Go Back
–+ servings
Coconut Cake

Irresistibly Fluffy Coconut Cake with Cream Cheese Frosting

This Coconut Cake is a fluffy, moist dessert with cream cheese frosting, perfect for celebrations and sweet cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Coconut
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Unsweetened Shredded Coconut Finely blend for even texture.
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 1 tablespoon Baking Powder Leavening agent.
  • 1 teaspoon Baking Soda Works with baking powder.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Butter (room temperature) Contributes moistness.
  • 1.5 cups Granulated Sugar Adds sweetness.
  • 4 large Eggs (room temperature) Binds ingredients.
  • 1 cup Sour Cream (room temperature) Adds moisture.
  • 1 cup Full-Fat Coconut Milk (room temperature) Infuses coconut flavor.
  • 0.5 cup Vegetable Oil Keeps the cake moist.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 teaspoon Coconut Extract (optional) Intensifies coconut flavor.
For the Frosting
  • 1 cup Cream Cheese (full-fat) Forms base for frosting.
  • 2 cups Powdered Sugar Sweetens and thickens.
  • 1 tablespoon Vanilla Bean Paste Adds vanilla flavor.
  • 1 cup Coconut Flakes Decorative topping.

Equipment

  • oven
  • Stand Mixer
  • food processor
  • Baking pans
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare baking pans with parchment paper and greasing.
  2. Blend unsweetened shredded coconut until fine, then sift it with flour, baking powder, baking soda, and salt.
  3. Cream together butter and sugar in a stand mixer until light and fluffy for 3-5 minutes.
  4. Incorporate eggs, then half of the dry mixture, followed by sour cream, coconut milk, vegetable oil, vanilla, and optional coconut extract.
  5. Fold in the remaining dry ingredients carefully to keep the batter airy.
  6. Divide the batter between pans and bake for 20-23 minutes, checking doneness with a toothpick.
  7. Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. In the stand mixer, beat butter until smooth, then add cream cheese, vanilla bean paste, and sifted powdered sugar to create frosting.
  9. Layer the cooled cakes with frosting in between, then frost the top and sides, finishing with toasted coconut flakes on top.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix to keep the cake fluffy.

Tried this recipe?

Let us know how it was!