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Homemade Coconut Cake With Creamy Coconut Frosting

A luscious dessert that embodies the essence of tropical flavors with a soft, moist crumb infused with rich coconut and a velvety frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Tropical
Servings 8 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Spatula
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2 cups All-Purpose Flour Provides structure for the cake.
  • 2 teaspoons Baking Powder Leavening agent for fluffy rise.
  • 1/2 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 1 cup Unsalted Butter Softened to room temperature.
  • 1 1/2 cups Granulated Sugar Sweetens the cake.
  • 1 cup Coconut Milk Adds richness and coconut flavor.
  • 4 large Eggs Provides structure and moisture.
  • 1 cup Unsweetened Shredded Coconut Adds texture and coconut flavor.

Frosting Ingredients

  • 8 ounces Cream Cheese Softened for frosting.
  • 4 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1 teaspoon Coconut Extract Enhances coconut flavor in frosting.
  • 1/4 cup Heavy Cream For desired frosting consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Gradually add the dry mixture to the wet mixture, alternating with coconut milk, mixing until smooth.
  • Fold in shredded coconut until evenly distributed.
  • Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat cream cheese until smooth, then gradually add powdered sugar, heavy cream, and coconut extract until fluffy.
  • Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  • Sprinkle additional shredded coconut on top for decoration.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keyword Cake, Coconut, Frosting