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Coconut Velvet Cake with Creamy Frosting

Coconut Velvet Cake with Creamy Frosting

  • Author: easysweetmeal
  • 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

Scale

  • 2 ½ cups (310 g) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup (115 g) unsalted butter, softened

  • ½ cup (120 ml) vegetable oil

  • 1 ¾ cups (350 g) granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1 tsp coconut extract

  • 1 cup (240 ml) buttermilk

  • ¾ cup (60 g) sweetened shredded coconut

  • 8 oz (225 g) cream cheese, softened

  • ½ cup (115 g) unsalted butter, softened

  • 3 ½ cups (420 g) powdered sugar, sifted

  • 1 tsp vanilla extract

  • ½ tsp coconut extract

  • 2–3 tbsp heavy cream or milk (adjust for consistency)

  • Optional: ½ cup sweetened shredded coconut for garnish

Instructions

1. Prep the Cake Pans

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.

2. Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter, Oil & Sugar

In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy (3–4 minutes).

4. Add Eggs and Extracts

Add eggs one at a time, mixing well. Stir in the vanilla and coconut extracts.

5. Alternate Flour and Buttermilk

Add the dry ingredients in thirds, alternating with the buttermilk. Mix until just combined. Fold in shredded coconut.

6. Bake

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.

7. Make the Frosting

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.

8. Assemble & Frost

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.

9. Chill & Slice

Refrigerate for 30–60 minutes before slicing. Serve and enjoy!

Notes

  • This cake tastes even better the next day as the flavors deepen.

  • For a snowy winter effect, garnish with white chocolate curls and coconut flakes.

  • Double the frosting if you love extra thick layers.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://easysweetmeal.com/coconut-velvet-cake-with-creamy-frosting/