Coconut Cake Recipe

Prepare and preheat

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans (or three 8-inch pans for thinner layers) and line the bottoms with parchment paper. Lightly grease the parchment.

Dry ingredients

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 3/4 tsp fine 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 hand mixer), beat 3/4 cup softened unsalted butter and 1 3/4 cups granulated sugar on medium-high speed until light, pale, and fluffy, about 3–4 minutes.

Add eggs and extracts

Reduce mixer to medium-low and add eggs one at a time, mixing just until incorporated after each addition. Scrape the bowl as needed. Mix in 2 tsp vanilla extract and 1/2 tsp coconut extract (if using).

Alternate dry and wet

With the mixer on low speed, add the dry flour mixture in three additions, alternating with the buttermilk and 1/2 cup well-shaken canned coconut milk, beginning and ending with the dry ingredients (dry — wet — dry — wet — dry). Mix each addition just until combined; do not overmix.

Divide and bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven until the cakes are golden and a toothpick inserted into the center comes out with a few moist crumbs, 25–32 minutes for 8-inch pans (less for 9-inch). Rotate the pans halfway through baking for even browning.

Cool

Let the cakes cool in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and let cool completely before frosting (at least 1 hour).

While the cakes bake or cool, preheat a small skillet over medium heat. Add 1 cup sweetened shredded coconut in an even layer. Stir continuously or toss frequently until the coconut is evenly golden brown and fragrant, about 3–6 minutes. Watch closely — it browns quickly. Transfer to a plate to stop cooking and cool completely. Reserve about 1/4 cup for garnish; the rest can be folded into the frosting.

Beat butter and cream cheese

In a large bowl or stand mixer, beat 1 cup softened unsalted butter and 4 oz softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes.

Add sugar and flavor

With the mixer on low, gradually add 4 cups confectioners' sugar, about 1 cup at a time, to avoid a cloud of sugar. After all sugar is incorporated, increase speed to medium and beat until light, about 1 minute. Add 1 tsp vanilla extract, 1/4 tsp coconut extract (if using), and 3 tbsp heavy cream. Beat another 1–2 minutes until the frosting is smooth and spreadable. If frosting is too stiff, add 1 tsp heavy cream at a time to reach desired consistency.

Fold toasted coconut

Once the toasted coconut cooled, fold about 1/2 cup into the frosting to create flecks and texture. Reserve the remaining toasted coconut for decorating the sides and top.

Optional simple syrup

If using simple syrup, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan and heat until sugar dissolves. Remove from heat and stir in 1 tbsp coconut rum or light rum (optional). Let cool. Brush a thin layer of syrup over each cake layer to add moisture and subtle flavor.

Level and layer

If cake domes are present, level the tops with a serrated knife to create flat layers. Place the first layer on a cake plate or turntable. Spread about 1/3 of the frosting evenly over the top (or about 1 to 1 1/4 cups).

Stack and crumb coat

Place the second cake layer on top and repeat with another 1/3 of the frosting. If using a third thin layer, stack and apply remaining frosting between layers as needed. Apply a thin crumb coat (a light layer of frosting covering the cake) and chill the cake in the refrigerator for 15–20 minutes to set.

Final coat and decorate

Apply the remaining frosting smoothly over the chilled cake. Press the reserved toasted coconut onto the sides and sprinkle the top with the remaining shredded coconut (about 1/4 cup). For extra texture, gently press some of the folded-in toasty coconut flakes on top.

Chill and serve

Chill the cake for 20–30 minutes to set the frosting before slicing for cleaner slices. Bring to room temperature for 20 minutes before serving for best texture and flavor. Store any leftovers covered in the refrigerator for up to 4 days.