Coconut Cake

An old-fashioned, incredibly moist coconut cake with triple coconut flavor and a creamy coconut cream cheese frosting. Perfect for birthdays, holidays, or just-because baking days with your favorite little helper!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best coconut cake recipe, Coconut Cake, Coconut cake recipe, Coconut cake with coconut milk, Mary Berry coconut cake recipe, Old fashioned coconut cake, Old fashioned coconut cake recipe easy, Simple coconut cake recipe

Prep Time: 25

Cook Time: 30

Chill Time: 1

Total Time: 1 55

Servings:

Calories: 560kcal

Cost: $10

Equipment

9-inch round cake pans (Straight-sided preferred)
Stand or Hand Mixer (For creaming and frosting)
Cooling rack (Ensures even cooling)
Offset spatula (For smooth frosting)
Mixing bowl (large) (For cake batter)
Mixing bowl (medium) (For frosting)
Measuring cups and spoons (Dry and liquid)
Cake carrier (Optional, for transport)
Parchment rounds (For lining pans)
Cake leveler or serrated knife (Optional, for even layers)
Rotating cake stand (Makes frosting easier)
Silicone spatula (To scrape every bit of batter)

Ingredients

Cake Base:

2 ¾ cups cake flour - Spoon and level
1 cup unsalted butter - Room temperature
1 ¾ cups granulated sugar
4 large eggs - Room temperature
1 cup coconut milk - Canned, full-fat
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 ½ teaspoon baking powder
½ teaspoon salt

Frosting:

8 oz cream cheese - Room temperature
½ cup unsalted butter - Room temperature
4 cups powdered sugar - Sifted
1 teaspoon coconut extract
2 tablespoon heavy cream - Add more if needed
1 ½ cups shredded coconut - Sweetened

Sweetened

½ cup toasted coconut flakes - For topping

Instructions

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment rounds
In a large mixing bowl, cream the butter and sugar until fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt).
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack.
In a stand mixer or with a hand mixer, beat the cream cheese and butter until fluffy. Gradually add powdered sugar, mixing until smooth. Add coconut extract and heavy cream, and continue mixing until light and creamy.
Level the cooled cake layers with a cake leveler or serrated knife if needed. Place the first layer on a cake stand, spread frosting on top, then place the second layer on top. Frost the top and sides of the cake. Press the shredded coconut flakes around the sides and top of the cake. Decorate with toasted coconut flakes.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition