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Coconut Cake

A rich and fluffy coconut cake with layers of coconut flavor, topped with shredded coconut for a snowy finish. This recipe works whether you’re making a coconut cake from scratch or adapting it into an easy coconut cake recipe. Perfect for birthdays, holidays, and special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10
Calories: 360
Ingredients Method Notes

Ingredients
  

  • For the cake:
  • 2 ½ cups all-purpose flour
  • 2 cups sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup shredded coconut
  • For the frosting:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ¼ cup coconut milk
  • 1 tsp coconut extract optional
  • 1 –2 cups shredded coconut for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, cream butter and sugar until fluffy.
  3. Add eggs one at a time, then stir in vanilla.
  4. In another bowl, whisk flour, baking powder, baking soda, and salt.
  5. Alternate adding dry ingredients and coconut milk into the butter mixture.
  6. Fold in shredded coconut, then divide batter into pans.
  7. Bake for 30–35 minutes, or until a toothpick comes out clean.
  8. Cool completely before frosting.
  9. For frosting, beat butter, powdered sugar, coconut milk, and extract until smooth.
  10. Frost cake layers and cover with shredded coconut.

Notes

  • For a moist coconut cake recipe, use full-fat coconut milk.
  • To save time, make a coconut cake using box cake—add coconut milk and extract for flavor.
  • Garnish with toasted coconut flakes or pair with lemon cake or almond cake layers for variety.
  • Inspired by the Ina Garten coconut cake recipe, this dessert works beautifully for birthdays or Easter gatherings.
  • Store leftovers in an airtight container at room temp for 3 days or refrigerate up to 1 week.