For a more intense coconut flavor, you can add 1/2 cup of shredded coconut to the cake batter. If you don't have coconut extract, you can substitute it with vanilla extract, but the coconut flavor will be less pronounced. To toast the coconut flakes, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch them carefully, as they can burn easily. For a richer frosting, use cream cheese frosting instead of buttercream frosting.
Ultimate Coconut Cake
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS30
Transport yourself to a tropical paradise with this divine coconut cake. Each layer is infused with the rich, creamy flavor of coconut, creating a moist and flavorful dessert that's simply irresistible. Topped with a luscious coconut frosting and toasted coconut flakes, it's a coconut lover's dream come true.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol82 mg
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Fiber1 g
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Protein4 g
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Saturated Fat12 g
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Sodium359 mg
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Sugar48 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (3 minutes)
03
StepIn a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer. (5 minutes)
04
StepBeat in the coconut extract. (1 minute)
05
StepAdd the eggs one at a time, beating well after each addition. (3 minutes)
06
StepGradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
07
StepBeat on medium-high speed for 2 minutes to incorporate air into the batter.
08
StepPour the batter evenly into the prepared cake pans. (2 minutes)
09
StepBake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)
10
StepLet the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
11
StepWhile the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened butter and coconut extract until light and fluffy. (5 minutes)
12
StepGradually add the confectioners' sugar, beating well after each addition. (5 minutes)
13
StepAdd the milk, one tablespoon at a time, until the frosting reaches your desired consistency. (2 minutes)
14
StepOnce the cakes are completely cool, frost the top of one layer with frosting, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting. (10 minutes)
15
StepSprinkle the toasted coconut flakes over the top of the cake. (2 minutes)
16
StepServe immediately or store in an airtight container in the refrigerator.
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Ashley Ernser
Apr 13, 2025Easy to follow recipe and the cake was absolutely delicious! Thank you for sharing!
Hildegard Stoltenberg
Mar 25, 2025I followed this recipe exactly and it turned out perfectly. The frosting is so creamy and the toasted coconut adds a nice crunch.
Ralph Rolfson
Mar 22, 2025I added a little bit of rum to the frosting and it was amazing! This is definitely my new go-to coconut cake recipe.
Ebony Kris
Mar 5, 2025This cake was a huge hit at our family gathering! Everyone loved the moist texture and the delicious coconut flavor.