This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
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.
5 Reasons to Love This Coconut Cake Recipe
- Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
- Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
- Soft & Fluffy: By following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
- Any Shape: Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3-layer cake, or a coconut sheet cake.
- Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, or chocolate buttercream. Add raspberry cake filling between the layers or drizzle salted caramel on top! With so many ways to customize, this coconut cake is always a crowd-favorite when looking for Easter dessert ideas.
Coconut Cake Video Tutorial
This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite and is sure to be one of your favorite spring dessert recipes and Easter brunch recipes. Talk about a show stopper!
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, espresso 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 two 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 sweetened shredded/flaked 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 theyโre warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period.
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.
- 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. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. We use whole eggs in my coconut Easter cake which is much more dense, like a pound cake. To keep this coconut cake light and fluffy, use only egg whites. We’ll add the moisture back in with sour cream.
- Sour Cream: The moist maker! This cake melts in your mouth.
- 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.
- 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 the refrigerated coconut milk beverage that comes in a carton, because the two are very different.
- Sweetened Shredded Coconut: I recommend using sweetened shredded coconut, also called sweetened flaked 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.
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. It’s even creamier and silkier than the coconut frosting on these coconut chocolate Easter cupcakes so that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)
If you prefer a non-cream cheese option, use my vanilla buttercream insteadโuse canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
How to Frost a Layer Cake
Alright, let’s do this.
- 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!
- 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.
- Choose a serving plate, cake turntable, or cake stand. The exact cake stand I use in these pictures is no longer available, but here is a similar option.
- 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.
- Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer.
- Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.
- Place third layer top-side-up on top. Again, make sure it’s perfectly aligned.
- Divide the remaining frosting in half. (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.
- Wipe any excess frosting off of the cake stand.
You can watch me decorate this coconut cake in the video tutorial above or you can use this detailed how to assemble and decorate a layer cake post as your guide. 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.
What About the Buttercream Roses?
Let’s give my assistant, Stephanie, a round of applause. This was her first time making “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 two-toned frosting buttercream roses.
More Classic Cake Recipes
Flavor is the name, moist is the game. These are some of my favorite classic cake recipes!
- Pound Cake
- Vanilla Cake
- Carrot Cake
- Red Velvet Cake
- Strawberry Cake (made from real strawberries)
- Lemon Blueberry Cake
- Chocolate Cake
Coconut Cake
- 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 flourย (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 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 (226g/240ml) unsweetened canned coconut milk, at room temperature*
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese,ย 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
- Preheat oven to 350ยฐF (177ยฐC). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake:ย Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 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.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 21โ24 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 in the pans set on a cooling rack for 1 hour, then remove from the pans and place the cakes directly on the rack to continue cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting:ย In a large bowl using a handheld 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.
- Assemble and decorate: Using a large serrated knife,ย sliceย a thin layer off the tops of the cakesย to create a flat surface. Discard (or crumble over ice cream!).ย Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1 heaping cup (about 250โ300g) of frosting. Top with second cake layer and evenly cover the top with another heaping cup 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 a 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. See blog post above about buttercream rose decoration.
- 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!
- Cover leftover cakeย tightly and store in the refrigerator for up to 5 days.
Notes
- 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 about 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 for up to 2โ3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 8-inch Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cake Stand or Cake Turntable |ย Icing Spatula | Bench Scraperย | Cake Carrier (for storing)
- 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. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. For best success, I recommend using fresh eggs instead of carton egg whites. (Using an egg separator is really handy!) Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when theyโre cold.
- 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 in the grocery store near the Thai food products. Do not use refrigerated carton coconut milk beverage. You need 1 cup for the cake, not the entire can. You use 2 more Tablespoons in the frosting.
- Sweetened Shredded Coconut: I recommend using sweetened shredded/flaked 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.
- Cream Cheese: Use brick 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.
- 9×13-Inch Sheet 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.
- 2-Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24โ26 minutes or until a toothpick inserted in the center comes out clean.
- 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); use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350ยฐF (177ยฐC) for 19โ21 minutes. Yields about 2โ3 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.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.ย
Reader Comments and Reviews
This was DELICIOUS! Made it for my family and everyone loved it, they’re already asking me to make it again.
The taste of the cake is Amazing!
I followed all the steps carefully used cake flour but mine was not as fluffy. It was dense and did not raise too much. I donโt know what I did wrong . But it was really good anyway . On the sweet side but itโs cake!
I made this cake for my husbands birthday and it turned out fantastic! Thank you!
Can I add coconut pudding in the centre? Or will it get too sweet or mushy?
Hi Monica, we haven’t tried that here, but please let us know how it turns out if you do!
This cake is INSANELY good. I make it every year for my birthday now and so look forward to it every time. Itโs a fan favorite as well. Sooo moist, and the flavor is so coconutty and delicious! Thanks for another winner, Sally!
I accidentally bought light canned coconut milk, can I still use it or would it be best to have the full fat version?
Hi Jack, full fat is recommended, but light will work in a pinch. Hope you enjoy the cake!
