• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Homemade Coconut Cake

Homemade Coconut Cake

Last Updated June 25, 2021. Published April 28, 2019 By Rosemary 90 Comments

Share

Share
Pin
Email
Jump to Recipe

Homemade Coconut Cake a made from scratch Vanilla Cake with a Creamy Cream Cheese  frosting, then decorated with flaked coconut. The perfect Special Occasion Cake.

I love baking and serving cakes, a couple of our favourites are this delicious Carrot Cake and an Easy Yogurt Cake.

coconut layer cake with a slice on a black plateCoconut Cake

My amazing baker cousin first made this for a family/graduation get together at my sister’s. My daughter was graduating from college and my cousin offered to bake the cake.

My daughter put in her request for a Coconut Cake, since coconut is one of her favourite fruits (technically it is called a drupe) and oh my goodness I ate one of the softest most delectable cakes I have ever tasted.

She later told me that the cake recipe was adapted from Martha Stewart,  good job Martha.

Coconut Cake, a delicious soft, moist cake with a creamy cream cheese frosting. Topped with coconut flakes, a perfect Christmas dessert.

Janet finally got her wish and came to visit us for a couple of weeks. We add a little get together with friends and so I knew this Coconut Cake would be the perfect Dessert Recipe for my Italian friends

And yup I was right. Two slices later and it was declared a definite winner!

How to make the Best Coconut Cake:

  • In a medium bowl at medium speed beat together butter and sugar for about 2 minutes until combined then add eggs and beat, combine well.
  • Remember to use room temperature eggs, butter and milk, ingredients at room temperature tend to combine easier and better.
  • In a medium bowl whisk together flour, baking powder and salt. Gradually add the flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
  • Divide batter into 2 greased and floured cake pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes.
  • Remove and let cool completely on wire racks, then frost with the Creamy Cream Cheese Frosting.

How to make flat layer cakes:

An easy way to get your cakes flatter on top is to flatten the tops with a little pressure from your palms, do it while the cake is still warm. That way you may not have to cut anything off the top!

coconut layer cake on a black cake stand

Do you use Sweetened or Unsweetened Coconut?

I prefer unsweetened, sweetened coconut will make the cake too sweet.

Can I add Coconut to the batter?

Yes you can add coconut to the batter, I would add from a 1/2 -3/4 cup to the batter, be sure to fold it in gently.

How to Store Coconut Cake:

This Cake should be loosely covered and then stored at room temperature (as long as your house is 70 degrees F or less (21 C), although if you have the cake longer than  two days it should be stored in the refrigerator.

In the refrigerator the cake will last up to 5 days.

coconut layer cake with a slice out

Can you freeze Coconut Cake?

Coconut Cake can be frozen either frosted or unfrosted. If freezing the cake frosted – place the frosted unwrapped cake on a cookie tray in the freezer. Let it freeze until solid, approximately 4 hours. Then wrap the cake in plastic wrap and place in an airtight container or freezer bag.

If you wish to freeze the unfrosted cake then wrap the layers separately in plastic wrap then place in an airtight container or freezer bag.

Either way the cake will keep up to 5 months in the freezer.

More Delicious Layer Cakes:

  • Chocolate Cake with Mocha Icing
  • Strawberries and Cream Vertical Layer Cake
  • Homemade Classic Italian Tiramisu Layer Cake

So if you are looking for a special occasion Cake or just because I hope you give this Delicious Coconut Cake Recipe a try. Enjoy!

