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Amberly Vahn

Delightful Homemade Coconut Cake

A delightful, moist dessert filled with rich coconut flavor, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup unsalted butter, softened
  • 1 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 cup shredded sweetened coconut (plus extra for decoration)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • ½ cup heavy cream
  • 1 tsp. vanilla extract (for frosting)
  • 1 pinch salt (for frosting)
  • additional shredded coconut for garnish

Equipment

  • 2 9-inch round cake pans Greased and floured
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Cake stand

Method
 

  1. I start by preheating my oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter and beat until the mixture looks crumbly and smooth.
  3. Slowly pour in the milk, followed by the eggs and vanilla extract. Mix until well-combined, then fold in the shredded coconut.
  4. Pour the batter into two greased and floured 9-inch round cake pans and bake for 25 to 30 minutes.
  5. While the cakes cool, beat the softened butter until creamy, then sift in powdered sugar, heavy cream, vanilla extract, and salt. Beat until silky and fluffy.
  6. Once cooled, place one layer on a cake stand, spread frosting, add the second layer, then frost the entire cake and garnish with coconut.

Notes

Creating this Coconut Cake is a joyful process filled with the warmth of the season and cherished family memories.