Coconut Cake

A moist three-layer vanilla sponge cake made with coconut milk and shredded coconut, layered with rich coconut frosting and topped with toasted coconut flakes. This tropical-inspired American dessert offers a deep, balanced coconut flavor and professional finish, perfect for celebrations or special cravings.

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Course: Cakes

Cuisine: American tropic

Prep Time: 30

Cook Time: 30

Total Time: 1 45

Servings: servings

Calories: 320kcal

Author: Samantha Jones

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon salt
1 cup unsalted butter, softened
3 cups granulated sugar
4 large eggs, room temperature
2 cups coconut milk
2 cups grated coconut (unsweetened or sweetened to taste)
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons coconut extract
2-4 tablespoons milk to thin
1/2 cup flaked coconut, toasted
Pillowy fondant for optional topper decoration

Instructions

Preheat oven to 350°F (175°C)
Line three 8-inch round cake pans with parchment paper and grease edges
In a medium bowl, whisk together 3 cups flour, baking powder, and salt until blended
In a large bowl, cream butter and granulated sugar with a hand mixer on medium speed until light and fluffy
Add eggs, one at a time, beating well after each addition
Gradually add dry ingredients and alternate with coconut milk, mixing just to combine
Fold in 2 cups grated coconut until evenly incorporated
Divide batter evenly among prepared pans and smooth surfaces
Bake for 25-30 minutes or until toothpick inserted into the center comes out clean
Cool layers in pans for 10 minutes before inverting onto wire racks to cool completely
In a separate bowl, beat 1 cup softened butter with coconut extract and powdered sugar until peak. Add milk as needed to achieve desired spreading consistency
Stack cake layers with 1/2-3/4 inch padding of frosting between each层面. Refrigerate for 10 minutes to set layers
Fill remaining 8-inch ring pan with flour. Place inverted first layer inside ring, pour frosting over remaining desserts to create perfect shape

Notes

Use room-temperature butter and eggs for optimal aeration
Toast flaked coconut on low heat until golden for enhanced flavor
Frosting can be prepared in advance and stored in the refrigerator
Adjust sweetness by using sweetened vs. unsweetened coconut in batter
For a vegan version, substitute butter with coconut oil and eggs with flax eggs

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