A light, fluffy cake paired with rich coconut frosting—this cake is a tropical delight. It’s simple to make and guaranteed to impress with its decadent coconut flavor.
Ingredients
For the Coconut Cake:
2 1/2 cups all-purpose flour – The base for the cake.
2 1/2 teaspoons baking powder – Helps the cake rise.
1/2 teaspoon salt – To balance the sweetness.
1 cup unsalted butter (softened) – Adds richness and moisture.
2 cups granulated sugar – Sweetens the cake.
4 large eggs – For structure and richness.
1 teaspoon vanilla extract – Adds flavor to the cake.
1 teaspoon coconut extract – Intensifies the coconut flavor.
1 cup coconut milk – For moisture and richness.
1 cup shredded coconut (sweetened or unsweetened) – Adds texture and coconut flavor.
For the Coconut Frosting:
1 cup unsalted butter (softened) – The base of the frosting.
4 cups powdered sugar – To sweeten the frosting and give it the right texture.
1/4 cup coconut milk – Helps to smooth the frosting.
1 teaspoon vanilla extract – For flavor.
1 teaspoon coconut extract – To add extra coconut flavor.
1 1/2 cups sweetened shredded coconut – For the outer layer of the frosting.
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy removal.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using a hand mixer or stand mixer until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and coconut extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients, mixing until just combined.
Fold in the shredded coconut.
3. Bake the Cake:
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
