Easy Coconut Cake
A tender and flavorful three-layer coconut cake made completely from scratch with shredded coconut and pantry staples—no coconut milk required. This classic cake is soft, sweet, and has just the right hint of coconut flavor.
Ingredients
For the Cake
- 3 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt / 7 g
- 1 Cup 2 sticks Unsalted Butter room temperature
- 1 ¾ Cup Granulated Sugar
- ⅓ Cup Vegetable Oil
- 3 Whole Eggs
- 2 Egg Whites
- 1 Tablespoon Coconut Extract
- 1 Cup Homemade Buttermilk (Milk + Juice of 1 Lemon)
- ¼ Cup Greek Yogurt
For the Frosting
- 6 cups powdered sugar
- 2 cups unsalted butter
- ¼ cup heavy cream
- 2 tablespoon coconut extract
- 1 large pinch of salt
- 14 oz Bag Coconut Flakes
Instructions
For the Cake
- Preheat your oven to 325°F (163°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and oil on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing until just combined after each addition.
- Add in the coconut extract and mix on medium speed for 60 seconds.
- Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a messy sugar cloud.
- Add the heavy cream, salt, and coconut extract. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
Assembly
- Start with a base. Spread a small dab of buttercream on your cake plate or board to hold the first layer in place. Stack the first cake layer, spread on buttercream, and sprinkle coconut flakes evenly over the top. Repeat with the second layer.Finish stacking. Add the final cake layer, then spread a thin crumb coat over the top and sides to lock in crumbs. Chill the cake in the freezer for 15–20 minutes.Frost and decorate. Apply the final layer of buttercream using an offset spatula or cake scraper. To coat the sides with coconut, gently press flakes into the frosting using your palm or the flat side of your hand. Finish with a light sprinkle on top, if you'd like.