Coconut Cake

Why Make This Recipe

Coconut cake is a delightful treat that brings a tropical flair to any occasion. It’s soft, moist, and full of coconut flavor. This recipe is perfect for birthdays, holidays, or a simple afternoon treat. The rich coconut custard filling adds a creamy texture, while the cream cheese frosting provides a sweet and tangy finish. Whether you are a coconut lover or trying it for the first time, this cake is a must-try!

How to Make Coconut Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup shredded coconut
• 1 cup coconut custard
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in coconut milk and shredded coconut.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. Once cooled, spread coconut custard filling between the two layers.
9. For the frosting, beat cream cheese with powdered sugar and vanilla until smooth and creamy.
10. Frost the top and sides of the cake with cream cheese frosting.
11. Garnish with additional shredded coconut if desired. Serve and enjoy!

How to Serve Coconut Cake

Coconut cake is best enjoyed at room temperature. Slice the cake and serve it on a plate. This cake pairs wonderfully with a cup of coffee or tea. You can also add fresh fruit as a garnish for added color and flavor.

How to Store Coconut Cake

To keep your coconut cake fresh, store it in an airtight container. You can keep it at room temperature for up to three days. If you want to store it longer, place it in the refrigerator where it will last for about a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can last for up to three months in the freezer.

Tips to Make Coconut Cake

• Make sure your butter is softened at room temperature for easier mixing.
• Use fresh shredded coconut for a richer flavor, if possible.
• Do not overmix your batter; mix until just combined to keep the cake fluffy.
• Allow the cake to cool completely before adding the frosting to prevent it from melting.

Variation

You can add a different flavor by mixing in lemon or lime zest into the batter for a citrus twist. Additionally, you can swap regular coconut milk for flavored coconut milk or add chocolate chips for a fun variation.

FAQs

Q: Can I use a different type of milk instead of coconut milk?
A: Yes, you can use whole milk or almond milk if you prefer, but this will change the flavor slightly.

Q: How can I make the cake gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a one-to-one substitute for the best results.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two ahead and store them in the fridge. Just add the frosting right before serving for the best taste and texture.

Coconut Cake

A soft and moist coconut cake filled with creamy coconut custard and topped with sweet cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups sugar
• 0.5 cups unsalted butter, softened
• 1 cups coconut milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 3 large eggs
• 1 cups shredded coconut

For the frosting

• 1 cups coconut custard
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in coconut milk and shredded coconut.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter between the prepared cake pans and smooth the tops.

Baking

1. Bake for 25-30 minutes, or until a toothpick comes out clean.
2. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Assembly

1. Once cooled, spread coconut custard filling between the two layers.
2. For the frosting, beat cream cheese with powdered sugar and vanilla until smooth and creamy.
3. Frost the top and sides of the cake with cream cheese frosting.
4. Garnish with additional shredded coconut if desired. Serve and enjoy!

Notes

To keep your coconut cake fresh, store it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, place it in the refrigerator for about a week or freeze it for up to three months. Ensure butter is softened at room temperature for easier mixing. Use fresh shredded coconut for a richer flavor.