Homemade Coconut Cake

Why You’ll Love This Recipe

This Homemade Coconut Cake is the epitome of coconut desserts—soft, fluffy, and full of flavor. The cake is incredibly moist, with a delicate coconut flavor in every bite, while the creamy frosting adds a rich, indulgent touch. The shredded coconut on top gives it a beautiful, festive finish and a slight crunch. Whether you’re making it for a special occasion or simply as a way to enjoy the tropical flavors of coconut, this cake is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the coconut cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract (optional, for added coconut flavor)

• 1 cup buttermilk

• 1 cup shredded coconut (sweetened or unsweetened, based on preference)

For the coconut frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

• 1 teaspoon coconut extract (optional)

• 1/4 cup heavy cream (more if needed for desired consistency)

• 1 1/2 cups shredded coconut (for frosting and topping)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.

2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add the eggs and extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).

5. Alternate adding dry ingredients and buttermilk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined after each addition. Be careful not to overmix.

6. Add shredded coconut: Fold in the shredded coconut until evenly distributed in the batter.

7. Bake the cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

8. Prepare the coconut frosting: While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Once all the sugar is incorporated, add the vanilla extract, coconut extract (if using), and heavy cream. Beat on high for 3-4 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a little more cream, a tablespoon at a time, until you reach the desired consistency.

9. Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top, smoothing it evenly. Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining frosting.

10. Add the coconut topping: Sprinkle the shredded coconut evenly over the top and sides of the cake, pressing gently to help it adhere.

11. Serve: Allow the cake to set for 20-30 minutes before serving, so the frosting firms up slightly. Slice and enjoy!

Servings and timing

This recipe makes about 12-14 servings. Prep time is about 20-30 minutes, with a baking time of 25-30 minutes, and cooling time of at least 1 hour. Overall, this cake can be ready in about 2-3 hours.

Variations

• Coconut Cream Cheese Frosting: For a tangier frosting, swap out half the butter for cream cheese. The tang from the cream cheese pairs beautifully with the coconut.

• Add pineapple: For a tropical twist, add a layer of crushed pineapple between the cake layers before frosting.

• Make it gluten-free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this cake.

• Top with toasted coconut: For added flavor and texture, toast the shredded coconut lightly in the oven or on the stovetop and sprinkle it over the frosting.

• Coconut Custard Layer: Add a coconut custard layer in between the cake layers for a rich, creamy addition.

Storage/reheating

Store leftover Homemade Coconut Cake in an airtight container in the refrigerator for up to 4-5 days. This cake can be enjoyed chilled or at room temperature. To freeze the cake, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but the cake will be sweeter. If you prefer less sweetness, go for unsweetened coconut.

2. Can I make this cake ahead of time?

Yes! You can bake the cakes a day or two ahead of time and store them tightly wrapped in plastic wrap. Frost and assemble the cake on the day you plan to serve it.

3. Can I use a different type of frosting?

If you prefer a non-dairy frosting, you can make a whipped coconut cream frosting by whipping coconut cream with powdered sugar and vanilla extract.

4. Can I add something other than coconut in the frosting?

You can mix in crushed pineapple, toasted nuts, or even a swirl of fruit preserves into the frosting for added flavor and texture.

5. Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour for a lighter texture, but you may need to adjust the amount since cake flour is finer and less absorbent.

6. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.

7. How do I make sure the cake stays moist?

To keep the cake moist, make sure not to overbake it, and use ingredients like buttermilk and oil (in the frosting) that help retain moisture.

8. Can I make this cake in a different size pan?

Yes, you can make this cake in different pan sizes. Adjust the baking time accordingly, checking the cake with a toothpick to ensure it’s done.

9. Can I freeze the cake before frosting it?

Yes, you can freeze the cake layers before frosting them. Just wrap them tightly in plastic wrap and foil and freeze for up to 3 months. Thaw the layers, then frost and assemble.

10. Can I add nuts to the cake batter?

Yes, you can fold in chopped nuts like walnuts or pecans into the cake batter for added texture and flavor.

Conclusion

Homemade Coconut Cake is a tropical indulgence that’s perfect for any occasion. The light, fluffy coconut cake layers, creamy coconut frosting, and crunchy coconut topping come together to create a dessert that’s as beautiful as it is delicious. It’s a great way to bring a little taste of the tropics to your table, and it’s sure to be a crowd-pleaser at any gathering. Whether you’re serving it for a special event or enjoying it as a sweet treat, this coconut cake will not disappoint!

Homemade Coconut Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2-3 hours
• Yield: 12-14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Homemade Coconut Cake is a light, moist, and fluffy dessert that captures the tropical flavors of coconut. With layers of tender coconut cake, creamy coconut frosting, and a generous topping of shredded coconut, this cake is perfect for any occasion. Whether you’re hosting a holiday celebration or enjoying a sweet treat, this coconut cake is sure to impress.

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Ingredients

For the coconut cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract (optional)

• 1 cup buttermilk

• 1 cup shredded coconut (sweetened or unsweetened, based on preference)

For the coconut frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

• 1 teaspoon coconut extract (optional)

• 1/4 cup heavy cream (add more if needed for consistency)

• 1 1/2 cups shredded coconut (for frosting and topping)

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Instructions

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.

• Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

• Cream the butter and sugar: Beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

• Add the eggs and extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).

• Alternate adding dry ingredients and buttermilk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with dry ingredients. Mix just until combined.

• Add shredded coconut: Fold in the shredded coconut until evenly distributed in the batter.

• Bake the cake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

• Prepare the coconut frosting: While the cakes are cooling, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, until smooth. Add vanilla extract, coconut extract, and heavy cream, then beat on high until light and fluffy.

• Assemble the cake: Once the cakes are completely cool, spread frosting on the first layer. Place the second layer on top and frost the entire cake.

• Add coconut topping: Sprinkle shredded coconut evenly over the top and sides of the cake, pressing gently to help it adhere.

• Serve: Allow the cake to set for 20-30 minutes before serving to let the frosting firm up slightly.

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Notes

Variations: For a tangier frosting, use half cream cheese and half butter. Add pineapple or toasted coconut for a tropical twist.Gluten-Free: Use a gluten-free flour blend to make the cake gluten-free.Vegan Option: Use dairy-free butter and milk, and opt for a vegan-friendly pie crust.Storage: Store leftover cake in an airtight container in the fridge for up to 4-5 days. Freeze for up to 3 months.