Coconut Cake Recipe – Easy Homemade Dessert with Coconut Frosting
This coconut cake recipe is light, fluffy, and bursting with tropical flavor. Topped with creamy coconut frosting and shredded coconut, it’s an easy homemade dessert that’s perfect for celebrations, family gatherings, or simply indulging your sweet tooth. Save this recipe for your next baking day!
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups & spoons
- Cake pans (8 or 9-inch)
- Parchment paper
- Cooling rack
Ingredients
Cake:
- 2 ½ cups all-purpose flour (or almond flour for gluten-free)
- 1 cup unsweetened coconut milk
- 1 cup shredded unsweetened coconut
- 1 cup sugar
- ½ cup butter, softened
- 3 large eggs
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 2 tsp baking powder
- Pinch of salt
Frosting:
- 8 oz cream cheese (or butter for buttercream)
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 cups shredded or toasted coconut for garnish
Instructions
- Prepare pans: Line cake pans with parchment and grease lightly.
- Cream butter & sugar: Beat until fluffy. Add eggs one at a time.
- Add liquids: Mix in coconut milk, vanilla, and coconut extract.
- Fold in dry ingredients: Combine flour, baking powder, salt, and shredded coconut. Mix gently.
- Bake: Divide batter into pans. Bake at 350°F (175°C) for 25–30 minutes until golden and springy. Test with toothpick.
- Cool: Let cakes cool completely on racks.
- Frost: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost layers and sides.
- Garnish: Sprinkle generously with shredded or toasted coconut.
Notes
- Use unsweetened coconut milk for balanced flavor.
- Don’t overmix batter—keeps cake light and fluffy.
- Chill cake layers before frosting for clean assembly.
- Toast coconut flakes for a nutty, golden garnish.
- Freeze unfrosted layers for up to 2 months; frost after thawing.