Coconut Cake – Spend With Pennies

You already know that spring has sprung when coconut cake recipes begin showing!

This straightforward coconut cake is mild, fluffy, and moist with numerous coconut taste!

It’s the right vacation cake for Easter and Mom’s Day, but additionally a superb addition to a summer season picnic or bbq!

slice of Coconut Cake on a plate

The Finest Coconut Cake

  • This coconut cake recipe comes out extremely moist and scrumptious.
  • It’s jam-packed with coconut taste in each the cake and the frosting.
  • It makes use of easy components which might be straightforward to seek out and most of that are probably in your cabinet.
  • It’s actually straightforward to make and virtually as quick as a boxed combine however tastes so significantly better.
  • Embellish this cake with toasted coconut flakes, slivered almonds, shaved chocolate, recent fruit, and even edible flowers for a ravishing presentation.
flour , coconut , eggs , coconut milk, vanilla , sugar , salt , butter and baking powder with lyrics to make Coconut Cake

Substances for Coconut Cake

Batter – Use all function flour for this cake. Be sure that the eggs and butter are at room temperature and that you just use unsalted butter.

Coconut Milk – The key to this cake is within the addition of coconut milk! Use unsweetened full fats canned coconut milk (not mild) for the most effective outcomes.

Frosting – This can be a easy and scrumptious coconut frosting. Make sure you buy coconut cream (not cream of coconut).

The right way to Make Coconut Cake

  1. Whisk dry components per the recipe beneath.
  2. Cream the butter and sugar after which beat within the eggs. Add flour and coconut milk.
  3. Pour the batter into spherical cake pans and bake.
  4. Cool utterly and frost with coconut frosting.

Storing Coconut Cake

  • Maintain leftover coconut cake lined within the fridge for as much as two days.
  • Use toothpicks to maintain plastic wrap off the highest of the cake.
  • Coconut cake could be frozen with or with out frosting. For unfrosted, wrap layers in plastic wrap after which foil for as much as 3 months.
  • For a totally frosted cake, place it within the freezer for about 2 hours to freeze the frosting after which freeze it as really useful for an unfrosted cake. Thaw layers of the completed cake at room temperature.
close up of Coconut Cake on a plate

Different straightforward spring-themed muffins that assure baking success are coconut pie bars, a carrot cake, and this straightforward coconut layer cake that’s good for a crowd. Strive it with cream cheese frosting or vanilla buttercream frosting.

Loopy for Coconut

plated Coconut Cake with cake in the back

5 from 9 votes↑ Click on stars to price now!
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Coconut Cake

Coconut Cake is tremendous moist & flavorful with a coconut buttercream frosting. It is the right spring dessert for a crowd!

Prep Time 20 minutes

Cook dinner Time 45 minutes

Cooling Time 1 hour

Whole Time 28 minutes

  • Preheat the oven to 350°F. Grease two 9-inch spherical cake pans and line the bottoms with parchment paper.

  • In a medium bowl, whisk collectively flour, shredded coconut, baking powder, and salt.

  • In a big bowl cream the butter and sugar with an electrical mixer till fluffy, roughly 3 minutes. Beat in eggs, one after the other, then add in vanilla.

  • With the mixer on low, beat within the flour combination in 2 elements, alternating with coconut milk. Divide batter between ready pans.

  • Bake for 30 to 35 minutes or till a toothpick inserted into centre of the muffins comes out clear.

  • Switch the cake pans to a wire rack and permit the muffins to chill within the pan for 10 minutes. Take away and funky utterly on the rack earlier than frosting, about 1 hour.

Coconut Frosting

  • With a whisk attachment on a stand mixer or a hand mixer, beat the butter till mild and fluffy, 2 to three minutes.

  • Steadily add sugar and ¼ teaspoon salt beating till included. Whisk in coconut extract.

  • Steadily add coconut cream, beating till mild and fluffy. Add salt to style and beat till mixed.

Guarantee you might be utilizing unsweetened coconut cream (not cream of coconut) for the frosting. Use full fats coconut milk for the cake for the most effective outcomes.
Maintain leftover cake lined within the fridge for as much as 3 days.

Energy: 619 | Carbohydrates: 81g | Protein: 4g | Fats: 33g | Saturated Fats: 22g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 99mg | Sodium: 168mg | Potassium: 168mg | Fiber: 2g | Sugar: 63g | Vitamin A: 842IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Dessert
Delicacies American

Did your loved ones love this Simple Coconut Cake? Go away us a score and a remark beneath!

Coconut Cake and slice on a plate with writing
plated Coconut Cake with a title
close up of Coconut Cake with a title
taking out a slice of coconut cake with a title


This Coconut Sheet Cake is simple to make and is loaded with scrumptious coconut taste! This cake is the right potluck dish, it’s additional moist with a easy and scrumptious frosting.

I’m at all times looking out for sheet cake recipe. The simplicity of sheet muffins has at all times been enticing to me—simply mixing the batter, spreading it, baking it, and topping it. What might be simpler? And but, many typical “potluck” sheet muffins simply aren’t all that good. They’re both too dry and crumbly or too plain. (Or worse, each.) So, after I discover a recipe like this one, I’ve to share it. This coconut sheet cake recipe is critically certainly one of my favourite cake recipes on the market. It’s candy, dense, and tremendous moist. (All the pieces I really like in a cake!) However it doesn’t lose that simplicity that makes sheet muffins so darn superior.

Give it a attempt. You received’t give you the option to withstand that second slice.

Recipe Notes:

  • Use eggs at room temperature for this dish so that they don’t cook dinner when added to the saucepan.
  • Use full-fat bitter cream. Whereas that isn’t a typical ingredient for me, it’s the actual proper selection for this recipe because it provides a very nice (and mandatory) richness to steadiness out this candy cake.
  • The finished batter will appear fairly runny. Don’t fear, you didn’t make a mistake. It’s supposed to appear like that, I promise.
  • A full 10 x 15 pan is critical for baking. You is perhaps tempted to attempt a 9 x 13 pan as a substitute. Don’t. In a smaller pan, the cake simply received’t cook dinner proper.
  • You will need to cook dinner this cake throughout. A cake with this moist of a texture received’t keep collectively—or style excellent—underbaked. Cook dinner the coconut sheet cake till the highest has a pleasant golden coloration. The previous toothpick technique will assist right here as properly. Simply insert a toothpick into the very heart of the cake. If it comes out utterly clear, then your cake is cooked via.

Extra Coconut Love?

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