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Moist Coconut Cake final

Coconut Cake

A light and airy coconut cake, perfectly complemented by a luscious coconut cream cheese frosting and sweet, nutty shredded coconut. It will breathe a tropical vibe to any summer party!
5 from 2 votes
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Course: Cake
Cuisine: American
Keyword: Coconut Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
1 hour
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 670kcal
Author: Brenda Maher

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • ⅙ cup cornstarch
  • ⅔ tbsp baking powder
  • ⅓ cup unsalted butter
  • ⅓ tsp salt
  • 2 tbsp vegetable oil
  • 1 ⅙ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ tsp coconut extract
  • ⅚ cup canned coconut milk
  • ⅔ cup sweetened shredded coconut

For the Coconut Cream Cheese Frosting:

  • ⅔ cup unsalted butter softened
  • 1 cup cold cream cheese
  • 3 cups icing sugar
  • 1 tsp vanilla extract
  • ⅔ tsp coconut extract
  • 1 cup sweetened shredded coconut

Instructions

Making the Cake:

  • Preheat the oven to 320°F. Grease and line two 6-inch cake pans.
  • Sift flour, salt, baking powder, and cornstarch into a bowl. Whisk to blend.
  • In another bowl, cream together butter, oil, and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla, coconut extract, and half of the coconut milk. Mix until combined.
  • Fold in half the dry ingredients until just incorporated.
  • Pour in the remaining coconut milk and gently add the remaining dry ingredients.
  • Fold in shredded coconut until evenly distributed.
  • Divide batter between prepared pans and bake for 35 minutes.
  • Allow cakes to cool in pans for 20 minutes before transferring to a wire rack to cool completely.

Making the Frosting:

  • Beat butter for a few minutes until light and fluffy.
  • Gradually add the icing sugar while mixing at a low speed.
  • Add cold cream cheese, vanilla, and coconut extracts. Mix just until smooth.

Decorate:

  • Trim caramelized edges off cooled cake layers if needed.
  • Place one layer on a plate and spread with a layer of frosting.
  • Top with a second layer and frost the top and sides of the cake.
  • Press shredded coconut into the frosting on the sides and top of the cake.

Notes

  • For best results, use canned full-fat coconut milk and sweetened shredded coconut.
  • Cake layers and frosting can be made 1 day ahead and assembled later.
  • Substitute almond extract if coconut extract is unavailable.
  • A fan-assisted oven cooks cakes faster at 320°F. For conventional ovens, use 350°F.
  • Switch to hand mixing after initial mixing to avoid over-beating batter.
  • Refrigerate the finished cake if using cream cheese frosting after ½ day at room temp.

Nutrition

Calories: 670kcal | Carbohydrates: 115g | Protein: 11g | Fat: 42g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 490mg | Potassium: 270mg | Fiber: 3g | Sugar: 40g | Calcium: 191mg | Iron: 2mg
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