The Most Delicious Coconut Cake Ever


For the cake:

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

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup unsweetened coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, toasted


  1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk, starting and ending with the dry ingredients.
  7. Fold in the shredded coconut.
  8. Divide the batter evenly between the two prepared cake pans.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  10. Allow the cakes to cool completely on a wire rack before frosting.

To make the frosting:

  1. In a large mixing bowl, beat the butter until light and fluffy.
  2. Gradually add the powdered sugar, coconut milk, and vanilla extract, beating until smooth and creamy.
  3. Stir in the shredded coconut.
  4. Place one of the cooled cake layers on a cake plate and spread a layer of frosting on top.
  5. Top with the second cake layer and frost the entire cake with the remaining frosting.
  6. Sprinkle the top of the cake with toasted shredded coconut.