Coconut Cake: just the name conjures up images of tropical breezes, sunshine, and pure, unadulterated deliciousness, doesn’t it? Forget those dry, crumbly versions you might have encountered in the past. We’re talking about a moist, tender, and intensely flavorful coconut cake that will have everyone begging for seconds. This isn’t just dessert; it’s an experience!

While the exact origins of coconut cake are debated, its popularity soared in the American South during the 19th century, thanks to increased trade bringing coconuts to Southern ports. It quickly became a staple at celebrations and holidays, a symbol of Southern hospitality and culinary ingenuity. The rich, sweet flavor of coconut, combined with the creamy frosting, made it an instant classic.

What is it about coconut cake that makes it so irresistible? Perhaps it’s the delightful contrast between the delicate crumb of the cake and the chewy texture of the coconut flakes. Or maybe it’s the intoxicating aroma that fills your kitchen as it bakes. Whatever the reason, this cake is a crowd-pleaser for a reason. It’s comforting, decadent, and surprisingly easy to make. So, are you ready to transport yourself to a tropical paradise with every bite? Let’s get baking!

Ingredients:

For the Cake:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 (13.5 ounce) can full-fat coconut milk
1/2 cup sour cream
1 cup shredded sweetened coconut, divided (reserve 1/2 cup for topping)

For the Coconut Cream Cheese Frosting:

8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup coconut cream (thick part from the top of a refrigerated can of coconut milk)
Pinch of salt

Preparing the Cake Batter:

Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it it’s a lifesaver! You can also line the bottom of the pan with parchment paper for extra insurance against sticking.
Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures that the leavening agents are evenly distributed throughout the batter, giving you a nice, even rise.
Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! The creaming process incorporates air into the butter and sugar, which is essential for a tender cake.
Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the coconut milk, then another 1/3 of the dry ingredients, then the remaining coconut milk, and finally the last 1/3 of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
Fold in Coconut: Gently fold in 1/2 cup of the shredded sweetened coconut. This adds a lovely coconut flavor and texture to the cake.
Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Completely: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. It’s crucial that the cake is completely cool before frosting, otherwise the frosting will melt.

Making the Coconut Cream Cheese Frosting:

Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure both are at room temperature for the best results. Lumpy frosting is no fun!
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
Add Vanilla and Coconut Cream: Stir in the vanilla extract and coconut cream. The coconut cream adds a subtle coconut flavor and helps to thin out the frosting to a spreadable consistency.
Pinch of Salt: Add a pinch of salt to balance the sweetness.
Whip Until Fluffy: Beat the frosting on medium-high speed for 2-3 minutes, or until light and fluffy.

Assembling the Coconut Cake:

Level the Cake (Optional): If your cake has a slight dome, you can use a serrated knife to level the top. This will make it easier to frost.
Frost the Cake: Spread the coconut cream cheese frosting evenly over the top of the cooled cake.
Add Coconut Topping: Sprinkle the remaining 1/2 cup of shredded sweetened coconut over the frosting.
Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.
Slice and Serve: Slice the cake into squares and serve. Enjoy your delicious homemade Coconut Cake!

Conclusion:

This Coconut Cake isn’t just a dessert; it’s a slice of tropical paradise, and trust me, you absolutely need to experience it. From the incredibly moist crumb infused with coconut milk to the sweet, delicate frosting, every bite is a celebration of flavor and texture. It’s the kind of cake that makes you close your eyes and savor the moment, and honestly, who doesn’t need a little more of that in their life? What makes this recipe a must-try? It’s the perfect balance of simplicity and indulgence. The ingredients are readily available, the instructions are straightforward, and the result is a cake that tastes like it came from a high-end bakery. Plus, the aroma that fills your kitchen while it’s baking is pure bliss! It’s a guaranteed crowd-pleaser, whether you’re serving it at a birthday party, a holiday gathering, or simply enjoying a quiet afternoon tea. But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Classic Slice: Serve it chilled with a dollop of whipped cream and a sprinkle of toasted coconut flakes for a truly classic experience. * Tropical Twist: Add a layer of pineapple filling between the cake layers for an extra burst of tropical flavor. You could even incorporate some chopped macadamia nuts for added crunch. * Chocolate Coconut Dream: For the chocolate lovers out there, add a tablespoon or two of cocoa powder to the cake batter for a subtle chocolatey undertone. A drizzle of melted dark chocolate over the frosting would be the perfect finishing touch. * Coconut Cupcakes: Transform this recipe into adorable cupcakes! Simply adjust the baking time accordingly. They’re perfect for parties and lunchboxes. * Boozy Delight: For an adult twist, brush the cake layers with a light rum syrup before frosting. It adds a subtle warmth and depth of flavor. * Vegan Option: Substitute the eggs with applesauce or a commercial egg replacer and use coconut oil instead of butter for a delicious vegan version. Be sure to use a plant-based milk alternative as well. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a cake; it’s a memory waiting to be made. It’s a way to bring a little sunshine into your day, no matter the weather. It’s a reminder that sometimes, the simplest things in life are the most satisfying. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake the most amazing Coconut Cake you’ve ever tasted. I promise, you won’t regret it! And most importantly, I want to hear about your experience! Did you try any of the variations? Did you make any tweaks of your own? Share your photos, your stories, and your feedback in the comments below. Let’s create a community of coconut cake lovers and inspire each other to bake something delicious! Happy baking! I can’t wait to see what you create! Print