Light, fluffy, and layered with creamy frosting, Coconut Cake is a true classic. With its tender crumb, coconut-flavored frosting, and snowy topping of shredded coconut, this cake is both elegant and nostalgic. It’s the kind of dessert that graced church suppers, holiday tables, and Sunday dinners across the South for generations.
The beauty of this cake is in its simplicity. Moist vanilla cake layers are stacked high, then covered in a smooth coconut buttercream or cream cheese frosting. A generous shower of shredded coconut adds sweetness, texture, and that unmistakable “bakery look.” Whether you’re baking it for Easter, birthdays, or just a cozy family gathering, this cake makes any occasion feel special.
Serve it chilled for a refreshing bite or at room temperature for maximum fluffiness. Either way, each slice delivers farmhouse comfort with a touch of celebration.
Variations
- Coconut Cream Cake: Add a coconut pastry cream filling between layers.
- Lemon-Coconut Cake: Add 1 tbsp lemon zest to batter for a citrusy twist.
- Pineapple-Coconut Cake: Add crushed pineapple between layers for a tropical version.
Substitutions
- Coconut Milk: Use whole milk with 1 tsp extra coconut extract.
- Cream Cheese Frosting: Swap for classic buttercream if preferred.
- Shredded Coconut: Use unsweetened if you prefer less sweetness.
Why You’ll Love This Cake
It’s tender, moist, and piled high with coconut flavor — a showstopper that’s surprisingly easy to bake at home.
A Southern Tradition
Coconut Cake has been a staple at Easter and Christmas tables in the South for generations, always dressed in its “snowy” coconut coat.
Best Ways to Serve
Serve chilled on warm days, or at room temperature for the fluffiest texture. Pair with hot coffee or sweet tea.
FAQs
Q: Can I use a boxed cake mix as a shortcut?
A: Yes, start with a white or yellow mix and replace the liquid with coconut milk.
Q: Do I have to use cream cheese in the frosting?
A: No, buttercream works beautifully. Cream cheese adds tang.
Q: Can I make this cake ahead?
A: Yes, frost the day before serving. Keeps well covered in the fridge.
Q: Can I freeze coconut cake?
A: Yes, freeze unfrosted cake layers up to 2 months. Thaw and frost before serving.
Coconut Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla and coconut extract.
- Alternate adding flour mixture and coconut milk, mixing until smooth.
- Divide batter evenly into pans. Bake 28–30 minutes, until a toothpick comes out clean. Cool completely.
- Beat butter and cream cheese until smooth.
- Add powdered sugar gradually, then extracts. Thin with coconut milk as needed for a spreadable consistency.
- Place one cake layer on a serving plate. Spread frosting over top. Place second layer on top and frost entire cake.
- Press shredded coconut onto top and sides of cake. Chill for at least 30 minutes before slicing.
Notes
Recipe Notes
- Cake can be baked 1 day ahead; wrap layers tightly and frost the next day.
- Store covered in the refrigerator up to 5 days.
- For extra flavor, toast some of the coconut before adding as garnish.
