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coconut cake
Jana Rae

Coconut Cake

Classic Coconut Cake with fluffy layers, coconut frosting, and shredded coconut topping. A Southern farmhouse favorite for holidays and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Assembly & Chill Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract optional, for stronger flavor
  • 1 cup coconut milk or whole milk
For the Frosting:
  • ½ cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract optional
  • 2 –3 tbsp coconut milk for consistency
For Garnish:
  • 2 cups shredded sweetened coconut

Method
 

Bake Cake Layers
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla and coconut extract.
  4. Alternate adding flour mixture and coconut milk, mixing until smooth.
  5. Divide batter evenly into pans. Bake 28–30 minutes, until a toothpick comes out clean. Cool completely.
Make Frosting
  1. Beat butter and cream cheese until smooth.
  2. Add powdered sugar gradually, then extracts. Thin with coconut milk as needed for a spreadable consistency.
Assemble Cake
  1. Place one cake layer on a serving plate. Spread frosting over top. Place second layer on top and frost entire cake.
  2. 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.