Coconut cake

Here’s a classic homemade Coconut Cake 🥥🍰—soft, moist layers with a creamy coconut frosting. Perfect for holidays or anytime you want something special.

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Coconut Cake

Ingredients

Cake

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1 cup coconut milk (canned or carton)

• 1 cup sweetened shredded coconut

Coconut Frosting

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2–3 tablespoons coconut milk

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1–1½ cups sweetened shredded coconut (for topping)

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Instructions

1. Preheat oven

   • Preheat to 350°F (175°C).

   • Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients

   • In a bowl, whisk flour, baking powder, and salt.

3. Cream butter & sugar

   • Beat butter and sugar until light and fluffy (2–3 minutes).

   • Add eggs one at a time, mixing well.

   • Mix in vanilla and coconut extracts.

4. Combine batter

   • Alternate adding dry ingredients and coconut milk, starting and ending with dry.

   • Fold in shredded coconut.

5. Bake

   • Divide batter evenly between pans.

   • Bake 25–30 minutes, or until a toothpick comes out clean.

   • Cool completely.

6. Make frosting

   • Beat butter until smooth.

   • Gradually add powdered sugar.

   • Add coconut milk, vanilla, and coconut extract. Beat until fluffy.

7. Assemble cake

   • Frost between layers, top, and sides.

   • Press shredded coconut onto the frosting.

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Tips & Variations

• 🥥 Toast the coconut for topping for extra flavor

• 🍋 Add a little lemon zest for brightness

• 🧁 Turn into cupcakes (bake 18–20 minutes)

• 🍍 Add a pineapple filling for a tropical twist

If you’d like, I can also share a southern-style coconut poke cake, a cream cheese frosting version, or a boxed-mix shortcut.