Coconut Cake

introduction

This coconut cake is soft, sweet, and easy to make. It mixes shredded coconut and coconut custard for a rich taste. If you want a quick reference and extra tips, see this easy coconut cake guide for more ideas.

why make this recipe

Make this cake when you want a simple, homey dessert. It uses common ingredients. The cake is moist and filled with coconut flavor. It works for birthdays, potlucks, or a weekend treat.

how to make Coconut Cake

1. Preheat the oven and prepare two pans so the batter bakes evenly.
2. Cream the butter and sugar until light. This gives the cake a soft crumb.
3. Add eggs one at a time and stir in vanilla for flavor.
4. Mix dry flour and baking powder, then add to the butter mix a little at a time, alternating with milk. Stir in shredded coconut.
5. Divide the batter into the pans and bake until a toothpick comes out clean.
6. Let the cakes cool fully in the pans before removing.
7. Once cool, cut each cake in half to make layers and spread coconut custard between layers.
8. Make the frosting by beating cream cheese, powdered sugar, and heavy cream until smooth, then frost the cake.
9. Add extra shredded coconut on top if you like, slice, and serve.

Ingredients :

2 cups all-purpose flour, 1 1/2 cups sugar, 1/2 cup unsalted butter, 1 cup milk, 3 large eggs, 1 tablespoon baking powder, 1 teaspoon vanilla extract, 1 cup shredded coconut, 1 cup coconut custard (store-bought or homemade), 8 oz cream cheese, 1/2 cup powdered sugar, 1/2 cup heavy cream

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, mix together the flour and baking powder. Gradually add this to the butter mixture, alternating with the milk. Stir in the shredded coconut.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely in the pans before removing them.
7. Once cooled, cut each cake in half horizontally to create layers. Spread a layer of coconut custard between the layers.
8. For the frosting, beat together the cream cheese, powdered sugar, and heavy cream until smooth and creamy. Frost the top and sides of the cake.
9. Decorate with additional shredded coconut if desired. Serve and enjoy your delicious coconut cake!

how to serve Coconut Cake

Serve the cake at room temperature. Cut into even slices. Add a fork and a napkin. You can pair it with coffee or chilled milk.

how to store Coconut Cake

Cover the cake with plastic wrap or store in an airtight container. Keep it in the fridge for up to 4 days. For longer storage, freeze slices for up to 2 months. Thaw in the fridge before serving.

tips to make Coconut Cake

• Use room temperature eggs and milk for a smooth batter.
• Measure flour by spooning it into the cup and leveling it off.
• Do not overmix once you add flour; mix just until combined.
• Let cakes cool fully before frosting to avoid melting the frosting.
• Press extra shredded coconut on the sides for a neat finish.

variation (if any)

• Add a layer of pineapple between the cake layers for a tropical twist.
• Use toasted coconut on top for a toasty flavor.
• Swap cream cheese frosting for whipped cream frosting for a lighter cake.

FAQs

Q: Can I make this cake in one pan?
A: Yes, but baking time will change. Use a larger pan and check doneness with a toothpick.

Q: Can I use light coconut milk instead of regular milk?
A: Yes, you can. The cake will have more coconut taste with coconut milk.

Q: How do I make coconut custard at home?
A: Cook egg yolks, sugar, milk, and coconut extract until thick, then stir in shredded coconut and cool.

Q: Can I make this cake gluten-free?
A: Yes, use a 1-to-1 gluten-free flour blend and follow the same steps.

Coconut Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A soft and sweet coconut cake made with shredded coconut and coconut custard, perfect for any celebration.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter
• 1 cup milk
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup coconut custard (store-bought or homemade)
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 cup heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Cream the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, mix together the flour and baking powder, then slowly add this mixture to the butter mixture, alternating with the milk. Stir in the shredded coconut.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely in the pans before removing.
8. Once cooled, cut each cake in half horizontally to create layers. Spread a layer of coconut custard between the layers.
9. For the frosting, beat together the cream cheese, powdered sugar, and heavy cream until smooth. Frost the top and sides of the cake.
10. Decorate with additional shredded coconut if desired. Serve and enjoy!

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Notes

Use room temperature eggs and milk for better mixing. Measure flour properly to avoid dense cake. Don’t overmix once flour is added.

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Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 12g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg