Fluffy Coconut Cake
Moist and Fluffy Coconut Cake from Scratch
| Servings | Prep Time |
| 10servings | 25minutes |
| Cook Time | Passive Time |
| 30minutes | 30 minutes |
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Ingredients
Cake Batter
- 8oz/225g2 sticks unsalted buttersoftened
- 10.5oz/300g1.5 cups sugar
- 1tsp Vanilla Extract
- 3large Eggsroom temperature
- 10oz/285g2 cups All Purpose Flour
- 2oz/60g corn starch
- 1.5tsp Baking Powder
- 1/2tsp Baking Soda
- 3/4tsp Coarse Salt
- 8oz/225ml coconut milk (full fat)
Frosting
- 4oz/113g1 stick unsalted buttersoftened
- 4oz/113g Cream Cheesesoftened
- 8oz/225g2 cups powdered sugar (confectioners sugar)
- 6oz/170ml3/4 cup heavy creammore as needed
- 1/4tsp coconut or almond extract or vanilla extractoptional
- 10oz/285g sweetened coconut flakes
Instructions
- Prepare Cake Pans – Two 8 or 9 inch cake pans Using parchment makes it easier to remove cakes from pans – butter pans, line bottoms with parchment and butter parchment. If you’re not using parchment – generously butter and flour cake pans, tap out excess flour. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- For cake batter – in a bowl, whisk flour, corn starch, baking powder, baking soda and salt. In another bowl or mixer, beat soft butter and sugar until fluffy, about 2 minutes. Add vanilla. Add eggs one at a time until thoroughly combined. Add half of flour mixture and mix. Add half of coconut milk and mix. Add remaining flour and mix, then coconut milk and mix. Mix just until combined. Do not over mix.
- Divide cake batter among two pans. Batter will be thick, level it out with a spatula. Tap pans three times on counter to get rid of any air bubbles. Bake in heated oven for approximately 30 minutes or until toothpick inserted into middle of cake comes out clean. Cool pans on a rack.
- Frosting – beat softened butter and cream cheese until smooth. Add half of powdered sugar, mix and add remaining half. Add extract if using. Add half of the cream and mix. Add remaining cream little at a time and beat until fluffy.
- When cakes are cool, remove them from pans. Place one cake, bottom up (flat side) on your cake stand or serving plate. Take some frosting and frost the top. Sprinkle with sweetened coconut. Place second cake on top. Use remaining frosting for the top and sides. Sprinkle coconut on top and press against sides. You may not need all of the coconut in this recipe. Cake is best served right away and at room temperature. It will be at its softest and fluffiest the first day.
- If you plan to refrigerating the cake for another day, serve cake at room temperature. You can even heat up slices for a few seconds in the microwave so the cake is soft. Since the cake has no oil, it will not remain soft for many days like my carrot cake which uses all oil and no butter.
- I made this cake one day and left it to cool overnight on the counter. The next day, I frosted and served it. So, you can make the cake a day ahead if you’re pressed for time 🙂
Recipe Notes
