Description
Bake a truly delicious classic coconut cake perfect for any celebration. This recipe gives you moist, fluffy layers and rich coconut cream frosting that tastes bakery-worthy.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk (full fat)
- 1 cup sweetened shredded coconut, for cake layers
- 1 cup cream of coconut (like Coco Lopez)
- 1/2 cup powdered sugar, for cake layers
- 1 cup (2 sticks) unsalted butter, softened, for frosting
- 4 cups powdered sugar, for frosting
- 1 teaspoon vanilla extract, for frosting
- 1/4 cup heavy cream, for frosting
- 1/4 cup cream of coconut, for frosting
- 1 teaspoon coconut extract
- 2 cups sweetened shredded coconut, toasted, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
- In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and coconut milk.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Gently fold in 1 cup of sweetened shredded coconut and 1/2 cup of powdered sugar into the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the coconut cream filling: In a small bowl, mix 1 cup of cream of coconut with 1/2 cup of powdered sugar until smooth. Set aside.
- Prepare the coconut cream cheese frosting: In a large bowl, beat 1 cup of softened butter until creamy. Gradually beat in 4 cups of powdered sugar until smooth.
- Add the heavy cream, 1/4 cup cream of coconut, vanilla extract, and coconut extract. Beat on medium speed until the frosting is light and fluffy.
- Once the cake layers are completely cool, place the first layer on a serving plate. Brush the top lightly with the reserved coconut cream filling.
- Spread a layer of frosting over the filling. Repeat with the second layer.
- Top with the final cake layer. Frost the top and sides of the entire cake with the remaining coconut cream cheese frosting.
- Press the 2 cups of toasted shredded coconut onto the top and sides of the cake. Chill briefly before slicing and serving your homemade coconut cake.
Notes
- To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
- For extra moist coconut cake layers, you can poke holes in the warm layers and drizzle a small amount of coconut milk over them before cooling completely.
- If you want a true Southern coconut cake experience, use coconut milk in place of some of the regular milk in the batter.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 55
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 110