Best Coconut Cake (Printable Version)

Soft coconut cake with rich, fluffy coconut frosting and toasted coconut finish for a tropical treat.

# What You'll Need:

→ Coconut Cake

01 - 315g all-purpose flour
02 - 1 tbsp baking powder
03 - 0.5 tsp fine salt
04 - 227g unsalted butter, softened
05 - 350g granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tsp vanilla extract
08 - 1 tsp coconut extract
09 - 240ml unsweetened coconut milk (canned or carton)
10 - 120g sour cream or Greek yogurt
11 - 135g sweetened shredded coconut, folded into batter

→ Coconut Frosting

12 - 227g unsalted butter, softened
13 - 480g powdered sugar
14 - 60ml coconut milk
15 - 1 tsp coconut extract
16 - Pinch of fine salt
17 - 75–120g sweetened shredded coconut, for decorating

# Steps To Follow:

01 - Preheat oven to 175°C. Grease and flour two 23cm round cake pans or line with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium bowl until well blended.
03 - In a large bowl, beat softened butter with granulated sugar until pale and fluffy, approximately 3–4 minutes. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla and coconut extracts.
04 - Mix in coconut milk and sour cream or Greek yogurt until smooth.
05 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Gently fold in the sweetened shredded coconut.
06 - Distribute the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean. Cool cakes in pans for 10 minutes, then release onto wire racks to cool completely.
07 - Beat the softened butter until creamy. Gradually incorporate powdered sugar until smooth. Mix in coconut milk, coconut extract, and a pinch of salt. Continue beating until frosting is light and fluffy.
08 - Spread frosting onto the first cake layer. Place the second layer on top, then cover the surface and sides with remaining frosting. Press sweetened shredded coconut over the entire cake for a decorative finish.

# Notes and Tips:

01 - For heightened coconut flavor, toast some shredded coconut and sprinkle it on top before serving.
02 - Cake may be prepared one day in advance; store refrigerated and bring to room temperature before serving.

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