Delicious Vanilla Coconut Cake

Name: Delicious Vanilla Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups sugar; 1 cup unsweetened coconut milk; 1/2 cup unsweetened shredded coconut; 1/2 cup butter, softened; 3 eggs; 1 tablespoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup butter, softened; 4 cups powdered sugar; 1/4 cup coconut milk; 1 teaspoon vanilla extract; 1/2 cup shredded coconut for decoration

Highlighted under: Sweet Dessert Recipes

When I decided to bake this Delicious Vanilla Coconut Cake, I knew it would be a hit among my friends and family. The combination of light coconut flavors with a rich vanilla base creates a truly tropical experience. Each bite is a reminder of sunny days and delightful celebrations. This cake is perfect for everything from birthdays to casual get-togethers, and trust me, it's so easy to whip up that you'll want to make it time and again!

Created by

Emily

Last updated on 2026-02-01T19:02:30.229Z

I remember the first time I baked this cake; the aroma of vanilla and coconut filled my kitchen and instantly transported me to a tropical paradise. Experimenting with different ratios of coconut flakes led me to discover the perfect balance, ensuring that the coconut flavor doesn’t overpower the lovely base of vanilla. I recommend using freshly shredded coconut for a richer taste and better texture.

This cake is incredibly versatile; you can frost it with a simple buttercream or dust it with powdered sugar for a lighter touch. Every time I serve it, the compliments come pouring in, and it’s hard to believe how simple it is to make!

Why You'll Love This Recipe
Moist and fluffy texture that melts in your mouth
Exotic coconut flavor paired with classic vanilla essence
Perfect for celebrations and casual gatherings alike

Understanding Key Ingredients

The star ingredients in this Delicious Vanilla Coconut Cake are undoubtedly the unsweetened coconut milk and shredded coconut. Coconut milk adds a creamy texture and moisture to the cake, while the shredded coconut incorporates little bursts of flavor and a chewy texture. If you can't find unsweetened coconut milk, you can substitute it with regular coconut milk but reduce the sugar slightly to balance the sweetness.

The vanilla extract in this recipe enhances the overall flavor profile, providing a warm and rich undertone that complements the lightness of the coconut. Make sure to use pure vanilla extract for the best results, as imitation vanilla can change the cake's flavor, making it less desirable. Additionally, not skimping on the butter is essential; it contributes to the cake's moistness and fluffiness.

Perfecting the Baking Process

When combining the wet and dry ingredients, it's crucial to mix just until incorporated. Overmixing can lead to a dense and tough cake, rather than the desired light and fluffy texture. To achieve this, use a gentle folding motion when adding the dry ingredients to avoid activating the gluten in the flour too much.

To check for doneness, perform the toothpick test carefully. After around 25 minutes, insert a toothpick into the center of the cake. It should come out clean or with very few moist crumbs clinging to it. If any wet batter sticks to the toothpick, continue baking for an additional 2-5 minutes, keeping a close eye to prevent overbaking, which can dry out the cake.

Serving and Storage Suggestions

Once your Delicious Vanilla Coconut Cake is frosted and decorated, serving it chilled enhances the flavor and texture. I recommend allowing the cake to set in the refrigerator for about an hour before serving; this helps the frosting firm up slightly, making it easier to slice. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the mood at any gathering.

If you have leftovers, storing them properly is essential for maintaining freshness. Keep the cake in an airtight container at room temperature for up to three days. Alternatively, for longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. Just remember to allow the cake slices to defrost in the refrigerator before serving again.

Ingredients

Gather the following ingredients for a delicious experience:

Cake Ingredients

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

Frosting Ingredients

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup shredded coconut for decoration

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create this delightful cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Line the bottom with parchment paper for easy removal.

Mix the Wet Ingredients

In a large mixing bowl, combine the softened butter and sugar. Beat until light and fluffy. Then, add eggs one at a time, followed by the coconut milk and vanilla extract. Mix well.

Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring just until combined. Fold in the shredded coconut.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. After they cool completely, prepare the frosting by beating together the butter, powdered sugar, coconut milk, and vanilla. Frost the cooled cakes and decorate with additional shredded coconut.

Enjoy your homemade Delicious Vanilla Coconut Cake!

Pro Tips

For added flavor, try toasting the shredded coconut before adding it to the cake. This will enhance its nutty profile and add an interesting texture.

Variations and Customizations

This recipe is highly adaptable, allowing for various flavor enhancements. Consider adding citrus zest, such as lime or lemon, to the batter for a refreshing twist that pairs beautifully with coconut. You can also experiment with different extracts, such as almond or coconut extract, to emphasize the tropical flavors even further.

If you want to turn this cake into a layered masterpiece, doubling the recipe will provide enough batter for three 9-inch layers. Simply watch the baking time, as thinner layers may bake faster. Additionally, you could layer the cakes with a fruity filling, like pineapple or mango, to add more tropical flair.

Troubleshooting Common Issues

If your cake domes in the center while baking, it could be due to oven temperature being too high. Always ensure your oven is calibrated correctly. If a dome develops, level the cake once it's cooled using a serrated knife before frosting to create an even surface for decoration.

In the case of dense texture, it's likely that the batter was overmixed or the flour was not measured properly. Use the spoon-and-level method for measuring flour to avoid packing it into the measuring cup, which can lead to excess flour and a heavy cake. A light touch during mixing is key to achieving the intended fluffy result.

Questions About Recipes

→ Can I use sweetened coconut flakes?

Yes, but keep in mind that it may make the cake sweeter than intended.

→ How long can I store the cake?

You can store it in an airtight container at room temperature for up to 3 days.

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

→ What can I serve with this cake?

This cake pairs wonderfully with fresh fruit or a scoop of vanilla ice cream.