Coconut Cake Recipe

This delicious Coconut Cake Recipe is made up of moist and fluffy layers of coconut cake that have been flavored with coconut extract, shredded coconut, and coconut milk then filled and coated with an easy coconut cream cheese frosting and topped with shredded coconut. It is a little taste of paradise that will satisfy your sweet craving or help celebrate your special occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings slices

Calories 688kcal

Author Ellie Haley

Ingredients

For Coconut Cake:

2 ½ cups (300 grams) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (226 grams) unsalted butter softened
1 ¾ cups (346 grams) granulated sugar
3 large eggs
2 large egg whites
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup (241 grams) coconut milk
1 cup (85 grams) shredded sweetened coconut

For Coconut Cream Cheese Frosting:

1 ½ stick (170 grams) unsalted butter softened
8 ounces cream cheese softened
4 cups (454 grams) powdered sugar
1 teaspoon coconut extract
2 tablespoons coconut milk
2-3 cups shredded sweetened coconut

Instructions

For Coconut Cake:

Preheat your oven to 350 degrees (F). Spray three 9 inch cake pans with non stick spray or rub with butter and dust with flour.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to remove any lumps.
In a seperate bowl combine the granulated sugar, and butter. Beat until fully combined. Add in the eggs, egg whites, vanilla, and coconut extract. Mix until fully combined.
Add half of the dry ingredients, mix until almost combined, then add half of the coconut milk, mix until almost combined. Repeat with the remaining dry ingredients and coconut milk.
Fold the shredded coconut into the batter until just combined.
Pour the batter into the prepared pans and bake for 20-25 minutes or until an inserted toothpick comes out clean.

For Coconut Cream Cheese Frosting:

In a medium bowl combine the cream cheese and butter. Beat until very soft and creamy.
Add half of the powdered sugar and beat until combined.
Add the rest of the powdered sugar, coconut extract and coconut milk. Beat for 5-6 minutes.
Lay down a layer of the cake, add your desired amount of frosting, and repeat with the remaining cake layers and frosting.
Press the shredded coconut into the frosting.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.

Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition