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.
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.
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. 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.
Nutrition
Calories: 250kcal
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