Tuesday, August 3, 2010

Coconut Cake with Buttercream Frosting

 I love coconut. You might think I'm addicted... and you'd think right! My whole family is.

This cake is my favorite. It's easy to make, moist, and full of flavor. The best part is you can add fruit, nuts, or chocolate to give it an extra something.

This recipe makes a double layered round cake, or absolutely amazing cake bites.  I tried once to make it in a 13x9 cake pan, and for some reason it didn't work. The top was burned, while the inside was still undercooked. However, that is when I figured out how wonderful this cake turns into cake bites!

Coconut cake with Buttercream Frosting 

2 sticks unsalted butter
2 cups sugar
4 eggs
1 teas vanilla
1 teas coconut extract (usually found in the grocery store; may have to find at a cake supply shop)
3 cups flour
3 teas baking powder
1 1/2 cups of coconut milk (found in the international isle- save the extra!)
1 teas salt
1 box instant coconut pudding mix (Vanilla works fine as well)

Preheat the oven to 350 and butter and flour your pans.
Beat the butter and sugar until nice and fluffy. Beat in eggs 1 at a time, until they are all mixed in. Add the extracts. In a separate bowl; mix the flour, baking powder, pudding mix, and salt together. Mix half of the flour mixture carefully into the egg mixture, then half of the coconut milk, and repeat until batter is smooth. Spoon into two 8-inch pans.  Bake for 35-40 minutes, until top is browned and a toothpick comes out clean.  Let cake cool completely before frosting.

For the frosting:

2 sticks of butter, softened
1 teas coconut extract
1 cup flaked sweetened coconut
pinch of salt
Up to 16 oz bag of powdered sugar (may use less)
Leftover coconut milk

Extra toppings include: More coconut, strawberries, chocolate chips, nuts.

Mix the softened butter, extract and coconut together until smooth, then add a pinch of salt.  Slowly add in powdered sugar until mixture gets slightly too thick.  Add in a TB of coconut milk and beat. Continue adding the coconut milk until the frosting is the desired consistency.

Frost the bottom layer, and add your extra topping in a layer on top of the frosting. Top with second layer, and frost. Add more coconut on top, and more of your extra toppings.

Eat and Enjoy!

Sorry about the picture quality- I had to copy if off of my facebook! Coconut Cake with dark choc. chips.


  1. It looks delicious and makes me wish I liked coconut!

  2. How funny Annie! I think coconut is a love it or hate it food.

  3. Beautiful Krista! I LOVE coconut too. I may have to make this for my b-day :D

  4. Oooh how I love a big poofy coconut cake! Yuuuummmy! I need to try this! Joni

  5. Hi. This sounds like a great recipe - quick question. When does the instant pudding mix (coconut or vanilla) come into play? Is it part of the cake, or is the filling used between cake layers?

  6. Anon- you are the first one to notice that! Oops! I fixed it; the pudding mix goes in with the flour. It helps add flavor to the cake, and makes it moist. Thanks!!

  7. Thank you so much. Baking this cake tomorrow for Easter. Will let you know how it goes. Thanks so much for the quick response.

  8. Made this cake for Easter and it was a huge hit. The cake was very moist and sweet. I toasted coconut in the oven on 350 for 12 minutes. It added some color to the cake. I highly recommend trying this recipe!

  9. I am so glad that you loved the cake! Happy Easter!