The Best Coconut Cake Recipe | The Most Amazing Coconut Cake

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Coconut cake is a beloved dessert that is popular all over the world, but especially in the United States. This classic cake is light, fluffy, and has a sweet coconut flavor that is hard to resist. In this article, we’ll share a delicious and easy recipe for the best coconut cake that you can make at home.

coconut cake

Ingredients for Coconut Cake Recipe:

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 and 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened coconut milk
  • 1 cup sweetened shredded coconut

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons unsweetened coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, toasted

Instructions for Coconut Cake Recipe:

  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until just combined.
  6. Fold in the sweetened shredded coconut.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, cream the butter in a large mixing bowl.
  11. Gradually add the powdered sugar, alternating with the coconut milk, and mix until well combined.
  12. Stir in the vanilla extract.
  13. Spread a layer of frosting on top of one of the cake layers, then sprinkle with toasted coconut.
  14. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
  15. Sprinkle with the remaining toasted coconut.
  16. Serve the cake at room temperature and enjoy!

Tips and variations for Coconut Cake Recipe:

  • If you can’t find unsweetened coconut milk, you can use regular coconut milk and reduce the amount of sugar in the recipe.
  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for 5-10 minutes, or until lightly golden brown.
  • For an extra burst of coconut flavor, you can add a few drops of coconut extract to the cake batter or frosting.
  • If you prefer a less sweet frosting, you can use whipped cream instead of buttercream.
  • If you’re short on time, you can use a boxed cake mix and add shredded coconut to the batter for a quick and easy coconut cake.
  • To make the cake gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.

This delicious and easy-to-make coconut cake is perfect for any occasion, from birthdays to holidays to casual get-togethers. With its sweet and light flavor, it’s sure to be a crowd-pleaser. Give this recipe a try and enjoy the taste of the tropics!

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