YieldOne 9 x 13 in (23 x 33 cm) cake, about 12 servings
Prep25 minutes
Bake30-35 minutes
LevelIntermediate
Texture goal
A soft, tender cake with a moist crumb and creamy coconut frosting.
This Moist Coconut Cake is a tropical delight that promises a soft, tender crumb with every bite. Perfectly sweetened with coconut milk and topped with a creamy coconut frosting, it's the ultimate treat for coconut lovers.
Why you'll want it now, The ultimate tropical treat with creamy coconut goodness in every bite.
Why this recipe works
Using coconut milk and shredded coconut infuses the cake with rich coconut flavor while keeping it moist. The combination of cake flour and buttermilk ensures a soft, tender crumb.
Equipment
Mixing bowls
Electric mixer with paddle attachment
9 x 13 in (23 x 33 cm) baking pan
Parchment paper
Cooling rack
How to make it
Preheat the oven to 350°F (175°C). Grease a 9 x 13 in (23 x 33 cm) baking pan and line with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the shredded coconut.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract, beating until smooth and fluffy. Stir in the shredded coconut.
Spread the frosting evenly over the cooled cake.
Enjoy this moist coconut cake as a sweet escape to tropical paradise, perfect for any occasion.
How you'll know it's ready
The cake is ready when a toothpick inserted into the center comes out clean, and the top is golden brown.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect at 350°F. If using a convection oven, lower the temperature to 325°F and check a few minutes early, as convection baking can be faster.
Frosting, filling & glaze notes
The frosting should be smooth and fluffy, thick enough to spread easily over the cake without running.
Troubleshooting
If the cake is dry, ensure you measured the flour correctly and didn't overbake.
If the frosting is too runny, add more powdered sugar until it reaches the desired consistency.
If the cake sinks in the middle, check that the baking powder and soda are fresh.
If the frosting is too thick, add a little more coconut milk to loosen it.
Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Make ahead
The cake can be baked a day in advance and frosted the next day. The frosting can be made ahead and stored in the fridge; bring to room temperature before spreading.
Variations
Add a layer of pineapple preserves between the cake and frosting for a tropical twist.
Use toasted coconut for a crunchy topping.
Add lime zest to the frosting for a citrusy kick.
Frequently asked questions
Can I use canned coconut milk?
Yes, canned coconut milk works great for this recipe, providing rich flavor and moisture.
Can I make this cake gluten-free?
You can try using a gluten-free all-purpose flour blend, but the texture may vary slightly.
How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake wrapped tightly for up to 3 months. Thaw and frost before serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
