This homemade coconut cake is soft, moist, and layered with a rich cream cheese frosting, then topped with coconut flakes for the perfect finish. It’s a classic cake that is perfect for any special occasion.
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This homemade coconut cake is one of those desserts everyone remembers. My cousin first made it for my daughter’s college graduation, and it was an instant hit.
The cake itself is a classic vanilla base made using the creaming method, which gives it a light, fluffy texture. The cream cheese frosting is finished with flaked coconut for extra flavor and texture. If you love a good layer cake, you’ll also want to try my strawberries and cream vertical layer cake and classic carrot cake.
Why I Love This Recipe
- It has a tender, fluffy crumb. In fact, it’s one of the softest, most delectable cakes I have ever tasted.
- It looks impressive but is made with simple ingredients, which is one of my favorite things about a good homemade layer cake.
- The cream cheese frosting keeps it from feeling too sweet. Even my Italian friends went back for seconds of this moist coconut cake!
- This is the kind of cake that fits any celebration, from birthdays to holiday tables to a simple dinner party.
Ingredient Notes
- Butter: Use room temperature butter for both the cake and the frosting so everything mixes together smoothly. The cake uses salted butter, which balances the sweetness.
- Flour: All purpose flour works well here, but cake flour or pastry flour can also be used if you want an even softer, more tender crumb.
- Baking powder: This helps give the cake its light, fluffy texture, so make sure it is fresh for the best rise.
- Salt: A little salt in the cake and frosting helps balance the sweetness and keeps it from tasting too rich.
- Sugar: Granulated sugar sweetens the cake and also helps create that soft texture when creamed with the butter.
- Eggs: Room temperature eggs mix more easily into the batter and give the cake structure.
- Milk: Room temperature milk helps keep the batter smooth and adds moisture to the cake layers.
- Vanilla: Vanilla gives both the cake and frosting a lovely flavor. For a stronger coconut taste, replace part of the vanilla extract in the cake with coconut extract.
- Cream cheese: Use full fat cream cheese for the frosting so it turns out rich and creamy with the best texture.
- Powdered sugar: This sweetens and thickens the frosting, giving it that smooth, fluffy finish. Add it gradually for the creamiest result.
- Cream: Whole cream or whipping cream helps loosen the frosting just enough for an extra smooth texture.
- Unsweetened coconut flakes: These are pressed onto the outside of the cake for extra flavor and texture, and they give the cake its classic coconut look.
How to Make Coconut Cake
Cream the butter and sugar until light, then beat in the eggs until smooth. This step helps give the cake its soft, fluffy texture.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter, then mix in the milk and vanilla just until combined. Try not to overmix or the cake can lose some of its light texture.
Divide the batter between the prepared pans and bake until golden and a toothpick comes out clean. Let the layers cool completely before frosting, because even slightly warm layers will make the frosting too soft and messy.
For the frosting, beat the butter and cream cheese until creamy. Add the powdered sugar a little at a time so it stays smooth, then mix in the salt, cream, and vanilla and beat until light and fluffy.
To assemble, place the first cake layer top side down and spread on some of the frosting. Add the second layer, also top side down, then frost the top and sides with the remaining frosting. I like turning both layers top side down because it gives you a flatter, neater cake.
Finish by pressing the coconut flakes all over the outside of the cake in small handfuls. It is a little messy, but this is what gives the cake that classic coconut look.
recipe tips
- Add coconut to the batter. You can fold in 1/2 to 3/4 cup of flaked coconut for even more coconut flavor and texture.
- Flatten your cake layers while warm. Press the tops gently with your palms right out of the oven. This saves you from having to trim them later.
- Swap the milk for coconut milk. For a deeper coconut flavor, replace the milk with full fat canned coconut milk.
- Use cake flour for an even softer crumb. Cake flour has a lower protein content than all purpose flour, which gives the cake a more tender texture. To make your own, replace 2 Tablespoons of each cup of all purpose flour with cornstarch, whisk well and sift before using.
- Line your pans with parchment paper to prevent sticking.
- Pan sizes. This recipe uses two standard 9 inch round cake pans. You can also bake it in a 9×13 pan using half the frosting, or make three smaller 8 inch layers for a taller cake.
So if you are looking for a special occasion Cake or just because I hope you give this Delicious Coconut Cake Recipe a try. Enjoy!
FOR THE CAKE
- ½ cup butter (salted/room temperature)
- 2 cups all purpose flour (or cake/pastry flour)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1½ cups sugar
- 3 large eggs (room temperature)
- 1 cup milk (room temperature)
- 1 teaspoon vanilla extract
FOR THE FROSTING
- ½ cup butter (room temperature)
- 5 ounces whole fat cream cheese (room temperature)
- 5 cups powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup whole or whipping cream
FOR THE CAKE
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In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
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In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
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Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.
FOR THE FROSTING
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In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, cream and vanilla and beat until fluffy, about 3 minutes.
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To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
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Cover cake with coconut flakes. (we did it with small handfuls and packed it lightly against the cake). Enjoy!
Storage
Store loosely covered at room temperature for up to 2 days. Refrigerate for up to 5 days.
Freeze frosted or unfrosted. For a frosted cake, flash freeze unwrapped on a tray until solid, about 4 hours, then wrap in plastic wrap and place in an airtight container.
For unfrosted layers, wrap each one separately in plastic wrap and store in an airtight container. Keeps up to 5 months in the freezer.
Calories: 480kcal | Carbohydrates: 71g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 216mg | Potassium: 177mg | Fiber: 1g | Sugar: 57g | Vitamin A: 604IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg | Phosphorus: 128mg
Republished from December 7, 2014.
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