A slice of coconut cake topped with coconut flakes and cream cheese frosting.
This Coconut Cake is the perfect combination of sweet, moist cake layers and creamy frosting. Made with coconut milk and shredded coconut, it’s an irresistible treat for coconut lovers.
Why You’ll Love This Coconut Cake
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- Moist and tender: The coconut milk and oil keep the cake layers moist and soft.
- Coconut flavor: Shredded coconut in the cake and frosting gives it a full coconut flavor.
- Cream cheese frosting: The frosting is rich, tangy, and the perfect balance to the sweetness of the cake.
- Elegant and beautiful: The coconut flakes on top make this cake look stunning for special occasions.
- Easy to make: Simple ingredients and straightforward steps.
Ingredients for the Best Coconut Cake
- All-purpose flour: The base for the cake batter.
- Sugar: Adds sweetness to the cake.
- Baking powder: Helps the cake rise and stay fluffy.
- Eggs: Adds structure and moisture.
- Coconut milk: Adds a rich, coconut flavor to the cake.
- Shredded coconut: Adds texture and enhances the coconut flavor.
- Butter: Makes the cake tender and moist.
- Cream cheese: For the tangy frosting.
- Powdered sugar: Sweetens the frosting and makes it fluffy.
How to Make Coconut Cake
- 1. Make the cake batter. In a large bowl, mix the dry ingredients. In another bowl, combine the wet ingredients. Gradually combine them, then fold in the shredded coconut.
- 2. Bake the cake. Pour the batter into cake pans and bake at 350°F for about 25-30 minutes or until a toothpick comes out clean.
- 3. Make the frosting. Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- 4. Assemble and frost the cake. Once the cake has cooled, spread frosting between layers and on top, then garnish with shredded coconut.
Tips for Perfect Coconut Cake
- Don’t overmix the batter: Stir just until combined to keep the cake light.
- Use full-fat coconut milk: This adds richness to the cake.
- Let the cake cool completely: Allow the cake to cool before frosting to prevent the frosting from melting.
- Store properly: Keep the cake in the fridge to preserve the freshness of the frosting.
Variations & Substitutions
- Add-ins: Add pineapple or toasted coconut for extra flavor.
- Gluten-free: Use a gluten-free flour blend for a gluten-free cake.
- Vegan: Use flax eggs and dairy-free cream cheese for a vegan coconut cake.
Make-Ahead & Freezing
- Fridge: Store leftover cake in the fridge for up to 5 days.
- Freezing: Freeze the cake layers (without frosting) for up to 2 months. Thaw before frosting and serving.
Serving Suggestions
- Serve with a refreshing glass of lemonade or iced tea.
- Pair with a light fruit salad for a complete meal.
- Perfect for birthdays, holidays, or any special event.
Reader Review
This coconut cake is absolutely divine! The cake is so moist, and the frosting is perfectly creamy.
Coconut Cake Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American
If you make this Coconut Cake, leave a rating and a comment. What’s your favorite way to enjoy coconut cake?