Coconut cake that is freshly prepared is fluffy, sweet, and oh-so-coconutty. This Ultimate Coconut Cake is heavenly on a platter and has frosting and batter that are both flavored with coconut extract.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter, softened
- 1 ½ cups granulated sugar
- 2 teaspoons McCormick® Coconut Flavor
- 3 eggs
- 1 ¼ cups milk
- 1 cup butter, softened
- 1 teaspoon McCormick® Coconut Flavor
- 1 (16 ounce) box confectioners’ sugar
- 1 tablespoon milk, or more as needed
- ½ cup toasted coconut
Instructions
- Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
- Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
- For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 359 mg |
| Sugars | 48 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and beautiful
My 10-year old grandson baked the cake. Directions were easy for him to follow for the cake. The cake is Delicious. This recipe is a keeper for sure.
Excellent cake, light and delicious.
The photo of the cake shows three layers, but the recipe only makes 2 layers??
For some reason the cake fell apart. But the taste was good.
I made this and it was oh so yummy! I followed the cake recipe but next time I’m going to add baking soda to fluff it up more or use cake flour. The frosting was tasty as it was but too buttery for me so I added an 8 oz package of cream cheese and it made it fluffier and just tastes better. Highly recommended but I would make some slight changes.
Worked out very well, I was happy with it. Tasted delicious. Quick trick I learned for toasting the coconut flakes – in the microwave! I put 1/2 cup coconut in for 30 seconds at a time at half power, stirring each time until I was happy with it. I had a 7 oz bag of sweetened coconut flakes, so I used the rest in the batter and the frosting. Since I was adding additional coconut, I halved the amount of extract in the frosting, and added 1/2 tsp of vanilla.