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Creamy Coconut Cake

Classic Coconut Cake

This Classic Coconut Cake is soft, moist, and bursting with coconut flavor. Made with rich coconut milk and finished with a luscious cream cheese frosting, it’s coated in sweet shredded coconut and topped with toasted flakes for the perfect tropical-inspired dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 3/4 cups cake flour spooned and leveled
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup coconut milk canned, full-fat
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
Cream Cheese Frosting
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon coconut extract
  • 2 tablespoons heavy cream add more if needed
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup toasted coconut flakes for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Cream butter and sugar together for about 3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together cake flour, baking powder, and salt.
  4. Add dry ingredients to the butter mixture alternately with coconut milk. Mix until just combined. Stir in coconut and vanilla extracts.
  5. Divide batter evenly between pans. Bake 25–30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and mix until smooth. Add coconut extract and heavy cream; beat until light and creamy.
  8. Level cake layers if needed. Frost between layers, then frost the top and sides. Press shredded coconut over the cake and finish with toasted coconut flakes.

Notes

For extra moisture, brush cake layers lightly with coconut milk before frosting. Store refrigerated for up to 4 days and bring to room temperature before serving.