Velvety Coconut Spice Cake


Ingredients To Be Creamed and Mixed:

Eggs and Vanilla:

Dry Ingredients:

Moist Ingredients:



Toasted Coconut:


  1. Preheat oven to 350°.
  2. Grease and flour three 8-inch cake pans.
  3. Click here for instructions on how to prepare cake pans for baking.
  4. Toast ½ cup of shredded unsweetened or sweetened coconut and set aside. Click here for instructions on how to toast coconut.
  5. In a large mixing bowl, beat butter until creamy; about 30 seconds.
  6. Add white and brown sugars.
  7. Beat on medium-high speed until lightened in color and texture; about 1 minute.
  8. Add eggs 1 at a time; beating on medium speed for 30 seconds with each addition.
  9. Add vanilla and mix in.
  10. In a measuring cup or small bowl, whisk together the half and half and the molasses; set aside.
  11. In a medium bowl, mix together the dry ingredients.
  12. Add the dry ingredients in 3 parts, alternating with the molasses mixture in 2 parts to the butter and egg mixture. Beat on low speed scraping down sides of bowl as necessary.
  13. Once the dry and moist are combined, beat on medium-high speed for 1 minute.
  14. Add and mix in 1¼ cups sweetened flaked coconut.
  15. Divide the batter between the cake pans and spread evenly.
  16. Bake for 20 to 25 minutes. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
  17. Cool on a rack for exactly 10 minutes then remove from pans.
  18. Click here to see how to how to remove cakes from pans.
  19. Cool completely on a rack before frosting.
  20. Frost with cream cheese frosting
  21. Sprinkle toasted coconut over the frosting.
  22. Serve.


Click here for instructions on frosting a layer cake.

Refrigerate unused portions.

Note: You can use unsweetened shredded coconut in the cake, but it does have a different texture than the standard sweetened flaked coconut. If I had to describe the texture of the unsweetened shredded coconut I would say it makes the cake a bit drier and grainier.

I like using unsweetened toasted coconut for sprinkling over the frosting. It adds a nice contrast to the sweetness of the cream cheese frosting.

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