Coconut cake – Recipe

Here’s a classic, moist, and fluffy Coconut Cake — layered with creamy coconut frosting and topped with shredded coconut for that perfect tropical vibe. It’s sweet but light, great for celebrations or anytime you want a taste of the islands! 🥥

🥥 Classic Coconut Cake

🛒 Ingredients

For the cake:

2½ cups (315g) all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
1¾ cups (350g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract (optional but recommended)
1 cup (240ml) coconut milk (shake well before measuring)
½ cup (120ml) buttermilk

For the coconut frosting:

1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar
¼ cup (60ml) coconut milk
1 tsp vanilla extract
1 tsp coconut extract (optional)
1½ to 2 cups sweetened shredded coconut (for mixing and topping)

👩‍🍳 Instructions

1. Prepare the cake layers:

Preheat 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.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and coconut extracts.
Alternately add dry ingredients and coconut milk + buttermilk, starting and ending with dry ingredients. Mix until just combined.
Divide batter evenly between pans.
Bake 25–30 minutes or until a toothpick inserted comes out clean.
Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

2. Make the frosting:

Beat butter until creamy.
Gradually add powdered sugar, alternating with coconut milk, beating until smooth and fluffy.
Stir in vanilla and coconut extracts.
Fold in about ½ to 1 cup shredded coconut for texture (optional).

3. Assemble the cake:

Place one cake layer on a serving plate.
Spread a thick layer of frosting over it.
Add the second layer and frost the top and sides.
Press shredded coconut onto the sides and top to decorate.

✅ Tips

For extra moistness, brush layers with coconut milk before frosting.
Use sweetened or unsweetened shredded coconut based on preference. Toast some coconut for a nutty flavor!
Store cake covered at room temp for 2 days or refrigerate for up to 5 days.

Want a gluten-free, vegan, or pineapple-coconut version? Just ask!