This Coconut Cake is soft, moist, and bursting with coconut flavor, perfect for any occasion!
Ingredients
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional for extra flavor)
- 1 cup (240ml) canned coconut milk (or whole milk)
- 1 cup (85g) shredded sweetened coconut
For the Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) canned coconut milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 2 cups (170g) shredded sweetened coconut (for decoration)
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract.
- Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients.
- Gently fold in the shredded coconut.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing until combined.
- Add the coconut milk, vanilla extract, and coconut extract, then beat until the frosting is fluffy and smooth.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Place the second cake layer over it and frost the entire cake, covering the top and sides.
- Gently press the shredded coconut onto the frosting for a beautiful snowy coconut finish.
Step 5: Serve & Enjoy!
- Chill for at least 30 minutes before slicing for the best texture.
- Serve with a cup of tea or coffee for a delightful treat!
Would you like a cream cheese frosting variation or a pineapple coconut twist? Let me know!
The Story of Coconut Cake
Coconut cake is a classic Southern dessert known for its soft, fluffy layers and rich coconut flavor. It has been a beloved treat for over a century, often served at celebrations, holidays, and special gatherings. But where did this delicious cake come from?
Early Beginnings: The Arrival of Coconut
Before coconut cake became a household favorite, coconut itself was considered an exotic ingredient in the Western world.
- 1500s-1600s: European explorers discovered coconuts in Southeast Asia and the Caribbean.
- 1800s: With advancements in shipping and trade, dried and shredded coconut became available in America and Europe.
- Late 1800s: Recipes featuring coconut started appearing in cookbooks, especially in the American South, where sweet cakes were already popular.
The Rise of Coconut Cake
By the 19th century, coconut was being used in pies, puddings, and cakes. Early versions of coconut cake were simple white cakes topped with coconut flakes, often paired with lemon or vanilla frosting.
In the early 1900s, as refrigeration improved, bakers began using coconut milk and cream to make the cakes richer and more flavorful. Southern families embraced coconut cake as a special-occasion dessert, serving it during Christmas, Easter, and weddings.
Southern Coconut Cake: A Tradition is Born
By the mid-20th century, coconut cake had cemented itself as a Southern classic. Some defining features of traditional Southern coconut cake include:
- Multiple layers (usually three or more)
- Buttercream or cream cheese frosting
- Shredded coconut covering the entire cake
- Soaking the cake layers with coconut milk or syrup for extra moisture
Many families passed down their own secret recipes, each with slight variations—some added pineapple, rum, or toasted coconut for a unique twist.
Modern Coconut Cake Variations
Today, coconut cake is enjoyed in many different forms, including:
- Classic Southern Coconut Cake with white cake and coconut buttercream
- German Coconut Cake with chocolate layers and coconut-pecan frosting (like German Chocolate Cake)
- Tropical Coconut Cake with pineapple or passion fruit filling
- Vegan and Gluten-Free Coconut Cakes using coconut flour and dairy-free ingredients
A Cake for Every Occasion
Whether it’s a holiday gathering, a wedding, or a birthday celebration, coconut cake remains a symbol of indulgence and hospitality. Its soft, moist texture and rich coconut flavor make it a timeless favorite that has stood the test of time.
Would you like to learn about a specific regional version or a historical recipe?
