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Coconut Cake Recipe
This Coconut Cake Recipe delivers a soft, moist homemade cake layered with creamy coconut frosting—perfect for any celebration, picnic, or just because you’re craving a little taste of the tropics.
Every time I bake this coconut cake, the house fills with the warm aroma of coconut and vanilla. It’s not just another dessert—this is a bite of sunshine. Inspired by my mom’s summer gatherings and a little data-driven twist (Google Trends shows “coconut cake” searches spike by 20% in June–August), I lightened the sugar and added Greek yogurt for extra tang and texture. You’ll find it’s surprisingly simple, yet fancy enough for holidays or bridal showers.
Why You’ll Love This Recipe
• Tender crumb thanks to coconut milk and a hint of sour cream
• Homemade frosting that’s creamy without being too sweet
• Easy-to-source ingredients—no specialty stores needed
• Perfect for dietary tweaks: gluten-free flour swap or dairy-free options
• Feeds a crowd—8–10 generous slices from one 9×13 pan
• Ready in just over an hour from start to finish
• Keeps well: make ahead for stress-free entertaining
• Visually stunning layer cake—hello, Instagram-worthy dessert!
Ingredients
• 2¾ cups (345g) all-purpose flour (or gluten-free 1:1 baking blend)
• 1 tbsp baking powder (aluminum-free)
• ½ tsp fine sea salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• ¾ cup (170g) unsalted butter, room temperature (Kerrygold works wonders)
• 3 large eggs, room temp
• 1 tsp pure vanilla extract (Nielsen-Massey)
• 1 cup (240ml) full-fat coconut milk, shaken
• ½ cup (120g) plain Greek yogurt (for tang and moisture)
• 1½ cups sweetened shredded coconut, divided
• 1–2 tbsp coconut flour (optional, for extra coconut punch)
Frosting
• 8 oz (225g) cream cheese, softened
• 4 oz (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 1 tsp coconut extract
• Pinch of salt
(Substitutions: Swap coconut milk for almond or oat milk; vegan butter + vegan cream cheese for dairy-free.)
Directions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan—line with parchment for easy removal.
2. Whisk flour, baking powder, salt, and coconut flour (if using) in a bowl. Set aside.
3. In your stand mixer, beat butter and both sugars until light and fluffy (about 3 minutes). Scrape down the bowl once.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Alternate adding dry ingredients and coconut milk/yogurt: begin and end with the flour mix. Mix on low—just until combined.
6. Fold in 1 cup of shredded coconut by hand; don’t overmix or you’ll lose fluffiness.
7. Pour batter into the pan, smoothing the top. Bake for 30–35 minutes, until a toothpick comes out clean. Look for a golden edge—that’s your cue.
8. While cake cools (about 15 minutes), beat cream cheese and butter until silky. Gradually add powdered sugar, coconut extract, and salt.
9. Once the cake is room temp, spread frosting evenly. Sprinkle remaining shredded coconut on top—think texture contrast.
10. Chill for 20–30 minutes before slicing; this helps the frosting set and slices stay neat.
Servings & Timing
Yield: 12–14 slices
Prep Time: 20 minutes
Bake Time: 35 minutes
Cooling + Frosting: 30 minutes
Total Time: ~1 hour 25 minutes
Variations
• Pineapple Surprise: Fold 1 cup crushed pineapple into the batter.
• Lemon-Coconut: Add 1 tbsp lemon zest and swap half the coconut extract for lemon extract.
• Toasted Coconut Crunch: Toast shredded coconut at 325°F for 5 minutes and sprinkle on top.
• Vegan Twist: Use a plant-based yogurt, flax eggs (3 tbsp flax + 9 tbsp water), and vegan butter/cream cheese.
• Coconut Lime: Drizzle lime juice over warm cake before frosting for a tangy glaze kick.
• Chocolate Drizzle: Melt dark chocolate and zigzag over frosting for contrast.
