Best Coconut Cake Recipe

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Best Coconut Cake

Mysti Tillison

By
@Littlebittychef

My mom's recipe. Using fresh coconut is the key... although a bit more time consuming than using canned or bagged coconut, it gives a flavor that is unmatched!


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Comments:

Serves:

12

Prep:

30 Min

Cook:

25 Min

Ingredients

CAKE

3 c
cake flour
3 tsp
baking powder
1/2 tsp
salt
2 stick
unsalted butter, softened
2 c
sugar
4
eggs
1 c
milk
1 tsp
vanilla extract
1
medium-sized fresh coconut

CREAM CHEESE FROSTING

2 pkg
(8oz) cream cheese
1/2 c
butter
3 c
confectioner's sugar
1 1/2 tsp
vanilla extract
1
small can crushed pineapple, well-drained

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prepare 3 8" round pans by greasing and flouring well. Pierce coconut and drain milk, reserve. Grate coconut and set aside.
2
FOR CAKE- Cream butter in large bowl. Gradually add sugar, beat until fluffy. Add eggs, one at a time, beating well after each.
3
Sift flour with baking powder and salt. Add flour mixture (a little at a time), alternating with milk and vanilla, to butter mixture. Mix well afer each addition. Beat only until smooth, overbeating will yield a dry cake. Pour equally into prepared pans and bake 20-25 minutes, until cake tester inserted in cake comes out clean. Cool cakes completely and trim tops to achieve a flat surface. Pour reserved coconut milk equally over tops of each layer.
4
FOR FROSTING- cream butter and cream cheese until fluffy. Mix in vanilla, then add confectioner's sugar, a cup at a time, mixing well after each addition. Mix in grated coconut. Remove about 3/4 c. frosing to a small bowl, and add drained crushed pineapple. Mix well.
5
Spread pineapple/coconut frosting only between each layer, and use additional frosting to coat top and outside of cake.

About this Recipe

Course/Dish: Cakes
Hashtag: #coconut