For an extra moist cake, brush the cooled cake with coconut milk before frosting. To enhance the coconut flavor, lightly toast the shredded coconut before folding it into the batter. If using two 9-inch round pans, reduce baking time by about 10-15 minutes. Check for doneness with a wooden skewer.
Moist Coconut Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS505
Indulge in the tropical delight of this exceptionally moist coconut cake. Bursting with rich coconut flavor, this cake is a guaranteed crowd-pleaser, perfect for sharing or savoring on your own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol119 mg
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Fiber1 g
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Protein6 g
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Saturated Fat12 g
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Sodium493 mg
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Sugar37 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan or two 9-inch round cake pans. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together flour, baking powder, and salt. Set aside. (3 minutes)
03 Step
Recipe View In a separate large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Add the eggs one at a time, beating well after each addition. Stir in the coconut extract. (3 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)
06 Step
Recipe View Fold in the shredded coconut. (2 minutes)
07 Step
Recipe View Pour batter into the prepared pan. (2 minutes)
08 Step
Recipe View Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
09 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
10 Step
Recipe View If desired, frost with your favorite buttercream frosting and sprinkle with additional shredded coconut.
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RECIPE REVIEWS
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Please Rate
Sadye Stokes
Mar 1, 2025Sarah: This cake was a hit at my office party! Everyone raved about how moist and flavorful it was.
Patsy Mertz
Dec 3, 2024Jessica: I baked this in two cake pans and layered it with a coconut cream cheese frosting. It was divine!
Abdiel Thompson
Apr 18, 2024Olivia: I added a splash of rum to the batter for an extra kick. Delicious!
Alvena Schneider
Mar 31, 2024Sophia: I love how the coconut flavor isn't overpowering, it's just right!
Tanya Dach
Mar 28, 2024David: The recipe was easy to follow, and the cake turned out perfectly. Will definitely make again.
Leanne Nitzsche
Dec 27, 2023Abigail: I didn't have coconut extract, so I substituted vanilla. It was still good, but I'll get the extract next time for the full coconut experience.
Macy Marks
Jul 13, 2023Ethan: Can this recipe be adapted for cupcakes? If so, what's the baking time?
Dashawn Wilkinson
May 29, 2023Michael: I used toasted coconut, as suggested, and it added a wonderful depth of flavor. Thanks for the tip!
Houston Lind
Mar 9, 2023Jacob: The best coconut cake recipe I've ever tried!
Tod Kirlin
Feb 4, 2023Emily: My buttermilk was cold, and the batter looked curdled. It still baked up fine, but I'll make sure everything is room temperature next time!