Every year, it’s not Easter unless there is a coconut cake. For my family, there must be coconut and there must be carrot cake on Easter Sunday. Last year, I made a CARROT BUTTERMILK LAYER CAKE and then the year before that a STRAWBERRY BUTTERMILK LAYER CAKE, so it only made sense to make a coconut one this year. These are my favorite cakes to make! The buttermilk makes them extra moist and delicious. Happy (almost) Easter!
This recipe makes one 9×13 sheet cake or a layer cake with 2 (9″) round layers.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup of butter, melted
1/2 a cup of buttermilk, plus a splash more
2 teaspoons coconut extract
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar
2 cups of flaked sweetened coconut
Preheat oven to 350 degrees.
Grease (I used Pam) two (9″) round cake tins. Set aside.
In a mixing bowl, whisk together your flour, sugar, baking soda and salt. Whisk in melted butter. Next, beat in 1/2 a cup of buttermilk and eggs with an electric mixer until just combined. Beat in your coconut extract. Pour batter evenly between both prepared cake tins.
Bake about 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool completely before frosting.
To make the frosting, beat with an electric mixer your cream cheese, powdered sugar and just a tablespoon or so of your buttermilk together. Add more milk if it’s too thick or more sugar if it’s too thin. Once the frosting reaches the desired consistency, stir in your coconut (reserving a bit to garnish the top). Frost the tops of cooled cakes and stack them together.
Store in the fridge until you’re ready to serve.
**To prepare this in a 9×13 baking dish, follow the directions exactly except pour the entire batter in a greased 9×13 baking dish and bake 28 to 30 minutes. Frost the top of your cooled sheet cake.
Oh my word! We love, love, love a coconut cake!! I can’t wait until Easter!