Coconut cake is a timeless classic that evokes memories of comfort, family gatherings, and sunny afternoons. Its moist, fluffy texture and sweet, tropical flavor make it a favorite dessert for any occasion—from birthdays to Sunday lunches. In this guide, you’ll discover an easy-to-follow recipe for making homemade coconut cake, complete with tips for enhancing flavor, customizing your cake, and presenting it beautifully.
Why Coconut Cake is a Crowd-Pleaser
- Rich Flavor: The use of coconut milk and shredded coconut infuses the cake with deep, tropical taste.
- Moist Texture: Coconut adds natural moisture, keeping the cake soft and tender.
- Versatility: Perfect with various frostings and fillings—lemon, vanilla, cream cheese, or chocolate.
- Elegant Appearance: Its snowy-white finish and delicate flakes make it a showstopper.
- Nostalgic Appeal: For many, it brings back memories of homemade baking and family celebrations.
Ingredients for a Classic Coconut Cake
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) vegetable oil
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1 cup (240ml) coconut milk (unsweetened)
- 1 cup (85g) sweetened shredded coconut
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 225g (8 oz) cream cheese, softened
- 3–4 cups (360–480g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (85g) shredded coconut for garnish
Instructions
Step 1: Preheat Oven and Prepare Pans
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch (20 cm) round cake pans or line them with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy (about 3–4 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
Step 4: Combine with Coconut Milk and Dry Ingredients
Add the dry ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut.
Step 5: Bake
Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Step 6: Make the Frosting
In a large bowl, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar gradually, then mix in the vanilla and salt. Adjust consistency with more sugar or a teaspoon of milk if needed.
Step 7: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake. Gently press shredded coconut onto the sides and top for a beautiful finish.
Tips for the Best Coconut Cake
- Use Room Temperature Ingredients: Ensures better mixing and a smoother batter.
- Don’t Overmix: Overmixing can lead to a dense texture.
- Fresh Coconut Milk: Use canned coconut milk for richer flavor; shake well before using.
- Chill Before Slicing: Refrigerate for 1 hour before slicing for cleaner cuts.
- Add Moisture Enhancers: A spoonful of sour cream or Greek yogurt can add moisture and tang.
Variations to Try
1. Lemon-Coconut Cake
Add 1–2 tablespoons of lemon zest to the batter and replace some of the coconut milk with fresh lemon juice. Top with lemon glaze or lemon curd between layers.
2. Chocolate Coconut Cake
Add 1/3 cup cocoa powder to the dry ingredients and substitute chocolate chips for part of the coconut. Frost with chocolate ganache.
3. Pineapple-Coconut Cake
Fold in 1/2 cup of crushed pineapple (drained) into the batter. Top with pineapple glaze or mix with the frosting.
4. Toasted Coconut Topping
Toast the shredded coconut in a dry skillet or oven until golden brown for a nutty, caramelized crunch.
5. Coconut Sheet Cake
Bake the batter in a 9×13 inch pan for an easy single-layer version perfect for potlucks.
6. Layered Coconut and Mango Cake
Alternate layers of coconut cake with a mango compote filling. Frost with whipped cream and garnish with fresh mango slices.
Decorating Ideas
- Rustic Style: Apply a thick coat of frosting and top with swirls of coconut.
- Elegant Finish: Use a piping bag for decorative frosting edges and top with sugared coconut flakes.
- Tropical Theme: Garnish with tropical fruits like kiwi, pineapple, and mango.
- Minimalist: Smooth frosting with a simple coconut flake garnish.
How to Store
- Refrigerator: Store in an airtight container for up to 5 days. Allow to come to room temperature before serving.
- Freezer: Wrap slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
Pairing Suggestions
- Beverages: Pair with coconut milk latte, herbal tea, or a fruity white wine.
- Toppings: Serve with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce.
- Occasions: Ideal for Easter, Mother’s Day, birthdays, or summer parties.
Frequently Asked Questions
Can I make this recipe into cupcakes?
Yes! Fill cupcake liners 2/3 full and bake at the same temperature for 18–20 minutes. Makes about 20–24 cupcakes.
What can I use instead of coconut milk?
You can substitute with whole milk or almond milk, but the coconut flavor will be less intense.
Can I make this cake dairy-free?
Yes! Use dairy-free butter, cream cheese alternatives, and plant-based milk like almond or oat.
Is it possible to make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free baking mix in place of all-purpose flour.
Final Thoughts
This homemade coconut cake is not only easy to make but also bursting with flavor and charm. Whether for a celebration or a weekend treat, it brings a little taste of the tropics to your table. Try it once, and it might just become your go-to cake recipe for every special moment!
With its soft crumb, rich coconut essence, and customizable options, this cake is a baker’s delight. Now it’s your turn—preheat that oven, gather your ingredients, and get ready to impress with a slice of tropical bliss!