Simply the Best Coconut Cake: A Recipe for Paradise

Is there anything quite as evocative as the taste of coconut? It instantly transports you to sun-drenched beaches, swaying palm trees, and a general feeling of blissful relaxation. And when coconut is baked into a cake, oh, the magic truly begins! This recipe is for the Simply the Best Coconut Cake you’ll ever make. It’s incredibly moist, tender, and bursting with coconut flavor from the cake itself to the luscious frosting. Forget those dry, lackluster coconut cakes you’ve encountered before; this one is a game-changer.

This recipe isn’t just about throwing ingredients together; it’s a carefully crafted symphony of flavors and textures. We’ll be using both coconut milk and coconut extract to amplify the coconut goodness, and the frosting is a cloud of creamy, dreamy coconut perfection. Whether you’re baking for a special occasion or just craving a taste of the tropics, this cake is guaranteed to impress.

Why This Coconut Cake is Simply the Best

Before we dive into the recipe, let’s talk about what makes this coconut cake stand out from the crowd:

• Unparalleled Moisture: We achieve this through a combination of coconut milk, oil, and buttermilk, resulting in a cake that stays moist for days.
• Intense Coconut Flavor: Both coconut milk and coconut extract are used to infuse every bite with that unmistakable tropical essence.
• Tender Crumb: The cake is light and airy, with a delicate crumb that practically melts in your mouth.
• Creamy Coconut Frosting: The frosting is made with cream cheese, butter, powdered sugar, and a generous amount of shredded coconut, creating a perfect complement to the cake.
• Easy to Make: Despite its impressive results, this cake is surprisingly straightforward to bake.

Ingredients You’ll Need

Let’s gather the ingredients for this heavenly coconut cake. Here’s a breakdown of what you’ll need for the cake and the frosting:

For the Cake:

• All-Purpose Flour: 3 cups (375g). Be sure to measure accurately using the spoon and level method.
• Baking Powder: 3 teaspoons. This helps the cake rise beautifully.
• Salt: 1/2 teaspoon. Enhances the flavors and balances the sweetness.
• Unsalted Butter: 1 cup (2 sticks or 226g), softened. Make sure it’s truly softened, not melted, for proper creaming.
• Granulated Sugar: 2 cups (400g). Provides sweetness and contributes to the cake’s tender texture.
• Eggs: 4 large. Adds richness and structure to the cake.
• Coconut Oil: 1/2 cup (100g), melted and cooled slightly. Contributes to the cake’s moisture and coconut flavor. Use refined coconut oil if you prefer a less pronounced coconut flavor in the cake itself. Unrefined will give a stronger flavor.
• Coconut Milk: 1 cup (240ml), full-fat, canned. This is the key to the cake’s incredible moisture and coconut flavor. Shake the can well before measuring.
• Buttermilk: 1/2 cup (120ml). Adds tanginess and helps to tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.
• Coconut Extract: 2 teaspoons. Boosts the coconut flavor and makes it truly irresistible.

For the Frosting:

• Cream Cheese: 8 ounces (226g), softened. Make sure it’s softened for a smooth and creamy frosting.
• Unsalted Butter: 1 cup (2 sticks or 226g), softened. Again, ensure it’s properly softened.
• Powdered Sugar: 6 cups (720g), sifted. Sifting helps to prevent lumps in the frosting.
• Vanilla Extract: 1 teaspoon. Enhances the flavors of the frosting.
• Shredded Coconut: 2 cups (160g), sweetened or unsweetened. Use sweetened if you prefer a sweeter frosting, and unsweetened if you want to control the sweetness. Toasting the coconut lightly before adding it to the frosting enhances the flavor even more.

Equipment You’ll Need

Before you start baking, make sure you have the following equipment on hand:

• Two 9-inch Round Cake Pans: These are the standard size for layer cakes.
• Parchment Paper: For lining the cake pans to prevent sticking.
• Mixing Bowls: You’ll need at least two: one for dry ingredients and one for wet ingredients.
• Electric Mixer: A stand mixer or hand mixer will make creaming the butter and sugar much easier.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients together.
• Measuring Cups and Spoons: For accurate measuring of ingredients.
• Wire Rack: For cooling the cakes after baking.
• Offset Spatula or Icing Spreader: For frosting the cake smoothly.

Step-by-Step Instructions

Now for the fun part: baking! Follow these step-by-step instructions to create the best coconut cake you’ve ever tasted.

