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!

ChicCooks2's Review

osequin
April 29, 2012
N/A

MaryEliz's Review

Piseco3
April 14, 2012
My daughter's go to birthday cake. Last year she made it for herself! I agree that adding coconut extract gives the cake a more intense flavor that would otherwise be lacking. I have also used coconut cream (from Trader Joe's) instead of coconut milk. The the frosting recipe has never worked for me so I use another from CL.

ausborne's Review

janiegd
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.

Momcookshealthy's Review

jenng315
January 09, 2012
made for Christmas - rave reviews!

janiegd's Review

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

Econcook's Review

katherina
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.

KateandChris's Review

Annelisa
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!

kitchenbitch1's Review

Momcookshealthy
February 05, 2011
N/A