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Coconut Cake

Slice of coconut cake on black plate with gold fork and whole cake background
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Get ready for a slice of sunshine! This easy coconut cake recipe is wonderfully rich and stays incredibly moist thanks to a mix of butter and oil. Topped with a dreamy, creamy coconut milk frosting, it’s a simple, old-fashioned style cake perfect for any occasion. Seriously delicious!

Ingredients

Scale

For the Moist Coconut Cake:

  • 2 cups (4 sticks) unsalted butter, very soft (room temperature!)
  • 1/3 cup neutral oil (vegetable, canola, etc.)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature!)
  • 1/2 cup sour cream (room temperature!)
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • Optional: 1/2 cup sweetened coconut flakes OR 1 tsp coconut extract (or both!)

For the Dreamy Coconut Frosting:

  • 1 cup (2 sticks) butter, softened (room temperature!)
  • 1 cup icing sugar (powdered sugar), sifted
  • 1/4 cup canned full-fat coconut milk (room temperature!)
  • 1 tsp vanilla essence (or extract)
  • 1/2 cup sweetened coconut flakes
  • Optional: Extra coconut flakes for garnish (toasted or plain)

Instructions

  1. Get Ready: Heat your oven to 180°C (356°F). Grease and line two 7-inch round cake pans with parchment paper. Optional: Toast extra coconut for garnish now (5-8 mins at 180°C, watch closely!).
  2. Cream Fats & Sugar: In a large bowl, beat the soft butter, oil, and sugar with an electric mixer on medium-high until light and fluffy, about 3-5 minutes. Don’t skip this! It adds air.
  3. Add Wet Ingredients: Beat in the vanilla. Add eggs one at a time, beating well after each. Scrape the bowl. Beat in the sour cream. (It might look curdled – totally fine!).
  4. Whisk Dry Stuff: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Combine Gently: On low speed, add the dry ingredients to the wet mixture in 2-3 parts. Mix just until the flour disappears. Stop mixing! Overmixing = tough cake.
  6. Fold in Coconut (If Using): If adding coconut flakes (or extract, if you didn’t add it earlier) to the batter, gently fold them in now with a spatula.
  7. Divide & Bake: Pour batter evenly into the prepared pans. Smooth the tops. Bake for 30-35 minutes.
  8. Check Doneness: Cake is done when golden, edges pull away slightly, and a toothpick inserted in the center comes out clean.
  9. Cool Down: Let cakes cool in the pans for 15-20 mins, then flip onto a wire rack. Peel off parchment. Cool completely (1-2 hours). Seriously, wait until they’re cool!
  10. Make Frosting: While cakes cool, beat 1 cup softened butter until smooth (2-3 mins). On low, add sifted icing sugar, then vanilla and coconut milk. Beat on medium-high until light and fluffy (2-3 mins). Stir in 1/2 cup coconut flakes by hand.
  11. Assemble: Place one cool cake layer on a plate. Top with 1/3 of the frosting. Add the second layer. Frost the top and sides. Garnish with extra coconut flakes (toasted or plain). Yum!

Notes

  • Serving: Delicious on its own! Also great with berries, whipped cream, or vanilla ice cream. For neat slices, use a hot, clean knife.
  • Why Room Temp?: Using room temperature butter, eggs, and sour cream is key for a smooth batter and a tender moist coconut cake. Don’t cheat this step!
  • Thin Layers?: This recipe makes slightly thinner layers in 7-inch pans. For thicker layers, use 6-inch pans or double the cake batter recipe.
  • Storage: Store covered at room temp for 1-2 days or in the fridge for up to 5 days.
  • Serve Right: Always let refrigerated cake sit at room temperature for 30-60 minutes before serving. Cold cake = muted flavor! Let it warm up to taste its best.
  • Freezing: Wrap unfrosted layers tightly and freeze up to 2 months. Freeze frosted cake (whole or slices) uncovered until firm, then wrap tightly (up to 1 month). Thaw overnight in the fridge.

Find it online: https://recipesh.com/coconut-cake/