Coconut Cake is a classic dessert that combines soft, moist layers of cake with a creamy coconut frosting, all topped with shredded coconut for a beautiful finish. This cake is perfect for any occasion, offering a delicate balance of sweetness and tropical flavor.
Coconut Cake
Why This Coconut Cake Is the Best
- Soft and Moist Layers: The cake is light and fluffy, ensuring a melt-in-your-mouth texture.
- Creamy Coconut Frosting: A rich and smooth frosting enhances the coconut flavor.
- Shredded Coconut Topping: The cake is generously covered with shredded coconut, adding texture and visual appeal.
- Beautiful Presentation: The white, fluffy appearance makes it elegant and perfect for celebrations.
Perfect for Any Occasion
Whether you’re serving it at a gathering, enjoying it as an afternoon treat, or indulging in a sweet dessert, Coconut Cake is a fantastic choice. Its light texture and tropical flavor make it a crowd-pleaser.
Ingredient Notes
For the Coconut Cake:
- Cake Flour: Gives the cake its tender, fine crumb and soft texture.
- Sour Cream: Adds moisture and richness for a creamy, soft bite.
- Unsalted Butter: Softened butter ensures a fluffy, moist cake base.
- Granulated Sugar: Sweetens the cake and helps create structure.
- Coconut Milk (Canned): Adds intense coconut flavor and richness.
- Sweetened Shredded Coconut: Infuses texture and coconut flavor throughout the cake.
- Salt: Balances the sweetness and enhances flavors.
- Baking Powder & Baking Soda: Leavening agents that help the cake rise perfectly.
- Egg Whites: Provide structure and lightness while keeping the crumb soft.
- Vanilla & Coconut Extracts: Amplify the tropical coconut essence with warm vanilla notes.
For the Coconut Cream Buttercream:
- Unsalted Butter: A creamy, rich base for the frosting.
- Cream Cheese: Adds a tangy balance to the sweet coconut and sugar.
- Confectioners’ Sugar: Gives smooth sweetness to the buttercream.
- Sweetened Shredded Coconut: Adds chewy texture and coconut taste to the frosting.
- Coconut Milk: Thins the frosting slightly for the perfect spreading consistency.
- Vanilla & Coconut Extracts: Add depth and enhance the coconut profile.
- Salt: Rounds out the sweetness and brings balance.
Tips for Making the Best Coconut Cake
- Use Fresh Coconut: For the best flavor, use fresh shredded coconut.
- Bake Until Just Set: Avoid overbaking to keep the cake moist and tender.
- Cool Before Frosting: Let the cake cool completely before adding the frosting to prevent melting.
- Garnish Elegantly: Sprinkle extra shredded coconut or toasted coconut for added texture.
Serving Suggestions
- With a Cup of Tea or Coffee: Enjoy a slice with a warm drink for a comforting treat.
- With Fresh Berries: Serve with fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Pair with vanilla or coconut ice cream for an indulgent dessert.
- With a Drizzle of Coconut Syrup: Enhance the flavor with an extra drizzle of coconut syrup.
A Must Try
Imagine biting into a slice of this Coconut Cake—each bite filled with soft cake, creamy frosting, and shredded coconut. Whether you’re sharing it with family and friends or enjoying it on your own, this cake is sure to become a favorite. Gather your ingredients and create this delightful treat to impress your loved ones and make any occasion special!
Be sure to check out these other delicious recipes!
-
Chocolate Snack Cake
-
Salted Caramel Lava Cake
-
Orange Cake with Orange Cream Cheese Frosting
-
Streusel Coffee Cake
-
Carrot Bundt Cake
Coconut Cake
This Coconut Cake is soft, fluffy, and bursting with tropical flavor! Coconut milk, shredded coconut, and a creamy coconut buttercream make it irresistible
Ingredients
- 2 ½ cups cake flour added to the cup with a spoon & leveled with a knife
- ½ cup sour cream room temperature
- 6 oz unsalted butter 1 ½ stickssoftened to room temperature
- 1 â…” cups granulated sugar
- 1 cup coconut milk canned at room temperature
- 1 cup sweetened shredded coconut
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 5 large egg whites room temperature
- 2 tsp vanilla extract
- 1 tsp coconut extract
Coconut Cream Buttercream
- 1 cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 5 cups confectioners’ sugar
- 2 cups sweetened shredded coconut
- 1-2 Tbsp coconut milk canned use one or two Tbsp of coconut milk to get the right consistency
- Âľ tsp vanilla extract
- Âľ tsp coconut extract
- â…› tsp salt
Instructions
- Preheat your oven to 350°F.
- Grease three 9-inch cake pans and line the bottoms with parchment paper. Lightly grease the parchment too so nothing sticks.
For the Cake:
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for about 2 minutes, until it’s smooth and creamy.
- Add in the egg whites and beat again until fully combined.
- Now mix in the sour cream, vanilla extract, and coconut extract. Don’t worry if the mixture looks a little curdled—that’s totally normal when you combine these ingredients with butter.
- With the mixer on low, gradually add the dry ingredients and coconut milk. Continue mixing until everything is just combined.
- Fold in the shredded coconut by hand and make sure there’s no unmixed butter hiding at the bottom of the bowl. The batter will be thick!
- Evenly divide the batter between the prepared pans and spread it out smoothly.
- Place the pans on the center rack and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans on a wire rack.
For the Frosting:
- In your stand mixer (using the paddle attachment), beat the softened butter and cream cheese together on medium speed until light and creamy—about 2 minutes.
- With the mixer on low, gradually add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt.
- Turn the speed to high and mix for 3 minutes until the frosting is fluffy and smooth.
To Assemble:
- Use a serrated knife to level the tops of the cake layers if needed.
- Place one cake layer on your cake stand or serving plate. Spread about 1½ cups of frosting evenly over the top.
- Add the second layer and frost it the same way with another 1½ cups of frosting.
- Top it off with the third cake layer, then spread the remaining frosting over the top and all around the sides.
- Gently press shredded coconut onto the top and sides of the cake to coat all the frosting.
- Refrigerate the cake for at least an hour before slicing. This helps the layers set and makes slicing easier.
How long does coconut cake stay fresh?
- When covered and refrigerated, this coconut cake will stay fresh for up to one week. If you want to store it longer, you can freeze it in an airtight container for up to four months.
Pin this delicious recipe on Pinterest to save and share it with your foodie friends!
Coconut Cake