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coconut cake served

Coconut Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups  all-purpose flour
  • 2 ½ teaspoons  baking powder
  • ½ teaspoon  baking soda
  • ½ teaspoon  salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups  granulated sugar
  • 4 large  eggs, room temperature
  • 1 teaspoon  vanilla extract
  • 1 teaspoon coconut extract 
  • 1 cup  buttermilk, room temperature
  • ½ cup  sweetened shredded coconut
For the Frosting
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups  powdered sugar, sifted
  • ½ cup  heavy cream or coconut milk
  • 1 teaspoon  vanilla extract
  • 1 teaspoon  coconut extract
  • 2 ½ cups  sweetened shredded coconut

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
  2. In a large mixing bowl, beat the butter and sugar together until light and fluffy — about 3–4 minutes. 
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract.
  4. Now, alternate adding the dry ingredients and buttermilk, starting and ending with the flour
  5. Fold in the shredded coconut gently with a spatula.
  6. The batter should be creamy and smooth with little coconut flakes throughout.
  7. Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto wire racks. 
  9. Cool completely before frosting — the layers must be fully cool so the frosting doesn’t melt.
Make the Frosting
  1. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  2. Add the heavy cream (or coconut milk), vanilla extract, and coconut extract. Beat on medium-high speed for about 2–3 minutes until fluffy and spreadable.
  3. If it’s too thick, add a splash more cream; if it’s too soft, add a bit more powdered sugar
Assemble the Cake
  1. Place one cake layer on your serving plate. Spread a generous amount of frosting on top, then place the second layer over it.
  2. Cover the entire cake with the remaining frosting — top and sides — using an offset spatula or butter knife to smooth it out.
  3. Now comes the fun part: gently press shredded coconut all over the frosting. It should look like it’s wearing a soft white coat — fluffy, elegant, and beautifully simple.

Notes

  • Use room-temperature ingredients. It helps the batter mix smoothly and evenly.
  • Don’t skip the buttermilk. It gives the cake that signature Southern tang and moist crumb.
  • Cool completely before frosting. Otherwise, the frosting will slide right off.
  • Use fresh coconut extract. It gives the flavor a deeper, authentic touch.
  • Store properly. Keep it covered in the fridge and let it sit at room temp before serving.