Fluffy Coconut Cake

I’ve always had a soft spot for coconut desserts, but I could never find the perfect coconut cake from scratch; until I came up with this recipe! This fluffy coconut cake has quickly become my go-to when I want something sweet, light, and bursting with coconut flavor. The texture is spot-on. Soft, airy, and melt-in-your-mouth delicious. Plus, the coconut frosting is so creamy, you’ll want to eat it by the spoonful!

What I love most about this cake is how easy it is to make. You don’t need any fancy ingredients or complicated techniques; just a few simple steps and you’ve got the best coconut cake in no time. Whether you’re looking for a showstopper dessert or just a treat to enjoy with your coffee, this easy coconut cake is perfect for any occasion.

If you’re a coconut lover like me, you’re going to love how this cake tastes and how simple it is to make.

Reasons why you’ll love this recipe♡

• Incredible Coconut Flavor – Every bite is packed with that rich, sweet coconut taste, from the cake itself to the creamy coconut frosting, making it a coconut lover’s dream.
• Easy to Make – This recipe is simple and straightforward, with no complicated steps or hard-to-find ingredients. It’s perfect for anyone, even if you’re new to baking!
• Perfect Texture – The cake comes out soft, light, and moist, while the frosting adds just the right amount of creaminess, creating the ultimate balance of flavors and textures.

Ingredients you’ll need for this recipe

Servings: 8

For the cake

For the frosting

Equipment

Step by Step Guide

Cake

Set your oven to 350°F (175°C). Lightly grease and flour an 11 x 7-inch rectangular pan, or line it with parchment paper for easy removal.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir well to ensure even distribution.

Add the softened butter, coconut milk, eggs, and vanilla extract to the dry mixture.

Using a hand or stand mixer, beat on medium speed for about 2 minutes until smooth and creamy.

Pour the batter into the prepared pan, spreading it evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Frosting

Beat the softened butter until fluffy. Gradually mix in the powdered sugar, ensuring each addition is well incorporated.

Add the coconut milk and continue beating until the frosting becomes light and airy.

Fold in some shredded coconut, reserving extra for garnish.

Once cooled, place the cake on a serving plate and spread an even layer of frosting over the top.

This step is optional. Spread the remaining frosting on the sides of the cake to coat the entire cake.

Sprinkle additional shredded coconut for extra texture and flavor.

Cut into slices and enjoy!

Notes

• For added flavor, toast the shredded coconut before garnishing.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Recipe FAQ

Q: Can I use unsweetened coconut in this recipe?
A: I recommend using sweetened shredded coconut for the best flavor, but unsweetened coconut can work if you adjust the sugar to your taste.

Q: Can I use a different type of milk?
A: Yes, you can substitute coconut milk with regular milk, almond milk, or oat milk if you prefer, though coconut milk adds a richer flavor.

Q: Can I make this cake without the coconut frosting?
A: Absolutely! You can enjoy the cake on its own or with a different frosting like vanilla or cream cheese if you’re not a fan of coconut frosting.

Q: Can I bake this in a different pan size?
A: Yes, but the baking time may vary depending on the size of the pan. If using a smaller pan, check for doneness earlier; for a larger pan, it may need a bit more time.

Q: Can I make this cake ahead of time?
A: Yes! The cake can be baked a day ahead and stored at room temperature. Frost it right before serving for the best texture.

Q: How do I prevent the cake from sticking to the pan?
A: Grease and flour your pan, or line it with parchment paper to ensure the cake releases easily after baking.

Q: Can I freeze the cake?
A: Yes, you can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and foil before freezing. Let them thaw completely before frosting.

Q: Can I add more coconut to the cake or frosting?
A: Definitely! You can stir extra shredded coconut into the batter or frosting for an even more intense coconut flavor.

Q: How do I store leftovers?
A: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I make this cake without eggs?
A: Yes, you can use an egg substitute like flax eggs or applesauce, though the texture and taste may change.

Q: Why is my frosting too runny?
A: If the frosting is too runny, try adding more powdered sugar a little at a time until it thickens to your desired consistency.

Q: Can I toast the shredded coconut for extra flavor?
A: Yes! Toasting the coconut before using it in the frosting or as a garnish adds a lovely nutty flavor and texture. Just be sure to watch it closely as it can burn quickly.