A large piece of cake is always welcome, regardless of the occasion. This homemade coconut cake is light, fluffy, and surprisingly simple to prepare. It’s a handcrafted coconut cake, frosted with silky cream cheese and sprinkled with flaked coconut. It’s lovely to look at and perfect for a dessert, midnight snack or afternoon tea.
Homemade coconut cake tips
The cake layers are quite light, and if you like coconut, you can always add extra to the cake mixture. But the buttery cream cheese icing is where the real enjoyment is at. Add some flare by sandwiching caramel between the layers and icing it generously with cream cheese. Use a piping bag or cut off the tip of a plastic bag to decorate the cake with the remaining icing. Enjoy with great large slices.
This stunning homemade coconut cake recipe is perfect for you if you enjoy cake and baking. This works well with a hot drink and some stimulating conversation.
Homemade coconut cake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 15 minutes
Baking Time: 35 minutes
Total time: 50 minutes
Ingredients
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½ cup butter (salted/room temperature)
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2 cups all purpose flour
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1 tbsp. baking powder
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¼ tsp salt
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1½ cups sugar
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3 large eggs (room temperature)
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1 cup milk (room temperature)
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1 tsp vanilla essence
- For the frosting
-
½ cup butter (room temperature)
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150g full-fat cream cheese (room temperature)
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5 cups powdered sugar (62 grams)
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½ tsp vanilla
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¼ tsp salt
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¼ cup whole or whipping cream (60 grams)
- For the topping
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1-2 cups coconut flakes (75-150 grams)
Method
- Pre-heat oven to 180°C and lightly grease with butter and flour two (20 – 22 cm) cake pans.
- For the cake
- In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
- In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
- Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.
- For the frosting
- In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, cream and vanilla and beat until fluffy, about 3 minutes.
- To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
- Cover cake with coconut flakes. Enjoy!