Coconut Cake Recipe

coconut cake slice on a black plate

Homemade Coconut Cake

Rosemary Molloy
Coconut Cake, a delicious soft, moist cake with a creamy cream cheese frosting. Topped with coconut flakes, a perfect Christmas dessert.
4.54 from 79 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 478 kcal

Ingredients
  

FOR THE CAKE

  • 1/2 cup butter (salted/room temperature) (100 grams)
  • 2 cups all purpose flour (or cake/pastry flour) (260 grams)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar (300 grams)
  • 3 large eggs (room temperature)
  • 1 cup milk (room temperature) (240 grams)
  • 1 teaspoon vanilla

FOR THE FROSTING

  • 1/2 cup butter (room temperature) (100 grams)
  • 5 ounces whole fat cream cheese (room temperature) (150 grams)
  • 5 cups powdered sugar (625 grams)
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup whole or whipping cream (60 grams)
  • TOPPING
  • 1-2 cups coconut flakes (75-150 grams)

Instructions
 

  • Pre-heat oven to 350°(180° celsius), lightly grease with butter and flour two 8 or 9 inch (20 - 22 cm) cake pans.

FOR THE CAKE

  • In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
  • In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
  • Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.

FOR THE FROSTING

  • In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, cream and vanilla and beat until fluffy, about 3 minutes.
  • To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
  • Cover cake with coconut flakes. (we did it with small handfuls and packed it lightly against the cake). Enjoy!

Notes

For Room temperature be sure to remove the ingredients from the fridge 30 minutes before using.

Nutrition

Calories: 478kcalCarbohydrates: 71gProtein: 4gFat: 20gSaturated Fat: 13gCholesterol: 77mgSodium: 226mgPotassium: 167mgFiber: 1gSugar: 56gVitamin A: 595IUVitamin C: 0.1mgCalcium: 73mgIron: 1.2mg
Keyword creamy homemade coconut cake, special occasion layer cake
Tried this recipe?Let us know how it was!

Republished from December 7, 2014.

 

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Filed Under: Cakes & Cupcakes, Christmas, Desserts, Easter, Fall/Winter, Frostings & Glazes, Most Posts, Thanksgiving

    Related

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hazel says

      April 11, 2022 at 5:38 pm

      Looking forward to making your Coconut cake for Easter

      Reply
      • Rosemary says

        April 11, 2022 at 8:34 pm

        Hi Hazel, thanks so much, I hope you enjoy it. Let me know how it goes. Take care.

        Reply
    2. Crystal turner says

      October 3, 2021 at 3:16 am

      I love the recipes, please continue to share.

      Reply
      • Rosemary says

        October 3, 2021 at 10:43 am

        Thanks so much Crystal, I have lots more to share. Have a wonderful Sunday.

        Reply
    3. Paita says

      June 5, 2021 at 4:09 am

      Hi just checking if Tablespoon of baking powder is correct? I made this cake in a single layer it was very yummy but a bit dry what did i do wrong?

      Reply
      • Rosemary says

        June 5, 2021 at 8:29 am

        Hi Paita, yes it is 1 tablespoon, I think you might have baked it a few minutes too long if it came out dry. Let me know.

        Reply
    4. Rhian says

      June 3, 2021 at 11:21 am

      When making the frosting at what stage do you add the whipping cream please?

      Reply
      • Rosemary says

        June 3, 2021 at 12:18 pm

        Hi Rhian, add the cream after you have finished adding the powdered sugar, add it with the salt and vanilla. Let me know how it goes.

        Reply
    5. SANDRA Chiwanza says

      April 23, 2021 at 2:42 pm

      Can you halve the recipe?

      Reply
      • Rosemary says

        April 23, 2021 at 6:32 pm

        Hi Sandra, yes you probably can and make it in a 6 inch cake pan. Let me know how it goes.

        Reply
    6. Nicola Laird says

      April 2, 2021 at 3:50 pm

      5 stars
      This cake is AMAZING

      Reply
      • Rosemary says

        April 3, 2021 at 7:23 pm

        Thanks so much Nicola, glad you enjoyed it. Take care.

        Reply
    7. Selena Bartlett says

      March 13, 2021 at 6:24 pm

      5 stars
      Perfect!
      Used coconut milk instead of whipping cream (error, not intentional) in the frosting.
      Such a good recipe. Will absolutely make it again.

