Coconut cake is a classic dessert that brings a taste of the tropics to your table. Soft, fluffy, and filled with coconut flavor, it’s a true comfort cake that’s both elegant and simple to make. Whether served for a birthday, celebration, or a cozy weekend dessert, this cake always stands out with its moist crumb and creamy frosting.
The base of the cake is light and airy, made with butter, sugar, eggs, and coconut milk or cream to enhance its rich texture. Shredded coconut is often folded into the batter, adding a gentle chewiness and boosting the flavor. For an extra layer of tropical sweetness, some versions include a hint of vanilla or almond extract. Once baked to a golden perfection, the layers are cooled before being covered in a silky frosting.
The frosting is usually made with cream cheese or buttercream, both of which pair beautifully with coconut’s natural sweetness. Freshly shredded or toasted coconut is generously sprinkled over the frosted cake, giving it that signature snowy look. If you prefer a little crunch, lightly toast the coconut flakes before decorating. The combination of creamy frosting, soft cake, and coconut topping makes every bite irresistible.
To serve, slice the coconut cake into generous pieces and pair it with a hot cup of whipped coffee or tea. It also tastes wonderful with a side of tropical fruits like pineapple or mango for a refreshing touch. If you want to elevate it further, drizzle each slice with a bit of coconut caramel or white chocolate sauce. This cake is perfect for special gatherings, holidays, or anytime you crave something sweet and comforting.
Coconut cake is not just a dessert, it’s a nostalgic treat that reminds many of sunny days, celebrations, and family gatherings. Its light yet rich flavor profile makes it one of those timeless recipes that everyone enjoys, no matter the occasion.
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups sugar granulated
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk canned
- 1 cup sweetened shredded coconut plus more for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the coconut milk, mixing until just incorporated.
- Fold in the shredded coconut.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Instructions are a bit confusing. What’s the difference between greased and floured?
My friend said it took too long to bake. I think she just didn’t check the time right.
It’s just ok, I expected more coconut flavor. Disappointed.
Coconut and cake? What a weird combo. Not for me.
I actually think it’s a great combo! Coconut adds such a nice flavor to cake, you should give it a try. 🍰
I tried it but it didn’t rise much. Maybe I overmixed?
This cake is amazing! So moist and flavorful, my family loved it!
Yummy!!! Love coconut cake! 10/10 would eat again!
How can it be easy? Baking is complicated! Too many steps.
Baking can be simpler than it seems! Just take it step by step. This recipe sounds doable! 😊
Nah, there’s no way this is as easy as you say! I’ve ruined cakes before…
Simple and delicious! I didn’t even need to add extra coconut on top.
Made this for my birthday, huge hit! Will make again.