This family friendly bake coconut cake is a moist, tender dessert with a tropical twist. It’s simple enough for a weekday treat yet special enough for birthdays. Packed with sweetened shredded coconut and topped with a creamy frosting, it’s a guaranteed crowd-pleaser for kids and adults alike.
Why You’ll Love This Family Friendly Bake Coconut Cake
This cake is moist and tender, thanks to buttermilk and oil. It requires no fancy equipment or complicated steps, making it ideal for baking with kids. The coconut flavor is balanced, not overpowering, and works well with various toppings. It’s also forgiving—swap in chocolate chips or nuts easily. The flavors deepen overnight, so it’s a great make-ahead dessert for any gathering.
Ingredients for Your New Favorite Cake
Here’s what you’ll need, with substitution notes.
- 2 cups (250g) all-purpose flour – Spoon and level for accuracy.
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) buttermilk – Substitute: 1 tablespoon lemon juice plus milk to make 1 cup, let sit 5 minutes.
- ½ cup (1 stick / 113g) unsalted butter, softened
- ½ cup (120ml) vegetable oil – Adds extra moisture.
- 3 large eggs – Room temperature.
- 1 ½ cups (120g) sweetened shredded coconut – Plus extra for topping.
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Creamy Coconut Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (1 stick / 113g) unsalted butter, softened
- 3 cups (360g) powdered sugar – Sifted.
- 1 teaspoon coconut extract
- 1-2 tablespoons milk – For consistency.
Step-by-Step Instructions
Follow these steps for a perfect cake.
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans, or line with parchment paper.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: Beat softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the bowl.
- Add Wet Ingredients: Beat in eggs one at a time. Mix in oil and vanilla until combined.
- Combine Mixtures: Gradually add dry ingredients to wet, alternating with buttermilk. Start and end with dry. Mix on low until just combined; do not overmix.
- Fold in Coconut: Gently fold in 1 ½ cups shredded coconut with a spatula.
- Bake: Divide batter evenly between pans. Bake 28-32 minutes, or until a toothpick comes out clean.
- Cool: Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then coconut extract and 1 tablespoon milk. Beat on high for 1-2 minutes until fluffy. Add more milk if needed.
- Assemble and Frost: Place one layer on a plate, spread frosting, top with second layer. Frost top and sides. Press extra coconut onto the cake.
Expert Tips for a Perfect Cake Every Time
Ensure all ingredients are at room temperature for proper emulsification. Cold butter won’t cream well, and cold eggs can curdle the batter. Avoid overmixing after adding flour—this develops gluten and makes a dense cake. Mix until no streaks remain. Cool cakes completely before frosting; warm cake will melt the frosting.
Variations and Substitutions
Add 1 cup semi-sweet chocolate chips for a chocolate-coconut version. Toasted pecans or macadamia nuts add crunch. For citrus flavor, add zest of one lime or orange to batter and frosting. For dairy-free, use almond or oat milk with lemon juice instead of buttermilk, and plant-based butter and cream cheese. For gluten-free, use a 1:1 gluten-free flour blend.
Serving Suggestions
Serve with vanilla ice cream or whipped cream and fresh berries for contrast. Pair with coffee or tea in the afternoon, or iced tea and lemonade in summer. For movie night, serve alongside popcorn for a sweet-and-salty snack board.
Frequently Asked Questions
Can I make this cake ahead of time? Yes. Bake layers, cool, wrap tightly in plastic wrap, and refrigerate for up to 2 days before frosting. Freeze unfrosted layers for up to 3 months.
How should I store leftover cake? Store in the refrigerator in an airtight container for up to 4-5 days. Let sit at room temperature for 15-20 minutes before serving.
Can I use unsweetened coconut? Yes, but add an extra ¼ cup sugar to the batter. The texture will be slightly less moist.
Final Thoughts
This cake is a simple way to bring family together. The baking process, the aroma, and the joy of sharing a slice create lasting memories. Get the kids involved, preheat the oven, and enjoy every bite.
👉 Try this family friendly bake coconut cake for a taste of sunshine. For more sweet treats, check out my classic banana bread, fudgy chocolate chip cookies, blueberry muffins, or creamy lemon bars. Join us on Facebook and Pinterest for more inspiration!
· American ·
Family Friendly Bake Coconut: Easy & Delicious
An incredibly moist and tender coconut cake topped with a creamy coconut cream cheese frosting. This easy, family-friendly recipe is perfect for any celebration or a simple weeknight treat.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in oil and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk.
- Fold in the shredded coconut until evenly distributed.
- Divide batter between prepared pans and bake for 28-32 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
What Makes This Recipe Special
- ✓Quick and easy to prepare
- ✓Packed with flavor and nutrition
- ✓Perfect for any occasion
- ✓Customizable to your taste preferences
- ✓Budget-friendly ingredients