doan’s bakery coconut cake recipe

Written ByJenny Smyth Posted on
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The Best doan’s bakery coconut cake recipe

I have been making Doan’s Bakery Coconut Cake recipe for years, and it’s still a staple in our household. This recipe is a game-changer for anyone who loves coconut as much as I do. The cake is moist, fluffy, and packed with shredded coconut that adds a delightful texture to every bite.

My kids love helping me mix the batter, and they’re always excited to see the finished product. The best part? This recipe is incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or weekend gatherings.

I’ve even made it for special occasions like birthdays and holidays, and it’s always a hit. The key to this recipe is using high-quality ingredients, especially the coconut. I like to use unsweetened shredded coconut for the best flavor and texture.

When you mix it with the right amount of sugar and eggs, the result is a cake that’s both sweet and savory at the same time. It’s truly a masterpiece of home cooking technique. I’ve tried many different recipes over the years, but this one remains my favorite.

It’s a classic for a reason! I’ve made it so many times that I can almost recite the recipe from memory, but I still consult my trusty old cookbook whenever I need to make it again.

Doan’s Bakery Coconut Cake

4.5 from 585 votes

This coconut cake is a moist, tender layer cake with a rich coconut flavor and a fluffy, creamy frosting. It is perfect for birthdays, celebrations, or any time you crave a classic Southern dessert.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut

For the Coconut Frosting

1 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, plus more for garnish

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the vanilla extract.
7With the mixer on low speed, alternately add the flour mixture and buttermilk, starting and ending with the flour mixture, until just combined.
8Fold in the shredded coconut.
9Divide the batter evenly between the prepared pans.
10Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
11Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
12For the frosting, beat the softened butter and cream cheese together until smooth and creamy.
13Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium speed and beat until fluffy.
14Mix in the vanilla extract and fold in the shredded coconut.
15Place one cooled cake layer on a serving plate.
16Spread about 1 cup of frosting evenly over the top.
17Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
18Garnish with additional shredded coconut.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Measuring cups and spoons
Spatula
Cooling rack
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 16g❤️Cholesterol: 110mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For best results, ensure all ingredients are at room temperature. You can toast the shredded coconut for garnish in a dry skillet over medium heat, stirring frequently, until golden brown for extra flavor.

Watch Video Of How Doan’s Bakery Coconut Cake Works

This Doan’s Bakery coconut cake recipe has become a staple in my kitchen. It is always a hit at family gatherings and potlucks because it looks impressive but is actually simple to make.

I love that I can prep the cake layers ahead and frost them the day of the event. For serving, I like to slice the cake with a sharp knife dipped in hot water for clean cuts.

Leftover slices can be stored in the fridge and taste great cold or at room temperature. If you want to reheat a slice, just microwave it for 10 seconds to soften the frosting.

This cake is truly a crowd pleaser and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Doan’s Bakery Coconut Cake

Q: What type of coconut should I use?

For this recipe, you’ll want to use unsweetened shredded coconut. This will give your cake the best flavor and texture.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance! Simply prepare the batter up to a day in advance, then bake the cake when you’re ready. Just be sure to store it in an airtight container at room temperature.

Q: How do I store leftover cake?

To store leftover cake, simply place it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Q: Can I freeze this cake?

Yes, you can freeze this cake! Simply wrap it tightly in plastic wrap or aluminum foil and place it in the freezer for up to 2 months.

Q: How do I reheat frozen cake?

To reheat frozen cake, simply thaw it overnight in the refrigerator or microwave it for 10-15 seconds.

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