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Fluffy Coconut Cake Recipe

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4.7 from 62 reviews

This Fluffy Coconut Cake is a moist and tender dessert featuring a delicate coconut flavor infused into the cake and a rich, creamy coconut frosting. Topped with shredded coconut for an extra texture and tropical touch, this cake is perfect for celebrations or a sweet treat.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk (or regular milk if preferred)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut (plus extra for topping, if desired)

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • ½ cup shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get the baking environment ready for the cake.
  2. Prepare Pan: Grease and flour an 11 x 7-inch rectangle pan or line it with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening and seasoning.
  4. Combine Wet Ingredients: Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, blend everything together for about 2 minutes until the batter is smooth and fully incorporated.
  5. Fold in Coconut: Gently fold the shredded sweetened coconut into the batter by hand using a spatula or wooden spoon, distributing it evenly without deflating the batter.
  6. Pour Batter into Pan: Transfer the batter evenly into the prepared cake pan, smoothing the top slightly.
  7. Bake Cake: Place the pan in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  8. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to wire racks to cool completely, which is important before frosting.
  9. Prepare Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, mixing well between additions to avoid lumps.
  10. Add Coconut Milk: Pour in the coconut milk and continue beating the mixture until the frosting is light and fluffy, ensuring the perfect spreadable consistency.
  11. Fold in Coconut: Gently fold the shredded coconut into the frosting, reserving some for decorating the cake's exterior.
  12. Assemble Cake: Once the cake is completely cooled, place it on a serving plate. Spread a generous layer of frosting on top. Optionally, if you have more cake layers, you can layer and frost the entire cake's top and sides.
  13. Decorate: Sprinkle the remaining shredded coconut over the frosting on top and the sides for an attractive finish and added coconut texture.
  14. Serve: Slice and serve your fluffy coconut cake to enjoy its rich flavors and soft, moist crumb.

Notes

  • For a dairy-free option, use coconut oil instead of butter and ensure the powdered sugar is vegan.
  • You can substitute regular milk for coconut milk but the coconut flavor will be less pronounced.
  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Use sweetened shredded coconut for a sweeter and more intense coconut flavor.
  • If you prefer a layered cake, double the cake recipe for two pans and frost between layers as well.

Find it online: https://alinacooks.com/fluffy-coconut-cake-recipe/