Mom's Coconut Cake Recipe

Prepare and preheat

Position a rack in the center of the oven. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment rounds) and set aside.

Combine dry ingredients

Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl until evenly distributed. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened unsalted butter and 2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes, scraping the bowl down as needed.

Add eggs and vanilla

Reduce mixer speed to low and add the eggs one at a time, beating briefly after each addition until incorporated. Add 2 teaspoons vanilla extract and mix until combined.

Alternate dry and wet

With the mixer on low, add one-third of the dry flour mixture, then half of the combined whole milk and canned coconut milk (stir the two milks together). Continue in two more additions, ending with the final third of the flour. Mix only until just combined; do not overmix.

Fold in shredded coconut

Using a spatula, fold 1 cup of sweetened shredded coconut into the batter until evenly distributed.

Divide and bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops are lightly golden.

Cool

Allow the cakes to cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment if used, then turn right side up and cool completely (about 1 hour) before applying syrup or frosting.

While the cakes cool, make the syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and bring to a gentle simmer for 2 minutes. Remove from heat, stir in 2 tablespoons rum or coconut rum if using, and let cool slightly.

When the cakes are cooled but still slightly warm (or at room temperature), use a skewer or fork to poke holes in each layer and brush the syrup evenly over the surfaces—about 2–3 tablespoons per layer—to add moisture and coconut flavor. Allow the syrup to soak in before frosting.

Make frosting

In a large mixing bowl or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter and 8 oz softened cream cheese on medium speed until smooth and pale, about 2–3 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Add 2 tablespoons coconut milk, 1 teaspoon vanilla extract, and a pinch of salt. Increase speed to medium and beat until light and spreadable, about 1–2 minutes. If frosting is too thick, add up to 1 tablespoon more coconut milk; if too loose, add a little more powdered sugar.

Assemble cake

Place one cake layer on a serving plate or cake stand. If needed, level the top with a serrated knife to make a flat surface. Spread a generous layer (about 3/4 to 1 cup) of frosting over the first layer. Place the second cake layer on top and lightly press to set. Apply a thin crumb coat of frosting around the top and sides and chill the cake for 15–20 minutes to set the crumb coat.

Final frost and finish

After the crumb coat is set, apply the remaining frosting evenly over the top and sides. Press 1 cup of sweetened shredded coconut onto the sides and sprinkle a little on top for decoration, pressing gently so it adheres. For a toasted coconut finish (optional), toast 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often, until golden; cool and sprinkle over the top center of the cake.

Chill and serve

Chill the finished cake in the refrigerator for at least 30 minutes to set the frosting and flavors. Bring to room temperature 20–30 minutes before serving. Slice with a sharp knife cleaned between cuts for neat slices.