Delicious Vanilla Coconut Cake

Name: Delicious Vanilla Coconut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup coconut milk; 3 eggs; 1 tbsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup shredded coconut; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup coconut milk; 1 tsp vanilla extract; 1 cup toasted coconut flakes (for garnish)

Highlighted under: Indulgent Baking Ideas

I love baking, and there's something incredibly satisfying about creating a moist, flavorful cake from scratch. This Delicious Vanilla Coconut Cake is one of my favorite recipes, combining the sweetness of vanilla with the tropical flair of coconut. When I bake this cake, the aroma fills my kitchen, inviting everyone to come and take a slice. The fluffy texture and rich flavor always leave my family and friends asking for seconds. It's perfect for any occasion, from casual get-togethers to formal celebrations.

Created by

Sophia

Last updated on 2026-02-02T17:37:15.422Z

When I first made this Delicious Vanilla Coconut Cake, I wanted to capture the essence of a classic tropical dessert. The combination of vanilla and coconut creates a light yet indulgent experience, and I often adapt the recipe with my favorite toppings, like fresh whipped cream and toasted coconut flakes. The secret to a moist cake lies in the addition of coconut milk, which adds both flavor and moisture.

After several attempts, I've found that allowing the cake to cool completely before frosting helps the flavors meld beautifully. Trust me; the wait is worth it! Every bite feels like a mini vacation to a sunny beach, making it a perfect centerpiece for birthdays or summer gatherings.

Why You'll Love This Recipe
Lush coconut flavor that transports you to a tropical paradise
Fluffy texture complemented by a creamy frosting
Versatile for any occasion, easy to customize with fruit or nuts

Baking Technique Insights

Baking this Delicious Vanilla Coconut Cake requires precise temperature control. Ensure your oven is fully preheated to 350°F (175°C) before placing your cake pans inside. This step is crucial for achieving even rising and flawless texture. I recommend using an oven thermometer to check accuracy; ovens can often run hotter or cooler than the dial indicates. Visual cues, such as a golden brown top and a toothpick coming out clean, will help confirm that your cakes are perfectly baked.

When mixing the dry and wet ingredients, be careful not to overmix the batter. Overmixing can lead to a dense cake rather than the fluffy, airy texture we aim for. I like to mix until just combined, then fold in the shredded coconut gently, ensuring it’s evenly distributed without knocking out all the air you’ve just created.

Ingredient Highlights

The use of coconut milk in this cake not only adds moisture but also infuses it with rich flavor. If you're looking for a dairy-free option, you can substitute the regular butter with a plant-based alternative and ensure your powdered sugar is dairy-free as well. For the cake’s moistness, don’t skip the shredded coconut; it contributes delicious texture, making each bite a tropical experience.

Another noteworthy ingredient is the toasted coconut flakes used for garnishing the frosting. Toasting the coconut simply involves placing it in a dry skillet over medium heat and stirring occasionally until golden. This simple process enhances the nutty flavor and adds a crunchy texture that balances the cake's creamy frosting.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
3 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup shredded coconut

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup coconut milk
1 tsp vanilla extract
1 cup toasted coconut flakes (for garnish)

Preparation

Instructions

Preheat Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Wet Ingredients

Beat in the eggs one at a time, then mix in the coconut milk and vanilla extract until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.

Bake the Cakes

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

Cool and Frost

Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Meanwhile, prepare the frosting by beating together the softened butter, powdered sugar, coconut milk, and vanilla until smooth.

Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides. Decorate with toasted coconut flakes.

Enjoy!

Pro Tips

For an extra depth of flavor, try adding lime zest into the frosting for a hint of citrus. You can also experiment with different types of coconut – sweetened, unsweetened, or even coconut cream – to find your favorite balance.

Storage and Make-Ahead Tips

This Vanilla Coconut Cake can be made ahead of time, making it perfect for planning larger gatherings. After baking, allow the layers to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator for up to three days, or freeze them for up to a month. If freezing, make sure to place parchment paper between layers to prevent sticking.

When ready to serve, I recommend frosting the cake shortly before presentation. This ensures that the frosting remains firm and prevents the cake layers from soaking up too much moisture, which can alter the texture. If you have leftovers after a gathering, the cake can be stored at room temperature for a couple of days, but it's best kept in the fridge to maintain freshness.

Serving Suggestions

Pair this cake with tropical fruits like mango or pineapple to enhance the coconut flavor even further. Serving slices with a scoop of vanilla or coconut ice cream creates a delightful contrast between the warm cake and the cold ice cream, perfect for warm evenings. Additionally, a drizzle of passion fruit syrup or a fresh fruit compote can elevate your serving experience.

For a festive touch, consider adding a splash of rum or coconut rum to the frosting for an adult twist. This complements the coconut flavor beautifully and adds a little zing to your dessert. Just be mindful of the alcohol content if serving to children or non-drinkers.

Questions About Recipes

→ Can I use fresh coconut instead of shredded?

Yes, fresh coconut can be used, but ensure it's finely grated for an even texture.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day ahead; just frost it on the day you plan to serve.

→ Is it possible to make this cake gluten-free?

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