Easter Coconut Cake Delight (Printable)

Light, fluffy coconut layers with creamy frosting and sweet coconut flakes, ideal for festive occasions.

# 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)

# Directions:

01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, cream butter and sugar until pale and fluffy, about 3-4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
05 - Add flour mixture in three parts, alternating with coconut milk, beginning and ending with flour. Mix just until combined.
06 - Gently fold shredded coconut into the batter using a rubber spatula.
07 - Divide batter evenly between prepared pans. Smooth tops with an offset spatula.
08 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, coconut extract, and salt. Beat until light and fluffy.
11 - Place one cake layer on a serving plate. Spread with frosting. Top with second layer and frost top and sides.
12 - Press shredded coconut over the entire cake. Decorate with candies or chocolate eggs, if desired.

# Expert Tips:

01 -
  • The texture strikes that perfect balance between tender crumb and substantial bite that keeps everyone coming back for seconds
  • Coconut flavor permeates every layer without becoming overwhelming or cloyingly sweet
  • This cake actually tastes better the next day, making it ideal for making ahead of your holiday gathering
02 -
  • Wait until the cake is completely cool before frosting or the layers will slide apart and the frosting will melt into a sticky mess
  • Press coconut onto the sides immediately after frosting while its still slightly tacky or the flakes will not adhere properly
03 -
  • Tap the cake pans gently on the counter before baking to release any air bubbles
  • Chill the frosted cake for 30 minutes before pressing on the coconut for less mess

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