Homemade Coconut Cake
This homemade coconut cake is moist, fluffy, and packed with coconut flavor. Topped with creamy coconut buttercream, it’s perfect for any occasion!
Ingredients
For the Cake:
- ¾ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream, room temp
- 3 large eggs room temp
- 1 egg white room temp
- 1 cup whole milk or almond milk, room temp
- 1 tbsp coconut extract
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 cup sweetened coconut flakes
For the Coconut Buttercream Frosting:
- 1 cup unsalted butter 2 sticks, room temp
- 3 cups powdered sugar
- 2 tbsp heavy cream adjust for consistency
- 1 tsp coconut extract
- 1 ½ cups sweetened coconut flakes plus extra for garnish
Instructions
Step 1: Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease three 6-inch or two 8-inch cake pans and line the bottoms with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together Greek yogurt, vegetable oil, and coconut extract. Add eggs one at a time, whisking well after each addition. Pour in the milk and whisk until smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, mix together flour, sugar, baking powder, and baking soda. Gradually whisk the dry ingredients into the wet ingredients until smooth and clump-free. Gently fold in the coconut flakes.
Step 4: Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool the Cakes
- Let cakes cool in the pans for 10 minutes, then wrap them in plastic wrap and refrigerate for 2-3 hours to lock in moisture.
How to Make Coconut Buttercream Frosting
Step 1: Whip the Butter
- Using a stand mixer or hand mixer, beat the butter on low speed. Gradually add in the powdered sugar while mixing.
Step 2: Add the Flavor
- Once all the sugar is incorporated, mix in coconut extract and heavy cream until the frosting is fluffy and smooth (about 4-5 minutes).
Step 3: Fold in Coconut Flakes
- Mix in sweetened coconut flakes for added texture. Adjust consistency with more heavy cream if needed.
How to Assemble & Frost the Coconut Cake
- Secure the First Layer – Smear a little frosting onto a cake stand or plate to hold the first cake layer in place.
- Layer & Frost – Spread ¼ cup of frosting evenly on the first cake layer. Repeat with the second (and third) layer.
- Crumb Coat – Apply a thin layer of frosting all over the cake to trap crumbs. Chill for 15 minutes.
- Final Frosting – Apply the final coat of frosting, smoothing it evenly over the cake.
- Decorate – Sprinkle extra coconut flakes on top and press them onto the sides. Toasted coconut adds a beautiful contrast if desired!
- Chill & Serve – Allow the cake to set in the fridge for at least 30 minutes before slicing for cleaner cuts.
Notes
Tips for the Best Coconut Cake
✔️ Use Room Temperature Ingredients – This ensures even mixing and a smooth batter.✔️ Wrap Cakes While Warm – Lock in moisture by wrapping cakes in plastic wrap before refrigerating.
✔️ Chill Before Frosting – A cold cake is easier to frost and prevents crumbs from mixing into the frosting.
✔️ Use High-Quality Coconut Extract – A good extract will enhance the flavor without tasting artificial.
✔️ Toast Some Coconut – Lightly toasted coconut flakes add a richer, nutty flavor.
✔️ Make It Extra Decadent – Add a thin layer of coconut curd or pineapple jam between cake layers for a tropical twist.