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Judy John

Spring Coconut Cake Recipe

This spring coconut cake features soft layers, creamy frosting, and sweet coconut flakes for a cheerful seasonal dessert. It tastes rich, tender, and beautifully light.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup coconut milk full fat
  • 1 cup sweetened shredded coconut
Coconut Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp coconut extract
  • 1 1/2 cups shredded coconut for coating

Equipment

  • Mixing Bowl
  • Cake Pans
  • Hand Mixer
  • Spatula
  • Measuring Cups
  • Cooling Rack
  • Oven
  • Knife
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F. Grease and line two 8-inch cake pans.
  2. Whisk flour, baking powder, and salt until combined.
  3. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
  4. Mix in coconut milk. Fold in dry ingredients and shredded coconut until batter turns smooth.
  5. Divide batter into pans. Bake 30 to 35 minutes until centers spring back lightly.
  6. Cool layers completely on racks before frosting.
  7. Beat cream cheese, butter, powdered sugar, and coconut extract until silky.
  8. Stack layers, spread frosting evenly, and press shredded coconut over top and sides.
  9. Chill 20 minutes for clean slices, then serve.

Notes

For a softer crumb, mix only until combined and avoid overbaking. For slightly crisp edges, bake a few extra minutes. Freeze unfrosted layers tightly wrapped for up to 2 months. Chill cake before slicing for tidy layers. Add lime zest, pineapple, toasted coconut, or berries for flavor changes. Store covered in the refrigerator up to 4 days.