Name: Coconut Cake Recipe: Moist and Tropical
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2½ cups cake flour; 2 tsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 cup butter; 1¾ cups sugar; 5 egg whites; 1 tbsp vanilla; 1 tsp coconut extract; 1 cup coconut milk; ½ cup sour cream; 8 oz cream cheese; 4½ cups powdered sugar; 2 cups shredded coconut; Optional: Flowers; Suggested Pairings: Berries (coffee)

Introduction

Table of Contents

Coconut Cake is a moist, tropical dessert, perfect for spring celebrations, birthdays, or anytime cravings. This layered beauty, featuring fluffy coconut-infused cake and silky cream cheese frosting, delivers sweet, nutty flavor with a tender crumb. Presented on a white ceramic stand, optionally garnished with toasted coconut and edible flowers, this Coconut Cake offers an elegant, appetizing aesthetic that elevates any occasion. This recipe provides a classic oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to cake that brings lush, crowd-pleasing charm to any gathering.

Ingredients

For the Coconut Cake:

2½ cups cake flour
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, softened
1¾ cups granulated sugar
5 large egg whites, room temperature
1 tbsp vanilla extract
1 tsp coconut extract
1 cup canned coconut milk, well-shaken
½ cup sour cream

For the Coconut Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
4½ cups powdered sugar
2 tbsp coconut milk
1 tsp vanilla extract
½ tsp coconut extract
2 cups sweetened shredded coconut (for frosting and garnish)

Serving:

Optional: Toasted coconut, edible flowers
Suggested Accompaniments: Fresh berries, coffee
Suggested Pairings: Sparkling wine, iced tea
Suggested Aesthetic: Serve on a white ceramic stand
Suggested Equipment: Two 9-inch round pans, parchment paper, stand mixer

Step-by-Step Process

Preheat Oven and Prep Pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, and grease the parchment. Dust lightly with flour, tapping out excess. This double insurance prevents sticking and ensures clean release.
Whisk Dry Ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt until no lumps remain. Sifting is optional but recommended for the lightest texture. Set aside.
Cream Butter and Sugar: In a stand mixer with paddle attachment, beat softened butter on medium-high for 2 minutes until creamy. Add sugar gradually; beat 3–4 minutes until pale, fluffy, and doubled in volume. Scrape bowl halfway. This aeration creates a tender crumb.
Add Egg Whites: With mixer on medium-low, add egg whites one at a time, beating 30 seconds after each. Add vanilla and coconut extracts; beat until fully incorporated. The batter may look curdled—this is normal and will smooth out.
Alternate Wet and Dry: With mixer on low, add dry ingredients in three additions, alternating with coconut milk and sour cream (start and end with dry). Mix only until just combined after each addition—stop when you see no flour streaks. Overmixing toughens the cake.
Divide and Bake: Divide batter evenly between prepared pans (about 2¾ cups each). Smooth tops with an offset spatula. Bake 25–30 minutes, rotating halfway, until tops are golden and a toothpick inserted in the center comes out clean. Do not open the oven for 22 minutes to prevent sinking.
Cool Layers: Cool cakes in pans on a wire rack for 10 minutes. Run a knife around edges, then invert onto a rack, peel off parchment, and cool completely (1–2 hours). Level tops with a serrated knife if domed for even stacking.
Make Frosting: In a clean mixer bowl, beat butter and cream cheese on medium-high for 2 minutes until smooth. Sift in powdered sugar; mix on low until incorporated, then beat on high 3 minutes until fluffy. Add coconut milk, vanilla, and coconut extract; beat 1 minute. Fold in 1 cup of shredded coconut by hand.
Assemble Cake: Place one layer on a white ceramic stand. Spread 1 cup frosting evenly to the edges. Top with a second layer. Apply a thin crumb coat over the entire cake; chill 15 minutes. Apply the final thick layer of frosting, swirling decoratively.
Garnish and Toast Coconut: Spread the remaining 1 cup of shredded coconut on a baking sheet. Toast at 350°F for 5–7 minutes, stirring every 2 minutes, until golden. Cool completely. Press toasted coconut gently onto the sides and top of the cake.
Serve: Chill the assembled cake for 30 minutes to set the frosting. Slice with a hot, dry knife (dip in hot water, wipe dry). Serve at room temperature on a white ceramic stand with fresh berries.

Tips for Better Coconut Cake

Use full-fat coconut milk—lite versions reduce moisture
Bring all ingredients to room temperature for a smooth batter
level cooled layers for stable stacking
Chill the crumb coat to lock in crumbs
presented on a white ceramic stand to highlight the snowy coconut
Make layers 1 day ahead; wrap tightly
freeze unfrosted layers up to 2 months
Enhance aesthetic: pipe rosettes with extra frosting

Variations and Customization

Gluten-Free: Use 1:1 gluten-free flour blend.
Vegan: Use plant butter, flax eggs, and vegan cream cheese.
Coconut Poke Cake: Poke holes; pour sweetened condensed coconut milk.
Pineapple Filling: Add crushed pineapple between layers.
Lemon Coconut: Add 1 tbsp lemon zest to the batter.
Mini Cakes: Bake in 6-inch pans; reduce time to 20–22 minutes.
Rum-Infused: Brush layers with coconut rum syrup.
Cupcakes: Bake 18–20 minutes; yields 24.

Storage and Serving Tips

Store frosted cake in a cake dome at room temperature up to 2 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze frosted or unfrosted layers up to 2 months; thaw overnight.
Reheat slices gently in the microwave for 10 seconds to refresh.
Serve at room temperature for the best flavor and texture.
Pair with sparkling wine or iced tea to complement the tropical notes.
Present on a white ceramic stand with garnishes for a lush, elegant charm.

Nutritional Information

Based on 12 servings (1 slice each):

Calories: 680 kcal
Total Fat: 38g
Saturated Fat: 25g
Trans Fat: 0g
Cholesterol: 100mg
Sodium: 420mg
Total Carbohydrates: 80g
Dietary Fiber: 2g
Sugars: 62g
Protein: 6g
Vitamin A: 20% Daily Value
Vitamin C: 2% Daily Value
Calcium: 8% Daily Value
Iron: 8% Daily Value

Note: Values include frosting (vegan or mini versions reduce calories). High in tropical indulgence.

Conclusion

This Coconut Cake recipe delivers moist, tropical bliss with fluffy layers and creamy frosting. It transforms simple ingredients into a celebration centerpiece. Its classic preparation and elegant presentation make it a go-to. The sweet coconut and tender crumb delight every forkful. It’s sure to be a cherished recipe, loved for its lush, crowd-pleasing charm.