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A tempting slice of fluffy coconut cake, frosted and generously covered with shredded coconut, served on a white plate with a gold fork.
Maryam

Martha's Dreamy Coconut Layer Cake

This heavenly coconut cake features moist, tender layers infused with coconut flavor, generously frosted with a rich coconut cream cheese frosting, and adorned with toasted shredded coconut.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Cake Layers
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened, room temperature
  • 4 large eggs room temperature
  • 1 cup full-fat coconut milk canned, unsweetened, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional, for stronger coconut flavor
For the Coconut Cream Cheese Frosting
  • 8 oz cream cheese full-fat, softened, room temperature
  • 1/2 cup unsalted butter softened, room temperature
  • 4 cups powdered sugar sifted
  • 1/4 cup full-fat coconut milk canned, unsweetened
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional
For the Topping
  • 1 1/2 cups sweetened shredded coconut lightly toasted (optional)

Equipment

  • 9-inch round cake pans (2)
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Parchment Paper

Method
 

Prepare the Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream together the softened butter until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. In a separate small bowl, combine the coconut milk, vanilla extract, and coconut extract (if using).
  6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Beat on low speed until just combined after each addition. Do not overmix.
  7. Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
  8. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden and spring back when gently touched.
  9. Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire cooling rack to cool completely. This is crucial before frosting.
Make the Coconut Cream Cheese Frosting
  1. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increasing to medium until smooth. Scrape down the sides of the bowl frequently.
  3. Beat in the coconut milk, vanilla extract, and coconut extract (if using) until the frosting is light, fluffy, and smooth. If the frosting is too thin, add a little more powdered sugar; if too thick, add a tiny bit more coconut milk.
Assemble the Coconut Cake
  1. If desired, lightly toast the shredded coconut for the topping. Spread it on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown. Let cool completely.
  2. Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about 1 to 1 1/2 cups of frosting evenly over the top.
  3. Carefully place the second cake layer on top. Cover the entire cake with the remaining frosting, smoothing the top and sides with an offset spatula.
  4. Gently press the toasted shredded coconut onto the top and sides of the frosted cake until fully coated.
  5. Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving. This also helps meld the flavors.

Notes

For the best flavor and texture, ensure all cold ingredients (butter, eggs, cream cheese, coconut milk) are at room temperature before starting. This helps create a smooth batter and frosting. Store leftover coconut cake covered in the refrigerator for up to 3-4 days.