best coconut cake

★★★★★ 1 Review
Littlebittychef avatar
By Mysti Bannister
from Jacksonville, AL

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!

★★★★★ 1 Review
serves 12
prep time 30 Min
cook time 25 Min

Ingredients For best coconut cake

  • 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
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How To Make best coconut cake

  • 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.

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