Simply Perfect Coconut Cake is moist, infused with natural coconut flavor, and has a delicious coconut cream cheese frosting. We use a combination of butter and oil to create the best cake texture while coconut milk provides a fresh, natural flavor. I like to add some toasted coconut flakes as decor but they are completely optional. You may be thinking wow, that’s a lot of coconut! However, because these are all natural flavors, the coconut essence is subtle and not overpowering at all.
There are so many reasons I love this cake. Besides the incredible taste, it is really easy to put together. It stores well in the refrigerator and the decorating is a breeze because there is no need to perfect your frosting details. The coconut that covers the entirety of the cake hides all imperfections!
Simply Perfect Coconut Cake Process
Even though we provide detailed instructions in the recipe below, the following is a general overview of the process along with some tips.
Prepare Pans
We use three 9-inch cake pans for this recipe but you may use other sizes/shapes and adjust the baking time accordingly. For instance, a 9×13 would take more time. I would begin checking it around the 40 minute mark.
For the 9-inch pans, grease them and line with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). I always use cake strips when baking round cakes. They eliminate the need to trim your cake after baking because they produce level tops. If using cake strips, begin soaking them in water when you start prepping your ingredients. This will ensure they have absorbed enough when you are ready to use them.
Mix Cake Ingredients
In a medium mixing bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside. With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and give a quick mix. (I always use pure vanilla extract when baking. It really elevates your baked goods to a whole new level.) Add eggs, one at a time, mixing after each addition.
In a small bowl, combine coconut milk and lemon juice. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in the shredded coconut.
Bake the Cake
If you are using cake strips, wring them out and fit onto cake pans. Next, pour batter evenly into prepared pans and bake for 18-22 minutes or until toothpick inserted in center comes out with just a few moist crumbs. If you cannot fit three 9-inch pans in your oven, it is okay to bake two at a time and the third after.
Let cool in the pan for about 10 minutes. Then, run a knife along the inside edges of the pans and remove cakes from pans onto cooling racks. Cool completely before frosting.
Make the Frosting
The frosting is a lovely coconut cream cheese. It is not overly sweet and pairs with the cake beautifully. It may seem like it makes a lot however, a single batch was not enough to cover the three layers. I also use a bit more to hold the toasted coconut flakes in place.
We start by beating together the cream cheese and butter in a large bowl until smooth. Add in confectioners’ sugar, salt, vanilla, and coconut milk. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined. If your frosting is too thick, add a little coconut milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar.
Assemble Cake and Decorate
To assemble cake, place one layer on a plate or cake stand and top with a decent layer of frosting. Then, sprinkle a little shredded coconut on top. Add another cake layer, another layer of frosting, and a sprinkle of shredded coconut. Place final layer of cake and decorate the top and sides with remaining frosting and shredded coconut. Add optional toasted coconut flakes if desired.
I chose to make small flowers on the top of the cake with the toasted coconut flakes. To do this, I placed a dollop of frosting on top of the cake. Then, I started arranging the flakes in a circle, picking out pieces that best fit. Keep placing pieces until all gaps are filled. After the first flower layer was complete, I added a second smaller dollop of frosting on top of the first and repeated the process. When the flowers were finished, I gently pressed a small layer of toasted coconut flakes to the bottom perimeter of the cake.
How Should I Store this Cake?
Because this cake has a cream cheese frosting, store covered in the refrigerator for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
Can Simply Perfect Coconut Cake be frozen?
Yes! This cake can be frozen frosted or unfrosted for up to 3 months. Be sure to wrap well and label with the cake name and date. When ready to use, thaw overnight in the refrigerator and then bring to room temperature prior to decorating or serving.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Level cakes – Whenever baking cakes in round pans, I use these cake strips to achieve a perfectly flat top instead of a domed top. This eliminates the need to trim the cake prior to decorating. They are very easy to use…simply soak them in water when you begin assembling your recipe. By the time you are ready to bake the cake, wring them out and place around cake pans. Perfectly level cakes…huzzah!
- Over-mixing – Take care to not over-mix the cake batter once the eggs have been added. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
- Checking too early – Try to not open the oven door too often while baking as this could cause issues with the cake rising. The sudden influx of cool air could actually stop the rising process and cause the cake to collapse.
