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Easy Coconut Cake

A soft, fluffy cake topped with tropical frosting that brings the taste of the tropics to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
  5. Beat on medium speed until the batter is smooth and well combined.
  6. Gently fold in the shredded coconut using a spatula.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.
  10. Transfer them to a cooling rack to cool completely before frosting.

Notes

For a more intense coconut flavor, try toasting the shredded coconut before adding it to the batter.