Coconut Cake

Coconut cake is one of our all-time favorite cakes. Tender coconut cake layers with vanilla bean cream cheese icing all topped with sweetened, shredded coconut. This cake is moist, packed with coconut, and will become your new go to coconut cake… It’s just that good.

Coconut Cake Ingredient Notes:

Cake Flour: Using cake flour instead of all-purpose flour gives this cake a tender, delicate crumb that’s perfect for a light and airy texture.

Coconut Oil & Avocado Oil: The combination of these two oils not only adds richness but also ensures the cake stays moist for days. The coconut oil enhances the coconut flavor, while the avocado oil keeps things light.

Vanilla Bean Paste: Vanilla bean paste adds an extra depth of flavor and beautiful specks of vanilla throughout the cake and frosting. If you don’t have paste, vanilla extract will also work.

Buttermilk: The acidity in buttermilk helps tenderize the gluten in the flour, creating a soft and tender cake.

Sweetened Shredded Coconut: This is where the coconut magic happens! Make sure to pack the shredded coconut when measuring to get the full, rich coconut flavor in every bite.

Step-by-Step Instructions

1. Prepare the Dry Ingredients:

Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then set them aside.

In a medium bowl, combine the cake flour, baking soda, and salt. Stir with a whisk until everything is evenly distributed. This will ensure your cake rises evenly and has a consistent texture.

2. Mix the Wet Ingredients:

In a large mixing bowl, combine the vanilla bean paste, almond extract, buttermilk, eggs, avocado oil, and melted coconut oil. Stir until everything is fully incorporated.

3. Add Sugar and Combine:

Slowly add the granulated sugar to the wet mixture, stirring until well combined. The mixture should be smooth and slightly thick.

4. Incorporate the Dry Ingredients:

Gradually add the dry ingredients to the wet mixture. Stir until just combined—be careful not to overmix, as this can make the cake dense. The batter should be smooth, but a few small lumps are okay.

5. Add the Hot Water:

Slowly pour in the hot water and stir until fully incorporated. The batter will be thin, but this is exactly what you want for a moist, tender cake.

6. Fold in the Shredded Coconut:

Gently fold the sweetened shredded coconut into the batter until evenly distributed. This adds texture and a rich coconut flavor to every bite.

7. Bake the Cakes:

Divide the batter evenly between the prepared cake pans. Place the pans in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Oven times may vary, so keep an eye on them after the 30-minute mark.

8. Cool the Cakes:

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.

9. Make the Cream Cheese Icing:

In a large mixing bowl or the base of a stand mixer, add the softened butter and cream cheese. Beat on medium-high speed for about 2 minutes, until the mixture is light and fluffy.

Add the salt, almond extract (if using), and vanilla bean paste. Mix until combined.

Gradually add the powdered sugar, ½ cup at a time, mixing on low speed. Once all the sugar is incorporated, increase the speed to medium-high and whip for an additional 2 minutes, until the icing is smooth and fluffy.

10. Assemble the Cake:

Place the first cake layer on a serving platter or cake stand. Spread a generous amount of cream cheese icing over the top. Add the second cake layer and repeat. Finish with the third layer and spread the remaining icing over the top and sides of the cake.

11. Coat with Shredded Coconut:

Once the cake is fully frosted, gently press the sweetened shredded coconut onto the top and sides of the cake until it’s completely covered. This not only adds the perfect finish but also enhances the coconut flavor.

Print

Coconut Cake

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours 40 minutes minutes

Servings 12

Ingredients

• 3 ¾ cups cake flour 445 grams
• 1 ½ teaspoon baking soda
• 2 teaspoons salt
• 2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 ½ cup buttermilk 375 ml
• 3 eggs
• 1 cup avocado oil 250 ml
• 1 cup melted coconut oil 224 g or 250 ml
• 2 ½ cups granulated sugar 500 g
• ¼ cup hot water
• 1 ½ cup sweetened shredded coconut, packed 150 g
• Cream Cheese Icing:
• 1 stick butter 113 g or 1/2 cup
• 1 stick cream cheese 226 g or 1 cup
• ¼ teaspoon salt
• ½ teaspoon almond extract optional
• 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
• 3-4 cups powdered sugar depending on how stiff you want the icing
• Assembly:
• 1 ½ cup sweetened shredded coconut, packed 150 g

Instructions

• Combine the cake flour, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
• In a large mixing bowl, add the the vanilla, almond, buttermilk, eggs and oils and stir until combined
• Add in the sugar and mix until combined
• Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
• Once combined, add the hot water. The batter will be very thin
• Fold in the shredded coconut until evenly combined
  
• Pour the batter into 3 greased and floured 8-inch round cake pans and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
• Set aside to cool
• Once cooled, ice the cake with cream cheese icing (recipe below)
• Cream Cheese Icing:
• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, almond extract, and vanilla. Whip until combined
• On low speed, add the powder sugar ½ cup at a time
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
  
• Spread icing over the cooled cake layers. Coat the entire cake with shredded coconut flakes and serve