2 ratings

Ultimate Coconut Cake

It's heaven on a plate
Ultimate Coconut Cake
Photo courtesy of McCormick

Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is almost too good to be true.

Recipe courtesy of McCormick


For the Coconut Cake

  • 2 and 1/4 cups flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • 1/2 Cup (1 stick) butter, softened
  • 1 and 1/2 cups granulated sugar
  • 2 Teaspoons McCormick® Coconut Extract With Other Natural Flavors
  • 3 eggs
  • 1 and 1/4 cups milk

For the Coconut Buttercream Frosting

  • 1 Cup (2 sticks) butter, softened
  • 1 Teaspoon McCormick® Coconut Extract With Other Natural Flavors
  • 1 box (16 ounces) confectioners' sugar
  • 1 to 2 Tablespoon milk
  • 1/2 Cup toasted coconut


For the Coconut Cake

Preheat oven to 350°F.

Spray 2 (9-inch) round cake pans with no stick cooking spray.

Mix flour, baking powder and salt in medium bowl.

Set aside.

Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy.

Beat in eggs, 1 at a time.

Alternately beat in flour mixture and milk on low speed until just blended.

Beat on medium-high speed 2 minutes.

Pour batter into prepared pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

Cool in pan 15 minutes.

Remove from pans; cool completely on wire rack.

For the Coconut Buttercream Frosting

Beat butter and extract in large bowl until light and fluffy.

Gradually add confectioners’ sugar, beating well after each addition.

Beat in desired amount of milk until light and fluffy.

Fill and frost cooled cake with frosting.

Sprinkle top of frosted cake with toasted coconut.