Easy Coconut Cake Recipe (So Delicious!)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for extra insurance. Set aside.
2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside—this is your foundation for a perfectly textured cake.
3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial for a tender crumb.
4. Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl with a spatula. Make sure each egg is fully incorporated before adding the next.
5. Pour in the coconut milk and beat until just combined. The mixture might look slightly curdled at this point—don’t worry, this is completely normal and will come together once you add the dry ingredients.
6. Add the vanilla extract and coconut extract (if using) to the wet mixture and stir gently to combine.
7. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, stirring just until combined. Be careful not to overmix, as this can lead to a dense, tough cake. A few small lumps are perfectly fine.
8. Fold in the 1/2 cup of sweetened shredded coconut, distributing it evenly throughout the batter.
9. Divide the batter evenly between your prepared cake pans, smoothing the tops with a spatula for even baking.
10. Place the pans in the preheated oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The tops should be golden brown.
11. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely. This usually takes about 1 hour.
12. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter on medium speed for 2-3 minutes until it’s creamy and pale.
13. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed after each addition to avoid a powdered sugar explosion. This patience pays off.
14. Once all the powdered sugar has been added, increase the speed to medium and beat for another 2 minutes until the frosting is light and fluffy.
15. Add the heavy cream, vanilla extract, coconut extract, and salt to the frosting. Beat on medium speed until you reach the desired consistency—you want it thick enough to hold its shape but spreadable.
16. If the frosting seems too thick, add cream one tablespoon at a time. If it’s too thin, add a bit more powdered sugar.
17. Spread a thin layer of frosting on the first cake layer, then place the second layer on top.
18. Frost the top and sides of the entire cake with the remaining frosting, creating whatever design appeals to you—smooth, rustic, or decoratively swirled.
19. Toast the 1 cup of unsweetened shredded coconut in a dry skillet over medium heat, stirring frequently for 5-7 minutes until it’s golden brown and fragrant. Watch it carefully as it can burn quickly.
20. Press the toasted coconut onto the sides and top of the frosted cake, creating a beautiful, textured finish that looks absolutely professional.
21. Let the finished cake sit at room temperature for 15-20 minutes before serving, which allows the frosting to set slightly and makes for cleaner slices.
22. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The cake actually tastes even better the next day as the flavors have time to meld together.