Moist tender coconut cake is layered with an easy coconut frosting and garnished iwth coconut flakes for the perfect anytime dessert.
Ingredients for Coconut Cake
Batter – The secret to lots of coconut flavor is the addition of full-fat, unsweetened coconut milk to the batter. All-purpose flour, room-temperature eggs, and unsalted butter round out the recipe. Frosting – This easy coconut frosting recipe packs a lot of flavor! Look for ‘coconut cream’ instead of cream of coconut. Variations – Garnish coconut cake with toasted coconut, chocolate curls, slivered almonds, or fun tropical fruit like pineapple slices, lemon or lime zest, and maraschino cherries.
How to Make Coconut Cake
This Coconut Cake is a family favorite. Made from scratch and topped with a fluffy frosting!
For the Cake:
For the Frosting:
Keeping Coconut Cake Fresh
Store leftover coconut cake in the refrigerator for up to 4 days. Use toothpicks to keep plastic wrap off the top of the cake. Freeze cake frosted or unfrosted. For unfrosted, wrap layers in plastic wrap and then foil for up to 3 months. Freeze a fully frosted cake by letting it freeze first before wrapping it the same way as the unfrosted cake. Thaw at room temperature.
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