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Coconut Cake

A comforting and nostalgic coconut cake filled with layers of flavor and topped with fluffy frosting and shredded coconut, perfect for sharing with loved ones.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened 2 sticks
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup coconut milk (unsweetened or whole milk)
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon coconut extract (optional) For an extra kick!
  • 1/3 cup water
  • 2 large egg whites
  • 0.25 teaspoon cream of tartar
Topping
  • 2 cups sweetened shredded coconut, lightly toasted or plain

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the four eggs one at a time, then add the vanilla extract and optional coconut extract.
  5. Alternate adding the dry ingredients and the coconut milk, starting and ending with the flour mixture. Stir gently until just combined.
Baking
  1. Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
  1. In a heatproof bowl set over a pot of simmering water, whisk together the sugar, water, egg whites, and cream of tartar.
  2. Beat the mixture on high for about seven minutes until stiff, glossy peaks form, then remove from heat and gently incorporate the vanilla.
Assembly
  1. Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides.
  2. Top with toasted shredded coconut for decoration.

Notes

Store leftover cake in an airtight container in the fridge for up to a week, or freeze for up to three months. For serving, pair with whipped cream, fresh raspberries, or vanilla ice cream.