Fluffy Coconut Cake

If you love tropical flavors, this coconut cake is the ultimate dessert! Moist, fluffy, and topped with a creamy coconut frosting, it’s perfect for birthdays, holidays, or anytime you’re craving something sweet and indulgent.

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk (unsweetened, canned)
½ cup shredded sweetened coconut

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup coconut milk (add more if needed)
1 teaspoon coconut extract
2 cups shredded sweetened coconut (for topping)

Instructions

Prepare the oven & pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment paper).
Make the cake batter
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and coconut extract.
- Alternate adding the dry ingredients with coconut milk, mixing until just combined.
- Fold in shredded coconut.
Bake
- Divide batter evenly into prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
Make the frosting
- Beat butter until creamy.
- Add powdered sugar, coconut milk, and coconut extract, beating until smooth and fluffy.
Assemble the cake
- Place one cake layer on a plate, spread frosting on top.
- Place the second layer and cover the entire cake with frosting.
- Gently press shredded coconut all over the cake for a beautiful snowy finish.