Coconut Cake


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Coconut Cake

This week is Easter and coconut cake is on my mind. I wanted to make a cake that is a bit more traditional. Enjoy this time with family and friends and have a Happy Easter.


1 ½ Cup Unbleached Flour

2 Teaspoons Baking Powder

¾ Teaspoon Salt

½ Cup Softened Butter

1 Cup Sugar

2 eggs

2/3 Cup Milk

1 Teaspoon Vanilla

2/3 Cup Coconut

Additional Coconut For Garnish

Cream Cheese Frosting

Preheat your oven to 350° F. In a large bowl cream together the butter and the sugar. Add the eggs one at a time. Add the vanilla. Next add the dry ingredients alternating with the milk. Mix well. Add the coconut. Pour the batter into two prepared 8 inch round cake pans. Bake for 30 minutes until golden brown. Remove from the oven and cool in the pans, on wire racks, for 15 minutes. Remove from the cake pans and cool completely. Frost and top with more coconut.

Cream Cheese Frosting

8 Ounces Softened Cream Cheese

½ Cup Softened Butter

1 Teaspoon Vanilla Extract

2 Cups Powdered Sugar

In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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