Maryella's Coconut Cake

LaTina McCants-Smith


My grandmother's favorite cake, she loved this and it was the last cake I made for her before she passed away...(it's her recipe)


★★★★★ 3 votes

30 Min
30 Min


  • 1 c
    butter, unsalted
  • 3 c
    all purpose flour
  • 3 c
  • 6
  • 1 c
    coconut milk, unsweetened
  • 1 tsp
    vanilla extract
  • 1 tsp
    coconut extract
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp

  • 1 stick
    butter, unsalted
  • 4 c
    confectioners' sugar
  • 1/4 c
  • 1 tsp
    coconut extract
  • 2 c
    coconut flakes, sweetened

How to Make Maryella's Coconut Cake


  1. Preheat oven to 325 degrees. Sift flour together with baking soda, baking powder and salt; set aside.
  2. Cream butter and sugar together until fluffy. Beat in eggs one at a time. Add vanilla and coconut extract.
  3. Alternately mix in flour and coconut milk (starting and ending with flour) mixing until well blended
  4. Pour batter into three greased and floured 9 inch round baking pans and bake on 325 for approximately 20-25 minutes or until a toothpick inserted comes out clean.
  5. Cool cakes in pan for 10 minutes then remove from pan and cool on a cooling rack for 30 minutes to an hour before frosting.
  6. To prepare Icing: cream butter; gradually add confection sugar and milk, beating until mixture reaches a good spreading consistency; mix in coconut extract; fold in 1/2 cup coconut flakes.
  7. Frost cake with coconut butter cream icing; cover cake with remaining coconut flakes.

Printable Recipe Card

About Maryella's Coconut Cake

Course/Dish: Cakes

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