Vanilla Coconut Cake with Toasted Flakes

Name: Vanilla Coconut Cake with Toasted Flakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsweetened shredded coconut; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup toasted coconut flakes for topping

Highlighted under: Sweet Dessert Recipes

Indulge in the delightful flavors of our Vanilla Coconut Cake with Toasted Flakes, a perfect treat for cake lovers and coconut enthusiasts alike.

Created by

Emily

Last updated on 2025-12-16T18:00:19.244Z

This Vanilla Coconut Cake with Toasted Flakes is a delightful dessert that captures the essence of tropical flavors. The combination of vanilla and coconut creates a moist and fluffy cake that is perfect for any occasion.

        Why You Will Love This Recipe
        Rich coconut flavor enhanced by vanilla notes
Light and fluffy texture with a crunchy topping
Perfect for birthdays, celebrations, or a cozy dessert

      

The Perfect Cake for Any Occasion

Our Vanilla Coconut Cake with Toasted Flakes is the ultimate dessert for a wide array of celebrations. Whether it's a birthday party, a festive gathering, or a cozy family dinner, this cake brings a touch of tropical delight that everyone will adore. With its rich flavors and visually appealing presentation, it's guaranteed to be a showstopper on any dessert table.

Not only does it taste amazing, but this cake also offers a beautiful contrast in textures. The light, fluffy cake is perfectly complemented by the crunchy toasted coconut flakes on top, making each bite a delightful experience. It's a cake that not only pleases the palate but also brings joy to the heart.

Coconut: A Versatile Ingredient

Coconut is an incredibly versatile ingredient that shines in both sweet and savory dishes. In this cake, unsweetened shredded coconut adds depth and moisture, enhancing the overall flavor profile. It's a fantastic addition that elevates the cake from ordinary to extraordinary, making it a favorite among coconut enthusiasts.

Beyond its taste, coconut is also packed with nutrients and health benefits. It's rich in fiber, vitamins, and minerals, which can contribute to a balanced diet. Incorporating coconut into your baked goods not only satisfies your sweet tooth but also adds a nutritional boost.

Frosting to Perfection

The vanilla frosting that accompanies this cake is designed to be the perfect complement to its rich flavors. Made with simple ingredients, it’s unbelievably creamy and smooth, allowing it to spread easily over the cake layers. The addition of heavy cream ensures a luscious texture that melts in your mouth, creating a delightful contrast to the cake's fluffiness.

For those who love a touch of crunch, don’t skip the toasted coconut flakes on top! They not only enhance the presentation of the cake but also add an extra layer of flavor and texture. This combination of frosting and toasted coconut elevates the cake to a new level of indulgence.

Ingredients

Gather the following ingredients to create your delicious Vanilla Coconut Cake.

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes for topping

Once you have all your ingredients, it's time to start baking!

Instructions

Follow these steps to create your Vanilla Coconut Cake with Toasted Flakes.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.

Fold in Coconut

Gently fold in the shredded coconut until evenly distributed.

Bake the Cakes

Divide the batter between the prepared cake pans and bake for 25 minutes, or until a toothpick comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack. Once cooled, frost with vanilla frosting and sprinkle toasted coconut flakes on top.

Enjoy your delicious Vanilla Coconut Cake with Toasted Flakes!

Tips for Baking Success

To ensure that your Vanilla Coconut Cake turns out perfectly, it's vital to measure your ingredients accurately. Using a kitchen scale can help you achieve the correct proportions, especially for flour and sugar. Additionally, make sure all your ingredients are at room temperature before starting; this helps to create a smooth batter and results in a lighter cake.

Another key tip is to avoid overmixing the batter. Once you combine the wet and dry ingredients, mix until just incorporated. Overmixing can lead to a dense cake, which is not the texture we want for this delightful treat!

Storing and Serving Suggestions

After you've baked and frosted your Vanilla Coconut Cake, you might be wondering how to store leftovers. This cake can be kept in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it, which can extend its freshness for about a week.

When it comes to serving, this cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, consider garnishing each slice with additional toasted coconut flakes or a sprinkle of fresh mint leaves. These simple additions can enhance the overall presentation and flavor profile.

Questions About Recipes

→ Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut; just adjust the sugar in the recipe accordingly.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and they will last for up to 3 months.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.