Coconut Cake Recipe

Prepare

Preheat oven to 350°F (177°C). Grease and flour two 8-inch round cake pans (or one 9x13 pan). Line bottoms with parchment for easy removal.

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.

In the bowl of a stand mixer (or large mixing bowl with hand mixer), beat the softened unsalted butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla extract.

Reduce mixer to low speed. Add one-third of the dry ingredients and mix until just combined. Add half of the coconut milk and mix briefly. Add another third of the dry ingredients, then the sour cream, then the remaining dry ingredients, and finally the remaining coconut milk. Scrape the bowl as needed; do not overmix.

Fold in 1 cup sweetened shredded coconut by hand with a spatula until evenly distributed.

Divide batter evenly between prepared pans, smoothing the tops. Bake in preheated oven for 25–30 minutes (for 8-inch rounds) or 30–35 minutes (for 9x13), until a toothpick inserted into the center comes out clean or with a few moist crumbs and the top springs back lightly.

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around edges and invert pans to remove cakes onto the rack. Peel off parchment and allow to cool completely before frosting (about 1–2 hours).

While cakes bake, make the simple syrup. In a small saucepan combine 1/2 cup granulated sugar and 1/2 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1 teaspoon coconut rum or coconut extract if using. Let cool to room temperature.

If cakes are particularly dry or you want extra coconut flavor, brush or drizzle about 2–3 tablespoons of syrup onto each cake layer before frosting.

In a mixing bowl, beat 3/4 cup softened unsalted butter and 4 oz softened cream cheese on medium speed until smooth and creamy, about 2 minutes.

Gradually add 3 cups powdered sugar, about 1/2 cup at a time, mixing on low speed until incorporated. After all powdered sugar is added, increase speed to medium and beat until fluffy, about 2–3 minutes.

Mix in 1 teaspoon vanilla extract and 1/4 cup coconut cream (or heavy cream) to reach desired spreading consistency. If frosting is too thick, add 1 tablespoon more coconut cream or heavy cream at a time. If too thin, add a little more powdered sugar.

Fold in 1/2 cup sweetened shredded coconut by hand to incorporate small coconut flakes throughout the frosting (optional). Reserve a small amount for sprinkling if desired.

If using two cake layers, level the tops with a serrated knife if needed. Place one layer on a serving plate or cake turntable. Brush lightly with the simple syrup (about 1–2 tbsp).

Spread about one-third of the coconut cream frosting evenly over the first layer. Top with the second cake layer, brush with syrup, and apply a thin crumb coat of frosting over the entire cake. Chill the cake in the refrigerator 15–20 minutes to set the crumb coat.

Apply the remaining frosting in an even layer over the top and sides of the cake. Smooth with an offset spatula.

Press toasted coconut flakes onto the sides and sprinkle some on top. Arrange optional fresh pineapple pieces or toasted almonds as a garnish if desired.

Chill the cake 30 minutes to 1 hour to set the frosting before slicing. Bring to room temperature for 15 minutes before serving for best texture.