Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy & Moist Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 2 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 50-55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Fluffy & Moist Coconut Cake is a delightful tropical treat featuring a light, airy crumb infused with rich coconut flavor. Perfect for dessert lovers who appreciate a cake that’s both tender and moist, this recipe delivers an irresistible combination of coconut milk, shredded coconut, and a fluffy texture that melts in your mouth. Ideal for special occasions or anytime you crave a sweet, tropical indulgence.

Ingredients

Cake Batter

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup coconut milk
  • 1 cup shredded sweetened coconut

Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup coconut milk
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut, toasted (optional for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which could make the cake dense.
  6. Fold in Shredded Coconut: Gently fold the shredded sweetened coconut into the batter to evenly distribute the coconut flavor and texture.
  7. Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
  9. Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with the coconut milk, beating on low speed until smooth and fluffy. Stir in the vanilla extract.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides evenly.
  11. Garnish: Sprinkle the toasted shredded coconut over the frosting if desired for added texture and a beautiful presentation.
  12. Serve: Chill the cake for at least 30 minutes before serving to allow the frosting to set and flavors to meld.

Notes

  • For extra coconut flavor, lightly toast the shredded coconut before folding it into the batter.
  • Use full-fat coconut milk for the best moistness and flavor in the cake.
  • Ensure butter and eggs are at room temperature to help the batter mix smoothly and achieve a fluffy texture.
  • Store the cake in an airtight container in the refrigerator for up to 4 days.
  • Allow the cake to come to room temperature before serving for the best taste and texture.

Find it online: https://cookedbylina.com/fluffy-and-moist-coconut-cake-recipe/