Super-Soft Coconut Cake
Who knew coconut cake could come together this quickly and taste so good?
Serves8 to 10
Prep35 minutes
Cook20 minutes to 25 minutes
Whether you’re a coconut cake lover from way back or are new to the joys of coconut cake, this is the best and easiest recipe around. This coconut cake is both deeply flavorful and super simple (you’ll be baking and assembling in about an hour, and eating within two). The cake layers have a soft, moist texture, but are also craggy and a little dense, due to the sweetened shredded coconut that is folded into the batter. I love the extra flavor and one-of-a-kind texture the baked-in coconut brings (I also amp up the leavening a bit in the cake to help combat the density it contributes; but if you are after a smoother cake crumb, by all means, omit it).
The frosting is cream cheese-based, which is not only traditional, but also delicious. Its tanginess plays beautifully with the sweetness of the cake. A generous sprinkling of shredded coconut over the top before serving ensures the assembled cake is sweet, but not overwhelmingly so. This easy, moist, flavorful, and festive coconut cake deserves a spot in your dessert rotation. And lucky you, here she is.
Why You’ll Love It
- Many coconut cakes are coconut in name only, meaning that the shredded coconut that adorns them is all that really indicates there’s a coconut situation happening. This recipe calls for coconut in a variety of forms (oil, extract, milk, shredded), resulting in a coconut flavor bomb of a cake.
- The cake batter comes together in a single bowl with nothing more than a whisk and a spatula. While you’ll need a mixer to make the frosting, it comes together so quickly that you’ll hardly even notice.
Key Ingredients in Coconut Cake
- Unrefined coconut oil: This can be found in a glass jar in most grocery stores. Refined is also frequently available, but unrefined has a more pronounced coconut flavor and is worth seeking out. Be sure to melt the oil before using it (you want it in its liquid form when assembling the cake), as it is often solid when purchased.
- Coconut extract: Contributes to the flavor of the cake and frosting in a natural way (it does not give off a floral or fake taste). The entire recipe only requires 3/4 teaspoon and you can always pull back a little if you like (or omit it altogether). If you cannot find coconut extract in your local grocery store, it is easily purchased online.
- Full-fat canned coconut milk: A wonderful way to get more flavor and moisture into your cake. It is relatively easy to find in most grocery stores and, like the extract, is used in both the cake and frosting. Canned coconut milk can be lumpy, so be sure to vigorously shake the can before opening it.
- Cake flour: Helps lighten the crumb of the cake layers, which are a bit craggy in texture due to the addition of the shredded sweetened coconut.
- Shredded coconut: This is folded into the cake batter and is also pressed onto the frosting, adding moisture, flavor, and good looks.
- Cream cheese: An essential ingredient, as it contributes to a frosting that is the perfect tangy foil to the sweet, shredded coconut-filled cake layers.
How to Make Coconut Cake
- Start by making the cake batter. Adding the extracts when you add the oil helps pop their flavor, as fat carries flavor. Whisk in the whole eggs (no need to separate them) and the milk, sprinkle the leavening and salt over the batter, and whisk again. Combining the leavening and salt with the wet ingredients, rather than with the dry, not only ensures they will be properly distributed in the batter, but also means you do not need to use an extra bowl to whisk your dry ingredients together.
- Fold in the cake flour and shredded coconut. Adding these two ingredients at the same time precludes overworking the batter.
- Bake the cake layers for 20 to 25 minutes. The layers bake up fast; while they do, save time later by making the frosting.
- Make the frosting. Beat room-temperature butter and cream cheese together until creamy. You do not want to overbeat the cream cheese or it will lose structure, so be sure to keep an eye on it. Add the powdered sugar, coconut milk, coconut extract, vanilla extract, and kosher salt, then beat just until combined.
- Frost the cooled cake layers. To cool the layers quickly, once removed from the pans, place the layers in the freezer for 15 minutes or so, until room temperature. To cover the sides of the cake in coconut, take one small handful at a time, and gently press it onto the side of the cake, making your way around the whole cake, and going back with additional handfuls to fill in any spots you missed.
Helpful Swaps
- Vegetable oil or melted butter may be substituted for the coconut oil, but the cake’s coconut flavor will be compromised.
- Whole cow’s milk may be substituted for the coconut milk.
- Unsweetened coconut flakes or unsweetened dessicated (finely ground) coconut may be substituted for the sweetened shredded coconut in and on the cake.
- All-purpose flour may be substituted for the cake flour, but be aware that the cake will be slightly more dense.
