Scratch Coconut Cake: A Fluffy, Flavorful Classic

There’s something magical about the combination of light, fluffy cake and the tropical sweetness of coconut. A Scratch Coconut Cake takes this classic dessert to the next level by using simple, fresh ingredients to create a homemade treat that’s both moist and flavorful. Perfect for birthday parties, holidays, or any celebration, this cake is a crowd-pleaser that will transport your taste buds to a tropical paradise.

Ingredients:

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional, for extra coconut flavor)
1 cup whole milk
1 ½ cups shredded unsweetened coconut (plus extra for garnish)
½ cup coconut milk (for added moisture)

For the Frosting:

1 cup unsalted butter, at room temperature
8 oz cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons coconut milk (or regular milk)
1 ½ cups shredded coconut (for frosting and garnish)

Instructions:

1. Preheat the Oven and Prepare Pans:

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal after baking.

2. Mix Dry Ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This ensures that the dry ingredients are evenly distributed throughout the batter.

3. Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat the mixture until it’s light and fluffy, about 3-5 minutes. This step helps create a light texture in your cake.

4. Add the Eggs and Extracts:

Add the eggs one at a time, mixing well after each addition. Once all the eggs are incorporated, stir in the vanilla extract and coconut extract (if using). These extracts will enhance the coconut flavor in the cake.

5. Alternate Adding Dry Ingredients and Wet Ingredients:

Reduce the mixer speed to low. Begin by adding half of the dry ingredients to the butter mixture, followed by half of the milk and coconut milk. Mix until just combined. Add the remaining dry ingredients, then pour in the rest of the milk and coconut milk, mixing until the batter is smooth and well combined.

6. Fold in Shredded Coconut:

Gently fold in the shredded coconut into the batter. This will give the cake a subtle coconut texture and a hint of flavor in every bite.

7. Bake the Cake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, and place the pans in the preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them toward the end of the baking time to avoid over-baking.

8. Cool the Cakes:

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps prevent the cakes from breaking apart when removed from the pans.

9. Prepare the Frosting:

While the cakes are cooling, make the frosting. In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Once the mixture is smooth and fluffy, stir in the vanilla extract and coconut milk. The coconut milk helps achieve a creamy, spreadable consistency.

10. Assemble the Cake:

Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

11. Garnish:

Sprinkle shredded coconut all over the top and sides of the cake for a beautiful and delicious garnish. You can lightly toast the coconut for a golden color and an extra bit of crunch, or leave it plain for a more traditional look.

12. Chill and Serve:

For the best flavor and texture, allow the cake to chill in the refr