Description
Capture the sunny, relaxing feeling of a tropical vacation in a single bite. This ultimate homemade coconut cake is moist, fluffy, and packed with sweet coconut flavor. Featuring a tender crumb and topped with beautiful, golden toasted coconut flakes, this recipe is sure to become a bakery-style favorite in your own kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat canned coconut milk
- 1 cup unsalted butter (for frosting), softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream or coconut milk
- 2 cups sweetened shredded coconut
Instructions
- Prepare the Workspace: Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans and dust them lightly with flour.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until the mixture is pale and fluffy, about 3-5 minutes.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Combine: Slowly add the flour mixture and coconut milk, alternating between the two. Stir until just combined.
- Bake: Divide batter into pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Toast Coconut: Spread shredded coconut on a baking sheet and toast at 350 degrees for 3-5 minutes until light golden brown. Watch closely to prevent burning.
- Make Frosting: Beat butter until creamy. Gradually add powdered sugar and heavy cream until smooth.
- Assembly: Layer the cakes with frosting in between, then cover the top and sides with the remaining frosting. Gently press the toasted coconut flakes onto the outside.
Notes
Ensure all ingredients are at room temperature before starting for the best texture. If you want a dairy-free version, substitute butter with high-quality vegan butter sticks. For a lemon twist, add 1 teaspoon of fresh lemon zest to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Protein: 4g