Coconut Cake – A Light and Fluffy Slice of Paradise

This Coconut Cake is pure bliss in every bite — soft, fluffy, and delicately sweet with the rich tropical flavor of coconut shining through. Each layer is moist and tender, frosted with a smooth coconut cream frosting that melts in your mouth. Perfect for birthdays, holidays, or anytime you want a touch of tropical sunshine, this cake is as beautiful as it is delicious.

Whether you’re serving it at a family gathering or enjoying a quiet slice with coffee, this cake is a comforting yet elegant dessert that feels special every time.

Why You’ll Love This Recipe

Moist & Fluffy: Perfectly soft crumb that stays tender for days.
Tropical Flavor: Coconut milk and shredded coconut deliver authentic sweetness.
Simple but Elegant: A stunning dessert without complicated steps.
Perfect for Any Occasion: Great for celebrations or weekend baking.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup light coconut milk (canned or carton)
  • ½ cup low-fat buttermilk
  • 1 tsp vanilla extract
  • ½ cup unsweetened shredded coconut

For the Frosting:

  • 4 oz light cream cheese, softened
  • ¼ cup butter, softened
  • 1 ½ cups powdered sugar
  • 2 tbsp coconut milk
  • ½ tsp vanilla extract
  • ½ cup shredded coconut, for topping

Instructions

1. Preheat Oven & Prepare Pans
Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, then line the bottoms with parchment paper.

2. Combine Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. Add Wet & Dry Ingredients
Alternate adding the dry mixture with coconut milk and buttermilk, beginning and ending with the dry ingredients. Mix until smooth and well combined. Fold in shredded coconut.

5. Bake the Cakes
Divide batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

6. Make the Frosting
Beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in coconut milk and vanilla until smooth and fluffy.

7. Frost & Finish
Spread frosting evenly between cake layers and over the top and sides. Sprinkle shredded coconut over the top for a beautiful finish.

Nutritional Information

Calories: 210
Carbohydrates: 26g
Fat: 10g
Protein: 3g
Fiber: 1g

Tips for Success

  • Use Room Temperature Ingredients: Helps the batter mix evenly for a smoother texture.
  • Don’t Overmix: Keeps the crumb light and airy.
  • Toasted Coconut Topping: For extra flavor and texture, toast shredded coconut lightly before sprinkling on top.
  • Make Ahead: The cake can be baked a day in advance and frosted before serving.

Why This Recipe Works

The blend of coconut milk and buttermilk keeps the cake incredibly moist without being heavy. The frosting adds just enough sweetness and creamy texture to balance the fluffy cake. It’s tropical, comforting, and beautifully simple — everything you want in a homemade dessert.

This Coconut Cake is a dreamy, tender treat that brings a taste of the tropics to your table. Every bite is rich with coconut flavor and soft, creamy texture — a perfect combination for any celebration or sweet moment. Whether enjoyed with family or shared with friends, it’s the kind of dessert that never fails to impress.

Coconut Cake – A Light and Fluffy Slice of Paradise

Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

210

kcal
Total time

50

minutes

This Coconut Cake is pure bliss in every bite — soft, fluffy, and delicately sweet with the rich tropical flavor of coconut shining through. Each layer is moist and tender, frosted with a smooth coconut cream frosting that melts in your mouth. Perfect for birthdays, holidays, or anytime you want a touch of tropical sunshine, this cake is as beautiful as it is delicious.
Whether you’re serving it at a family gathering or enjoying a quiet slice with coffee, this cake is a comforting yet elegant dessert that feels special every time.

Ingredients

  • For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ cup light coconut milk (canned or carton)

  • ½ cup low-fat buttermilk

  • 1 tsp vanilla extract

  • ½ cup unsweetened shredded coconut

  • For the Frosting:

  • 4 oz light cream cheese, softened

  • ¼ cup butter, softened

  • 1 ½ cups powdered sugar

  • 2 tbsp coconut milk

  • ½ tsp vanilla extract

  • ½ cup shredded coconut, for topping

Instructions

  • Preheat Oven & Prepare Pans
    Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, then line the bottoms with parchment paper.
  • Combine Dry Ingredients
    In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter & Sugar
    In a large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Add Wet & Dry Ingredients
    Alternate adding the dry mixture with coconut milk and buttermilk, beginning and ending with the dry ingredients. Mix until smooth and well combined. Fold in shredded coconut.
  • Bake the Cakes
    Divide batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  • Make the Frosting
    Beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in coconut milk and vanilla until smooth and fluffy.
  • Frost & Finish
    Spread frosting evenly between cake layers and over the top and sides. Sprinkle shredded coconut over the top for a beautiful finish.

Notes

  • Use Room Temperature Ingredients: Helps the batter mix evenly for a smoother texture.
    Don’t Overmix: Keeps the crumb light and airy.
    Toasted Coconut Topping: For extra flavor and texture, toast shredded coconut lightly before sprinkling on top.
    Make Ahead: The cake can be baked a day in advance and frosted before serving.

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