Storage and Make-Ahead Tips
- The cake is best the day it is made, but leftovers will last lightly wrapped in plastic wrap in the refrigerator for up to 3 days. Let come to room temperature before serving.
- The cake layers can be baked ahead, cooled, wrapped in plastic wrap, and left on the counter overnight. The layers can also be frozen for up to a month. No need to defrost the layers before assembling the cake — just bring to room temperature before serving.
- To freeze, place the frosted cake in the freezer until frozen solid. Wrap the cake tightly in plastic wrap and freeze for up to 1 month. Thaw uncovered in the refrigerator overnight and then let come to room temperature before serving.
More Coconut Dessert Recipes Worth Trying
Coconut Cake Recipe
Who knew coconut cake could come together this quickly and taste so good?
Prep time 35 minutes
Cook time 20 minutes to 25 minutes
Serves 8 to 10
Nutritional Info
Ingredients
For the cake:
- 3
large eggs
Cooking spray or unrefined coconut oil, for the pans
- 3/4 cup
unrefined coconut oil
- 1 1/3 cups
granulated sugar
- 1/2 teaspoon
coconut extract
- 1/4 teaspoon
vanilla extract
- 3/4 cup
full-fat canned unsweetened coconut milk (well-shaken)
- 2 1/2 teaspoons
baking powder
- 3/4 teaspoon
kosher salt
- 2 cups
cake flour
- 1 cup
sweetened shredded coconut, such as angel flake
For the frosting and coating:
- 1 1/2
sticks (12 tablespoons) unsalted butter
- 6 ounces
cream cheese
- 3 1/2 cups
powdered sugar
- 2 tablespoons
full-fat canned unsweetened coconut milk (well-shaken)
- 1/4 teaspoon
coconut extract
- 1/4 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
About 2 cups sweetened shredded coconut, such as angel flake
Instructions
Place 3 large eggs on the counter. Place 1 1/2 sticks unsalted butter and 6 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until the butter and cream cheese are softened.
Make the cake:
Coat 2 (8-inch-wide, 2-inch-high) round cake pans with cooking spray or coconut oil. Line the bottom of each with a parchment paper round.
Arrange a rack in the middle of the oven and heat the oven to 350ºF. If the unrefined coconut oil is solid, place 3/4 cup in the microwave and microwave in 30-second bursts until melted, about 25 seconds total.
Place the coconut oil, 1 1/3 cups granulated sugar, 1/2 teaspoon coconut extract, and 1/4 teaspoon vanilla extract in a large bowl and whisk until combined, about 30 seconds. Add the eggs one at a time, whisking after each, until smooth.
Add 3/4 cup coconut milk and whisk to combine. Add 2 1/2 teaspoons baking powder and 3/4 teaspoon kosher salt, and whisk to combine. Sift 2 cups cake flour over the mixture. Add 1 cup sweetened shredded coconut and gently fold with a flexible spatula until just combined. Divide the batter between the two pans (about 4 cups or 36 ounces each).
Bake for 10 minutes. Rotate the pans and bake until a tester inserted into the center of the cakes comes out with a moist crumb or two, 10 to 13 minutes more.
Let cool in the pans for 10 minutes. Run a thin knife around each cake to loosen. Invert the cakes onto a wire rack and remove the parchment. Let cool to room temperature, about 30 minutes. Meanwhile, make the frosting.
Make the frosting:
Beat the butter and cream cheese with the paddle attachment on low to medium-low speed until smooth, about 2 minutes. With the mixer on low speed, add 3 1/2 cups powdered sugar, one cup at a time, and beat until combined and smooth, scraping down the sides of the bowl as needed.
Add 2 tablespoons coconut milk, 1/4 teaspoon coconut extract, 1/4 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on low speed just until combined, about 15 seconds. Do not overbeat.
Using a serrated knife, carefully trim the domed tops of the cakes if needed. Place a dollop of frosting on the center of a serving plate or cake stand and top with one cake layer. Top with 1 scant cup of the frosting and spread into an even layer, going all the way to the edges. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Sprinkle about 2 cups shredded sweetened coconut over the top and sides of the cake, pressing it gently into the frosting to adhere.
Recipe Notes
Storage: The cake is best the day it is made, but will last lightly wrapped in plastic wrap in the refrigerator for up to 3 days. Let come to room temperature before serving.
To freeze, place the frosted cake in the freezer until frozen solid. Wrap the cake tightly in plastic wrap and freeze for up to 1 month. Thaw uncovered in the refrigerator overnight and then let come to room temperature before serving.