This Coconut Cake with Coconut Frosting is a true delight. It’s creamy and light with lots of coconut flavor.
This Coconut Cake with Coconut Frosting recipe is a light, luscious dessert that’s bursting with tropical flavor in every bite. The tender fluffy cake is infused with coconut milk and coconut extract creating a moist texture and delicate sweetness. It’s generously frosted with a creamy coconut frosting that melts in your mouth. Plus the whole cake is topped with coconut flake for an added texture and taste.
It’s moist, fluffy, and soft, with the perfect amount of coconut flavor, all topped with mounds of sweet shredded coconut. I love topping this cake with fresh berries and Homemade Vanilla Bean Ice Cream or pairing with my Strawberries and Cream Ice Cream!
Table of Contents
Why We Love This Cake
- This Coconut Cake is incredibly moist and fluffy, making every bite enjoyable.
- The light and refreshing coconut taste is perfect for warm weather.
- The coconut frosting is rich and creamy.
Recipe Ingredients
- Coconut Extract: Adds a concentrated, sweet coconut flavor.
- Unsweetened Coconut Milk: Provides a rich, creamy texture and more coconut flavor.
- Butter: Adds a rich, creamy taste and a tender, moist texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Coconut Cake Topping Options: Lightly toasted coconut flakes add flavor and crunch. Fresh berries like strawberries and blueberries offer a burst of freshness. Sprinkle dark or white chocolate shavings for richness, or add lemon zest for a zesty contrast. Crushed nuts like almonds or pecans provide a nutty crunch.
- Frosting for Coconut Cake: You can switch up the frosting with options like buttercream frosting for a rich, smooth finish, or cream cheese frosting for a tangy, creamy complement to the coconut.
How to Make Coconut Cake with Coconut Frosting
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), lightly spray a 9×13 inch pan with baking spray or lightly butter and flour the pan, and set aside.
Step 2: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
Step 3: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, add butter. With mixing speed on medium, beat for 2 minutes until creamy. Add sugar and beat on medium speed for two minutes or until light and fluffy.
Step 4: Add vanilla extract and coconut extract, and mix to combine.
Step 5: Add egg yolks, one at a time, mixing well after each addition.
Step 6: In a medium mixing bowl, whip egg whites until stiff peaks form, and set aside.
Step 7: Gradually add dry ingredients to the wet ingredients, alternating adding the coconut milk and sour cream, mix just until combined.
Step 8: Gently fold in egg whites until no streaks remain.
Step 9: Pour batter into prepared baking pan and spread into an even layer.
Step 10: Place in the oven to bake for 30-45 minutes or until the top springs back when touched.
Step 11: Remove from the oven and allow to cool for 30 minutes before frosting.
For the Frosting
Step 1: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter on medium speed for 2 minutes or until creamy.
Step 2: With mixing speed on low, gradually add the powdered sugar then add vanilla extract, coconut extract, coconut milk, and salt. Beat on medium-high speed for 3 minutes. Using an offset spatula or a knife, spread onto the cooled cake in an even layer. Top with coconut flakes.
Expert Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and coconut milk, are at room temperature before mixing. This allows for better and easier mixing and incorporating of ingredients.
- Gentle Folding: When folding in the whipped egg whites, use a gentle hand to avoid deflating the batter. This keeps the cake light and airy.
- Sweetened Coconut Flakes: Make sure to use sweetened coconut flakes for added sweetness rather than the typical unsweetened flakes.
FAQs
Absolutely! Bake multiple cakes and layer cake with delicious frosting or fruit filling for extra flavor and presentation.
Cake flour has a lower protein content than all-purpose flour, leading to less gluten formation. This makes baked goods less chewy and more fluffy and light.
Yes, to make this as coconut cupcakes, fill lined cupcake tins about 2/3 full with batter. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for around 18 minutes, watching closely to avoid overbaking.
Storage Info
To STORE the Coconut Cake with Coconut Frosting, cover it tightly and keep it at room temperature for up to 3 days or refrigerate for up to a week. To FREEZE, wrap it well in plastic wrap and foil. You can freeze the cake for up to 3 months
To REHEAT, let the cake thaw if frozen, then warm slices in the microwave for 10-15 seconds.
More Cake Recipes to Try
Coconut Cake with Coconut Frosting Recipe
Ingredients
For the Cake
- 3 c cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c butter - soften
- 1 1/2 c granulated sugar
- 2 tsp vanilla extract
- 1 teaspoon coconut extract
- 3 eggs - separated
- 1 c unsweetened coconut milk
- 1/3 c sour cream
For the Frosting
- 1 c butter - softened
- 4 1/2 c powdered Sugar
- 1 teaspoon vanilla extract
- 1/2 tsp coconut extract
- 1/3 c coconut milk
- pinch of salt
- 1/2 c coconut flakes - for the top
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), lightly spray a 9×13 inch pan with baking spray or lightly butter and flour the pan, and set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, add butter. With mixing speed on medium, beat for 2 minutes until creamy. Add sugar and beat on medium speed for two minutes or until light and fluffy.
- Add vanilla extract and coconut extract, and mix to combine.
- Add egg yolks, one at a time, mixing well after each addition.
- In a medium mixing bowl, whip egg whites until stiff peaks form, and set aside.
- Gradually add dry ingredients to the wet ingredients, alternating adding the coconut milk and sour cream, mix just until combined.
- Gently fold in egg whites until no streaks remain.
- Pour batter into prepared baking pan and spread into an even layer.
- Place in the oven to bake for 30-45 minutes or until the top springs back when touched.
- Remove from the oven and allow to cool for 30 minutes before frosting.
For the Frosting
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter on medium speed for 2 minutes or until creamy.
- With mixing speed on low, gradually add the powdered sugar then add vanilla extract, coconut extract, coconut milk, and salt. Beat on medium-high speed for 3 minutes. Using an offset spatula or a knife, spread onto the cooled cake in an even layer. Top with coconut flakes.
This reminded me of a bakery-style cake, but even better homemade.
This cake looks so delicious! I love coconut and this cake gives me all that great flavor!
The cake is nice & soft! It just melts in your mouth. And, that frosting is thick & creamy & delicious!!