Coconut Cake

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Coconut Cake

Coconut cake stands out among classic desserts for its subtle tropical aroma, cloudlike crumb, and creamy coconut frosting. Whether you bake to celebrate a special occasion or just crave something sweet, this cake offers a perfect balance between flavor, texture, and elegance.

An irresistible coconut cake isn’t only about the taste—it brings together fragrance, appearance, and a comforting softness with each bite. I’m sharing a well-tested coconut cake recipe along with practical tips, ingredient breakdowns, and storage strategies, so you can achieve the best results every time.

Why Coconut Cake Deserves a Place on Your Table

Coconut cake is beloved for its unique combination of light, moist layers and rich, coconut-infused frosting. The distinct flavor is both refreshing and indulgent, making it an ideal choice for spring gatherings, birthdays, or Sunday dinners. You might even find yourself baking this cake on an idle weekend simply to fill your kitchen with the scent of toasted coconut.

Highlights of This Recipe

• Pure coconut flavor: The trifecta of coconut milk, coconut extract, and shredded coconut ensures an authentic, aromatic result.
• Tender, fluffy texture: Cake flour and whipped egg whites produce a light crumb that holds up well to a generous layer of frosting.
• Visual appeal: White icing and a coat of shredded coconut create a striking, snow-like exterior.

Ingredient Guide: Building Blocks for the Perfect Cake

Knowing how each component works together can help you customize and troubleshoot as needed. Here’s what you’ll need:

Frosting Ingredients

• Cream cheese for tang and smoothness
• Unsalted butter for a rich base
• Coconut extract for a potent note
• Powdered sugar for sweetness and body
• Coconut milk to adjust texture and boost coconut profile

Baking Coconut Cake: Step-by-Step

Making coconut cake involves more than just mixing and baking. Precise measurements and careful mixing yield the soft crumb and bold taste that set this cake apart.

Prepare the Pans

Start by preheating your oven to 350°F (175°C). Use three 9-inch cake pans. Grease and line with parchment paper. This ensures easy removal and smooth layers.

Sift Dry Ingredients

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Sifting eliminates clumps and incorporates air, giving you a light texture.

Cream Butter and Sugar

In a large bowl, beat unsalted butter until creamy. Gradually add granulated sugar and whip until the mixture appears pale and fluffy. Proper creaming traps air, which helps the cake rise.

Add Wet Ingredients and Extracts

Beat in egg whites, one at a time, making sure each is fully blended before adding the next. Stir in sour cream for moisture. Add vanilla and coconut extracts for layered flavor.

Combine Coconut Milk and Dry Ingredients

Alternate adding the sifted dry mix and coconut milk to the batter, starting and ending with the dry ingredients. Blend gently to preserve the air you’ve worked into the batter.

Fold in Shredded Coconut

Gently fold in sweetened shredded coconut with a spatula. Avoid overmixing—this step determines the cake’s final texture.

Divide and Bake

Distribute the batter evenly among the pans. Smooth the tops for uniform baking, then place in the oven. Bake 25–30 minutes, or until the cakes spring back lightly when touched. Cool the cakes in their pans on wire racks for at least 15 minutes. Then, invert onto racks to cool completely.

Coconut Cream Cheese Frosting

The frosting combines cream cheese’s tang with rich coconut flavor. Here’s how I like to make it:

Method

• Beat softened cream cheese and butter together until fully blended and smooth.
• Add coconut extract and half the powdered sugar. Blend on low until smooth.
• Gradually add the remaining sugar, then coconut milk—just enough to reach a spreadable consistency.
• Taste as you go, adjusting coconut extract to preference.

A well-made coconut frosting should hold its shape but glide easily across the cake’s surface.

Assembling Your Cake

Stacking and frosting require patience. Start by placing one cake layer on your serving plate. Top with a generous coat of coconut cream cheese frosting, spreading it evenly to the edges.

Repeat with the second layer, then top with the final round of cake. Use the remaining frosting to coat the top and sides of the cake, smoothing for a clean finish.

For the signature look, press sweetened shredded coconut gently into the sides and over the top until covered. Rotate your cake as you go for even coverage.

Tips for Exceptional Coconut Cake

Even a simple recipe benefits from a few well-tested tricks. Consider these pointers as you work:

• Room temperature ingredients: Let eggs, butter, and coconut milk sit out for 30–60 minutes. This helps them combine easily and evenly.
• Sift twice: For extra airiness, sift your flour mixture twice.
• Full-fat coconut milk: Skip low-fat versions—they lack depth and richness.
• Toasted coconut: Toast your shredded coconut briefly in the oven for a deeper flavor. Spread it on a tray and bake at 350°F for 5–7 minutes, watching closely to avoid burning.
• Gentle folding: Use a spatula and light hand when combining shredded coconut and batter.
• Rotating pans: Swap your cake pans around halfway through baking for an even crumb.
• Crumb coat: Spread a thin layer of frosting to catch stray crumbs, refrigerate for 20 minutes, then finish with a thick, smooth final layer.

