classic coconut cake recipe

 

Here’s a classic coconut cake recipe with a moist texture and rich coconut flavor.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup coconut milk (or whole milk)
• 1 cup shredded coconut (optional, for texture)

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 2 cups shredded coconut (for coating)

Instructions

1️⃣ Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.
5. Alternately add flour mixture and coconut milk, beginning and ending with flour. Mix until just combined.
6. Fold in shredded coconut if using.
7. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2️⃣ Make the Frosting:

1. Beat butter until creamy.
2. Gradually add powdered sugar, alternating with coconut milk.
3. Stir in vanilla and coconut extract.

3️⃣ Assemble the Cake:

1. Place one cake layer on a plate, spread frosting on top.
2. Add the second layer and frost the entire cake.
3. Press shredded coconut all over the cake for decoration.

4️⃣ Chill & Serve:

Let the cake sit for about 30 minutes before slicing for the best texture.

Would you like a variation, like adding pineapple or making it dairy-free?