Coconut cake is a classic Southern dessert that’s rich, fluffy, and full of coconut flavor. Imagine biting into a soft, moist layer cake that’s packed with creamy coconut and topped with a dreamy frosting. It’s a treat that’s perfect for birthdays, holidays, or any day you want to make special. Whether you grew up with your grandma baking one or just discovered it on a bakery menu, coconut cake is one of those sweet creations that makes you smile with every bite. Let’s dive into how to make your own from scratch, right in your kitchen!
Quick Facts
| Course | Dessert |
|---|---|
| Cuisine | American, Southern |
| Difficulty | Medium |
| Servings | 12 |
| Prep Time | 25 minutes |
| Cooking Time | 30 minutes |
| Calories | 510 per serving |
Equipment Needed
Making a coconut cake from scratch is simple when you have the right tools. Here’s what you’ll need:
- Mixing bowls: At least two, for dry and wet ingredients.
- Electric hand mixer or stand mixer: Helps beat butter, sugar, and eggs until fluffy.
- Measuring cups and spoons: For accuracy—baking is science!
- Rubber spatula: Perfect for scraping down the bowl.
- Sifter: Optional but helps get light, airy cake layers.
- Cake pans: Two 9-inch round cake pans work best.
- Cooling racks: To cool the cakes evenly.
- Offset spatula or butter knife: For smooth frosting.
- Oven: Preheated to 350°F (175°C).
- Toothpick: For checking doneness.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1 cup coconut milk (canned, full fat)
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2–3 tbsp coconut milk
- ½ tsp vanilla extract
- ½ tsp coconut extract
- 1 ½ cups sweetened shredded coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs and flavor: Add eggs one at a time. Beat well after each. Add vanilla and coconut extract.
- Alternate flour and milk: Add flour mixture in 3 parts, alternating with coconut milk. Start and end with flour. Mix until just combined.
- Fold in coconut: Gently stir in shredded coconut.
- Bake: Pour batter evenly into pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely: Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- Frost and layer: Once fully cooled, frost with coconut buttercream. Sprinkle shredded coconut on top and sides.
Essential Note:
Make sure your butter is at room temperature. Cold butter won’t mix properly, and melted butter can make the cake dense. Also, don’t skip the coconut milk—it’s key for that creamy, rich coconut flavor. When layering your cake, use a serrated knife to level the tops if needed, for an even and professional-looking result.
