Fresh Coconut Cake


This Fresh Coconut Cake is a light and fluffy dessert filled with coconut flavor, perfect for any occasion. It features layers of tender cake with a creamy coconut frosting, topped with shredded fresh coconut for an extra touch of sweetness and texture.


For the Cake:

  • 2 ¾ cups (350g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) unsweetened coconut milk
  • ½ cup (120ml) whole milk
  • 1 tablespoon pure vanilla extract
  • 1 cup (230g) unsalted butter, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature

For the Frosting:

  • 1 cup (230g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) unsweetened coconut milk
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (150g) sweetened shredded coconut


For the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Prepare Milk Mixture: In a separate bowl, combine the coconut milk, whole milk, and vanilla extract. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition.
  6. Combine Ingredients: With the mixer on low speed, alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. Bake: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

  1. Cream Butter: In a large mixing bowl, beat the butter on medium speed until creamy.
  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Mix in Coconut Milk and Vanilla: Add the coconut milk and vanilla extract, and beat on high speed until the frosting is light and fluffy.

Assemble the Cake:

  1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third cake layers.
  2. Frost the Cake: Spread the remaining frosting over the top and sides of the cake.
  3. Add Shredded Coconut: Gently press the shredded coconut into the sides and top of the cake.
  4. Serve: Refrigerate the cake for about an hour before serving to allow the frosting to set. Enjoy!

This Fresh Coconut Cake is sure to be a hit with its moist texture and rich coconut flavor. Enjoy!

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