Transport yourself to a tropical paradise with every bite of a delicious homemade coconut cake. This delightful dessert captures the essence of coconut in every layer, from the moist and fluffy cake to the creamy frosting and toasted coconut topping. Whether you’re celebrating a special occasion or simply craving a taste of the tropics, baking a coconut cake is sure to bring joy to your kitchen and smiles to your table. In this blog post, I’ll guide you through the steps to create your own masterpiece, so let’s dive in and embark on a baking adventure that’s as sweet as a sunny day on a palm-fringed beach!


For the Coconut Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup coconut milk (canned)
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Coconut Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk (canned)
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened), toasted for garnish


Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined and no lumps remain. Be careful not to overmix.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the coconut frosting. In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, alternating with the coconut milk and vanilla extract, until smooth and creamy.

Once the cakes are completely cooled, place one cake layer on a serving platter or cake stand.

Spread a layer of coconut frosting evenly over the top of the cake layer.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Sprinkle the toasted shredded coconut over the top of the cake for garnish, pressing lightly to adhere.

Slice, serve, and enjoy the tropical goodness of your homemade coconut cake!

Baking a coconut cake is not just about creating a delicious dessert; it’s about capturing the essence of the tropics and bringing a taste of paradise to your table. With its moist and flavorful cake layers, creamy coconut frosting, and crunchy toasted coconut topping, this homemade coconut cake is sure to impress your taste buds and transport you to sunnier shores with every bite. So, gather your ingredients, preheat your oven, and let’s embark on a baking journey that’s as sweet as a tropical breeze. Happy baking!