coconut cake


Certainly! Here’s a recipe for Coconut Cake:

Coconut Cake


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups sweetened shredded coconut

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut, for decoration


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare Dry Ingredients:
    • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla:
    • Beat in the eggs, one at a time, then add the vanilla extract. Mix well after each addition.
  5. Alternate Adding Ingredients:
    • Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the dry ingredients.
    • Gently fold in the shredded coconut until evenly distributed throughout the batter.
  6. Bake the Cake:
    • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
    • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
  7. Make the Frosting:
    • In a mixing bowl, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.
  8. Assemble the Cake:
    • Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top.
    • Place the second cake layer on top and frost the top and sides of the cake evenly.
    • Sprinkle the remaining shredded coconut over the top of the frosted cake for decoration.


This recipe yields one 2-layer 9-inch round cake.

Nutritional Information (per serving):

  • Calories: 480
  • Total Fat: 23g
    • Saturated Fat: 15g
  • Cholesterol: 110mg
  • Sodium: 320mg
  • Total Carbohydrates: 64g
    • Dietary Fiber: 1g
    • Sugars: 48g
  • Protein: 5g

Enjoy this delightful and moist Coconut Cake, perfect for special occasions or dessert indulgence!

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