Fluffy Coconut Cake

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Fluffy Coconut Cake

Yield 8-10

Author Sweet Temptations

Prep time

25 Min

Bake Time

30 Min

Cool Time

10 Min

Total time

1 H & 5 M

This Fluffy Coconut Cake is light, moist, and packed with coconut flavor thanks to coconut milk and shredded coconut in the batter. It bakes up soft and tender, then gets topped with a creamy coconut frosting and a snowy sprinkle of coconut on top. A simple, shareable cake that’s perfect for parties, holidays, or a sweet afternoon treat.

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Ingredients

For the Cake

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

For the Coconut Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1/2 cup shredded coconut (plus more for topping, optional)

Instructions

1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour an 11x7-inch baking pan, or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: Add the softened butter, coconut milk, eggs, and vanilla to the bowl. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and well combined.
4. Fold in Coconut: Gently fold in the shredded coconut until evenly distributed.
5. Bake: Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting: Beat the butter until creamy. Gradually mix in the powdered sugar. Add the coconut milk and beat until light and fluffy. Fold in the shredded coconut, reserving a little for topping if desired.
7. Frost the Cake: Once completely cool, spread frosting evenly over the top. Sprinkle with extra shredded coconut (toasted if you’d like).
8. Serve: Slice and enjoy.

Notes

1. Use room-temp ingredients: Softened butter and room-temp eggs mix more smoothly for a lighter, fluffier cake.
2. Don’t overmix the batter: Once everything is combined, stop mixing—overmixing can make the cake dense.
3. Line the pan for easy lifting: Parchment paper makes it much easier to lift the cake out cleanly and frost.
4. Toast coconut for extra flavor (optional): Toast shredded coconut until lightly golden, then cool before sprinkling on top.
5. Cool completely before frosting: Warm cake will melt the frosting and make it slide off.
6. Add coconut milk slowly to frosting: Start with a little, then add more as needed so it stays thick and spreadable (not runny).

Nutrition Facts

Calories

897

Fat

50 g

Sat. Fat

34 g

Carbs

110 g

Fiber

2 g

Net carbs

108 g

Sugar

83 g

Protein

7 g

Sodium

373 mg

Cholesterol

161 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Fluffy Coconut Cake Recipe