Easter Light Coconut Cake (Printable Version)
A light, moist coconut cake with creamy frosting and festive coconut flakes, perfect for spring.
# Ingredient List:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon coconut extract
10 - 1 cup canned coconut milk, well-shaken
11 - 1 cup sweetened shredded coconut
→ Coconut Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 1/2 teaspoon coconut extract
17 - 2–3 tablespoons coconut milk
→ Decoration
18 - 1 1/2 cups sweetened shredded coconut, toasted or plain
19 - Assorted candy eggs or pastel sprinkles
# How to Make:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
04 - Alternately add flour mixture and coconut milk to butter mixture, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
05 - Divide batter evenly between prepared pans. Smooth tops. Bake for 30–35 minutes until toothpick inserted in center comes out clean.
06 - Cool in pans for 10 minutes, then turn onto wire racks to cool completely before frosting.
07 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla, coconut extract, and coconut milk until fluffy and spreadable.
08 - Place one cake layer on serving plate. Spread frosting over top. Add second layer and frost top and sides.
09 - Press shredded coconut onto top and sides. Decorate with candy eggs or pastel sprinkles if desired.
# Expert Tips:
01 -
- The combination of coconut milk and shredded coconut creates an incredibly moist crumb that stays fresh for days
- That cream cheese frosting is thick enough to hold its shape but still melts beautifully on your tongue
02 -
- Room temperature ingredients make or break this cake, so plan ahead and leave everything out for at least an hour
- Overmixing once the flour is added develops too much gluten, resulting in a tough, rubbery crumb instead of tender cake
03 -
- Place a dab of frosting under your cake plate to keep it from sliding around during decoration and serving
- Add a tablespoon of coconut milk to the frosting if it becomes too stiff while you are working