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Three pieces of coconut Christmas cake with white frosting and shredded coconut on top are served on a white plate, with a fork beside them. More cake and a jar are in the background.
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Easy homemade coconut cake with coconut milk

Prep Time25 minutes
Cook Time30 minutes
Cool Time15 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American, Tropical inspired
Servings: 8 - 10 slices
Calories: 720kcal
Author: Chop and Cheers

Ingredients

Coconut Cake

  • 2 cups all purpose flour 240 g
  • 3/4 cup granulated sugar 150 g
  • 1 tablespoon baking powder 12 g
  • 1/2 teaspoon salt 3 g
  • 1/2 cup unsalted butter softened (113 g)
  • 1 cup coconut milk 240 ml
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract 5 ml
  • 1 cup shredded sweetened coconut about 85 g, plus extra for topping

Coconut Frosting

  • 1 cup unsalted butter softened (226 g)
  • 4 cups powdered sugar 480 g
  • 1/4 cup coconut milk 60 ml, plus 1 to 3 teaspoons more if needed
  • 1/2 cup shredded coconut about 40 g, plus extra for topping

Instructions

Prep the oven and pan

  • Preheat to 350°F (175°C). Grease and flour an 11 x 7 inch pan (about 28 x 18 cm), or line with parchment with a little overhang.
  • Tip: Grease the parchment too, it makes lifting the cake out easy.

Mix dry ingredients

  • In a large bowl, whisk flour, sugar, baking powder, and salt for 20 to 30 seconds.

Mix the batter

  • Add softened butter, coconut milk, eggs, and vanilla. Mix with an electric mixer on medium for about 2 minutes, just until smooth.
  • Tip: Stop once smooth, overmixing can make the crumb tighter.

Fold in coconut

  • Fold in shredded coconut gently with a spatula.
  • Tip: For extra insurance against sinking, toss the coconut with 1 tablespoon of the measured flour first.

Bake

  • Spread batter evenly in the pan and smooth the top. Bake 25 to 30 minutes, checking early at 22 to 25 minutes. A toothpick should come out clean or with a few moist crumbs. Cool 10 minutes in the pan, then cool completely on a rack.

Make the frosting

  • Beat butter until creamy. Gradually mix in powdered sugar. Add coconut milk and beat until light and fluffy, then fold in shredded coconut.
  • Tip: If it is too thick, add coconut milk 1 teaspoon at a time. If too soft, add powdered sugar 2 to 3 tablespoons at a time.

Frost and finish

  • Frost only when the cake is fully cool. Sprinkle extra coconut on top.
  • Tip: Chill the frosted cake 15 to 20 minutes for cleaner slices.

Notes

Toasted coconut topping: Bake coconut at 325°F (165°C) for 5 to 8 minutes, stirring once. It browns fast, so watch closely.
Coconut milk choice: Canned coconut milk gives the richest flavor. Carton coconut milk works too, the cake will be a bit lighter and slightly lower calorie.
Storage: Cover tightly. Room temp up to 3 days, fridge up to 1 week. Let slices sit out 15 to 20 minutes before serving for the best texture.