Photo: Oxmoor House
Yield
14 servings

Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Step 3

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Step 4

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Step 5

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

Step 6

(Totals include Fluffy Coconut Frosting.)

Also appeared in: Oxmoor House, None, 2013,Cooking Light Lighten Up, America!

Ratings & Reviews

skerida's Review

MaryEliz
November 13, 2013
N/A

KatrinaH's Review

KatrinaH
July 03, 2012
The recipe for the cakes themselves are great. I tried the frosting just once a few years back and it turned out gummy and just not good so I've changed that. I add a small amount of coconut extract into the cakes before baking. I then take fresh cream and whip it with powdered sugar and a little coconut and vanilla extract and use instead of frosting to layer and cover the outside of the cakes. I also cover the frosting with flaked coconut on the outside. YUMMMMY!

janiegd's Review

osequin
December 04, 2011
This is my "go to" white cake. Perfect for birthdays. Love it!!

KateandChris's Review

Piseco3
April 14, 2011
This was great!!! My husband made it last year for my birthday and I requested it again for this year's. Even better if you just use regular coconut milk (instead of light), Yum!

Econcook's Review

janiegd
April 24, 2011
Good, but labor intensive. I followed directions exactly, and ended up with a dense, but moist, cake. Used the other Fluffy icing recipe on this site, since others had trouble with this one. The other one requires a double-boiler, but it was not hard otherwise, and worked beautifully. Not a strong coconut flavor, but good.

ChicCooks2's Review

jenng315
April 29, 2012
N/A

ausborne's Review

Econcook
April 08, 2012
I love the look of this cake for Easter! I followed both the cake and frosting recipe as written except for using sifted regular flour with cornstarch in place of cake flour, and putting it in a 9x13 pan. The cake is very moist and flavorful and the frosting light and yummy. I scatter a few, small malted milk ball eggs on the top for a festive finish.

jenng315's Review

katherina
March 08, 2010
I made this for a friend who loves coconut but I made it more tropical with crushed pineapple between the layers. I also used store bought whipped frosting and added coconut extract. I ran out of time to make home made! Maybe next time I'll included a little spiced rum with the pineapple too. It was fantastic! If you try the pineapple filling...remember to drain the pineapple so it doesn't make your cake soggy and make a little rim of frosting on the first layer before you add the fruit.

Momcookshealthy's Review

Annelisa
January 09, 2012
made for Christmas - rave reviews!

Piseco3's Review

Momcookshealthy
April 14, 2009
I made this cake for Easter. The cake seemed a little dry and very dense. I thought it would've been lighter and fluffier.