Coconutty Bliss: Bake This Simple Coconut Cake with Coconut Frosting
If you’ve ever dreamed of being stranded on a tropical island with nothing but cake, this homemade coconut cake recipe is your ticket! Fluffy, moist, and packed with coconut flavor, it’s basically a vacation in every bite—no sunscreen required. The best part? It comes with an easy coconut frosting that’s so good, you might “accidentally” eat it straight from the bowl (no judgment here). So grab your grass skirt, channel your inner coconut, and let’s get baking—because paradise is just a slice away!
Why this cake is so good:
- Super easy, homemade recipe every coconut lover will be obsessed with!
- Great for parties, potlucks, BBQs, holidays, or office parties.
- So delicious and fluffy you won’t want to share!
Easy Homemade Coconut Cake with Coconut Frosting
Servings: 8-10
Preparation Time: 25 minutes / Cooking Time: 25-30 minutes
Total Time: Approximately 1 hour (including cooling)
Ingredients
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)
Coconut Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- ½ cup shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour, or line an 11 x 7-inch rectangle pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
Mix with an electric mixer on medium speed for about 2 minutes until well combined.
Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
Pour the batter evenly into the prepared cake pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to wire racks to cool completely.
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add coconut milk and beat until the frosting is light and fluffy. Fold in shredded coconut, leaving some for sprinkling on top
Once the cake is completely cool, spread the frosting on top.
Sprinkle additional shredded coconut on top and sides, if desired.
Slice and enjoy your fluffy coconut cake!
Tips:
– For an extra coconut punch, you can toast the shredded coconut before using it for the frosting or as a garnish.
– This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
FAQ
Can I use unsweetened shredded coconut instead of sweetened?
Unsweetened coconut is not recommended unless you want a less-sweet cake. Feel free to try it if you want!
Can I make this coconut cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored, covered, at room temperature. Frosting is best added the day you plan to serve it.
Can I use regular milk instead of coconut milk in the recipe?
Definitely! Coconut milk will enhance the coconut flavor and keep the cake extra moist. Regular milk will reduce the coconut flavor a bit – you might want to add some coconut extract to balance it out.
