Name: Classic Coconut Cake Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 140 min
Ingredients: 2-1/4 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 5 eggs (room temperature); 1 cup milk; 1-1/2 cups sugar; 1/4 tsp. vanilla extract; 1/4 tsp. almond extract; 1 cup melted butter; 1 cup shredded coconut; 8 oz. softened cream cheese; 3 sticks (24 Tbsp. softened butter); 1/4 tsp. salt; 1/4 tsp. vanilla extract; 1/4 tsp. almond extract; 3 cups powdered sugar; 1-1/2 cups shredded coconut (divided)

Dive into paradise with this coconut cake recipe. It takes advantage of Bob’s Red Mill’s finest ingredients, including their all-purpose flour and unsweetened shredded coconut. Every bite boasts the perfect balance of moist cake and creamy coconut frosting, thanks to Bob’s Red Mill’s baking essentials. Whip up this delightful dessert – a classic – for a taste of the tropics!

A Coconut Cake Sits on a White Plate With a Baby Blue Background. Three Slices Surround the Cake on Smaller Plates.

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Classic Coconut Cake Recipe

Prep Time 40 minutes

Cook Time 40 minutes

Passive Time 1 hour

Total Time 2 hours 20 minutes

Servings 12

Calories 497 kcal

Author Bob's Red Mill

Ingredients

Dry

2-1/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Wet

5 eggs room temperature
1 cup milk
1-1/2 cups sugar
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 cup melted butter

Other

1 cup shredded coconut

Frosting

8 oz. softened cream cheese
3 sticks 24 Tbsp. softened butter
1/4 tsp. salt
1/4 tsp. vanilla extract
1/4 tsp. almond extract
3 cups powdered sugar
1-1/2 cups shredded coconut divided

Instructions

Cake

Preheat oven to 350 degrees F. Prep two 8-inch cake pans with parchment paper, then grease them and dust with flour.
In medium bowl, whisk together dry ingredients.
In bowl of stand mixer, use paddle attachment to combine wet ingredients on slow speed.
Stop mixer and had half the dry ingredient mixture. Mix on low until just incorporated, then add remaining dry ingredient mixture until just incorporated.
Using rubber spatula, fold in shredded coconut and divide batter between the two prepared pans.
Bake 35-45 minutes or until cakes are golden brown and toothpick comes out clean. Let cool completely.

Frosting

Add cream cheese, butter, salt and extracts to stand mixer bowl with paddle attachment. Mix on medium-high speed until mixture is combined.
Scrape down sides and bottom of bowl, then slowly add powdered sugar 1 cup at a time. Scrape sides and bottom of bowl again, then mix on high 2-3 minutes or until frosting is light and fluffy.
Transfer to separate container, reserving 1-1/2 cups in mixer. Add ½ cup coconut to mixer and combine to make cake filling.
To assemble, level cakes and spread filling over one layer and top with the other cake. Spread remaining frosting around and on top of cake, then coat with remaining coconut.