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Coconut Cake

This coconut cake is soft, moist, and full of coconut flavor, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the cake
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 1 cup buttermilk
  • 2 cups sweetened shredded coconut
For the frosting
  • 1½ cups unsalted butter, room temperature
  • 6 cups powdered sugar
  • ¼ cup coconut cream
  • 1 tsp vanilla extract
  • ½ tsp coconut extract
  • ¼ tsp salt
  • 2 cups shredded coconut (for topping)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease two 9-inch pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla and optional coconut extract.
  5. Alternate adding dry ingredients and buttermilk, mixing just until combined.
  6. Fold in the shredded coconut.
Baking
  1. Divide batter between the prepared pans and bake for 25–30 minutes, until a toothpick comes out clean.
  2. Allow the cakes to cool completely.
Frosting and Assembling
  1. Beat the butter until smooth.
  2. Gradually add powdered sugar, coconut cream, vanilla extract, coconut extract, and salt, mixing until smooth and fluffy.
  3. Frost the top of one cake layer, add the second layer, then frost the outside of the cake.
  4. Press shredded coconut onto the top and sides of the cake.

Notes

Use room temperature ingredients for the best texture. Don't overmix after adding flour. Let the cake cool completely before frosting. Toast some coconut for extra flavor and texture.