If you’re dreaming of a dessert that tastes like sunshine and celebration, this Coconut Cake with Buttercream Frosting is exactly what you need. This cake is a soft, moist masterpiece infused with rich coconut flavor and spices then topped with a silky, dreamy buttercream that’s just the right amount of sweet. Whether you’re baking it for a birthday, holiday, or just because you’re craving something a little tropical, this cake never fails to impress. It’s one of those classic recipes that feels both nostalgic and indulgent—a little slice of paradise on a plate.
What I love most about this cake is the balance of textures and flavors. The tender crumb practically melts in your mouth, while the shredded coconut adds a delightful chew in every bite. And let’s talk about that buttercream—whipped to perfection, it’s creamy, luscious, and the perfect complement to the coconut goodness. I’ve made this cake for countless gatherings, and it always steals the show. So grab your apron and your favorite mixing bowl, because this coconut cake is about to become a staple in your baking rotation.
Ingredients
- Flour— 2 cups
- Sugar— 1-3/4 cups
- Softened Butter— 1 stick
- Buttermilk— 1 cup
- Baking Powder— 2 teaspoons
- Salt— 1 teaspoon
- Milk Powder— 1 teaspoon
- Cornstarch— 2 teaspoons
- Coconut Extract— 2 teaspoons
- Rum Extract— 1 teaspoon
- Vanilla Extract— 1/2 teaspoon
- 3 Eggs
- Buttercream Frosting (Store bought or homemade)— 3 cups
- Coconut Shreds— 1 cup
- Ginger— 1 teaspoon (optional)
- Nutmeg— 1/2 teaspoon (optional)
What You’ll Need
- 2- 9 Inch cake Pans
- 2 Mixing Bowls
- Hand Mixer
How to Make Coconut Cake
- Preheat oven to 350F (177C).
- First, use a hand mixer to cream butter and sugar until mixture is light and fluffy (about 2-4 minutes).
- Mix in eggs one at a time then fold in coconut, rum, and vanilla extracts.
- Next, sift in the flour, salt, baking powder, milk powder, ginger, and nutmeg. Mix dry in ingredients into the batter while alternating between pouring buttermilk in parts (be careful not to overmix).
- Divide the coconut cake batter equally between 2 well greased nine-inch cake pans then place in the oven to bake for 25 minutes or until a toothpick comes out with only a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes then transfer to a wire cooling rack.
- Allow the cake to cool completely before frosting. Feel free to use store bought frosting or check out our buttercream frosting recipe and whip some up from scratch.
Let us know what you thought of this Coconut Cake with Buttercream Frosting recipe and feel free to check out some of our other awesome dessert recipes.