Coconut Cake Recipe
Make the Coconut Cake Recipe: moist, coconut-forward layer cake with cream-cheese frosting—perfect for parties and everyday treats.
Ingredients
- 1 tablespoon (14 g) unsalted butter, softened, for greasing cake pans
- 2 tablespoons (16 g) all-purpose flour, for dusting cake pans
- 2 round parchment paper circles, each sized to fit the bottom of a 9-inch (23 cm) round cake pan
- 2 1/2 cups (300 g) cake flour, spooned and leveled
- 2 1/2 teaspoons (10 g) baking powder
- 1/2 teaspoon (3 g) fine sea salt
- 1/2 cup (120 ml) canned full-fat coconut milk, well shaken, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1 teaspoon (5 ml) coconut extract (optional but recommended)
- 1 cup (226 g) unsalted butter, at room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs (about 200 g without shells), at room temperature
- 1 cup (85 g) unsweetened shredded or desiccated coconut
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) canned full-fat coconut milk, well shaken
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 8 ounces (226 g) cream cheese, full-fat brick style, at room temperature
- 1 cup (226 g) unsalted butter, at room temperature
- 4 cups (480 g) powdered sugar, sifted
- 1/4 cup (60 ml) canned full-fat coconut milk, well shaken, at room temperature, plus up to 2 tablespoons (30 ml) more as needed for consistency
- 1 teaspoon (5 ml) pure vanilla extract
- 1 teaspoon (5 ml) coconut extract
- 1/4 teaspoon (1 g) fine sea salt
- 2 cups (160 g) sweetened shredded coconut, for coating sides and top of cake
- 1 cup (80 g) large-flake coconut or additional shredded coconut, lightly toasted for garnish (optional)
Instructions
Step 1: Preheat and prepare the pans
Preheat the oven to 350°F (175°C) and position a rack in the center. Grease two 9-inch round cake pans with softened butter, line each bottom with a round of parchment, then dust the sides lightly with flour and tap out the excess so the pans are ready for batter. This step sets up the geometry and the nonstick base for clean-release layers; keep the prepared pans nearby on the quartz surface while you move to mixing.
Step 2: Combine the dry ingredients
Whisk together the cake flour, baking powder, and fine sea salt in a medium bowl until completely homogeneous and free of streaks. Leaving the dry mix aerated and lump-free ensures an even rise and a tender crumb when folded into the batter.
Step 3: Mix the milks and extracts
Stir the canned coconut milk, whole milk, vanilla extract, and optional coconut extract in a small jug until uniformly blended and silky. Set this milky, pale mixture aside at room temperature so it is ready to alternate into the batter.
Step 4: Cream, incorporate eggs, and build the batter
Beat the room-temperature butter until smooth, then gradually add the granulated sugar and whip until the mixture is very light, pale, and airy. Add the eggs one at a time, incorporating each just until smooth, then alternately add the flour mixture and the milk-coconut mixture in thirds on low speed until the batter is homogeneous and thick but not overmixed. Gently fold in the unsweetened shredded coconut with a spatula until evenly distributed; the final batter should be a dense, glossy, pale cream studded with flecks of coconut and have a spreadable but substantial texture.
Step 5: Portion, level, and bake the layers
Divide the batter evenly between the two prepared 9-inch round pans (about 650–700 g per pan if weighing), smooth the tops with an offset spatula so they sit perfectly level, and place them on the center rack to bake. Bake until lightly golden at the edges and a toothpick comes out with a few moist crumbs. Let the layers cool in the pans briefly, then invert onto a wire rack, peel away the parchment, and allow the rounds to cool completely to room temperature before any soaking or filling.
Step 6: Prepare the optional coconut syrup and the cream-cheese frosting
While the cakes cool, make the thin coconut soaking syrup by dissolving sugar in water, simmering briefly with coconut milk and vanilla until a pourable syrup forms; cool to room temperature. Then beat room-temperature cream cheese and butter until utterly smooth and creamy, gradually add sifted powdered sugar on low, then enrich with coconut milk, extracts, and a pinch of salt until the frosting is light, silky, and holds soft peaks—spreadable but stable. Taste and adjust; keep the frosting covered until assembly.
Step 7: Soak, assemble, frost, and finish the cake
If using syrup, poke small shallow holes in the cooled layers and brush the coconut syrup evenly so the crumb glistens but is not soggy. Place one layer top-side up on your serving plate, spread about 1 to 1¼ cups of frosting to the edges, top with the second layer (top-side down to flatten), apply a thin crumb coat and chill briefly. Finish with a generous final coat of frosting, press sweetened shredded coconut into the sides and over the top, and scatter toasted large-flake coconut in the center for contrast if desired. Chill to set, then bring to room temperature before slicing with a clean knife for neat layers.
Notes
- Use room-temperature ingredients to ensure even mixing and proper emulsion.
- Weighing the batter helps divide layers evenly for consistent bake times.
- Toast shredded coconut briefly in a dry pan for a nuttier garnish.
- Chill the crumb coat before the final frosting for a cleaner finish.
- Store frosted cake in an airtight container and bring to room temperature before serving.