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Coconut Cake With Bakery-Style Coconut Frosting
Dolce Flav
Rated 5.0 stars by 1 users
Category
Coconut Extract
Author:
Dolce Flav
Servings
14
Prep Time
25 minutes
Cook Time
2 minutes
This Coconut Cake with Bakery-Style Coconut Frosting is moist, fluffy, and bursting with tropical coconut flavor thanks to coconut extract and shredded coconut. Perfect for birthdays, holidays, or special occasions, the cake layers are tender and complemented by a rich, creamy frosting that mirrors the style of professional bakeries. With a golden coconut crumb and smooth frosting, this cake is easy to assemble at home while delivering a café-quality appearance and flavor. Ideal for coconut lovers, it pairs beautifully with toasted coconut on top for extra texture and visual appeal.
Ingredients
For the Coconut Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp coconut extract
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1 tsp vanilla extract
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1 cup whole milk
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1 cup sweetened shredded coconut
For the Bakery-Style Coconut Frosting:
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1 cup (2 sticks) unsalted butter, softened
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4 cups powdered sugar, sifted
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2–3 tbsp milk or heavy cream
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1–2 tsp coconut extract
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½ tsp vanilla extract (optional)
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Pinch of salt
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½ cup sweetened shredded coconut, toasted for garnish
Directions
For the Cake:
Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat butter and sugar for 3–4 minutes until light and fluffy.
Add Eggs and Flavoring: Beat in eggs one at a time, then add coconut extract and vanilla extract.
Combine Wet and Dry Ingredients: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Fold in Coconut: Gently fold in shredded coconut.
Bake: Divide batter evenly between prepared pans and bake 30–35 minutes or until a toothpick comes out clean. Let cool 10 minutes in pans, then remove to wire racks to cool completely.
For the Frosting:
Beat Butter: In a large bowl, beat softened butter 2–3 minutes until creamy.
Add Powdered Sugar: Gradually add powdered sugar, mixing on low at first, then medium until smooth and fluffy.
Add Flavoring and Milk: Mix in coconut extract, vanilla, milk, and salt. Adjust consistency with more milk or powdered sugar as needed.
Frost Cake: Spread frosting evenly over cooled cake layers, stacking layers if desired. Cover sides and top smoothly.
Garnish: Sprinkle toasted shredded coconut over frosting for a bakery-style finish.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes — bake cake layers a day ahead and wrap tightly in plastic wrap. Frost the next day.
2. Can I freeze the cake?
Yes — freeze unfrosted cake layers up to 2 months. Thaw before frosting.
3. Can I use coconut milk instead of regular milk?
Yes — it enhances the coconut flavor and keeps the cake moist.
4. Can I make this cake gluten-free?
Yes — use a gluten-free flour blend that measures cup-for-cup.
5. Can I make the frosting dairy-free?
Yes — use plant-based butter and non-dairy milk. Texture may be slightly softer.
6. How do I make the frosting thicker for piping?
Add extra powdered sugar, ¼ cup at a time, until desired consistency is reached.
7. Can I toast coconut for the topping?
Yes — toast shredded coconut in a 350°F oven for 5–7 minutes until golden, watching closely.
8. Can I add a coconut syrup glaze to the cake?
Yes — brush a light coconut syrup over cake layers before frosting for extra moisture and flavor.
9. Can I make cupcakes instead of a layer cake?
Yes — reduce baking time to 18–20 minutes and frost as desired.
10. How do I store the frosted cake?
Store at room temperature for 1–2 days or in the fridge for up to 5 days, covered to prevent drying.