A nostalgic, moist coconut cake with creamy coconut frosting—perfect for evoking family memories and sweet Southern-style gatherings.

Scale

2 cups all-purpose flour

1½ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk

3 large eggs

1 tablespoon baking powder

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup shredded sweetened coconut

Pinch of salt

½ cup unsalted butter (for frosting)

3 cups powdered sugar

¼ cup milk or coconut milk

½ teaspoon coconut extract

1–2 cups shredded coconut for topping

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1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a bowl, whisk together flour, baking powder, salt, and shredded coconut.

3. In another bowl, cream the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in the vanilla and coconut extracts.

6. Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool completely in the pan on a wire rack.

10. For the frosting, beat butter until smooth, then gradually add powdered sugar, milk, and coconut extract until fluffy.

11. Frost the cooled cake and sprinkle the top with shredded coconut.

Substitute coconut milk for extra coconut flavor.

Toast the shredded coconut before topping for a nutty crunch.

Store covered at room temperature for up to 2 days or refrigerate for longer freshness.

This recipe can be made into cupcakes—bake for 18–20 minutes.