If you love coconut desserts, this Creamy Coconut Cake is a must-try. It has soft, tender layers filled with sweet coconut flavor and covered in a smooth, buttery coconut frosting.
The combination of coconut milk and shredded coconut gives this cake plenty of flavor without making it overly complicated. A generous coating of shredded coconut on the outside adds the perfect finishing touch and makes it beautiful enough for birthdays, holidays, and special gatherings.
🛒 Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
For the Creamy Coconut Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, for garnish
👩🍳 Instructions
1. Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the Flour and Coconut Milk
Gradually add the flour mixture and coconut milk alternately, beginning and ending with the flour mixture. Mix just until combined. Avoid overmixing.
6. Fold in the Coconut
Gently fold the shredded coconut into the batter until evenly distributed.
7. Bake
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Allow the cakes to cool in their pans for about 10 minutes. Carefully turn them out onto wire racks and let them cool completely before frosting.
🧁 Make the Coconut Frosting
Beat the softened butter until creamy and smooth.
Gradually add the powdered sugar, alternating with the coconut milk, and continue beating until the frosting becomes smooth and fluffy. Stir in the vanilla extract.
🎂 Assemble the Cake
Place one cooled cake layer on a serving plate and spread a layer of coconut frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Finish by generously sprinkling shredded coconut over the top and sides.
⭐ Tips for the Best Coconut Cake
- Use full-fat coconut milk for a richer cake and creamier frosting.
- Don’t overmix the batter after adding the flour. This helps keep the cake tender.
- Use room-temperature ingredients for a smoother, more evenly mixed batter.
- For extra flavor and texture, lightly toast the shredded coconut before using it as a garnish.
- Make sure the cake layers are completely cool before frosting to prevent the frosting from becoming too soft.
🍽️ Serving Suggestions
This coconut cake is delicious served on its own with a cup of coffee or tea. For an extra-special dessert, serve each slice with a few fresh berries or a small scoop of vanilla ice cream.
🧊 Storage
Store the frosted cake covered in the refrigerator. Let it sit at room temperature for a few minutes before serving for the best texture and flavor.
📋 Recipe Information
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 450 kcal per serving
Category: Dessert
Cuisine: American
❤️ Final Thoughts
This Creamy Coconut Cake is soft, buttery, and packed with sweet coconut flavor. The fluffy coconut frosting and shredded coconut topping make every bite rich and satisfying.
Whether you’re making it for a holiday, birthday, family gathering, or simply because you’re craving coconut, this classic cake is sure to disappear quickly.