Description
A soft, fluffy, bakery-style coconut cake topped with creamy coconut frosting and covered in sweet shredded coconut.
Ingredients
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk, full-fat
1 cup shredded sweetened coconut
FROSTING:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup canned coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 ½ cups shredded sweetened coconut (for coating)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time.
4. Mix in vanilla and coconut extracts.
5. Add dry ingredients alternating with coconut milk until smooth.
6. Fold in shredded coconut.
7. Divide batter into pans and bake 26–30 minutes.
8. Cool layers completely.
9. Make the frosting by beating butter until creamy, then adding powdered sugar gradually.
10. Add coconut milk and extracts to form a smooth frosting.
11. Frost the cooled cake and press shredded coconut onto the top and sides.
Notes
For extra coconut flavor, brush cake layers with coconut milk before frosting.
Chill the cake for 20 minutes before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44
- Sodium: 210
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 95