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19 Coconut Cake Recipes for Tropical Flavors

By: Shivani Choudhary
Updated On: March 4, 2025

Do you love desserts with tropical flavors? You're not alone! Most people, about 75%, enjoy trying new desserts with tropical flavors like coconut and pineapple.

If you're one of them, you're in luck! We have some super delicious coconut cake recipes for you to try. Get ready to taste the tropics in every bite!

19 Coconut Cake Recipes

1. Classic Coconut Cake Recipe

Classic coconut cake is a moist and delicious dessert.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened coconut milk
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then beat in the vanilla extract.
  5. With the mixer on low speed, gradually add the flour mixture and coconut milk, beating until just combined.
  6. Stir in the shredded coconut.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  10. Once the cakes are cool, you can frost and decorate them as desired.

2. Coconut Macaroon Cake

Moist coconut macaroon cake with a delicious coconut flavor.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut

Instructions

  1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, butter, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the cakes cool in the pans for 10 minutes.
  9. Transfer the cakes to a wire rack to cool completely.
  10. Once the cakes are cool, you can frost and decorate them as desired.

3. Pineapple Upside Down Coconut Cake

Moist coconut cake with caramelized pineapple rings and a hint of tropical flavor.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup pineapple rings
  • 1/4 cup brown sugar

Instructions

  1. Preheat oven to 350°F and grease a 10-inch tube pan.
  2. Prepare the pineapple topping by melting 2 tablespoons of butter and 1/4 cup of brown sugar in a saucepan.
  3. Arrange pineapple rings in the prepared pan and pour the caramel mixture over them.
  4. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  5. In another bowl, whisk together coconut milk, softened butter, eggs, and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and stir until combined.
  7. Fold in shredded coconut and pour the batter over the pineapple topping.
  8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Serve warm and enjoy!

4. Coconut Cream Cheese Pound Cake

Moist coconut cake filled with cream cheese flavor.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Instructions

  1. Preheat oven to 325°F and grease a 10-inch tube pan.
  2. Beat the butter and sugar until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture and mix until just combined.
  6. Stir in the unsweetened shredded coconut.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the cream cheese frosting, beat the cream cheese and butter until smooth and creamy.
  11. Beat in the vanilla extract, then gradually add the confectioners' sugar, beating until smooth.
  12. Once the cake is completely cool, spread the cream cheese frosting over the top.

5. Moist Coconut Cake With Lime Buttercream

Moist coconut cake with a zesty lime buttercream frosting.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup lime buttercream frosting

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, butter, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  9. Once the cakes are cool, spread a layer of lime buttercream frosting on top of one cake and place the other cake on top.
  10. Frost the outside of the cake with the remaining frosting.

6. Coconut Chiffon Cake With Tropical Fruit

Light and fluffy coconut chiffon cake paired with tropical fruit.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup vegetable oil
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup tropical fruit, such as pineapple and kiwi
  • 1 cup unsweetened shredded coconut

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, oil, egg yolks, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and whisk until smooth.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Gently fold the egg whites into the cake batter until no white streaks remain.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once the cakes are cool, place one layer on a serving plate and top with tropical fruit and unsweetened shredded coconut.
  11. Place the second layer on top and dust with powdered sugar, if desired.
  12. Serve immediately and enjoy.

7. German Chocolate Coconut Cake

Rich and decadent German Chocolate Coconut Cake perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsweetened coconut milk
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup German chocolate chips

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, oil, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Fold in shredded coconut and German chocolate chips.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Once the cakes are cool, you can frost and decorate them as desired.

8. Coconut Pecan Praline Cake

Moist coconut cake with a crunchy pecan praline topping.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1/4 cup light brown sugar

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, coconut milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Fold in the shredded coconut and chopped pecans.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. While the cakes are baking, prepare the praline topping by melting the brown sugar and 2 tablespoons of butter in a saucepan over medium heat.
  9. Stir in the chopped pecans and cook for 2-3 minutes or until fragrant.
  10. Remove the cakes from the oven and let them cool in the pans for 5 minutes.
  11. Transfer the cakes to a wire rack to cool completely.
  12. Once the cakes are cool, place one layer on a serving plate and spread a layer of praline topping on top.
  13. Place the second layer on top and drizzle with the remaining praline topping.

9. Simple Coconut Cake With Whipped Cream

A moist coconut cake topped with whipped cream and toasted coconut flakes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • Whipped cream and toasted coconut flakes for topping

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, butter, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Once the cakes are cool, place one layer on a serving plate and top with whipped cream and toasted coconut flakes.
  10. Place the second layer on top and frost with the remaining whipped cream.

