Coconut Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment). Let butter come to room temperature if not already.

Dry ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric beaters), beat 3/4 cup room-temperature unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes, scraping the bowl once or twice.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 tsp vanilla extract and 1/4 cup cream of coconut (if using) until combined.

Alternate dry and wet

With the mixer on low, add the dry flour mixture in three additions, alternating with 1 cup whole milk and 3/4 cup canned coconut milk, beginning and ending with the dry ingredients. Mix just until combined and smooth—do not overmix.

Divide batter and bake

Divide the batter evenly among the three prepared pans (use a scale or measure by eye). Smooth tops with an offset spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 20–25 minutes (time may vary by oven). Rotate pans front-to-back halfway through for even baking.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a thin knife around edges, then invert pans to remove cakes and transfer to the wire rack to cool completely before icing (about 1–1.5 hours).

Make the simple syrup while cakes bake: combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Heat gently just until sugar dissolves, then remove from heat and stir in 1 tsp rum or coconut rum if using. Let cool. If you want to impart extra coconut moisture, brush 1–2 tablespoons of syrup on each cake layer before assembling.

Chill coconut milk

Place the 1/2 cup chilled canned coconut milk in the refrigerator (or use the chilled top cream) to ensure it is cold before adding to butter for stability.

Beat butter

In a large bowl or stand mixer, beat 1 cup room-temperature unsalted butter on medium speed until smooth and pale, about 2 minutes.

Add powdered sugar

With the mixer on low, gradually add 6 cups sifted confectioners' sugar, about 1 cup at a time, mixing until incorporated between additions to avoid dust. After all sugar is added, increase speed to medium and beat until mixture is fluffy.

Add coconut milk and flavor

Add 1/2 cup chilled canned coconut milk (start with 3/8 cup if you prefer thicker frosting) and 1 tsp vanilla extract and 1/4 tsp salt. Beat on medium-high for 2–3 minutes until light and spreadable. If frosting seems too thin, add extra powdered sugar 1/4 cup at a time. If too thick, add a teaspoon of coconut milk at a time.

Fold in shredded coconut

Gently fold in 1 cup sweetened shredded coconut to the buttercream for texture and extra coconut flavor, reserving 1 cup shredded coconut for decorating.

Level and assemble

If cake tops domed, level them with a serrated knife or cake leveler. Place the first cake layer on a serving plate or cake board. Optionally brush with simple syrup (1–2 tsp). Spread about 1/3 of the buttercream evenly over the first layer (about 1 to 1 1/2 cups). Place second layer on top, brush with syrup if using, and repeat with another 1/3 of the frosting. Top with final layer and press gently to level.

Crumb coat

Apply a thin crumb coat of frosting over the top and sides (use about 1 cup). Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Final coat and decorate

Apply the remaining frosting smoothly over the chilled cake. Immediately press the reserved 1 cup sweetened shredded coconut onto the sides and top by gently pressing with your hands or a small offset spatula. Sprinkle optional toasted coconut flakes on top for contrast.

Chill and serve

Chill the assembled cake 30 minutes to set the frosting (longer if transporting). Bring to room temperature 20–30 minutes before serving for best texture. Store leftovers covered in the refrigerator up to 4–5 days.