Fluffy & Moist Coconut Cake

This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Slice of coconut cake with buttercream flower on white plate

At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.

I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.

 

Coconut cake on cake stand

5 Reasons to Love This Coconut Cake Recipe

  1. Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
  2. Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
  3. Soft & Fluffy: Following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
  4. Any Shape: Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2 layer cake, 3 layer cake, or a coconut sheet cake.
  5. Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, chocolate buttercream. And don’t forget to drizzle salted caramel on top!

Coconut Cake Video Tutorial

This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite.

Coconut layer cake on wood and marble cake stand

How to Make Coconut Cake

I adapted this recipe from my favorite white cake. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake, cookies & cream cake, burnt sugar caramel cake, and strawberry cake. The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.

Your coconut cake journey begins with 2 mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and shredded sweetened coconut. That’s it! Your coconut cake batter is ready to bake.

Creamed butter and sugar provide a solid base for this cake recipe. Use room temperature butter and remember that room temperature is cooler than you think.

Another tip: Use all room temperature ingredients, including the eggs and sour cream. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period. 

2 images of coconut in food processor and coconut milk for coconut cake

Coconut cake batter in glass bowl

Use These 6 Power Ingredients

Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.

  1. Cake Flour: Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes or you can use this cake flour substitute.
  2. Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. To keep the coconut cake light and fluffy, use only egg whites. We’ll add the moisture back with sour cream.
  3. Sour Cream: The moist maker! This cake melts in your mouth.
  4. Coconut Extract: I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract.
  5. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
  6. Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller.

Cream cheese buttercream frosting on whisk

Coconut Cream Cheese Buttercream Frosting

What do you love about vanilla buttercream? It’s buttery, sweet, and smooth.

And what about cream cheese frosting? It’s creamy, silky, and tangy.

Let’s combine the two, then add coconut milk and coconut extract. Be prepared for the creamiest, silkiest frosting that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)

2 images of frosting coconut cake on cake stand from overhead and side angles

Coconut cake slice on white plate

How to Frost a Layer Cake

Alright, let’s do this.

  1. Cool cakes completely. Sounds obvious, but even the tiniest bit of warmth will melt the frosting. As a result, the layer cake will slip, slide, or even cave in!
  2. If your cakes have a dome on top, level them off with a cake leveler or serrated knife. Flat-topped cakes ensure a straight and sturdy layer cake.
  3. Choose a serving plate or cake stand. Here is the cake stand I use in these pictures!
  4. Place the bottom layer on the cake stand. Using an icing spatula, spread 1 and 1/2 cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.
  5. Place the 2nd layer top-side-down on top. Make sure it aligns with the bottom cake layer.
  6. Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.
  7. Place 3rd layer top-side-up on top. Again, make sure it’s perfectly aligned.
  8. Divide the remaining frosting in half. (I usually just eyeball it.) Dollop half of the frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply *some* of the remaining frosting all around the sides of the cake, then use a bench scraper to smooth it in a thin layer. Apply the rest of the frosting on the sides of the cake, then bench scrape to smooth it all out.
  9. Wipe any excess frosting off of the cake stand.

You can watch me decorate this coconut cake in the video tutorial above. Don’t stress, if you take your time and make sure the cake layers are totally straight, you’re all set.

But I Don’t Want To

Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because they’re only one layer. See my recipe note about different size coconut cakes.

Overhead shot of coconut cake with buttercream roses

What About The Buttercream Roses?

Let’s give my assistant, Stephanie, a round of applause. This was her first time making the “3D” buttercream roses and look how beautifully they turned out! She made the buttercream roses at my house and I froze them until it was time to decorate the coconut cake. She followed this video tutorial. Keep in mind that the cream cheese buttercream WILL NOT work for the intricate buttercream roses. Instead, use my vanilla buttercream and add 1 extra cup of confectioners’ sugar. You need very stiff buttercream for these roses. You also need small squares of parchment paper and:

Loosely cover the roses, then freeze or refrigerate them until ready to decorate, up to 1 week. No need to thaw prior to decorating the cake. Peel off parchment square and place the buttercream rose on the cake. If you’re traveling with the cake, I recommend securing the roses with a tiny dollop of cream cheese buttercream underneath.

Looking for something easier? Use Wilton 1M piping tip for these easy buttercream roses.

slice of coconut cake on plate

More Classic Cake Recipes

Flavor is the name, moist is the game. These are some my favorite classic cake recipes!

Print
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Coconut cake on a wood and marble cake stand

Coconut Cake

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 4 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.


Ingredients

  • 2 and 1/2 cups (285g) cake flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (240ml) canned coconut milk, at room temperature*
  • 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cup (230g) unsalted butter, softened to room temperature
  • one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups (160g) sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it.
  3. Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. Here are recipes using leftover egg yolks.
  4. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found near the Thai food products. Do not use refrigerated carton coconut milk. You need 1 cup for the cake, not the entire can. You use 2 more Tbsp in the frosting. There will be a little leftover in the can.
  5. Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor to chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
  6. Cream Cheese: Use block cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead (no cream cheese). Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
  7. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  8. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through.
  9. Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
  10. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.
  11. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: cake, coconut cake, coconut

811 Comments

  1. Emily Taylor says:

    Do you leave the cake in the fridge after it’s been decorated and not going to serve till tomorrow mid morning? Or do you leave out and only put in the fridge 20 minutes before slicing then when all
    Done put back into the fridge after it’s been sliced?

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily! Since this is a cream cheese frosting we recommend storing the frosted cake covered in the refrigerator overnight. Just bring it back to room temperature on the counter before serving for the best texture!

  2. Audrey Schaefer says:

    Thank you so much for this recipe!! I had never made a cake from scratch before but I thought I would give this a try. I made it for my husband’s birthday and it was an absolute hit! The three layers cooked evenly and stacked so easily with the delicious frosting in between. The amount of coconut taste is perfect and the cake came out so light and fluffy!! I will definitely be making this one again. Thank you!

  3. Elzbieta Augustyn says:

    do you slice cake after backing? or bake 3 seperate layers? also 5 cups of sugar ?? that’s a lot

    1. Trina @ Sally's Baking Addiction says:

      Hi Elzbieta, bake three separate layers – see step 1. Happy baking!

  4. Hi – can you cut the recipe in half if you only want a dozen or so cupcakes?

    1. Trina @ Sally's Baking Addiction says:

      Yes, you can halve this recipe. Enjoy!

      1. Hooray! Everyone is on a diet so this is great. Thanks so much!

  5. Hi Sally! I’ve made this cake before and the texture and flavor are amazing!! I want to halve the recipe this time, so should I use 2 and a 1/2 whites for the eggs or do you think it would be ok if I just put 3 full whites?

    1. Trina @ Sally's Baking Addiction says:

      Hi Suhani! We would try to use half an egg white if possible – it doesn’t have to be exact! So glad you love this coconut cake recipe. Happy baking!

  6. I made this recipe in cupcake form for a bridal shower. It made enough for a dozen cupcakes plus one 9×9″ cake. The cakes were definitely not cooked all the way through in the time suggested (21 minutes), so I went quite a bit longer for both the cupcakes and the cake layer I think I went a bit too long and slightly overbaked them, but it still turned out great! I also did not have coconut extract, so used almond extract instead; the flavor turned out well, though it wasn’t super coconuty as a result, but I did not mind. I made a lemon curd to fill the center, which I highly recommend for this cake! The frosting was perfect! A new go to frosting recipe. I also toasted the coconut flakes with a sprinkle of cardamom for the topping (but did not toast the flakes that went in the batter). With the coconut flake topping, it makes the cakes look really pretty and impressive – especially considering how easy this recipe is to follow, you get a lot of “bang for your buck.” I will be making this recipe again and am excited now to try other recipes from the site.

    1. Lexi @ Sally's Baking Addiction says:

      Thank you so much for your kind feedback, Rachel. We’re glad you enjoyed this cake and we hope you find many other recipes from our site to love!

  7. I made this cake for my mother’s birthday and it was delicious. My 5 year old son would like it for his, but he would like the cake to be chocolaty as well. Is there a way i can work with this recipe to accomplish this?
    Thank you so much!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, we’re so glad to hear you enjoyed this cake! We haven’t tested this exact cake with chocolate. You could definitely add sweetened shredded coconut to this chocolate cake batter. Or, this cake would be delicious with our chocolate buttercream, chocolate cream cheese frosting, or even chocolate ganache for a deeper, darker taste. Let us know what you try!

  8. I made this cake today and it was totally Umptious. !!! I did not have any soured cream so used creme fraiche instead…The sponge is so moist and a lovely white colour.. I also warmed thickened coconut milk with cornflour and when cool added it to whipped cream for the filling .. husband said its the best cake he has EVER eaten …

  9. I haven’t made this cake yet, but I’m planning to! How would I use this recipe to make a two layered cake instead of three? Do I need to use 2/3 of the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kellie, you can simply use two pans instead of three. Divide batter between pans and bake for 24-26 minutes or until cooked through, as the layers will be a bit thicker. Enjoy!

      1. Can I freeze slices of cake?

      2. Lexi @ Sally's Baking Addiction says:

        Hi Barbara, absolutely. See this blog post on how to freeze cake for more details.

  10. Can coconut custard be added in between layers instead of icing?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jaclyn, we fear a custard might be too slippery between the layers. What you could try is a light layer of frosting and then a ring of frosting around the edge to serve as a dam so the custard doesn’t seep out the sides. Let us know what you try!

  11. Delicious and moist. I do wish the frosting was tangier. Maybe next time I would add a few drops of lemon juice or zest, or use more cream cheese. My cake’s height was not as high as pictured. Any suggestions?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ruth, These are thinner cake layers. How is the texture? If the texture is fluffy and soft then you didn’t do anything wrong! You can see from the photos that much of the cake’s height comes from the layered frosting. Thank you so much for giving this cake a try!

  12. I would love to make this cake for my mom’s birthday this coming Tuesday however the only time I have to make it is tonight is there anyway I can make the cake and then freeze it until I frost it on Tuesday?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Zebrina, The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

  13. Could I add nuts to this recipe? Walnuts, pecans, or almonds maybe?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Winnie, We haven’t tested it, but don’t see why you couldn’t fold in 1 cup chopped walnuts before baking. Let us know if you give it a try!

  14. beautiful cake, sally! turned out so scrumptious and delightful. thank you for all the time and tweaking you put into this absolutely delicious dessert!

  15. THE CAKE WAS DELICIOUS!!! Made this for my Dad who loves coconut, I’m not as big of a fan of coconut but found this cake was delicious and not overly sweet. I followed the recipe exactly, except I made the mistake of opening the oven to rotate the cake pans halfway through and I think this may have prevented them from fully rising.

    I would love to make this again without the shredded coconut in the batter, would I need to tweak the recipe or could I simply eliminate the shredded coconut?

  16. Absolutely PERFECT!! My husband loves coconut cake and while I do not, I made it for his birthday this week and lets just say, I am now a big fan! This will be my go to recipe!

  17. Stephanie Alexandra Rutherford says:

    Hi Sally,

    My cakes (I did 3 layers) didn’t rise. They are very flat and the texture is quite dense. I used fresh baking powder and baking soda. Was I supposed to whisk the egg whites before adding them to the batter? As the comment mentioned before, they are definitely thinner than the photo and the height of my cake with the frosting filling included is no where near the height of yours. Not sure how to alter it to amend this?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stephanie, Thank you so much for giving this cake a try! These are thinner cake layers, but the texture should be fluffy and soft. You can see from the photos that much of the cake’s height comes from the layered frosting. You might find the post How to Prevent a Dry or Dense Cake helpful.

  18. Hi Sally, The cake was delicious. I put chocolate ganache on top of the cake and then regular butter cream icing (not cream cheese). It was absolutely delicious. Thanks for another great recipe!

  19. Hi Sally

    Do you have a conversion for a 3 layer 6 inch cake?

    1. Trina @ Sally's Baking Addiction says:

      Hi Stephanie! You can use this coconut cupcakes batter for three 6 inch cake pans. (Skip the caramel filling and chocolate frosting.) Follow the baking instructions for 6 Inch Cakes and you can halve this frosting recipe instead. Happy baking!

  20. I have made this cake twice in two weeks for the same couple!!! They love it-my husband gets to eat the “scraps” of any cake I make and he said this was the best coconut cake he has had. I don’t do coconut myself , but if smell is any indication-this is one great cake. Very moist and easy to work with. Thanks for sharing recipe

  21. Hi Sally, I love your recipe and can’t wait to try it! I need to bake it in two 12 inch round pans for a wedding – what quantity and baking time would you suggest? Many thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tash, our cake pan sizes and conversions guide is helpful for scaling cakes to different size pans. Bake time will likely be a little longer to account for the bigger size pans. Hope the cake is a hit at the wedding!

  22. This is truly an amazing coconut cake! Sally wasn’t kidding, though, when she said make sure the layers are “cooled completely”. I tried to fit baking a cake into the day (a warm day, no less) right before an appointment, and while the layers were cool, I thought I might be able to frost them quickly and immediately put them in the fridge to set. Wow, was I wrong. They looked ok and then started gradually sliding as if melting. They kept shifting despite my efforts, so I finally put the top of my cake cover on it and put it in the refrigerator until I got home. By then, I could use a metal spatula to gently separate and realign the layers, frost with the remaining frosting, and top with coconut, which managed to make it look like a normal cake! In any case, it is a divine recipe. I had been sampling the batter and frosting and knew if I hadn’t been able to reconstruct my cake, I would’ve been scooping it into glasses as a “cake in a glass” dessert! There was no way we weren’t eating it, and everyone raved about it. I’m making it again this week with gluten free flour. This time, I’ll know to cool completely and will let you know how the gluten free version turns out.

  23. Hi! I’m having a hard time finding coconut “extract” where I live, I just found coconut “essence”, which I don’t think is the same as extract. Do you have any recommendations on how I could use the essence instead or should I just omit it?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Noora, take a look at your bottle — if it says imitation extract/essence then it can be used 1:1 or it will say that it is a concentrated form of pure extract in which case you want to use a smaller amount. Hope this helps!

  24. i had a slice of coconut cake recently from a bakery in my area and they put apricot jam on on the cake layers under the frosting. it was so good i may try that when i make this cake this weekend. thanks for the recipe!

  25. Charlotte Willard says:

    I’ve made this before and it was awesome. Is there another frosting that would be lighter, the buttercream seems to be too sweet. Have you any suggestions? Maybe a whipped topping?

    1. Hi Charlotte, the whipped cream frosting used on this cookies & cream cake would be wonderful. Leave out the chopped Oreos, of course!

  26. I made this cake for my husband’s birthday. Everyone loved the cake. I didn’t have cake flour so I used AP flour, which was fine since we like dense cakes. The only thing I will change next time is I will use unsweetened shredded coconut. We found the cake a bit too sweet.

  27. Hi Sally,
    I will be making this recipe for my friend’s birthday this weekend. 5 cups confectioner’s sugar sounds a lot for the frosting. Just would like to confirm the recipe calls for 5 cups?

    Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anita, that’s correct — you can try reducing the confectioners’ sugar if you’d like, but keep in mind that it helps thicken and provide structure to the frosting, so it will be thinner the less confectioners’ sugar you use. Hope you enjoy the cake!

  28. Hi Sally, would chopped cherries work in this recipe or would they sink to the bottom since it’s such a light cake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jenn, you can certainly try adding both in addition to the coconut. We would slightly reduce the coconut, then try about a cup of chopped cherries. The bake time may need to be extended. Let us know how it goes!

  29. This cake jus came out of my oven and smells great!

    Just one question, is it possible to frost the cake 24 hours in advance and keep the prepared cake in the fridge overnight?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ilyssa, absolutely. Hope the cake is a hit!

  30. I don’t know what I did wrong. I didn’t get 3 pans of batter. I did the spoon and level from the cake flour bag. 🙁

    1. Lexi @ Sally's Baking Addiction says:

      Hi Christina, how much did you fill your pans? They are thinner layers, so you can evenly distribute the batter among your three pans. Did you happen to make any changes to the recipe ingredients?

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