This classic Coconut Cake is soft, moist, creamy, and covered in sweet shredded coconut. A simple homemade dessert that’s perfect for birthdays, holidays, or whenever you’re craving something sweet!
⏱️ Recipe Details
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 10–12 slices
🛒 Ingredients
For the Cake
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup whole milk
1 cup sweetened shredded coconut
For the Creamy Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream, as needed
For the Topping
1½–2 cups sweetened shredded coconut
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or two 8-inch cake pans.
Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar: Beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
Combine: Gradually add the dry ingredients, alternating with the milk. Mix just until combined. Fold in the shredded coconut.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack and cool completely before frosting.
Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add heavy cream, a little at a time, until the frosting reaches a smooth, spreadable consistency.
Assemble: If using two cake layers, place one layer on a serving plate, spread frosting over it, then add the second layer. Frost the top and sides.
Finish with coconut: Press shredded coconut gently over the entire cake.
Chill and serve: Refrigerate for at least 30 minutes before slicing for the best texture.
Recipe Tips
Use room-temperature ingredients for a smoother, more evenly mixed batter.
Don’t overmix after adding the flour; this helps keep the cake tender.
Let the cake cool completely before frosting.
For an even stronger coconut flavor, add ½ teaspoon coconut extract to the batter or frosting.
Store leftovers covered in the refrigerator for up to 4 days.
Serving Suggestion
Serve chilled or slightly softened at room temperature with a cup of coffee or tea. The creamy frosting and fluffy coconut cake make this an irresistible dessert for any occasion.