Coconut cake is a timeless dessert that brings tropical vibes to your table. Whether you’re baking for a special occasion or just craving something sweet, this coconut cake recipe, inspired by Chef Billy Parisi, is a crowd-pleaser.
This coconut cake is a delightful blend of moist cake layers, creamy frosting, and a generous coating of shredded coconut. It’s perfect for birthdays, holidays, or even a thoughtful homemade gift for someone special, like my mom who loves La Madeleine’s version. The recipe uses simple ingredients and straightforward techniques, making it accessible for both novice and experienced bakers.
Ingredients for Coconut Cake
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
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For Garnish:
- 2 cups sweetened shredded coconut
How to Make Coconut Cake: Step-by-Step Instructions
Follow these easy steps to create a stunning coconut cake that looks as good as it tastes. According to Sourcework: Academic Writing from Sources (Dollahite & Haun, 2012), clear organization and detailed explanations are key to engaging readers, so let’s break it down.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy release after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. This creates the base for a light, airy cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3–4 minutes. Add 4 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract for that signature flavor.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and 1 cup coconut milk to the butter mixture, starting and ending with the flour. Mix until just combined to avoid overworking the batter.
Step 5: Bake the Cake
Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Prepare the Frosting
Beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, ¼ cup coconut milk, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract. Beat until the frosting is smooth and fluffy.
Step 7: Assemble the Cake
Place one cake layer on a serving plate and spread with frosting. Stack the second and third layers, frosting between each. Cover the top and sides with the remaining frosting, then press 2 cups sweetened shredded coconut onto the sides and sprinkle on top for a beautiful finish.
Step 8: Serve and Enjoy
Slice and serve fresh for the best texture and flavor. Your family and friends will love this tropical treat!