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.

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.

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.