The last coconut cake recipe you’ll ever need.

I've always loved anything coconut-flavored for as long as I can remember. But when it comes to coconut cake, I've always been disappointed. Usually, coconut cakes consist of a plain white cake casually topped with shredded coconut, and personally, that doesn't cut it for me. I want coconut inside and out. So when I crafted this wonderful recipe, that's exactly what I did. Not only is the cake studded with shredded coconut, but it's also topped with a deliciously creamy coconut buttercream, as well as plenty of toasted coconut. It's the coconut cake of any coconut lover's dreams.

Chewy Coconut Cake 

2 ½  cups all-purpose flour 

1 tsp kosher salt

2 tsp baking powder

¾   cup unsalted butter

1 cup granulated sugar

2 large egg

¼ buttermilk

½ cup coconut milk

1 cup sweetened shredded coconut

Coconut Buttercream

12 tbsp. butter

3 ½ cup powdered sugar 

¼ cup coconut milk

¼ tsp kosher salt

Toasted coconut for topping (optional)

Preheat the oven to 350ºF and grease a 9” round cake pan with cooking spray or butter. 

In a mixing bowl, mix together the dry ingredients, flour, salt and baking powder. Put aside for later. 

In a stand mixer fitted with a paddle attachment, cream together the sugar and butter. Beat on medium speed until the mixture becomes light and fluffy.

Add the eggs one by one and beat until the batter becomes very light and fluffy, about 5 minutes. 

On low speed, add the dry ingredients alternately with the wet ingredients. Mix in a little bit of the flour mixture then a little bit of the buttermilk and coconut milk. Repeat until all the dry and wet ingredients are incorporated into the batter. With a rubber spatula gently fold in the shredded coconut until it’s evenly distributed throughout the batter.  

Scoop your cake batter into your greased cake pan and spread out evenly.

Bake in your preheated oven for 30-35 minutes or until a toothpick comes out clean. Let cool completely in the pan before releasing onto a wire rack or cake stand. 

While you’re waiting for your cake to cool, you can leave your oven on and toast some coconut for the top of your cake. Measure out about ¼ cup of your sweetened coconut onto an aluminum lined baking sheet. Bake your coconut for about 8-10 minutes or until the coconut is lightly browned and crispy. Leave the toasted coconut on the pan until you are ready to use it.  

When your cake has cooled completely, make the coconut buttercream. To a large mixing bowl, add all the ingredients. With a hand mixer or a stand mixer fitted with a whisk attachment, beat everything together until you get a thick and creamy icing.

Ice your cooled cake how you want and top with your toasted coconut if you desire. Slice, serve and enjoy!