This coconut cake recipe is easy to follow and produces a delicious and impressive dessert that everyone will love. This cake has a tender crumb, delicate flavor, and beautiful appearance.
Made with shredded coconut, butter, sugar, flour, and eggs, this cake is moist and flavorful, with a subtle hint of coconut throughout.
Coconut cake is made with shredded or flaked coconut, butter, sugar, flour, eggs, and sometimes coconut milk. The cake is moist and tender with a light and fluffy crumb.
It has a delicate coconut flavor that is not overpowering, but rather subtle and sweet.
The cake can be layered and filled with frosting made with cream cheese, butter, and powdered sugar, and sometimes topped with toasted coconut flakes for added texture and flavor.
Table of Contents
Ingredients for Coconut Cake
- Butter
- Sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Coconut milk or regular milk
- Shredded coconut (sweetened or unsweetened)
- Vanilla extract
- Cream cheese
- Powdered sugar
- Heavy cream (optional, for frosting)
How to store Coconut Cake
To maintain the freshness and quality of coconut cake, here are some tips on how to store coconut cake:
Room temperature: If the cake will be consumed within a day or two, it can be stored at room temperature in an airtight container or covered with plastic wrap.
Make sure to keep the cake away from direct sunlight and heat sources.
Refrigerator: If you need to store the cake for longer than two days, you can store it in the refrigerator.
Place the cake in an airtight container or wrap it with plastic wrap to prevent it from drying out.
Before serving, allow the cake to come to room temperature for about 30 minutes.
Frosting: If the cake is frosted, it’s best to store it in the refrigerator. The frosting can melt if left at room temperature for too long.
With its tropical flair, coconut cake is a dessert that will transport you to a sunny beach vacation. Give it a go, and let me know your thoughts!
Coconut Cake Recipe
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
For the frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup sweetened shredded coconut toasted
Instructions
For the cake:
- Preheat the oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined. Stir in the shredded coconut.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
For the frosting:
- To make the frosting, beat the cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
