Coconut Birthday Cake

Celebrate your special day with a tropical twist by indulging in this moist and fluffy Coconut Birthday Cake. This layered dessert features rich coconut flavor in every bite—from the tender cake layers to the luscious coconut frosting. It’s a show-stopping centerpiece for any celebration, perfect for coconut lovers and those looking for something unique and delicious.

Why You’ll Love This Recipe

This Coconut Birthday Cake isn’t just beautiful—it’s incredibly flavorful and satisfying. With its moist texture, delicate crumb, and creamy coconut frosting, it strikes the perfect balance between elegance and indulgence. Whether you’re baking for a birthday, a holiday, or simply craving a taste of the tropics, this cake delivers unforgettable flavor with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Coconut milk (full-fat)

• Vanilla extract

• Sweetened shredded coconut

• Buttermilk

For the frosting:

• Cream cheese

• Unsalted butter

• Powdered sugar

• Coconut extract

• Sweetened shredded coconut (for garnish)

directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

3. In a large mixing bowl, beat the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in the coconut milk and shredded coconut.

7. Divide the batter evenly between the prepared cake pans and smooth the tops.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

10. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and coconut extract, mixing until light and fluffy.

11. Frost the cooled cake layers and sprinkle shredded coconut on top and sides.

Servings and timing

This recipe yields one 2-layer 9-inch cake, serving approximately 12–14 people.
Prep time: 25 minutes
Bake time: 30 minutes
Cooling and assembly: 45 minutes
Total time: About 1 hour 40 minutes

Variations

• Lemon-Coconut Cake: Add lemon zest and juice to the batter for a citrusy variation.

• Pineapple Coconut Cake: Fold crushed pineapple into the batter for a tropical boost.

• Coconut-Almond Cake: Replace vanilla extract with almond extract for a nutty undertone.

• Toasted Coconut Topping: Toast the shredded coconut for a deeper flavor and extra crunch.

• Gluten-Free Version: Use a gluten-free flour blend suitable for baking.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs

What kind of coconut milk should I use for this cake?

Use full-fat canned coconut milk for the richest flavor and best texture. Avoid coconut milk from a carton, as it is usually diluted.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and store them tightly wrapped at room temperature. Frost the cake the day you plan to serve it.

How do I prevent the cake from being too dense?

Be careful not to overmix the batter. Mix until the ingredients are just combined to keep the crumb light and fluffy.

Is it necessary to use shredded coconut in the batter?

Yes, shredded coconut enhances both the flavor and texture of the cake. However, you can omit it for a smoother crumb if desired.

Can I use coconut flour instead of all-purpose flour?

No, coconut flour absorbs much more liquid and would require a completely different ratio of ingredients.

Can I make this cake without eggs?

Yes, you can use a commercial egg replacer or a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg), though texture may vary slightly.

How do I toast shredded coconut for topping?

Spread it in a single layer on a baking sheet and toast in a 325°F (163°C) oven for 5–10 minutes, stirring occasionally, until golden brown.

Can I use store-bought frosting?

Yes, but homemade frosting offers a fresher, richer flavor that complements the coconut cake more effectively.

Will this cake work in a bundt pan?

It’s best made in round pans for layering, but you can use a bundt pan if desired. Just adjust the baking time and check for doneness.

Is cream cheese frosting the only option?

No, you can also use buttercream or whipped coconut cream for a lighter alternative.

Conclusion

This Coconut Birthday Cake brings a refreshing twist to traditional birthday desserts. With its soft, coconut-infused layers and creamy frosting, it’s an elegant treat that’s both satisfying and memorable. Whether you’re celebrating with family or treating yourself, this cake makes every occasion a little more special

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