Easy Coconut Cake

TahiraJaved

This coconut cake uses full fat coconut milk and sour cream for a moist, tender crumb, layered with a light coconut cream frosting. Toasted coconut in the batter and on the sides adds a nutty, rich flavor. Two 9 inch layers yield 12 generous slices, making it a reliable centerpiece for birthdays, holidays, and special gatherings.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Cooling, Decorating & Chilling 1 35

Total Time 2 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Cake

2 1/2 cups all purpose flour spooned and leveled (about 313g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup unsalted butter 2 sticks, softened
1 1/2 cups granulated sugar
4 large eggs room temperature
2 tsp pure vanilla extract
1 cup full fat canned coconut milk well mixed
1/2 cup sour cream
1 cup sweetened shredded coconut lightly toasted and cooled

For the Coconut Cream Frosting

1 cup unsalted butter 2 sticks, softened
4 cups powdered sugar sifted
1/2 cup cold coconut cream thick cream from the top of a chilled can
1 tsp pure vanilla extract
1/4 tsp fine sea salt
1 cup sweetened shredded coconut toasted and cooled, for decorating

Equipment

1 Stand mixer or hand mixer
2 9 inch round cake pans
Parchment paper
1 Offset spatula
1 Instant read thermometer
1 Wire cooling rack

Method

Preheat the oven to 350°F (175°C). Grease two 9 inch round cake pans, line the bottoms with parchment, and dust the sides with flour. Whisk the flour, baking powder, baking soda, and salt together.
Cream the cake butter and granulated sugar for 3 to 4 minutes until pale and fluffy.
Beat in the eggs one at a time, then add the vanilla and scrape down the bowl.
On low speed, alternate the flour mixture with the coconut milk and sour cream, beginning and ending with flour. Mix just until no dry streaks remain.
Fold in the toasted, cooled coconut and divide the batter evenly between the pans.
Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center shows a few moist crumbs.
Cool the layers in their pans for 10 minutes, then turn onto a wire rack. Cool for at least 1 hour, until completely at room temperature.
For the frosting, beat the butter for 2 minutes. Gradually mix in the sifted powdered sugar, coconut cream, vanilla, and salt, then beat for about 3 minutes until fluffy.
Spread filling between the two layers, stack them, and apply a thin crumb coat over the whole cake. Chill for 15 minutes, then frost the top and sides and press on the toasted coconut.

Chill the coconut milk overnight so the cream separates for a thicker, more stable frosting.

Notes

Use full fat coconut milk for a tender, rich crumb.
Toast the coconut in a dry skillet for a deeper, nutty flavor.
Let the layers cool completely before frosting to avoid a slippery coat.
Use a separate, well-mixed portion of coconut milk for the batter, rather than the thin liquid remaining after removing the frosting cream.
Chill the can for the frosting overnight before starting; this advance preparation is not included in the total time.

Storage: Keep the frosted cake covered in the refrigerator for up to 4 days, and bring slices to room temperature shortly before serving. Wrap unfrosted layers tightly and freeze for up to 3 months.