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Coconut Cake

A moist and fluffy Coconut Cake filled with sweetened shredded coconut and topped with rich whipped cream frosting, perfect for any celebration or cozy gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Caribbean, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour For a light, fluffy cake, use high-quality flour like King Arthur or Bob's Red Mill. Sift it for a lighter texture!
  • 1.5 cups granulated sugar Regular granulated sugar works perfectly; feel free to use cane sugar for a more natural taste.
  • 0.5 cups unsalted butter, softened Let the butter sit at room temperature for about 30 minutes for easier creaming.
  • 1 cup coconut milk Full-fat coconut milk adds richness; you can also use light coconut milk if you prefer a lighter cake.
  • 4 large eggs Use fresh, organic eggs for the best flavor and nutrition.
  • 1 tablespoon baking powder Ensure your baking powder is fresh for a perfect rise.
  • 1 teaspoon vanilla extract Use pure vanilla extract for a more robust flavor.
  • 0.5 teaspoon salt Balances the sweetness.
  • 3 cups sweetened shredded coconut Opt for the finest quality you can find—this is where the coconut flavor shines!
Frosting Ingredients
  • 1 cup heavy cream Essential for the rich frosting—using high-quality cream makes a difference.
  • 0.5 cups powdered sugar For a sweet, fluffy frosting, sift your powdered sugar before mixing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract and coconut milk until well combined.
  5. In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry mix into the wet mixture until just combined.
  6. Gently fold in 1 cup of shredded coconut.
Baking and Cooling
  1. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Frosting and Assembly
  1. Whip the heavy cream until soft peaks form, then gradually add the powdered sugar and continue beating until stiff peaks form.
  2. Place one cooled cake layer on a serving plate, spread frosting on top, and sprinkle with shredded coconut.
  3. Add the second layer and frost the top and sides of the cake with a generous covering.
  4. Garnish with the remaining shredded coconut.

Notes

For the best texture, make sure your butter and eggs are at room temperature before starting. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.