Description
This Moist Coconut Cake is ultra-soft, fluffy, and bursting with coconut flavor. Made with coconut milk, shredded coconut, and a rich coconut cream cheese frosting, it’s the perfect dessert for holidays and celebrations.
Ingredients
Coconut Cake
- 2¼ cups (280 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- 5 tbsp (66 g) vegetable oil
- 1⅔ cups (332 g) granulated sugar
- 3 large eggs, room temperature
- 1½ tsps vanilla extract
- 1 tsp coconut extract (or ½ tsp almond extract)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded, dried, unsweetened coconut
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter, room temperature
- 4½ cups (570 g) icing/powdered sugar
- 1½ cups (335 g) cream cheese, cold and firm
- 1½ tsps vanilla extract
- 1 tsp coconut extract
- 1½ cups (120 g) shredded unsweetened coconut (for coating)
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, cornstarch, baking powder, and salt. Set aside.
- Beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla and coconut extract.
- Alternately add the dry ingredients and coconut milk, mixing just until combined.
- Fold in shredded coconut.
- Divide batter between cake pans and bake 28–32 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat butter until creamy. Add powdered sugar gradually.
- Mix in cream cheese, vanilla, and coconut extract until smooth.
- Assemble cake, frost completely, and press shredded coconut onto the sides and top.
Notes
- Use full-fat canned coconut milk for the richest texture.
- Ensure eggs and butter are room temperature for smoother blending.
- Do not overmix the batter—this keeps the cake soft and fluffy.
- Chill the frosting for 10 minutes if too soft before decorating.
- Toast the outer coconut for a golden, nutty variation.
- Cake layers can be baked ahead and frozen for easy prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes