Delicious Coconut Cake with Daisies for Special Celebrations

Celebrating 25 years well lived calls for a cake that’s just as special—moist, flavorful, and adorned with delicate daisies for that extra touch of love. This coconut cake recipe will bring joy to your table and delight your guests with its tender crumb and fresh, tropical notes.

this Recipe

Whether it’s a milestone birthday, anniversary, or any joyful occasion, this coconut cake is the perfect centerpiece. You’ll love how the sweet coconut flavor pairs with the light, creamy frosting and charming daisy decoration.

Why You’ll Love This Recipe

• Moist and tender coconut-flavored cake that’s bursting with tropical goodness.
• Beautifully decorated with edible daisies for a fresh, elegant look.
• Made with simple ingredients you can find in most American kitchens.
• Perfectly balanced sweetness ideal for celebrations without being overwhelming.
• Easy to follow steps that even beginner bakers can master.

Ingredients

Gather these ingredients for both the coconut cake and the frosting to create a delightful dessert.

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened shredded coconut, divided
• 1 cup whole milk
• 1 tbsp coconut extract
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 12-15 edible daisy flowers (fresh, pesticide-free) for decoration

For the Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut, toasted

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 12
• Calories: Approximately 350 per serving

How to Make 🎉 25 anos bem vividos merecem um bolo à altura! Sabor coco, decorado com margaridas e muito amor….

1. Preheat your oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1/2 cup shredded coconut; set aside.
3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla and coconut extract.
4. Alternate adding the dry ingredients and the milk mixed with sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
5. Divide the batter evenly between the pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Fold in the toasted shredded coconut carefully.
8. Spread a generous layer of frosting on the first cake layer, then top with the second layer and cover the entire cake with the remaining frosting. Smooth the sides and top as desired.
9. Decorate the top of the cake with fresh edible daisies arranged artfully, adding a final touch of love and celebration.

Tips for the Best Results

• Use full-fat dairy for the richest flavor and moist texture.
• Toast the shredded coconut for frosting in a dry skillet over medium heat until golden and fragrant to enhance flavor.
• Make sure cake layers are completely cool before frosting to prevent melting or sliding.
• Use fresh, pesticide-free edible daisies for safe and beautiful decoration.
• For extra coconut flavor, brush the cake layers lightly with coconut milk before frosting.

Storage and Reheating

Store the coconut cake covered in the refrigerator for up to 4 days to keep the frosting fresh and the cake moist. Bring to room temperature before serving for the best texture and flavor.

You can freeze the cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then frost and decorate just before serving. Avoid reheating as this cake is best enjoyed fresh or chilled.

Frequently Asked Questions

Can I use canned coconut milk instead of regular milk?

Yes, you can substitute regular milk with canned coconut milk for an even more intense coconut flavor. Use the same amount but choose the regular (not light) canned variety for best results.

Are the daisies really edible?

Only use edible, pesticide-free daisies that are safe for consumption. Always purchase flowers labeled as edible or grow your own to ensure they are safe to use as decoration.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or a binder to achieve a similar texture.

How far ahead can I decorate the cake?

It’s best to decorate with fresh daisies on the day you plan to serve the cake to keep the flowers looking their best. You can frost the cake a day ahead and refrigerate it covered.