Traditional Coconut Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 12
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If there’s one recipe I turn to when I want to wow a crowd or indulge myself, it’s this Traditional Coconut Cake. Moist, fluffy, and rich in coconut flavor, this cake is perfect for any occasion, be it a festive gathering or a cozy weekend treat.

Ingredients for Traditional Coconut Cake

The magic starts with unsalted butter, which gives this cake its rich base and creamy texture. We use granulated sugar to sweeten the cake just right. Eggs are added for structure and moisture, while a hint of vanilla extract enhances the overall flavor.

All-purpose flour forms the cake’s structure, and baking powder ensures it rises perfectly. Just a bit of salt balances the sweetness. The combination of whole milk and coconut milk makes for an incredibly moist cake with a subtle coconut taste. Lastly, sweetened shredded coconut adds texture and a burst of coconut flavor.

For the frosting, confectioners' sugar and coconut cream come together to create a smooth, spreadable finish that perfectly complements the cake layers.

Tips & Tricks

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Use a serrated knife to level the cakes if needed for even layers.
  • Chill the cake for about 15 minutes before slicing for cleaner cuts.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a tropical twist, serve with fresh pineapple slices or a mango puree.

Frequently Asked Questions

Can I use salted butter?
It's best to stick with unsalted butter to control the salt level in your cake.
Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day in advance and frost them before serving.
Is there a substitute for coconut milk?
If you're in a pinch, you can use an equal amount of whole milk, but the coconut flavor will be less pronounced.

Traditional Coconut Cake Recipe Walkthrough

First, get your oven preheated to 350°F. This is your starting point, ensuring your cake bakes evenly. Take two 9-inch round cake pans, grease them well, and dust with flour. This helps the cakes come out smoothly later.

In a large bowl, cream the butter and sugar together until they’re light and fluffy. This is key for a tender texture. Add in the eggs, one at a time, making sure each is fully incorporated before moving to the next. Stir in the vanilla extract for that lovely aroma.

In a separate bowl, mix flour, baking powder, and salt. Gradually add this dry mix to your creamy mixture, alternating with bits of whole milk. This step is about balance — go slow and let everything incorporate smoothly. Stir in coconut milk just until it's combined.

Gently fold in the shredded coconut. Divide your batter evenly between the prepared pans. Pop them into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to wire racks.

For the frosting, mix confectioners' sugar with coconut cream until you get a smooth and spreadable consistency. Once the cakes are completely cool, frost your layers and sprinkle some extra coconut on top for a finishing touch.

Why You'll Love This Recipe

  • Rich coconut flavor throughout the cake and frosting.
  • Perfectly moist and tender crumb.
  • Easy to make with simple, everyday ingredients.
  • Ideal for celebrations or as a homemade treat.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
1/2 cup coconut milk
2 cups sweetened shredded coconut
1 cup confectioners' sugar
1/4 cup coconut cream

Step-by-step Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with the whole milk, beating well after each addition. Stir in coconut milk until just combined.
5. Fold in the shredded coconut. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
7. For the frosting, mix confectioners' sugar and coconut cream in a bowl until smooth and spreadable. Frost the cooled cake layers and sprinkle additional coconut on top.

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