Here’s a delicious Coconut Cake 🥥🍰 recipe—soft, moist, and full of coconut flavor:
Ingredients (Serves 8–10)
For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for extra coconut flavor)
- 1 cup (240 ml) coconut milk or whole milk
- 1 cup shredded coconut
For the Frosting:
- 1 cup (225 g) unsalted butter, softened
- 3–4 cups (360–480 g) powdered sugar
- 2–3 tbsp coconut milk or cream
- 1 tsp vanilla extract
- ½ cup shredded coconut (for topping)
Instructions
- Preheat Oven
- Preheat oven to 175 °C (350 °F).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
- Prepare the Cake Batter
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and coconut extract.
- Alternate adding flour mixture and coconut milk to the butter mixture, beginning and ending with flour.
- Fold in shredded coconut.
- Bake
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting
- Beat butter until creamy.
- Gradually add powdered sugar, coconut milk, and vanilla until smooth and fluffy.
- Assemble the Cake
- Spread frosting between the cake layers and over the top and sides.
- Sprinkle shredded coconut on top for garnish.
✅ Tips:
- Toast shredded coconut lightly for a nuttier flavor.
- For extra moisture, brush cake layers with a simple syrup made of sugar and coconut milk.
- Cake can be stored in an airtight container in the fridge for up to 3 days.
I can also give a one-bowl quick coconut cake recipe that’s ready in under an hour if you want. Do you want me to share that?
