baker, this easy-to-follow recipe will guide you to the most delicious coconut cake you’ve ever tasted.
Why You’ll Love This Coconut Cake
✔ Moist and Tender – The combination of butter, coconut milk, and shredded coconut makes the cake ultra-soft.
✔ Rich Coconut Flavor – Every bite is packed with the sweet, nutty taste of coconut.
✔ Perfectly Sweet Frosting – A creamy, tangy coconut cream cheese frosting balances the sweetness beautifully.
✔ Easy to Make – This cake uses simple ingredients and easy steps to create bakery-quality results.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk (full-fat, canned)
- 1 cup sweetened shredded coconut
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons coconut milk
- 2 cups sweetened shredded coconut (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.
- Gradually mix in the flour mixture, alternating with coconut milk. Begin and end with the flour mixture.
- Gently fold in shredded coconut.
Step 2: Bake the Cake
- Divide batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and coconut extract. Beat until fully combined.
- Pour in coconut milk and mix until smooth and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the entire cake.
- Press shredded coconut onto the top and sides of the cake for extra texture and flavor.
Step 5: Chill & Serve
- Refrigerate the cake for at least 30 minutes before slicing to allow the flavors to meld.
- Serve and enjoy the best homemade coconut cake!
Baking Tips & Variations
✔ Use Buttermilk Instead of Coconut Milk – It adds a slight tang and makes the cake even softer.
✔ Add Toasted Coconut – Toast the shredded coconut for a richer, nuttier flavor.
✔ Layer with Coconut Curd – Add coconut curd between layers for extra moisture and flavor.
✔ Make It a Sheet Cake – Instead of layers, bake it in a 9×13-inch pan for about 35 minutes.
✔ Add a Chocolate Drizzle – A drizzle of melted dark chocolate over the top adds a delicious contrast.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost the cake right before serving for the freshest taste.
How do I store coconut cake?
Store covered in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for 30 minutes to soften.
Can I freeze coconut cake?
Yes! Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge, then frost and assemble.
Can I use coconut flour instead of all-purpose flour?
Coconut flour absorbs more liquid than regular flour, so it’s not a direct substitute. If you want a gluten-free version, use a 1:1 gluten-free flour blend instead.
Keto & Low-Carb Version
If you’re following a low-carb or keto diet, you can still enjoy a delicious coconut cake with these modifications:
Keto Coconut Cake Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated erythritol or monk fruit sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened coconut milk
- ½ cup unsweetened shredded coconut
Keto Frosting Ingredients:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons coconut milk
Instructions:
- Follow the same method as the original recipe, but reduce baking time to 20-25 minutes as almond flour bakes faster.
- Assemble and frost as usual.
This keto coconut cake has all the flavor without the excess carbs, making it a perfect low-carb treat!
This moist, fluffy, and flavorful coconut cake is the ultimate dessert for any occasion. Whether you’re making the classic version or a low-carb keto version, the rich coconut flavor and creamy frosting make this a crowd-pleaser.
Try this recipe today and let me know how it turns out! Happy baking
