If you love coconut, this Fluffy Coconut Cake is a dream. Light, buttery, and packed with coconut flavor, it’s made with coconut milk, shredded coconut, and a creamy coconut frosting—perfect for any occasion.
Key Ingredients for Coconut Cake
For the Cake:
- Dry Ingredients: Flour, sugar, baking powder, and salt for structure and balanced sweetness.
- Wet Ingredients: Butter, coconut milk, eggs, and vanilla for moisture and flavor.
- Coconut Additions: Shredded coconut for texture and a tropical boost.
For the Coconut Frosting:
- Creamy Base: Softened butter for a rich, smooth frosting.
- Sweetness: Powdered sugar for balanced sweetness.
- Liquid Component: Coconut milk for a creamy texture and extra flavor.
- Final Touch: Shredded coconut for texture and a tropical finish.
Tips & Tricks
- Room Temperature Ingredients: Ensure butter, eggs, and coconut milk are at room temp for a smooth batter.
- Shredded Coconut Matters: Use sweetened coconut for the best texture. If using unsweetened, add a tablespoon of sugar.
- Perfect Frosting Consistency: Adjust with coconut milk if too thick or powdered sugar if too thin.
- Toast for Extra Flavour: Lightly toast the shredded coconut for a nutty aroma and slight crunch.
Why You’ll Love This Recipe
- Soft and Moist: Thanks to coconut milk and butter, this cake has a rich, tender crumb.
- Full of Coconut Flavor: Shredded coconut inside and out gives it the perfect tropical touch.
- Simple to Make: No fancy techniques—just mix, bake, and frost.
Variations
- Rum Coconut Cake: Add 2 tablespoons of dark rum to the batter for a Caribbean twist.
- Piña Colada Cake: Fold in 1/2 cup crushed pineapple to the batter for a fruity surprise.
- Chocolate Coconut Cake: Add 1/4 cup cocoa powder to the dry ingredients for a coconut-chocolate twist.
How to Store Coconut Cake
Store in an airtight container at room temp for up to 3 days or refrigerate for up to 5. For longer storage, wrap slices in plastic wrap, place in a freezer bag, and freeze. Thaw at room temp before serving.
Frequently Asked Questions
Can I use canned coconut cream instead of coconut milk?
Yes, but dilute it with a little water to match the consistency of coconut milk.
Can I turn this into cupcakes?
Absolutely. Bake in a muffin tin at 350°F (175°C) for 18-20 minutes.
Light, flavorful cakes are always a treat. Angel Food Cake is delicately airy, Lemon Cake adds a bright, zesty touch, and Orange Cake is packed with sweet citrus flavor—perfect for any occasion.
Fluffy Coconut Cake
Made with coconut milk and shredded coconut, then topped with a creamy coconut frosting, Fluffy Coconut Cake is the perfect tropical treat.
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 if preferred)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
For the Coconut Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1/2 cup hredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 11 x 7-inch rectangular pan, or line it with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well incorporated.
- Using a spatula or wooden spoon, gently fold in the shredded coconut until evenly distributed throughout the batter.
- Pour the cake batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Pour in the coconut milk and continue beating until the frosting is light and fluffy. Finally, fold in the shredded coconut for extra texture.
- Once the cake is completely cool, spread the coconut frosting over the top. If you’d like, you can layer the cake by cutting it in half horizontally, adding frosting in between, and covering the top and sides. Sprinkle extra shredded coconut over the frosting for a beautiful finishing touch.
- Slice into squares and serve with a warm cup of coffee or tea. This cake is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition
Calories: 369kcalCarbohydrates: 54gProtein: 4gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 174mgPotassium: 122mgFiber: 2gSugar: 39gVitamin A: 582IUVitamin C: 0.3mgCalcium: 63mgIron: 2mg
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