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Coconut Cake recipe made from scratch with silky smooth buttercream frosting. My all-time favorite coconut cake recipe. Tender, delicious, moist coconut delight. Make it and let me know how you liked it. www.munatycooking.com | @munatycooking #coconutcake
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3.5 from 4 votes

Coconut Cake Recipe with Buttercream Frosting

This coconut cake is moist and stays moist if stored in airtight container. The best coconut cake I ever had and the frosting is silky in texture and delicious.
Course Cake
Cuisine American
Keyword coconut cake
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6
Calories 330kcal
Author Muna Kenny

Ingredients

For the cake batter

  • ¼ cup room temperature butter
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 3 large eggs at room temperature
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • 2 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch salt
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ cup flaked coconut

For the frosting

  • 1 cup unsalted softened butter
  • 4 cup sifted confectioner sugar
  • 1 teaspoon vanilla
  • 2 tablespoon cold water
  • Pinch of salt

Instructions

For the cake batter:

  • Preheat the oven to 325F/ 162C. Butter and flour four 6” baking pans and keeps aside.
  • In a bowl, add the butter and beat for 2 minutes. Add the sugar and beat until lighter in color and fluffy.
  • Add the oil and sour cream, beat for two minutes. Add the vanilla, then add an egg at a time beating in between until well combined.
  • Sift the flour with cornstarch, baking soda, baking powder, and salt three times. Add half to the wet ingredients and beat until combined around 8 seconds.
  • Add the milk and beat for 3 seconds, now add the rest of dry ingredients and beat on low for 4 seconds.
  • Add the coconut flakes and mix gently with a spatula.
  • Pour an equal amount of cake batter into the previously prepared baking pans. Bake on the middle shelf for 17 minutes.
  • The cake is done baking when a toothpick inserted in the middle of the cake comes out clean.

For the buttercream frosting:

  • In a mixing bowl add in butter and beat until fluffy for 3 minutes.
  • Add in confectioners’ sugar and beat to combine for 3 minutes.
  • Finally, add in vanilla and stir until combined. 1 minute.
  • Add in water to adjust the constancy and make it thick enough to spread. Beat for 3 minutes on high speed.

Notes

If you are baking this cake in 8” baking pan, it will take 23 minutes to bake.

Nutrition

Calories: 330kcal