Easter Coconut Light Cake

The first time I made this coconut cake, my kitchen smelled like a tropical breeze had swept through. I was preparing for Easter brunch at my sister's house, and honestly, I was nervous about getting those layers right. When my niece took her first bite and immediately declared it better than the bakery version, I knew this recipe was a keeper. Now it's not just Easter, it's become the cake I bake for any celebration that calls for something special.

Last spring, I made three of these cakes in one week, between a baby shower and my moms birthday. By the third cake, I had learned exactly how to get that coconut distribution just right throughout the batter. My mom actually asked if I could make it for every family gathering from now on, which is pretty much the highest compliment she can give. There is something about the combination of vanilla and coconut extracts that makes people think you must have some secret baking trick.

Ingredients

• All-purpose flour: The structure of your cake depends on this, so measure carefully by spooning into your measuring cup and leveling off
• Baking powder and baking soda: Both work together to give those nice tall layers, do not substitute one for the other
• Salt: Just a pinch enhances all the other flavors and keeps the cake from tasting flat
• Unsalted butter: Room temperature butter creates the perfect fluffy base for your batter
• Granulated sugar: Creaming this with the butter creates air pockets that make the cake tender
• Eggs: Room temperature eggs incorporate better into the batter, so take them out thirty minutes before baking
• Vanilla and coconut extracts: The real magic happens when you use both, giving depth that coconut alone cannot achieve
• Canned coconut milk: Shake that can well before opening to get the cream and liquid fully combined
• Sweetened shredded coconut: Fold this in gently at the end for pockets of chewy coconut throughout the cake
• Cream cheese: Full fat, softened completely, creates that luscious frosting texture
• Powdered sugar: Sift it first to avoid any lumps in your silky smooth frosting
• Additional coconut for decoration: Toast some for golden crunch or keep it plain for that fresh coconut look

Instructions

Get everything ready:

Preheat your oven to 350°F and generously butter and flour two round cake pans, then line the bottoms with parchment circles for easy removal later

Mix the dry ingredients:

Whisk together your flour, baking powder, baking soda, and salt in a medium bowl until well combined

Create the base:

Beat that softened butter and sugar in your large bowl for a full three minutes until it looks pale and fluffy, then add eggs one at a time, letting each one completely blend before adding the next

Add the flavor:

Mix in both extracts until they are fully incorporated, and you will already notice that coconut scent developing

Combine everything:

Alternate adding the flour mixture and coconut milk, starting and ending with the dry ingredients, mixing just until you no longer see flour streaks

Fold in the coconut:

Gently fold in the shredded coconut with a spatula, being careful not to overmix and deflate all that air you created

Bake the layers:

Divide the batter evenly between your prepared pans, smooth the tops, and bake for thirty to thirty-five minutes until a toothpick comes out clean

Cool completely:

Let the cakes rest in their pans for ten minutes, then flip them onto wire racks to cool entirely before frosting

Make the frosting:

Beat together the softened cream cheese and butter until smooth, then gradually add powdered sugar followed by the extracts and just enough coconut milk to make it spreadable

Assemble and decorate:

Place one layer on your serving plate, spread frosting on top, add the second layer, then frost the entire cake and press coconut onto the sides and top

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This cake has become my go-to for welcoming new neighbors and celebrating job promotions. There is something about the combination of textures and flavors that makes people feel truly celebrated when you serve it to them. Last month, my friend actually asked for the recipe before she even finished her first slice.

Make It Ahead

You can bake the cake layers up to two days in advance, wrap them tightly in plastic, and store them at room temperature. The frosting also keeps well in the refrigerator for three days, just let it come to room temperature and give it a quick whip before using.

Serving Suggestions

This cake tastes best when served at slightly cool room temperature, not cold from the refrigerator. Pair it with fresh berries or a cup of coffee to balance the sweetness.

Storage and Freezing

Keep any leftover cake in the refrigerator, well covered, for up to three days, though it rarely lasts that long in my house. You can freeze unfrosted cake layers for up to three months, wrapped tightly in plastic then foil.

• Thaw frozen layers overnight in the refrigerator before frosting
• Already frosted cake can be frozen for up to one month
• Always bring the cake to room temperature before serving for the best texture

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Whether it is Easter or just a Tuesday that needs celebrating, this coconut cake turns any ordinary moment into something worth remembering. Happy baking, friend.