If you’re a fan of soft, moist cakes infused with tropical flair, this Fluffy Coconut Cake is about to be your new go-to dessert. It’s a sweet, buttery cake with layers of coconut flavor in every bite. From coconut milk in the batter to shredded coconut in the frosting, this recipe celebrates coconut in its most delicious form. Whether you’re baking for a summer gathering, a birthday celebration, or a weekend treat, this coconut cake is a show-stopper.
Why This Coconut Cake Stands Out
This isn’t just another coconut cake recipe—it’s a light, fluffy, and deeply flavorful dessert designed with simplicity and richness in mind. Here’s why you’ll fall in love with it:
- Moist and Tender Crumb – Thanks to butter, eggs, and coconut milk, the cake has a delicate, moist texture.
- Tropical Coconut Flavor – From the batter to the frosting, coconut takes the lead.
- Simple, No-Fail Method – Easy instructions make this recipe beginner-friendly.
- Versatile for All Occasions – Dress it up for a party or enjoy it casually with coffee.
- Make-Ahead Friendly – Keeps well for several days, and the flavors develop beautifully over time.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup full-fat coconut milk (or whole milk if desired)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
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)
Step-by-Step Instructions
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease and flour an 11×7-inch rectangular baking pan or line it with parchment paper.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
This ensures even distribution of leavening agents and prevents clumping.
3. Blend in Wet Ingredients
Add the following to the dry ingredients:
- Softened butter
- Coconut milk
- Eggs
- Vanilla extract
Mix using an electric mixer at medium speed for 2 minutes, until the batter is smooth and creamy.
4. Fold in Shredded Coconut
Gently fold in 1 cup of shredded coconut using a rubber spatula. This adds texture and coconut flavor to every bite.
5. Bake the Cake
Pour the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well between each addition. Add coconut milk and beat until light and fluffy. Fold in shredded coconut.
7. Frost the Cake
Once the cake is fully cool, spread the frosting evenly across the top and sides. Sprinkle additional shredded coconut over the top for decoration.
Customization Ideas: Make It Your Own
Boost the Coconut Flavor
- Add Coconut Extract: Use 1/2 teaspoon coconut extract in the batter.
- Use Toasted Coconut: Toast shredded coconut in a dry pan until golden, then sprinkle over frosting.
- Coconut Rum Soak: Mix 2 tbsp coconut rum with sugar syrup and brush it over the cake layers for a boozy boost.
Tropical Twists
- Pineapple Mix-In: Add 1/2 cup crushed pineapple to the batter for a tropical fusion.
- Citrus Zest: Add the zest of 1 lime to the batter to complement the coconut with a citrus zing.
Extra Indulgence
- Coconut Cream Cheese Frosting: Substitute half the butter with cream cheese for a tangy balance.
- White Chocolate Topping: Drizzle melted white chocolate on the frosted cake for a gourmet touch.
- Layered Look: Double the recipe and create a layered coconut cake for special occasions.
Pro Tips for Perfect Coconut Cake
- Room Temperature Ingredients: Always use room temp eggs and butter for even mixing.
- Don’t Overmix: Once the flour is added, mix just until incorporated.
- Check Doneness Early: Ovens vary, so check at 25 minutes with a toothpick.
- Cool Before Frosting: Ensure your cake is 100% cool to avoid melting the frosting.
How to Store & Serve
- Room Temperature: Store covered at room temp for up to 2 days.
- Refrigerator: Keeps well in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cake layers wrapped tightly in cling film for up to 2 months.
Serving Suggestions
- Serve slices with a scoop of vanilla ice cream.
- Pair with a glass of chilled coconut water or a hot cup of tea.
- Add fresh berries on top for color and flavor contrast.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly, but it still works beautifully.
What if I don’t have coconut milk?
You can substitute with whole milk or almond milk, though the flavor won’t be as rich.
Can I make this into cupcakes?
Absolutely! Fill cupcake liners 2/3 full and bake at 350°F for about 18–20 minutes.
Can I use unsweetened shredded coconut?
Yes, but the cake will be less sweet and the texture may be drier. Consider adding 1–2 tbsp of sugar to compensate.
Nutritional Information (Approximate per Slice)
- Calories: 420
- Fat: 23g
- Carbohydrates: 50g
- Sugar: 36g
- Protein: 5g
Final Thoughts
This Fluffy Coconut Cake is a delicious celebration of all things coconut. With its moist, tender crumb and dreamy coconut frosting, it delivers tropical delight in every bite. Whether you’re serving it as a dessert centerpiece or enjoying a slice solo, it’s a recipe you’ll turn to again and again.
