Coconut Cake Recipe
This Coconut Cake Recipe is a homemade, tropical delight—light coconut layers, whipped coconut-cream frosting, and a hint of sunshine in every bite. Perfect for bridal showers, beach-themed parties, or a cozy Sunday afternoon dessert.
Ingredients
- 3 cups Cake flour or all-purpose flour
- 1 tbsp Baking powder
- ½ tsp Fine sea salt
- 1 cup Granulated sugar
- 1 cup Coconut sugar (optional for deeper flavor)
- 3 large Eggs (room temperature)
- 1 cup Coconut milk (full-fat) or whole milk
- ½ cup Plain Greek yogurt (for tang and moisture)
- ½ cup Unsalted butter or coconut oil (melted)
- 2 tsp Pure vanilla extract
- 1½ cups Sweetened shredded coconut (plus extra for garnish)
- 8 oz Cream cheese (softened)
- ½ cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- ½ cup Canned coconut cream (chilled overnight)
- 1 tsp Coconut extract (optional)
- 1 cup Sweetened shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, and coconut sugar (if using).
- In a separate bowl, beat eggs lightly, then whisk in coconut milk, Greek yogurt, melted butter, and vanilla.
- Pour the wet ingredients into the dry mix and stir until just combined. Gently fold in shredded coconut.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs attached.
- Whip the solid part of the chilled coconut cream until soft peaks form. In another bowl, beat cream cheese and butter until fluffy, then gradually add powdered sugar. Fold in whipped coconut cream and coconut extract if using.
- Place one cake layer on a stand, spread frosting, add the second layer, and cover the top and sides with frosting. Press extra shredded coconut onto the sides for garnish.
Notes
Using cake flour yields a soft, tender crumb. Sifting powdered sugar keeps the frosting silky. Chill canned coconut cream for at least 8 hours before whipping. Freshly shredded coconut adds moisture and chew. For taller layers, use 9-inch pans and reduce bake time by 5 minutes.
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