If you’re in the mood for something sweet, light, and full of tropical flavor, a homemade coconut cake might be just what you need. This cake is soft, moist, and packed with coconut in every bite without being too rich or heavy. Whether you’re baking for a special occasion or just want to try something new, this recipe keeps things simple while delivering great results. Even if you don’t bake often, you’ll find it easy to follow and satisfying to make. Ready to give it a try? Let’s get into it.
Ingredients
For the Cake:
- 2½ cups (310 g) cake flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 5 large egg whites, at room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup (240 ml) canned full-fat coconut milk
- ½ cup (120 ml) sour cream
- 1 cup (80 g) sweetened shredded coconut
For the Frosting:
- ¾ cup (170g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon coconut extract
- 1-2 tablespoons coconut milk (as needed for consistency)
- 2 cups (160g) sweetened shredded coconut, for garnish
Methods of Cook
Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, grease the parchment, and lightly flour the pans, tapping out excess. In a medium bowl, whisk together the cake flour, 2 teaspoons (8 g) baking powder, and salt. Set this mixture aside. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. Gradually add the egg whites, beating well after each addition.
Then, mix in the coconut and vanilla extracts. In a separate bowl, combine the coconut milk and sour cream, whisking until smooth. Alternately add the dry ingredients and the coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, then fold in the shredded coconut.
Baking the Cake Layers
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Preparing the Frosting
For the frosting, beat the softened butter and cream cheese together on medium speed until smooth, about 1-2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low until combined, then on medium until fluffy, about 1 minute. Mix in the coconut extract and 1-2 tablespoons coconut milk, as needed, to achieve a spreadable consistency.
Assembling the Cake
Place one cake layer on a serving plate, flat side up, and spread about ¾ cup of frosting evenly on top. Place the second cake layer on top, flat side up, trimming any uneven tops if necessary. Frost the top and sides of the cake with the remaining frosting. Press the shredded coconut onto the sides and top of the cake for decoration.
Serve and Store
Slice and serve at room temperature or slightly chilled. Store the cake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze unfrosted layers, wrapped tightly in plastic wrap and foil, for up to 2 months; thaw in the refrigerator before frosting
Conclusion
This coconut cake recipe is straightforward and practical. It uses common ingredients and simple steps that most home kitchens can handle. The result is a cake that’s moist, lightly sweet, and has a clear coconut flavor without being overwhelming.
You don’t need advanced baking skills to make it work. Just follow the instructions, measure carefully, and let it cool before frosting. If you’re looking for a no-fuss dessert that delivers consistent results, this recipe does the job.
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