Easter Coconut Cake (Printable)
Fluffy coconut cake with creamy frosting and sweet coconut flakes, perfect for festive celebrations.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tsp vanilla extract
08 - 1 tsp coconut extract
09 - 1 cup coconut milk, full fat, well-shaken
10 - 1 cup sweetened shredded coconut
→ For the Frosting
11 - 1 cup unsalted butter, softened
12 - 4 cups powdered sugar, sifted
13 - 1/4 cup coconut milk
14 - 1 tsp vanilla extract
15 - 1/2 tsp coconut extract
16 - Pinch of salt
→ For Decoration
17 - 2 cups sweetened shredded coconut
18 - Assorted pastel candies or chocolate eggs, optional
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and coconut extracts until incorporated.
05 - Add flour mixture in three parts, alternating with coconut milk, beginning and ending with flour. Mix just until combined, being careful not to overmix.
06 - Gently fold shredded coconut into the batter using a rubber spatula until evenly distributed.
07 - Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks to cool completely before frosting.
09 - Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, coconut extract, and salt. Continue beating until light and fluffy.
10 - Place one cake layer on a serving plate. Spread with an even layer of frosting. Top with second layer and frost the top and sides completely.
11 - Press shredded coconut over the entire frosted cake, covering top and sides. Decorate with pastel candies or chocolate eggs if desired.
# Expert Advice:
01 -
- It balances sweet coconut flavor with buttery richness without becoming cloying or heavy
- The texture impossibly light yet moist enough to stay fresh for days
- That snowy coconut coating makes even modest cake decorating skills look professional and festive
02 -
- Room temperature ingredients are nonnegotiable for this recipe or the texture will suffer
- Overmixing after adding flour creates tough cake, so stop as soon as you see no dry streaks
- Completely cool cake layers prevent frosting from melting into sad puddles
03 -
- Toasting half the coconut for the coating adds incredible depth and visual variation
- Chill the frosted cake for 15 minutes before pressing on the coconut to reduce mess