Homemade Coconut Cake Recipe

Homemade Coconut Cake Recipe

Homemade Coconut Cake Recipe


For the Cake:

  • 3/4 pound (3 sticks) unsalted butter, softened at room temperature, with additional butter for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour, and extra flour for lightly coating the pans
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup milk + 1 tablespoon vinegar
  • ½ cup coconut milk
  • 4 ounces sweetened shredded coconut

For the Frosting:

  • 4 blocks cream cheese, at room temperature
  • 2 sticks salted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 tablespoon coconut milk
  • 3 cups confectioners' sugar, sifted
  • 6 ounces sweetened shredded coconut


  1. Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans, then line them with parchment paper. Grease them again and lightly dust with flour.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the softened butter and sugar on medium-high speed for 3 to 5 minutes, until the mixture turns light yellow and fluffy.
  3. Crack the eggs into a small bowl. While the mixer is running at medium speed, add the eggs one at a time, ensuring to scrape down the sides of the bowl as needed. Add the vanilla and almond extracts and blend thoroughly. Don't be concerned if the mixture appears curdled; it's normal.
  4. In another bowl, sift together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low speed, alternately add the dry ingredients and the milk (mixed with vinegar) to the batter in 3 parts, starting and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of shredded coconut using a rubber spatula.
  6. Divide the batter evenly into the 3 pans and smooth the tops with a knife. Bake in the center of the oven for 45 to 55 minutes, or until the tops are browned and a cake tester comes out clean.
  7. Allow the cakes to cool on a baking rack for 30 minutes, then turn them out onto a baking rack to finish cooling.
  8. For the frosting, in the bowl of an electric mixer equipped with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract at a low speed.
  9. Frost the cake generously with the cream cheese frosting and sprinkle the remaining shredded coconut on top.


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