Description
Bake a truly delicious classic coconut cake perfect for any celebration. This recipe delivers moist, fluffy layers and rich coconut cream frosting that will impress your guests.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut milk
- 1 cup sweetened shredded coconut, for cake layers
- 1 cup unsweetened shredded coconut, for coating
- 1/2 cup (1 stick) unsalted butter, softened, for frosting
- 4 cups powdered sugar, sifted, for frosting
- 1/2 cup cream cheese, softened, for frosting
- 1 teaspoon vanilla extract, for frosting
- 1/4 cup coconut milk, for frosting
- 1/4 cup cream of coconut (like Coco Lopez), for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and mix on low speed until the mixture resembles coarse sand.
- In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and coconut milk until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
- Gently fold in the 1 cup of sweetened shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick 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.
- Prepare the coconut cream frosting: In a large bowl, beat the softened butter and cream cheese until smooth.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until fluffy.
- Mix in the vanilla extract, coconut milk, and cream of coconut until the frosting is creamy and spreadable.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top.
- Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
- Press the 1 cup of unsweetened shredded coconut onto the top and sides of the cake for a snowy finish.
Notes
- For extra moist layers, you can brush the cooled cake layers lightly with a mixture of coconut milk and a splash of rum or vanilla before frosting.
- Toasting the shredded coconut before coating the cake adds a deeper, nuttier flavor.
- If your frosting seems too thick, add a teaspoon more coconut milk at a time until you reach your desired consistency.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 55
- Sodium: 250
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 1
- Protein: 5
- Cholesterol: 95