- Three layer cakes – If you cannot fit three 9-inch pans in your oven, it is okay to bake two at a time and the third after.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Cake Pans – to bake cake
- Cake Strips – to achieve level cakes
- Cooling Racks – to cool cake and dishwasher friendly!!
- Cake Turntable and Spatulas – excellent for decorating cakes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Master Decorating Kit – ultimate cake decorating tip set
- Cake Scraper Set – use these to scrape icing and create fun, easy designs on your cakes
- Cake Boards – sturdy, cardboard cake boards used to pick up your cake
If you liked this recipe, try our
Simply Perfect Coconut Cake
Simply Perfect Coconut Cake is moist, infused with natural coconut flavor, and has a delicious coconut cream cheese frosting.
Ingredients
- COCONUT CAKE:
- 3 cups (360 g) all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp salt
- ¾ tsp baking soda
- ½ cup salted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups (347 g) granulated sugar
- 1 Tbsp pure vanilla extract
- 4 eggs, room temp
- 1 ¼ cups full-fat coconut milk, room temp
- 2 Tbsp lemon juice
- 1 cup sweetened shredded coconut
- COCONUT CREAM CHEESE FROSTING:
- 8 oz (1 block) full-fat cream cheese, softened
- 1 cup (2 sticks) salted butter, softened
- 6 ½ - 7 cups (738 - 795 g) confectioners’ sugar
- 1 tsp pure vanilla extract
- Pinch of salt
- 3 Tbsp unsweetened, full-fat coconut milk
- 2 ½ - 3 cups sweetened shredded coconut
- Toasted coconut flakes, for décor, optional
Directions
- Step 1 PREP: Preheat the oven to 350 degrees F. Grease three 9” cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them.
- Step 2 CAKE: In a medium mixing bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside. With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and give a quick mix. Add eggs, one at a time, mixing after each addition.
- Step 3 In a small bowl, combine coconut milk and lemon juice. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in shredded coconut.
- Step 4 BAKE: Wring out cake strips and fit onto cake pans (if applicable). Next, pour batter evenly into prepared pans and bake for 18-22 minutes or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pan for about 10 minutes. Then, run a knife along inside edges of pans and remove cakes from pans onto cooling racks. Cool completely before frosting.
- Step 5 FROSTING: Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 2-3 minutes. Add in confectioners’ sugar, salt, vanilla, and coconut milk. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined. If frosting is too thick, add a little coconut milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar.
- Step 6 ASSEMBLY: Place one layer of cake on a plate or cake stand and top with a decent layer of frosting. Then, sprinkle a little shredded coconut on top. Add another cake layer, another layer of frosting, and a sprinkle of shredded coconut. Place final layer of cake and decorate with remaining frosting and shredded coconut. Add optional toasted coconut flakes if desired. (See article above on decorating.)
- Step 7 DIFFERENT SIZES: If using a 9×13 pan, grease pan generously and bake for about 40 minutes or until toothpick inserted in center comes out clean. For cupcakes, prepare tins with liners. Fill 3/4 full and bake 21-25 minutes.
- Step 8 STORAGE: Store cake covered in the refrigerator for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
- Step 9 MAKE AHEAD: After cake has cooled completely, you can wrap the cake layers individually in plastic wrap and store at room temperature overnight. Frosting can be covered and stored in the refrigerator overnight. When ready to assemble, let the frosting warm slightly at room temperature and give a quick whip.
- Step 10 FREEZE: This cake can be frozen frosted or unfrosted for up to 3 months. Be sure to wrap well and label with the cake name and date. When ready to use, thaw overnight in the refrigerator and then bring to room temperature prior to decorating or serving.
- Step 11 NOTE: If you cannot fit three 9-inch pans in your oven, it is okay to bake two at a time and the third after.
Thank You for sharing your time with us
Thank you for visiting. I truly hope you love this recipe as much as I do. If you tried it, please share a comment below and let us know what you think or share a picture on Instagram. Tag @the_kelly_kitchen and hashtag it #the_kelly_kitchen
If you would like to know when we post new recipes, please subscribe to our newsletter and follow us on Facebook, Pinterest, Instagram, and Twitter. For video updates, please subscribe to our YouTube channel.
Have a wonderful day!
