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Coconut Cake

Transport yourself to a tropical paradise with our Coconut Dream Cake. This delightful dessert is a celebration of the exotic and sweet flavor of coconut, bringing a taste of the islands right to your plate. Baked to perfection, this coconut-infused cake is a true crowd-pleaser that will have you savoring every bite.
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The Story

The Coconut Dream Cake is a luscious and moist treat that captures the essence of coconut in every layer. It's a perfect harmony of fluffy coconut cake layers, creamy coconut frosting, and a generous sprinkle of toasted coconut on top. Whether you're hosting a summer gathering or simply craving a taste of the tropics, this cake is the ultimate sweet escape.


1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 teaspoon coconut extract
1 cup shredded coconut (sweetened)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup coconut milk
1 teaspoon coconut extract
1 cup shredded coconut, toasted (for garnish)
12 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 45 Mins

Total TIme:

0 Hrs 0 Mins



Preheat your oven to 350°F (177°C) and grease and flour three 8-inch cake pans.


In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.


Add eggs one at a time, beating well after each addition.


In a separate bowl, sift together the cake flour, baking powder, and salt.


Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Begin and end with the dry ingredients.


Stir in the coconut extract and fold in the shredded coconut.


Divide the batter evenly among the prepared pans and smooth the tops.


Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.


While the cakes are cooling, prepare the frosting by beating together the softened butter, powdered sugar, coconut milk, and coconut extract until smooth and creamy.


Once the cakes are completely cooled, frost each layer with the coconut frosting, and then cover the entire cake with the remaining frosting.


Garnish the cake with toasted shredded coconut for a finishing touch.

Tips for this recipe

Toasting the shredded coconut for the garnish enhances its flavor and adds a delightful crunch. Simply spread the shredded coconut on a baking sheet and bake at 350°F (177°C) for 5-7 minutes or until golden brown, stirring occasionally.

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