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Slice of moist coconut cake layered with creamy frosting and topped with toasted coconut flakes on a white plate.

Classic Coconut Cake From Scratch – Perfect Party Dessert

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Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Decorating Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American, Classic Bakery
Servings 10 Slices

Ingredients
  

  • For the cake:
  • 2 1/2 cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 1/3 cup (70 g) neutral oil
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional but recommended)
  • 3/4 cup (180 ml) canned coconut milk, shaken
  • 3/4 cup (180 ml) whole milk
  • 1 cup sweetened shredded coconut
  • For the frosting:
  • 8 oz (225 g) cream cheese, room temperature
  • 1 cup (230 g) unsalted butter, room temperature
  • 4–5 cups (480–600 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2–1 teaspoon coconut extract, to taste
  • Pinch of salt
  • For finishing:
  • 2–3 cups sweetened shredded coconut (mix of toasted and untoasted)

Instructions
 

  • Prep your pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides for easy release.
  • Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside so it’s ready to go.
  • Cream butter and sugar. In a large bowl, beat butter and granulated sugar until pale and fluffy, about 3 minutes. This step sets the cake’s structure and lightness.
  • Add oil and eggs. Beat in the oil. Add eggs one at a time, mixing well and scraping down the bowl. Stir in vanilla and coconut extract.
  • Combine the milks. In a measuring cup, stir together coconut milk and whole milk. Shake the coconut milk can first to ensure it’s smooth.
  • Alternate dry and wet. Add the flour mix in three additions, alternating with the milk mixture. Start and end with the flour. Mix on low just until combined—don’t overmix.
  • Fold in coconut. Gently fold in the shredded coconut. The batter will be thick but spreadable.
  • Bake. Divide batter evenly between pans and smooth the tops. Bake 25–30 minutes, until a toothpick comes out clean and the centers spring back.
  • Cool completely. Let cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully. Frosting warm cake leads to sliding layers, so be patient.
  • Make the frosting. Beat cream cheese and butter until smooth and creamy, about 2 minutes. Add powdered sugar gradually, then vanilla, coconut extract, and a pinch of salt. Beat until fluffy and spreadable. Adjust thickness with more sugar (thicker) or a teaspoon of milk (softer).
  • Toast some coconut (optional but great). Spread 1 cup shredded coconut on a baking sheet and toast at 325°F (165°C) for 5–8 minutes, stirring once, until golden at the edges. Cool completely.
  • Assemble. Place one cake layer on a stand. Add a generous layer of frosting. Top with the second layer and apply a thin crumb coat around the sides and top. Chill 15 minutes.
  • Finish and decorate. Add a thicker final layer of frosting. Press a mix of toasted and untoasted coconut onto the sides and top. For clean slices, chill the cake 20–30 minutes before cutting.