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Family Recipes, Made Simple!

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Coconut Cake - Trini Recipe!

Servings : 10

Equipment Needed : Stand Mixer

2 x 8 inch round cake pans, Piping bag with star tip.


2 Cups of all purpose flour

2 1/4 tsp Baking powder

1/2 Tsp Salt

3/4 Cup unsalted butter, softened

2 1/2 Cups sugar

3 Large tggs

1 tsp Vanilla extract

1 Cup canned coconut milk 

1/2 Cup shredded sweet coconut

Maraschino Cherries for decorating


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare the 2 round cake tins with non-stick baking spray and parchment paper.
  3. In a medium bowl, mix together with a whisk the flour, baking powder, and salt.  Set Aside.
  4. Using a stand mixer or a hand beater, put the softened butter and the sugar into the bowl and mix for about 2 minutes until fluffy and soft.
  5. Gradually add one egg at a time, beating continually on low speed.
  6. Add the vanilla extract and mix to combine.
  7. Shake the can of coconut milk to mix, then alternate between the coconut milk and the dry ingredients and add to the butter mixture, beating continually.
  8. Once the batter is ready, fold in the sweetened shredded coconut.
  9. Pour the batter into the round cake tins so that the batter is evenly distributed between the two pans.
  10. Bake in the oven for 30 to 35 minutes, check for doneness with a toothpick.
  11. Remove from the oven and allow to cool completely on a cooling rack.
  12. On a clean dry surface place one half of the cake and very carefully slice horizontally through the middle.  Do this with both halves, so that you have 4 halves.
  13. Place 1 of the halves on a surface, then using a spatula spread some of the prepared buttercream icing over the cake sponge, a little away from the edges.
  14. Carefully slide the next layer on and repeat the icing and cake layers. The final layer on top should have the base of one of the cake layers, flipped over.
  15. Spread some of the icing over the top and sides of the cake.
  16. You can decorate the cake as you wish or you can use shredded coconut to sprinkle on the sides of the cake so that it sticks to the icing.
  17. Using a piping bag filled with icing, do little swirls around the circumference of the cake, place the maraschino cherries in the centre of each swirl, and sprinkle the shredded coconut in the centre of the cake.


Coconut Buttercream Icing:

2 Cups unsalted butter, softened

7 Cups icing sugar

8 Tbsp canned coconut milk



  1. Using a stand mixer or a hand beater, cream the butter for 5 minutes then add 1 cup at a time of the icing sugar,  Lastly pour in the coconut milk and mix well.

Here's the video on how to do it!

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