Coconut Cake Recipe
Prep Time:
15 minutes
Cook Time:
26 minutes
Servings:
10 slices
Ingredients
  • 2 cups white sugar
  • 2 cups flour
  • 2 ¼ teaspoons baking powder
  • 2 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups shredded coconut
  • 3 eggs
  • ¾ cup oil
  • 1 (13.66-ounce) can coconut milk
  • 2 teaspoons coconut extract (plus 1 teaspoon for frosting)
  • 1 teaspoon almond extract
  • 2 sticks unsalted butter, softened (for frosting)
  • 7 cups powdered sugar (for frosting) 
Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add in the white sugar, flour, baking powder, baking soda, salt, and 1 cup shredded coconut. Use a hand mixer to mix until fully incorporated.
  3. Add in the eggs one at a time while mixing. Then, mix in the oil, 1 cup coconut milk from the can, coconut extract, and almond extract. Mix until well combined.
  4. Prepare two 8-inch round cake pans. Cut out a circle of parchment paper to place in the bottom of each pan and then spray generously with cooking spray to prevent the cakes from sticking.
  5. Divide the batter between the two cake pans, and then put the pans in the oven. Bake cakes for 26 to 28 minutes until the tops are lightly golden brown.
  6. Once baked, remove the cakes from the oven. Set aside to cool.
  7. While the cakes are cooling, toast the coconut. Add 2 cups of shredded coconut to a pot. Turn the stovetop to medium heat, and toast the coconut by stirring continuously over the heat. Once the majority of the pieces of shredded coconut are lightly golden brown and crunchy, remove from heat to cool.
  8. Make the frosting by add two sticks of butter into a mixing bowl. Use a hand mixer to whip the butter, and then add in two cups of powdered sugar. Continue mixing, add in 2 tablespoons of coconut milk from the can, 1 teaspoon coconut extract, and then continue adding in the rest of the powdered sugar. Mix until the mixture comes together and a frosting forms. Whip on high to make the frosting smooth and fluffy.
  9. Once the cakes are cooled, place one cake round on a cake stand, cardboard cake board, or plate. Add a layer of frosting on top of the cake round, sprinkle toasted coconut on top, and then place the second cake round on top.
  10. Use a piping bag fitted with an icer tip or a flat spatula to frost the sides and tops of the cake.
  11. Use your hands to press the toasted coconut onto the sides of the cake. Top with additional piped frosting and sprinkle with additional toasted coconut to decorate if desired.