The PERFECT soft and fluffy Coconut Cake

unsweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Desiccated coconut is more affordable and has a longer shelf life.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream offers a dairy-free option and maintains a rich texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a dairy-free alternative.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

Mix all-purpose flour, baking powder, and salt in a bowl.

In a separate bowl, cream unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and coconut milk until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in unsweetened shredded coconut gently into the batter.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream until soft peaks form, then gradually add powdered sugar and mix until stiff peaks form.

Spread whipped cream between the cooled cake layers and on top of the cake.

Garnish with toasted coconut flakes.

Cooking Techniques

Spice Level:

Allergens