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Best coconut cake
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Coconut Cake Recipe

This coconut cake recipe is easy to follow and has a tender crumb, delicate flavor, and beautiful appearance.

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.