If you’re craving a luxurious, bakery-worthy cake that combines the delicate charm of coconut with the richness of velvety cream cheese frosting, this Coconut Velvet Cake is your answer. Whether you’re hosting a celebration or just indulging your sweet tooth, this crowd-pleaser delivers tropical flavor and soft, fluffy layers that are simply irresistible.
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Why You’ll Love This Recipe:
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Irresistibly Moist Texture: Made with buttermilk, butter, and oil for maximum softness.
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Tropical Coconut Flavor: Coconut extract and shredded coconut give every bite a sweet island vibe.
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Creamy Dreamy Frosting: Whipped cream cheese frosting with coconut undertones.
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Perfect for Any Occasion: From birthdays to holidays, this cake impresses.
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Easy to Follow: Simple ingredients and step-by-step instructions.
Ingredients Breakdown
For the Cake:
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All-purpose flour (2 ½ cups / 310 g): The base structure of the cake.
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Baking powder & baking soda: Work together to lift the batter, ensuring a light, fluffy crumb.
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Salt (½ tsp): Balances and enhances all the flavors.
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Unsalted butter (½ cup / 115 g): Adds richness and buttery flavor.
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Vegetable oil (½ cup / 120 ml): Keeps the cake moist and soft.
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Granulated sugar (1 ¾ cups / 350 g): Sweetens the cake and helps with tenderness.
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Eggs (4 large): Provide structure and moisture.
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Vanilla & coconut extract: Create the signature flavor profile.
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Buttermilk (1 cup / 240 ml): Tenderizes the crumb and adds a slight tang.
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Sweetened shredded coconut (¾ cup / 60 g): Adds texture and coconut flavor to the batter.
For the Creamy Frosting:
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Cream cheese (225 g / 8 oz): The star of the frosting — tangy and creamy.
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Unsalted butter (½ cup / 115 g): Adds richness and helps with the smooth texture.
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Powdered sugar (3 ½ cups / 420 g): Sweetens and thickens the frosting.
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Vanilla & coconut extract: For a flavorful, tropical twist.
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Heavy cream or milk (2–3 tbsp): Adjusts consistency for perfect spreadability.
Optional Garnish:
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Sweetened shredded coconut (½ cup): Pressed on the outside for a beautiful, snowy finish.
Tips and Tricks:
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Room temperature ingredients mix better and create a smooth batter.
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Don’t overmix once flour is added to keep the cake tender.
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Use cake strips on pans for even, flat layers.
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Chill the cake before frosting for a crumb-free finish.
Variations and Customizations:
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Lemon-Coconut Cake: Add 1 tbsp lemon zest for citrusy brightness.
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Coconut Almond Cake: Swap vanilla extract for almond extract for a nutty twist.
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Toasted Coconut Topping: Lightly toast shredded coconut for extra texture.
Pairing Suggestions:
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Drink: Pair with iced coffee, coconut milk latte, or sparkling wine.
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Side: Serve with a scoop of vanilla ice cream or fresh pineapple.
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Occasion: Perfect for Easter, Mother’s Day, bridal showers, or tropical-themed parties.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Wrap unfrosted cake layers and freeze for up to 2 months.
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Make-ahead: Bake layers a day in advance and frost just before serving.
Popular Questions:
Can I use coconut milk instead of buttermilk?
Buttermilk adds a unique tang and tender texture. You can substitute with a mix of coconut milk and 1 tbsp vinegar, but the result will be slightly different.
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Is it possible to make this into cupcakes?
Absolutely! Bake in lined cupcake pans for 18–20 minutes. Makes about 24 cupcakes.
Can I use unsweetened coconut?
Yes, but you may want to increase sugar slightly or sweeten to taste.
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Coconut Velvet Cake with Creamy Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Soft, coconut-infused cake layers meet rich cream cheese frosting in this dreamy, tropical dessert. Perfectly fluffy and topped with sweet shredded coconut — it’s a slice of paradise
Ingredients
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2 ½ cups (310 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (115 g) unsalted butter, softened
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½ cup (120 ml) vegetable oil
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1 ¾ cups (350 g) granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 tsp coconut extract
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1 cup (240 ml) buttermilk
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¾ cup (60 g) sweetened shredded coconut
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8 oz (225 g) cream cheese, softened
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½ cup (115 g) unsalted butter, softened
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3 ½ cups (420 g) powdered sugar, sifted
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1 tsp vanilla extract
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½ tsp coconut extract
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2–3 tbsp heavy cream or milk (adjust for consistency)
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Optional: ½ cup sweetened shredded coconut for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round pans, or line them with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well. Stir in the vanilla and coconut extracts.
Add the dry ingredients in thirds, alternating with the buttermilk. Mix until just combined. Fold in shredded coconut.
Divide batter evenly between the pans. Bake for 28–32 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and coconut extract. Add heavy cream 1 tbsp at a time until spreadable.
Place one cake layer on a serving plate. Frost the top, then add the second layer and frost the entire cake. Press shredded coconut onto the sides and sprinkle on top.
Refrigerate for 30–60 minutes before slicing. Serve and enjoy!
Notes
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This cake tastes even better the next day as the flavors deepen.
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For a snowy winter effect, garnish with white chocolate curls and coconut flakes.
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Double the frosting if you love extra thick layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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