Coconut Cake
A super soft and moist coconut cake that is perfect for any occasion, topped with creamy coconut cream cheese frosting.
Ingredients
For the cake
- 1 cup unsalted butter, softened Room temperature for best results
- 1 cup granulated sugar
- 4 large eggs Add one at a time
- 1 teaspoon coconut extract
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- 1 cup coconut milk Use full-fat for best flavor
- 1 cup sweetened shredded coconut Unsweetened can also be used
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the frosting
- 8 ounces cream cheese, softened Full fat recommended
- ½ cup unsalted butter, softened
- 3 cups powdered sugar Add gradually for smooth texture
- 2 tablespoons coconut milk For enhancing coconut flavor
- 1 teaspoon coconut extract Optional, for extra flavor
Instructions
Make the cake
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in coconut extract.
- In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and coconut milk to the creamed mixture, starting and ending with the dry ingredients.
- Fold in the shredded coconut.
- Divide the batter evenly between two prepared round cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting
- In a bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until well incorporated.
- Add coconut milk and coconut extract, mixing until smooth and creamy.
Assemble the cake
- Once the cakes are completely cool, frost the top of one cake layer and place the second layer on top.
- Spread frosting over the top and down the sides of the cake.
- Decorate with extra shredded coconut or toasted coconut if desired.
Notes
This cake actually gets better after a day in the fridge. Can be made ahead and stored covered for up to 5 days. Great for birthdays or casual gatherings.