Go Back
–+ servings

Fluffy Coconut Cake

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Baking
Cuisine American
Servings 8

Equipment

  • 11 x 7-inch rectangular pan
  • parchment paper optional
  • hand or stand mixer
  • spatula or wooden spoon
  • wire rack to cool the cake

Ingredients
  

For the cake

  • 2 cups all-purpose flour
  • 1 cup coconut milk (or regular milk if preferred)
  • 1 cup shredded sweetened coconut (plus extra for topping, if desired)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the frosting

  • 1 cup unsalted butter, softened
  • 1/4 cup coconut milk
  • 1/2 cup shredded coconut
  • 4 cups powdered sugar

Instructions
 

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.
  • Gently stir in the shredded coconut using a spatula or wooden spoon, ensuring it's evenly mixed throughout the batter.
  • 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.
Keyword Coconut, Tropical
Tried this recipe?Let us know how it was!