How to Make Coconut Cake – Easy Homemade Recipe
A moist and flavorful coconut cake made from scratch with shredded coconut, coconut milk, and a creamy butter frosting — perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk or coconut milk
- 1 tsp vanilla extract
- For Decorating:
- 1–2 cups shredded coconut
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and coconut extract. Gradually add dry ingredients alternately with coconut milk, mixing until smooth. Fold in shredded coconut. Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- Make the Frosting: Beat butter until creamy. Gradually add powdered sugar. Add milk and vanilla, mixing until smooth.
- Assemble the Cake: Frost the cooled cakes and stack them. Cover the cake with frosting and press shredded coconut all over the top and sides.
Notes
- Can use sweetened or unsweetened coconut depending on preference.
- Optional: toast the shredded coconut for extra flavor and texture.
Find it online: https://bananrecipes.com/coconut-cake/