Storage & Reheating
Store: Cover cake in an airtight container; refrigerate up to 5 days.
Freeze: Wrap individual slices in plastic, then foil; freeze up to 3 months.
Thaw: Move frozen slices to the fridge overnight.
Reheat: Let sit at room temp 15–20 minutes—no microwave needed, preserves texture.
Make-Ahead: Bake cake layer 1 day ahead; keep unfrosted in the fridge, then frost just before serving.
Notes
• Overbeating the batter can make it dense—stop mixing once dry streaks vanish.
• Using full-fat coconut milk ensures richness; lite versions yield a dryer crumb.
• I learned that folding coconut by hand preserves airiness.
• If your frosting tastes too tangy, a teaspoon of honey balances cream cheese bite.
• For an elegant finish, pipe frosting around edges and sprinkle flaked coconut inside.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—sub a cup-for-cup gluten-free flour blend. The texture will be slightly denser but still moist.
Q: How do I avoid a soggy cake bottom?
A: Ensure your coconut milk is room temp and well-shaken; cold, separated cans add extra moisture.
Q: What’s the best way to shred my own coconut?
A: Use a fine grater on fresh coconut meat for extra flavor, then toast lightly for crunch.
Q: Can I halve this recipe for a smaller crowd?
A: Yes—bake in an 8×8 pan, check doneness around 25–30 minutes.
Q: Why is my frosting runny?
A: Chill the bowl and beaters first, then sift powdered sugar well. Too-warm ingredients lead to soft frosting.
Q: Any tips for layering?
A: Trim cake tops with a serrated knife so each layer sits flat; chill between layers for neat stacking.
Q: Can I use this recipe for cupcakes?
A: Sure—fill liners two-thirds full; bake at 350°F for 18–22 minutes.
Q: What drink pairs well?
A: A crisp Prosecco or a coconut cold brew enhances the tropical vibe.
Conclusion
This Coconut Cake Recipe packs fluffy, tender cake and luscious coconut frosting into every bite. Whether you’re hosting a backyard bash or simply indulging a sweet craving, it’s a versatile, crowd-pleasing dessert. You know what? Give it a whirl, share your photos below, and don’t forget to check out related treats like my Lemon Bars or Pineapple Upside-Down Cake for more baking fun!
Coconut Cake Recipe
Ingredients
- 2¾ cups all-purpose flour or gluten-free 1:1 baking blend
- 1 tbsp baking powder aluminum-free
- ½ tsp fine sea salt
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ¾ cup unsalted butter room temperature (Kerrygold works wonders)
- 3 large eggs room temp
- 1 tsp pure vanilla extract (Nielsen-Massey)
- 1 cup full-fat coconut milk shaken
- ½ cup plain Greek yogurt (for tang and moisture)
- 1½ cups sweetened shredded coconut divided
- 1–2 tbsp coconut flour (optional, for extra coconut punch)
- 8 oz cream cheese softened
- 4 oz unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp coconut extract
- Pinch salt
- Substitutions Swap coconut milk for almond or oat milk; vegan butter + vegan cream cheese for dairy-free.
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan—line with parchment for easy removal.
- Whisk flour, baking powder, salt, and coconut flour (if using) in a bowl. Set aside.
- In your stand mixer, beat butter and both sugars until light and fluffy (about 3 minutes). Scrape down the bowl once.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding dry ingredients and coconut milk/yogurt: begin and end with the flour mix. Mix on low—just until combined.
- Fold in 1 cup of shredded coconut by hand; don’t overmix or you’ll lose fluffiness.
- Pour batter into the pan, smoothing the top. Bake for 30–35 minutes, until a toothpick comes out clean.
- While cake cools (about 15 minutes), beat cream cheese and butter until silky. Gradually add powdered sugar, coconut extract, and salt.
- Once the cake is room temp, spread frosting evenly. Sprinkle remaining shredded coconut on top—think texture contrast.
- Chill for 20–30 minutes before slicing; this helps the frosting set and slices stay neat.
