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Coconut Birthday Cake

Coconut Birthday Cake Recipe

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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup cream of coconut
  • 1 cup unsalted butter, softened (for frosting)
  • 1/2 cup cream of coconut (for frosting)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 to 2 cups sweetened shredded coconut

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch cake pans and line with parchment. Whisk flour, baking powder, and salt together. Beat 1 cup butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla. On low, add flour mixture in three additions, alternating with coconut milk and 1/2 cup cream of coconut, mixing just until combined.
  2. Divide batter between pans. Bake 25-28 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out to cool completely.
  3. For frosting, beat 1 cup butter until creamy. Mix in 1/2 cup cream of coconut. Gradually beat in powdered sugar, vanilla, and salt. Whip on medium-high 3-4 minutes until fluffy.
  4. Place one cooled layer on plate; spread 1 cup frosting. Top with second layer. Apply thin crumb coat, chill 20 minutes.
  5. Frost cake with remaining frosting, then press shredded coconut onto sides and top. Serve at room temperature.

Notes

Cooling time is not included in prep. For the best texture, make sure all cold ingredients are at room temperature before you start. The cake layers can be baked a day ahead and stored tightly wrapped.