Coconut Velvet Cake
🎂 Makes: Two 9-inch round cakes or one 9x13 sheet cake
⏱ Total Time: ~1 hr 30 mins
Ingredients
For the Cake:
2 1/2 cups cake flour (or substitute with all-purpose flour + cornstarch*)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon coconut extract (optional but highly recommended)
1 cup canned coconut milk (full fat), room temperature
1/2 cup sour cream or buttermilk, room temperature
1 cup sweetened shredded coconut (optional, for texture)
*Substitution: Use 2 1/4 cups all-purpose flour + 1/4 cup cornstarch if you don’t have cake flour.
Cream Cheese Coconut Frosting (or Coconut Buttercream):
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1/2 teaspoon coconut extract (or vanilla)
2–3 tablespoons coconut milk or heavy cream
Pinch of salt
Optional: additional shredded coconut for garnish
Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round pans or one 9x13-inch pan. Line bottoms with parchment paper if desired.
2. Make the Cake Batter
In a medium bowl, sift together cake flour, baking soda, and salt.
In a large bowl or stand mixer, cream butter and sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
In a separate bowl or measuring cup, whisk together coconut milk and sour cream.
Add dry ingredients to the butter mixture in 3 additions, alternating with the coconut milk mixture (starting and ending with dry). Mix until just combined.
Fold in shredded coconut if using.
3. Bake
Divide batter evenly between prepared pans.
Bake for 28–32 minutes (round pans) or 35–40 minutes (9x13 pan), or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting
Beat cream cheese and butter until smooth and fluffy.
Add powdered sugar, coconut extract, and salt.
Add coconut milk or cream 1 tablespoon at a time until desired consistency is reached.
5. Assemble & Decorate
Frost cooled cake layers and stack if doing a layer cake.
Sprinkle top and sides with extra shredded coconut, toasted coconut flakes, or white chocolate shavings for a finishing touch.
🌴 Optional Add-Ins or Variations:
Tropical twist: Fold in crushed pineapple or mango puree to the batter.
Lime glaze: Drizzle with lime juice–powdered sugar glaze before frosting for a citrus pop.
Toasted coconut: Use toasted flakes for texture contrast.