10. Coconut Cake With Toasted Coconut Flakes

Moist coconut cake topped with toasted coconut flakes and cream cheese frosting.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup toasted coconut flakes
  • 8 ounces cream cheese, softened

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together the butter, milk, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the toasted coconut flakes.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Once the cakes are cool, frost with cream cheese frosting and sprinkle with additional toasted coconut flakes.

11. Creamy Coconut Tres Leches Cake

Moist coconut cake soaked in three types of milk.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup evaporated milk
  • 1 cup heavy cream

Instructions

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, whole milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Fold in the sweetened shredded coconut.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and let cool for 10 minutes.
  9. Poke holes all over the top of the cake with a skewer.
  10. Pour the evaporated milk, heavy cream, and sweetened condensed milk evenly over the top of the cake.
  11. Cover and refrigerate for at least 2 hours or overnight.
  12. Top with whipped cream and toasted coconut flakes before serving.

12. Coconut Cake With Macadamia Nut Crust

Moist coconut cake with a crunchy macadamia nut crust.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped macadamia nuts

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, coconut milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Fold in shredded coconut.
  6. Divide the batter evenly between the prepared pans.
  7. Mix chopped macadamia nuts with a pinch of sugar and sprinkle over the batter.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
  10. Once the cakes are completely cool, frost and decorate as desired.

13. Vanilla Bean Coconut Cake

Moist and flavorful vanilla bean coconut cake with a creamy frosting.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, butter, eggs, vanilla extract, and vanilla bean paste.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Once the cakes are cool, frost with your favorite cream cheese or buttercream frosting and decorate as desired.

14. Coconut Pound Cake With Caramel Sauce

Moist coconut pound cake paired with a rich caramel sauce.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup caramel sauce

Instructions

  1. Preheat the oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the sweetened shredded coconut.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and let cool in the pan for 10 minutes.
  9. Transfer the cake to a wire rack to cool completely.
  10. Drizzle with caramel sauce before serving.

15. Coconut Souffle Cake

Light and airy coconut souffle cake with a creamy coconut flavor.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup whole milk
  • 2 large egg yolks
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut

Instructions

  1. Preheat oven to 350°F and grease two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, whole milk, egg yolks, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Fold the egg whites into the cake batter until no white streaks remain.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are cool, frost with whipped cream and sprinkle with shredded coconut.

16. Coconut Cream Puffs Cake

A creative twist on traditional cake, Coconut Cream Puffs Cake combines coconut and cream.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Confectioners' sugar, for dusting

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add unsweetened shredded coconut and stir to combine.
  4. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  5. Gradually add dry ingredients to wet ingredients and mix until smooth.
  6. Pour batter into a greased and floured cake pan.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cake to cool completely before filling with whipped heavy cream and topping with confectioners' sugar.

17. Coconut Coffee Cake With Brown Sugar

Moist coconut coffee cake with a brown sugar topping.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in shredded coconut and chopped walnuts.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. In a small bowl, mix together brown sugar and 1/4 cup granulated sugar.
  8. Sprinkle the brown sugar mixture evenly over the top of the batter.
  9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and let cool on a wire rack for 10 minutes before slicing and serving.

18. Coconut Rum Cake With Pineapple Slices

A moist coconut rum cake topped with caramelized pineapple slices.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dark rum
  • 1 cup shredded coconut
  • 1 cup pineapple slices

Instructions

  1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, butter, eggs, vanilla extract, and dark rum.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the shredded coconut.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Caramelize the pineapple slices by cooking them in a skillet with a little butter over medium heat until golden brown.
  10. Place one cake layer on a serving plate and top with caramelized pineapple slices and the second cake layer.

19. Double Layer Coconut Cake With Coconut Frosting

Moist double layer coconut cake with creamy coconut frosting.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup coconut milk
  • 2 cups coconut frosting

Instructions

  1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then beat in vanilla extract.
  5. With mixer on low speed, gradually add flour mixture and shredded coconut to butter mixture in alternating batches, beginning and ending with flour mixture.
  6. Divide batter evenly between prepared pans and smooth tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Once cakes are cool, place one layer on a serving plate and spread a thick layer of coconut frosting on top.
  10. Place second layer on top of first layer and frost top and sides of cake with remaining coconut frosting.

Conclusion

You'll escape to a tropical paradise with these coconut cake recipes, where flavors dance on your palate like a sweet serenade. Rich aromas waft, transporting you to a sunny oasis, as you indulge in moist, creamy delights that melt in your mouth like a symphony of sweetness, leaving you craving more of these heavenly treats.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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