This Coconut Cake is a timeless dessert made with tender cake layers, coconut milk, and a luscious cream cheese frosting. Finished with sweet shredded coconut, it’s perfect for holidays, birthdays, or anytime you crave an old-fashioned Southern-style cake.
⏱ Prep Time
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Prep Time: 20 minutes
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Bake Time: 30–35 minutes
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Cool Time: 30 minutes
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Total Time: 1 hour 30 minutes
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Servings: 12 slices
🍳 Equipment
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Mixing bowls
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Electric mixer
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9-inch round cake pans (2)
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Parchment paper
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Cooling rack
🥘 Ingredients
Cake
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2½ cups all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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1¾ cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup coconut milk
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1 cup sweetened shredded coconut
Frosting
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
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2 tbsp coconut milk (as needed)
Topping
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1½ cups sweetened shredded coconut
📝 Ingredient Notes
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Coconut milk: Use full-fat for best moisture.
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Shredded coconut: Sweetened gives classic flavor; unsweetened works for less sweetness.
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Butter: Room temperature butter ensures a fluffy cake.
👩🍳 Instructions
1. Preheat
Preheat oven to 350°F (175°C).
Grease and line cake pans.
2. Mix dry ingredients
Whisk flour, baking powder, and salt together.
3. Cream butter & sugar
Beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, then vanilla.
4. Combine
Alternate adding dry ingredients and coconut milk.
Fold in shredded coconut.
5. Bake
Divide batter evenly between pans.
Bake 30–35 minutes until a toothpick comes out clean.
6. Cool
Cool cakes completely before frosting.
🧁 Frosting Instructions
Beat cream cheese and butter until smooth.
Add powdered sugar gradually, then vanilla and coconut milk until spreadable.
📊 Nutrition (Approx per slice)
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Calories: 520
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Protein: 6g
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Carbs: 64g
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Fat: 28g
⭐ Tips & Variations
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Extra coconut flavor: Add ½ tsp coconut extract.
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Toasted topping: Lightly toast coconut for crunch.
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Layered version: Add coconut pastry cream between layers.
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Cupcakes: Bake in liners for 18–20 minutes.
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Storage: Refrigerate up to 4 days.
