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Coconut Birthday Cake

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A rich and moist coconut birthday cake layered with fluffy coconut frosting, perfect for celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk
  • 1/2 cup shredded sweetened coconut
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp coconut extract (for frosting)
  • 1 cup shredded coconut, toasted or plain (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
  5. Alternate adding the flour mixture and coconut milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
  6. Fold in the shredded coconut.
  7. Divide batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat heavy cream with powdered sugar and coconut extract until stiff peaks form.
  10. Place one cake layer on a serving plate, spread a layer of whipped frosting on top, then add the second layer and frost the top and sides.
  11. Sprinkle or press shredded coconut on the top and sides of the cake.
  12. Chill for 30 minutes before serving for cleaner slices.

Notes

  • Use canned full-fat coconut milk for richer flavor.
  • Toasted coconut adds texture and visual appeal.
  • Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: coconut cake, birthday cake, coconut frosting, layer cake, celebration dessert

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