This Creamy Coconut Cake is all about softness: fluffy sponge, rich coconut flavor, and a creamy frosting that sinks just a little into the layers. It’s the kind of cake you bring to family dinners, Easter, Mother’s Day, or any time you want something sweet and tropical on the table.
We’ll make:
-
A soft coconut cake
-
A coconut milk syrup brushed on the layers for extra moisture
-
A creamy coconut frosting covered in shredded coconut
Ingredients
For the Coconut Cake (2 round pans 20–23 cm / 8–9″)
-
250 g all-purpose flour (2 cups)
-
2 tsp baking powder
-
¼ tsp salt
-
115 g unsalted butter, softened (½ cup)
-
200 g sugar (1 cup)
-
2 large eggs, at room temperature
-
1 tsp vanilla extract
-
1 tsp coconut extract (optional, but boosts flavor)
-
180 ml coconut milk (¾ cup, full-fat or regular, well stirred)
-
60 ml neutral oil (¼ cup – canola, sunflower, etc.)
ADVERTISEMENT
