Easter Coconut Cake (Print Version)
Moist coconut cake layered with creamy coconut frosting and topped with toasted flakes for festive appeal.
# What You Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon coconut extract
10 - 1 cup canned coconut milk, well-shaken
11 - 1 cup sweetened shredded coconut
→ For the Coconut Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 1/2 teaspoon coconut extract
17 - 2-3 tablespoons coconut milk
→ For Decoration
18 - 1 1/2 cups sweetened shredded coconut, toasted or plain
19 - Assorted candy eggs or pastel sprinkles (optional)
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
04 - Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
05 - Divide batter evenly between prepared pans. Smooth tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
06 - Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla, coconut extract, and coconut milk until fluffy and spreadable.
07 - Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place second cake layer on top and frost the top and sides.
08 - Press shredded coconut onto the top and sides of the cake. Decorate with candy eggs or pastel sprinkles if desired.
# Expert Advice:
01 -
- The coconut flavor is subtle enough for skeptics but distinctive enough to feel special
- It holds up beautifully for two days, making it perfect for make-ahead hosting
02 -
- Room temperature ingredients are non-negotiable for proper emulsification
- Overbaking dries out coconut cakes faster than almost anything else
03 -
- Toasting the coconut at 350°F for five minutes transforms this from good to unforgettable
- A little lemon curd between layers cuts through the richness in the best possible way