Coconut Cake Variations

To suit different tastes and occasions, consider these easy adjustments:

• Lemon coconut cake: Add a teaspoon of lemon zest to the batter for bright, citrus notes.
• Almond-coconut fusion: Replace ½ teaspoon of vanilla with almond extract.
• Pineapple filling: Layer in drained, crushed pineapple for extra tropical flair.
• Gluten-free option: Substitute a high-quality gluten-free baking blend for the cake flour.

Storage and Serving

Homemade coconut cake tastes best fresh, but you can keep it moist and flavorful with the right storage methods.

Storing at Room Temperature

If your kitchen stays below 70°F, you can store the covered cake at room temperature for one day. After that, transfer to the fridge.

Refrigeration

Place the cake in an airtight container or wrap it tightly with plastic. Refrigerate for up to five days. Let slices sit out for 20–30 minutes before serving to soften the crumb and lift the frosting’s flavors.

Freezing

To freeze, wrap individual cake layers or frosted slices in plastic wrap. Cover with a layer of aluminum foil for extra protection. Freeze for up to three months. Thaw overnight in the refrigerator and let the pieces come to room temperature before enjoying.

Coconut Cake FAQs

Can I use fresh coconut?
Yes, but shred it very finely—fresh coconut can add extra moisture, so monitor your batter’s thickness.

Is this recipe suitable for cupcakes?
Absolutely. Fill lined muffin tins ¾ full and bake for 18–22 minutes, checking for doneness with a toothpick.

Why is my cake dry?
Measure flour by spooning it into the cup and leveling off. Packing flour makes cakes dense. Avoid overbaking, as coconut flour can dry out quickly.

Can I make this cake ahead?
Both the frosting and cake layers can be prepared a day ahead. Store layers wrapped in plastic at room temperature and keep the frosting in the fridge. Assemble the cake the day you plan to serve.

Finishing Touches

A slice of coconut cake pairs beautifully with black coffee, chai, or herbal tea. You can garnish with edible flowers or berries for a pop of color. Each serving brings a taste of the tropics, making any day feel special.

With this recipe, the soft crunch of coconut, the moist crumb, and the cool frosting come together in perfect balance. Take your time, enjoy the process, and share it with those around you—it’s a cake that deserves to be savored.

🖨️ Print

Coconut Cake

⭐⭐⭐⭐⭐

4.5 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 30 minutes

Cooking Time 30 minutes

Servings 12 servings

Calories 865 cal

This coconut cake is light and fluffy. It is topped with creamy frosting and shredded coconut. It’s a tropical treat perfect for any occasion.

Ingredients

• 1 3/4 cups granulated sugar
• 12 ounces cream cheese, room temperature
• 1 cup canned coconut milk
• 1 teaspoon vanilla extract
• 3 cups cake flour
• 1/2 teaspoon salt
• 6 large egg whites, room temperature
• 5 cups powdered sugar
• 1/2 teaspoon baking soda
• 2 cups sweetened shredded coconut, divided
• 1 tablespoon baking powder
• 3/4 cup unsalted butter, room temperature
• 1 teaspoon coconut extract
• 1-2 tablespoons coconut milk, as needed
• 1 teaspoon coconut extract
• 1 cup unsalted butter, room temperature
• 1/2 cup sour cream

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease three 9-inch round cake pans. Line the bottoms of the pans with parchment paper.
2. Make the cake. Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside.
3. In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed. Continue until light and fluffy, about 2-3 minutes. Scrape the bottom and sides of the bowl. Beat again until smooth.
4. Turn the mixer to low. Blend in the egg whites. Add the sour cream. Add the coconut extract. Add the vanilla extract.
5. Alternate adding the dry ingredients and the coconut milk. Start and end with the flour. Stir gently by hand until just combined. With the last batch of flour, fold in 1 cup of coconut.
6. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely in the pans.
7. Make the frosting. In a large bowl, beat the cream cheese and butter until smooth. Scrape the bottom and sides of the bowl. Beat in the coconut extract.
8. Slowly blend the powdered sugar in on low speed until the mixture is thick and smooth. Add the coconut milk as needed. Continue adding until the desired consistency is reached. The mixture should be thick but spreadable.
9. Assemble the cake. Place one cake layer on a serving plate. Spread a little more than 1 cup of frosting evenly on top. Add the second cake layer. Spread frosting on top. Add the third cake layer. Spread frosting on top. Spread the remaining frosting on the sides of the cake.
10. Press the remaining shredded coconut onto the sides of the frosted cake. Press more shredded coconut onto the top of the frosted cake. Refrigerate the cake for at least 1 hour.
11. Slice the cake. Serve. Enjoy.