Indulging in a rich, tropical dessert has never been easier with this Ultimate Coconut Cake Recipe. This cake combines soft, moist layers, coconut-infused cream cheese frosting, and a burst of shredded coconut for texture, making it a showstopper at any gathering. Below, we detail the ingredients, step-by-step instructions, and tips to ensure you create the most perfect coconut cake ever.
Ingredients for the Perfect Coconut Cake
Before diving into the preparation, let’s get familiar with the essential ingredients that make this cake stand out. Each element plays a role in delivering the unmistakable coconut flavor and light, airy texture that will leave everyone craving more.
For the Cake:
- 2¼ cups (280 g) all-purpose flour
- ¼ cup (30 g) cornstarch (for extra softness)
- 1 tbsp baking powder (for fluffiness)
- ½ tsp salt (skip this if you’re using salted butter)
- ½ cup (113 g) unsalted butter, softened to room temperature
- 5 tbsp (66 g) vegetable oil (canola oil preferred for moisture)
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs, at room temperature
- 1½ tsps vanilla extract or essence
- 1 tsp coconut extract or essence (for an extra punch of coconut flavor)
- 1¼ cups (275 g) canned coconut milk (shake well before using)
- 1 cup (80 g) shredded unsweetened coconut
For the Coconut Cream Cheese Frosting:
- 1 cup (225 g) unsalted butter, at room temperature
- 4½ cups (570 g) icing sugar, sifted
- 1½ cups (335 g) cold, firm cream cheese (straight from the fridge)
- 1½ tsps vanilla extract or essence
- 1 tsp coconut extract or essence
- 1½ cups (120 g) shredded unsweetened coconut for decorating the cake exterior
Step-by-Step Guide to Making Coconut Cake
1. Preheat the Oven
Set your oven to 160°C (320°F) if using a fan, or 175°C (350°F) if you’re not. This ensures the cake bakes evenly. While the oven is heating, grease and line two 8-inch cake pans with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Sifting the dry ingredients guarantees a smoother batter, which contributes to a light, fluffy cake.
3. Cream the Wet Ingredients
In a large mixing bowl, beat the butter, vegetable oil, and sugar for about 2 minutes until light and fluffy. The combination of butter and oil gives the cake both richness and moisture.
Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Follow by mixing in the vanilla extract and coconut extract. Then, pour in half a cup of the coconut milk and mix until well combined.
4. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the remaining coconut milk. This method prevents the batter from being too heavy or dense. Once the mixture is smooth, gently fold in the shredded coconut.
5. Bake the Cake
Divide the cake batter equally between the two prepared cake pans. Smooth the tops with a spatula and tap the pans on the counter to remove any air bubbles.
