Get the Recipe:
Coconut Cake
This old fashioned coconut cake is the ultimate coconut dessert. Fluffy coconut cake topped with a vanilla cream cheese frosting and shredded coconut flakes is hard to beat!
Ingredients
For the cake:
- 1 ½ cups (339 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 5 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (240 ml) milk
- 4 ounces (113 g) sweetened shredded coconut
For the frosting:
- 16 ounces (454 g) cream cheese, softened
- 1 cup (226 g) unsalted butter, softened
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 16 ounces (454 g) confectioners' sugar, softed
- 6 ounces (170 g) sweetened shredded coconut
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line each with parchment paper. Grease the paper and dust with flour.
- With an electric mixer on medium speed, mix the butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the extracts and mix. The mixture will look a bit lumpy.
- Sift the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add the dry ingredients in three portions, alternating with two portions of the milk. Mix just until combined. Fold in the coconut.
- Divide the batter evenly between prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until the tops are browned and a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 30 minutes. Then, remove from the pans to finish cooling on wire racks.
To make the frosting:
- Using an electric mixer on low speed, combine the cream cheese, butter, and extracts. Add the confectioners’ sugar and mix just until smooth.
- Spread the frosting on the first layer. Place the second layer on top and frost the top and sides. Sprinkle the top and sides with coconut.
Notes
- Recipe adapted from Barefoot Contessa at Home.
- How to store: Cover the cake loosely with plastic wrap or transfer leftovers to an airtight storage container. The cake will keep in the refrigerator for 3 to 4 days.
- How to freeze: You can freeze coconut cake for up to 3 months. To freeze a whole cake or a large portion of leftovers, I recommend placing it on a parchment-lined baking sheet and freezing it uncovered. Once the frosting has frozen through, wrap the cake tightly with a few layers of plastic wrap. Leftovers can be frozen in an airtight container. Let the cake thaw in the refrigerator before serving.
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