🛒 Ingredients (Serves 8–10)
Cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, boosts flavor)
- 1 cup canned coconut milk (full-fat for best texture)
- 1 cup sweetened shredded coconut
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut (plus more for topping)
👩🍳 Instructions
1️⃣ Preheat
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans (or one 9×13 pan).
2️⃣ Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time.
- Mix in vanilla and coconut extract.
4️⃣ Combine
- Alternate adding dry ingredients and coconut milk.
- Fold in shredded coconut.
5️⃣ Bake
- Divide batter evenly into pans.
- Bake 25–30 minutes (or 30–35 for 9×13) until a toothpick comes out clean.
- Cool completely before frosting.
🧁 Frosting
- Beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar and vanilla.
- Frost cake and sprinkle generously with shredded coconut.
✨ Optional Upgrades
- Toast the coconut before topping for extra flavor.
- Add a thin layer of pineapple filling between layers for tropical vibes 🍍
- Drizzle with coconut milk before frosting for ultra-moist texture.
🥥 Quick Shortcut Version
Use white cake mix + replace water with coconut milk + stir in shredded coconut.
If you’d like, I can also give you:
- 🥥 Coconut poke cake
- 🍍 Pineapple coconut cake
- 🥥 Keto coconut cake
- 🧁 Coconut cupcakes