Coconut Cake

Karla Dobson


I am ask to make this cake all the time...especially around Christmas. I've been told it has that old fashion taste to it.
I've made this cake with different fillings: strawberry preserves, lemon curd, but the most requested is coconut.
This cake is good served at room temparture but delicious served cold w/coffee or milk.
I've even made this in cupcake form and did a chocolate ganche was awesome.


★★★★★ 2 votes

30 Min
40 Min


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  • CAKE

  • 3 c
    cake flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1 c
    (2 sticks) unsalted butter softened
  • 1 1/2 c
  • 3
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    coconut extract
  • 1 can(s)
    coconut milk (13.5oz)
  • 1 c
    sweetened coconut flakes

  • 3/4 c
  • 1 c
    sour cream
  • 4 Tbsp
  • 1/2 c
    sweetened coconut flake

  • 1 pkg
    (8oz) cream cheese softened
  • 4 Tbsp
    unsalted butter softened
  • 1 tsp
    vanilla extract
  • 1 box
    (16oz) confectioners sugar

  • ·
    coconut flakes

How to Make Coconut Cake


  1. Preheat overn to 350 degrees. Spray two 9 inch round cake pans with baking spray.
  2. Cake:
    In a bowl whisk together flour, baking powder and salt. Set aside
  3. In another large bowl beat butter and sugar on medium speed until light and fluffy. Beat in eggs one at a time. Add vanilla and coconut extract; beat until combined.
  4. On low speed at the flour mixture, alternating with coconut milk. Beginning and end with flour mixture. Fold in coconut flakes.
  5. Divide batter in pans and bake for 40 minutes or until toothpick comes out clean. Cool on wire rack for 15 minutes. Remove cake from pans and cool completely. Trim cake layers if crowned.
  6. Filling:
    While cake is baking mix together the filling; set aside. (this makes enough for two cakes)
  7. Frosting:
    While cake is baking; in a large bowl beat cream cheese and butter until smooth. Beat in vanilla. On low speed beat in confectioners sugar in three additions until smooth OR you can use ready to use cream cheese frosting
  8. Place one cake layer on plate; spread about 1/2 cup of filling on the cake. Place the second layer on top; frost cake; press shredded coconut flakes on top and sides of cake.
  9. Refrigerate 1 hour before slicing.

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes

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