Coconut Cake

February 22, 2016 By:
1 hour
45 minutes
Every meal is better with dessert and coconut cake pairs well after anything savory. Not too sweet, not too heavy, coconut cake marries the friendly island flavor of coconut with spongy cake. This cake’s frosting is one of a precious few that are easy to make at home. Because the cake and coconut are already sweet, the frosting is mild and buttery rather than sugary. (In a pinch, you can always select a ready-made frosting from the Food Lion baking shelf.) Customizing this cake is a cinch too, since home cooks can easily add raspberries or sliced strawberries and fresh mint for a picture perfect dessert. For some cooks, shredded coconut will carry the flavors. Want more coconut flavor? See optional additives in the ingredients below.



  1. Preheat your oven to 350 degrees. Mix dry ingredients. In a separate bowl, beat the butter and sugar until fluffy. Slowly add the eggs, vanilla and if applicable, coconut extract.
  2. Add milk and dry ingredients to batter a small amount at a time, alternating until blended well. Fold in 1/2 shredded coconut.
  3. Grease two cake pans and lightly dust with flour. Equally distribute batter to pans and bake approximately 45 minutes. Begin checking cake at 40 minutes depending on your oven. When cake test knife comes out clean, remove and cool. Do not frost until cake before cooling is complete.
  4. For the frosting: Wait until cake is thoroughly cooled before frosting. Beat butter until smooth. Beat cream until whipped. Mix together. Slowly incorporate sugar using a sifter if possible (cooking hack: if you don’t have a sifter, use a pasta strainer or colander). Mix well until frosting appears fluffy. Frost cake and sprinkle remaining shredded coconut atop and around the cake. (Tip: for the sides, tip the plate slightly and drop the coconut onto the sides of the cake for better results.)