Fluffy Coconut Cake
This coconut cake is a from-scratch sheet cake made with coconut milk and sweetened shredded coconut. The crumb bakes up soft and tender, while the frosting adds a rich coconut finish. It’s baked in a single pan using simple ingredients and easy steps. The result is a classic coconut cake that suits everyday baking as well as casual gatherings.
Equipment
- 11x7-inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
Ingredients
For the Cake
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Coconut Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- ½ cup shredded coconut plus more for topping
Instructions
- Preheat the oven to 350℉. Grease and flour an 11x7-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. Gently fold in the shredded coconut using a spatula until evenly distributed.
- Gently fold in the shredded coconut using a spatula until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- To make the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the coconut milk and continue beating until light and fluffy. Fold in the shredded coconut, reserving a small amount for topping.
- Once the cake is fully cooled, spread the frosting evenly over the top. Sprinkle with additional shredded coconut if desired. Slice into 12 and serve.
Notes
- Coconut milk adds richness, but regular milk can be used if needed.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- This cake stores well, covered, at room temperature for one day or refrigerated for up to three days.