      Reply
      • Rosemary says

        March 14, 2021 at 10:11 am

        Hi Selena, thanks so much, good idea with the coconut milk. Have a wonderful Sunday.

        Reply
    8. Audrey says

      May 9, 2020 at 5:17 pm

      3 stars
      Cake turned out fine but I found the amount of sugar in the frosting staggering, over half a kilo! I used 250 grams and it was pleasantly sweet.

      Reply
      • Jackie says

        February 5, 2021 at 2:55 pm

        I agree. I used 300g which is what most recipes for cream cheese icing uses.

        Reply
    9. Roswita says

      April 22, 2020 at 11:58 am

      Great recipe, will try it! Thanks a lot from Germany!

      Reply
    10. Paula says

      December 1, 2019 at 1:00 am

      My mother in law always used coconut milk instead of regular milk.

      Reply
    11. Danielle says

      August 10, 2019 at 6:42 am

      For those who were wondering, I subbed the milk with coconut milk and it came out great! I also added 3/4 cup shredded coconut in the batter before cooking. I did sub italian meringue for the icing. Looks great – the sample I had was tasty. Cannot wait to see what others think tomorrow!

      Reply
      • Pat says

        September 3, 2019 at 3:48 pm

        What is Italian meringue. I am enjoying and learning from these comments. I make coconut frosting that I make and freeze after assembling cake. 2 cups whipping cream 1/2 cup sugar 1 teaspoon vanilla 2 drops two butter flavoring. Combine in bowl beat with electric mixer on medium until forms peaks.

        Reply
    12. Erika says

      May 29, 2019 at 10:00 pm

      5 stars
      This cake is the best! It’s my favourite cake in the world!

      Reply
    13. Harini says

      May 2, 2019 at 9:12 am

      5 stars
      I am always in for a good coconut cake and this looks so perfect with the frosting!

      Reply
      • Rosemary says

        May 3, 2019 at 5:52 pm

        Hi Harini, thanks so much, it really is delicious. I hope you enjoy it.

        Reply
    14. Karen says

      January 1, 2019 at 6:14 pm

      5 stars
      I just found this recipe and I am about to make it. Can you give me the details on a three layer cake instead of 2 layers? This looks amazing and I can’t wait to get into it!! Thanks

      Karen

      Reply
      • Rosemary says

        January 1, 2019 at 7:22 pm

        Hi Karen I have only ever made a 2 layer cake, you could make 3 smaller cakes maybe 7 or at the largest 8 inch cake pans instead. Hope that helps.

        Reply
    15. Carrie Guidinger says

      December 10, 2018 at 10:33 pm

      5 stars
      Could I make this in a bundt pan?

      Reply
      • Rosemary says

        December 11, 2018 at 7:30 am

        Hi Carrie, I’m sure that would work too. I hope you enjoy it, let me know.

        Reply
    « Older Comments

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

    Spring & Summer Recipes

    zucchini bread on a white cloth

    Moist Pecan Zucchini Bread

    Italian Crostata Bars, an Italian pastry crust filled with a tasty peach filling, an easy fresh or canned Peach recipe.

    Peach Filled Italian Crostata Bars

    2 glasses on a blue board with chocolate flakes and coffee beans

    Italian Coffee Cream (Crema di Caffe)

    brussel sprout salad in a bowl

    Shredded Brussel Sprout Salad

    Bucatini & Parmesan Roasted Tomatoes

    Light Cream Cheese Berry Cheesecake, a chocolate cookie crumb base and a creamy no bake chocolate chip filling. A delicious dessert recipe.

    No Bake Light Cream Cheese Berry Cheesecake

    Filter By Date

    Readers Favorite Trending Recipes

    • pizza dough 3 rounds on parchment paper Best Pizza Dough
    • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
    • gnocchi in a black pan Homemade Potato Gnocchi
    • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs