Coconut cake is a dessert that evokes feelings of warmth and indulgence, combining a moist and fluffy texture with the tropical sweetness of coconut. This cake is perfect for all occasions, from birthdays to celebrations or even as a weekend treat. The addition of coconut milk and coconut extract in the cake batter imparts a rich coconut flavor, while the sweet cream cheese frosting and garnish of flaked coconut give it a decadent finish. Whether you’re a fan of tropical desserts or just love a good homemade cake, this coconut cake is sure to become a favorite in your kitchen.

The combination of cake flour and buttermilk creates a soft and tender crumb, and the simple syrup adds moisture and sweetness to each layer. The cake is then topped with a luscious, creamy frosting made with butter, cream cheese, and a hint of coconut. This recipe is not only delicious but also a showstopper, making it perfect for impressing guests at any gathering.

This coconut cake is a delightful way to satisfy your sweet tooth with its tropical flavor and indulgent texture. With the sweetened coconut flakes sprinkled on top, each bite is a reminder of sun-filled days and the taste of paradise.

Why You’ll Love This Recipe

1. Moist and Fluffy Texture

The combination of cake flour, buttermilk, and coconut milk ensures that the cake has a soft and light texture that melts in your mouth.

2. Tropical Flavor

Coconut extract and coconut milk infuse the cake with a tropical flavor that transports you to a sunny beach with each bite.

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3. Delicious Sweet Cream Cheese Frosting

The creamy frosting made from butter, cream cheese, and powdered sugar perfectly complements the cake, adding richness and sweetness.

4. Impressive Presentation

With its layers and coconut garnish, this cake makes a stunning centerpiece for any gathering or special event.

5. Perfect for Any Occasion

Whether it’s a birthday, holiday, or casual get-together, this coconut cake is versatile and sure to impress your guests.

Ingredients

Cake flour
Sugar
Baking powder
Salt
Dry pudding mix (coconut or vanilla)
Butter (softened)
Canned unsweetened coconut milk (full-fat)
Buttermilk
Egg whites
Egg
Coconut extract

For the Sweet Cream Cheese Frosting:

Butter (softened)
Cream cheese (softened)
Powdered sugar
Cream or milk
Coconut extract

For the Simple Syrup:

Water
Sugar

For the Garnish:

Sweetened or flaked coconut

Variations

Coconut Flour: For a gluten-free version, substitute cake flour with coconut flour, though the texture may vary.
Pineapple Coconut Cake: Add crushed pineapple to the batter for an extra tropical flavor.
Lemon Coconut Cake: Incorporate lemon zest and a splash of lemon juice for a citrusy twist.
Chocolate Coconut Cake: Add cocoa powder to the batter for a chocolate-coconut flavor combination.

How to Make the Recipe

Step 1: Prepare the Simple Syrup

In a small saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, remove from heat and set aside to cool.

Step 2: Make the Cake Batter

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large mixing bowl, combine cake flour, sugar, baking powder, salt, and dry pudding mix. Add softened butter, coconut milk, and buttermilk. Mix until smooth.

Step 3: Add the Eggs and Coconut Extract

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Then, add the whole egg and coconut extract, mixing gently until combined.

Step 4: Bake the Cake

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Frosting

In a large mixing bowl, beat the softened butter and cream cheese until smooth. Gradually add powdered sugar, cream or milk, and coconut extract. Continue to beat until the frosting is light and fluffy.

Step 6: Assemble the Cake

Once the cakes are completely cooled, drizzle the simple syrup over each cake layer to keep them moist. Spread a layer of frosting on the top of the bottom layer, then place the second cake layer on top. Frost the entire cake with the cream cheese frosting, making sure to cover the sides and top evenly.

Step 7: Garnish and Serve

Gently press the sweetened or flaked coconut onto the sides and top of the cake for a beautiful, textured finish. Slice and enjoy!

Tips for Making the Recipe

Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for the best mixing results.
Don’t Overmix the Batter: When incorporating the egg whites, fold them gently into the batter to maintain a light and airy texture.
Cooling the Cake: Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
Even Layering: Use a serrated knife to level the tops of the cakes before frosting to ensure a smooth finish.

How to Serve

This coconut cake is best served chilled or at room temperature. Pair it with a refreshing glass of iced tea or tropical fruit for an extra dose of flavor. You can also serve it alongside whipped cream or even a scoop of vanilla ice cream for added indulgence.

Make Ahead and Storage

Storing Leftovers

Store any leftover coconut cake in an airtight container in the refrigerator for up to 5 days. The cake may become even more moist after refrigerating due to the simple syrup.

Freezing

If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. Let it thaw in the refrigerator overnight before serving.

Reheating

Reheat individual slices of cake in the microwave for 10-15 seconds or allow it to come to room temperature before serving.

FAQs

1. Can I use regular milk instead of coconut milk?

Yes, you can substitute regular milk or another dairy-free milk for coconut milk, though it will change the flavor.

2. Can I make this cake ahead of time?

Yes, you can bake the cake and freeze it, or you can prepare the frosting and store it in the fridge until you’re ready to assemble.

3. How can I make this cake more coconut-flavored?

Increase the amount of coconut extract or add shredded coconut to the batter for an even stronger coconut taste.

4. Can I use sweetened coconut flakes for the garnish?

Yes, you can use sweetened coconut flakes, but be mindful of the added sweetness.

5. What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar with 1/3 cup of milk.

6. Can I make this cake in one pan?

Yes, you can bake it in a single 9×13-inch pan. Just adjust the baking time accordingly.

7. How do I prevent the cake from sticking to the pan?

Make sure to grease and flour the pans or line them with parchment paper before baking.

8. Can I use egg replacers for a vegan version?

Yes, you can use egg replacers like flax eggs or chia eggs for a vegan version, but the texture may vary slightly.

9. How long does this cake stay fresh?

The cake stays fresh in the fridge for up to 5 days.

10. Can I add fruit to this cake batter?

Yes, you can add chopped fruit like pineapple or berries for added flavor and texture.

Conclusion

This coconut cake is a tropical delight that’s perfect for any occasion. With its soft, moist texture and rich coconut flavor, it’s sure to impress your guests. The sweet cream cheese frosting and coconut garnish elevate this cake, making it a showstopper dessert. Whether you’re serving it at a party or enjoying it as a treat at home, this cake is sure to become a go-to favorite.

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