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Deliciously moist coconut cake topped with creamy coconut frosting

Coconut Cake

This moist and flavorful coconut cake is perfect for celebrations and easy to make, making it a favorite for both beginners and experienced bakers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut Use fresh for better flavor and texture.
  • 1/2 cup unsalted butter, softened Should be at room temperature for easy creaming.
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour.
  5. Fold in the shredded coconut.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve and enjoy the delicious creamy texture!

Notes

Coconut cake can be served plain or with a light dusting of powdered sugar on top. For a special touch, add a layer of coconut frosting or a dollop of whipped cream. It pairs nicely with fresh fruit or a scoop of vanilla ice cream. Store by covering it with plastic wrap or in an airtight container. It stays fresh up to three days at room temperature, about a week in the fridge, and up to three months in the freezer.