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. To ensure the cakes don’t stick, line the bottoms with parchment paper rounds. Cut circles of parchment paper slightly larger than the pan bottoms, and press them into the greased pans.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour.

Step 3: Cream Butter and Sugar

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. The mixture should be noticeably lighter in color and texture. Properly creaming the butter and sugar incorporates air into the batter, which contributes to the cake’s light and airy texture.

Step 4: Add Eggs

Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to prevent the batter from curdling. If the batter does curdle slightly, don’t worry; it will come together when you add the dry ingredients.

Step 5: Add Coconut Oil and Coconut Extract

Stir in the melted and cooled coconut oil and coconut extract until combined. Be careful not to overmix at this stage.

Step 6: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and buttermilk. Begin and end with the dry ingredients. In other words, add about one-third of the dry ingredients, then half of the coconut milk and buttermilk mixture, then another third of the dry ingredients, then the remaining coconut milk and buttermilk mixture, and finally the remaining dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, which can lead to a dense and chewy texture. Mix until *just* combined and no streaks of flour remain.

Step 7: Divide Batter and Bake

Divide the batter evenly between the prepared cake pans. Spread the batter evenly with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes. The cakes should be golden brown on top and spring back lightly when touched.

Step 8: Cool the Cakes

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans allows them to set up slightly before being removed, which helps to prevent them from breaking. Make sure the cakes are completely cool before frosting, or the frosting will melt.

Step 9: Make the Frosting

While the cakes are cooling, prepare the frosting. In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps in the mixture.

Step 10: Add Powdered Sugar and Vanilla

Gradually add the sifted powdered sugar, beating until smooth. Start with a low speed to prevent the powdered sugar from flying everywhere. Then, increase the speed to medium and beat until the frosting is light and fluffy. Stir in the vanilla extract. Taste and adjust sweetness as needed.

Step 11: Add Shredded Coconut

Fold in the shredded coconut. Use a rubber spatula to gently fold in the coconut until it’s evenly distributed throughout the frosting.

Step 12: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second cake layer on top of the frosting and frost the entire cake with the remaining frosting. Use an offset spatula or icing spreader to create a smooth and even finish.

Step 13: Decorate (Optional)

If desired, decorate the cake with additional shredded coconut, toasted coconut flakes, or coconut candies. Get creative and have fun with it!

Step 14: Chill and Serve

Chill the frosted cake for at least 30 minutes before serving. This allows the frosting to set up slightly and makes it easier to slice. Serve and enjoy!

Tips for Success

Here are a few extra tips to ensure your coconut cake turns out perfectly:

• Use Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for the best results. This helps them to combine more easily and create a smoother batter.
• Measure Accurately: Accurate measuring is crucial for baking success. Use measuring cups and spoons designed for baking, and be sure to level off dry ingredients.
• Don’t Overmix: Overmixing can result in a tough cake. Mix until the ingredients are just combined.
• Cool Completely: Make sure the cakes are completely cool before frosting.
• Chill Before Serving: Chilling the frosted cake allows the frosting to set up and makes it easier to slice.
• Toast the Coconut: Lightly toasting the shredded coconut before adding it to the frosting enhances its flavor. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, watching carefully to prevent burning.

Variations and Substitutions

Want to customize this recipe to your liking? Here are a few variations and substitutions you can try:

• Pineapple Coconut Cake: Add a layer of crushed pineapple between the cake layers for a tropical twist.
• Chocolate Coconut Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a chocolate coconut cake.
• Lemon Coconut Cake: Add the zest of one lemon to the batter and 1 tablespoon of lemon juice to the frosting for a bright and citrusy flavor.
• Vegan Coconut Cake: Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), the coconut milk with full-fat canned coconut milk, and the buttermilk with a mixture of plant-based milk and lemon juice or vinegar. Use vegan cream cheese for the frosting.
• Gluten-Free Coconut Cake: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may also need to add a binder like xanthan gum to help with the structure of the cake.

Serving Suggestions

This coconut cake is delicious on its own, but here are a few serving suggestions to take it to the next level:

• Serve with a scoop of vanilla ice cream or coconut sorbet.
• Drizzle with melted white chocolate.
• Garnish with fresh berries.
• Serve with a cup of coffee or tea.

Storage Instructions

Store leftover coconut cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake for up to 2-3 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator overnight before serving.

Enjoy Your Slice of Paradise!

This Simply the Best Coconut Cake is a true delight. With its moist texture, intense coconut flavor, and creamy frosting, it’s a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake a slice of paradise. You won’t be disappointed!