bake · Bake
How to Bake a Coconut Cake
A proper coconut cake starts with butter, sugar, and eggs creamed until light, then coconut milk and shredded coconut folded into flour. Bake in two 9-inch pans at 350°F for 25-30 minutes until a toothpick comes out clean. The key is using both coconut milk in the batter and plenty of sweetened shredded coconut for texture and flavor throughout.
- Total time: 1 hr 40 min
- Hands-on: 20 min
- Serves: 12
- Difficulty: Easy
Ingredients
- 1 cup softened butter
- 1¾ cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- 1½ cups sweetened shredded coconut
Step by step
- Prepare your pans and oven. Preheat oven to 350°F. Grease two 9-inch round cake pans with butter, then dust with flour. Tap out excess flour.
- Cream butter and sugar. Beat 1 cup softened butter with 1¾ cups sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should look pale yellow.
- Add eggs one at a time. Beat in 4 large eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and mix until combined.
- Combine dry ingredients. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Alternate wet and dry ingredients. Add the flour mixture to the butter mixture in three additions, alternating with 1 cup coconut milk in two additions. Start and end with flour. Mix just until combined after each addition.
- Fold in coconut. Gently fold in 1½ cups sweetened shredded coconut using a wooden spoon or rubber spatula. Don't overmix.
- Divide and bake. Divide batter evenly between prepared pans. Bake for 25-30 minutes until tops are golden and a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool completely. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting, about 1 hour.
Tips & troubleshooting
- Room temperature ingredients mix more easily - take eggs and butter out 2 hours before baking
- Don't open the oven door for the first 20 minutes or the cake may sink in the center
- Toast the coconut in a dry skillet for 3-4 minutes before adding for deeper flavor
- Use full-fat coconut milk, not the light version, for richer taste and texture
- Press plastic wrap directly onto the cake surface while cooling to prevent a skin from forming
Variations
- German Chocolate Style. Add ½ cup chopped pecans to the batter and top with a coconut-pecan frosting made with evaporated milk, butter, and egg yolks.
- Lemon Coconut. Add 2 tablespoons lemon zest to the batter and use lemon extract instead of vanilla. Pair with cream cheese frosting.
- Pineapple Coconut. Drain and fold in ½ cup crushed pineapple with the coconut. Reduce coconut milk by 2 tablespoons to account for extra moisture.
- Bundt Version. Bake in a greased and floured bundt pan at 325°F for 50-60 minutes. Glaze with coconut milk and powdered sugar when cooled.
Questions
- Can I use unsweetened coconut instead?
- Yes, but increase the sugar by 2-3 tablespoons since sweetened coconut adds both flavor and sweetness to the cake.
- Why is my cake dense instead of fluffy?
- Overmixing develops gluten and creates a tough cake. Mix just until ingredients are combined, and make sure your baking powder is fresh.
- How do I know when it's properly baked?
- The top should spring back lightly when touched, edges should start pulling slightly from the pan sides, and a toothpick should come out with just a few moist crumbs.
- Can I make this cake ahead?
- Wrap unfrosted layers tightly in plastic wrap and store at room temperature for 2 days or freeze for up to 3 months. Thaw completely before frosting.
- What frosting works best?
- Cream cheese frosting, vanilla buttercream, or a simple coconut glaze all pair well. Avoid chocolate frosting as it competes with the coconut flavor.