Hi ,how can I add lime to make the frosting lime flavoured without it going really runny. Thank you
Hi Helen, we would try substituting 1 Tbsp lime juice for 1 Tbsp of the coconut milk in the frosting. You could also add a pinch of lime extract if you have that!
Do you have a less sweet version of this recipe? I love coconut, but I would like to have less sweetness. Thank you.
Maybe try to add some โtrue limeโ crystals?
Can I just leave out the shredded coconut? Would I need to adjust the sugar? Thank you!
Hi Courtney, You can leave out the shredded coconut from the cake batter without any other changes.
So excited for this cake! If Iโm making the 9×13 sheet cake version, should/can I halve the icing recipe? Thank you!
Hi Rachel, you can cut the frosting in half for a 9ร13 inch cake, or make the full recipe for a thicker layer of frosting. Enjoy!
Thank you! I went ahead and used the whole amount for the sheet cake. It’s a lot, but I heard no complaints from my family! I also added in some almond extract into the icing which really elevated the coconut flavor.
Rachel: I just made the 9×13 version and used the full icing recipe. If you’re icing the sides of the cake you’ll need it. If you end up with a bit extra, put it in a container in the fridge and eat it off a spoon when you’re having a sugar emergency ๐
In case you’re interested, I cut the cake in half so I had two 9″ x 6.5″ pieces to make a squarish two layer cake. I’m glad I did it this way so there was a good icing to cake ratio in every bite ๐
Really great recipe.
The cream cheese in the UK has alot more water content than the US versions (we dont have the blocks), so a tip I read was mix the all the dry ingredients first thoroughly (butter, sugar, salt and coconut shreds), then add the wet ingredients (cream cheese, milk and extracts), and mix until just combined and dont overmix.
Came out really good. Definitely want to give this another go at some point.
I read your pan conversions and was hoping if I halve the ingredients, I would be able to bake this in 2 6×2 inch round pans. If so, how long should my bake time be?? Last, how many egg whites should I use?? Thank YOU!
Hi Amy, For 6 inch cake pans, weโd recommend using our coconut cupcakes batter, which is the perfect amount for three 6 inch cake pans. (Skip the caramel filling and chocolate frosting, and if you only want 2 layers, you can use the leftover batter for a few cupcakes on the side.) Follow the baking instructions for 6 Inch Cakes and you can halve this frosting recipe instead. Enjoy!
Hello, I donโt have any sour cream, what can I use in its place?
Hi Antoinette, you can use plain yogurt instead.
Is the cream cheese frosting considered stable at room temperature or does it need to be refrigerated all day?
Hi Emer, After decorating anything with buttercream or cream cheese frosting, itโs fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- weโve never had any problems leaving frosted desserts at room temperature for a day
This is way too sweet for my taste.
Girl you make it look so easy, white coconut cake is my favorite. This past January was my 67th, birthday and that’s all I wanted, my husband couldn’t find anyone to make it. So I guess I’ll give yours a try, wish me luck.
Best of luck, Carolyn! We would love to hear how it goes.
This cake looks amazing! I would like to make this as a 2 layer 6 inch cake. Please let me know if I would halve the ingredients. Thank YOUUU!
I also want this as a 2 layer 6 inch cake. I hope someone has an answer. I have wished for a coconut cake for my birthday for years. My birthday is just around the corner again. Maybe this is my lucky year.
We did this cake with your buttercream (the way you advised to tweak it for this cake) and your lemon curd recipe in between layers and it was a hit! So delicious!
Wonderful recipe I really enjoyed it!! However my family isnโt a huge fan of buttercream so how would i make a whipped cream frosting that would pair well with this cake
Hello! Is this cake strong enough to be made for 50 servings? I want to do 2 9 inch cake pans as base with 2 6 inch cake pans on top.
Hi Colleen, this cake should work well as a top and bottom tier, as long as they are properly supported. You can see all our best tips for tiered cakes in this simple homemade wedding cake recipe. Hope this helps!
Hi! Has anyone tried this in loaf pans?
Hi Kim, You could bake this cake batter in loaf pans (fill about half way). Same temperature, but weโre unsure of the exact bake time needed. Keep a close eye on it and use a toothpick to test for doneness.
First and foremost, thank you very much for sharing this recipe! I have made this cake five times now! And each time it turns out absolutely splendid! It is so delicious. My wifeโs coworker asked if I would prepare one for her daughterโs birthday! They loved it!
This is a great recipe. The cake is moist and delicious!
This is a great recipe. The cake is moist and delicious
I’ve made this delicious cake twice ( layers only). It was a huge hit. I’d like to make it tomorrow but in a bundt pan. I saw your notes. Question -should I or could I use sour cream for the bundt cake version so it’s more pound cake texture like, or is it best to use the original recipe? Just thoughts running through my head this evening. Thank you for sharing this wonderful recipe.
Oh my goodness! Coconut cake is my favorite dessert and I request one for my birthday every year. We’ve tried several different recipes but this one is by far the best – moist, phenomenal flavor, delicate crumb but sturdy enough to actually frost. I’m in love! The coconut cake recipe search is officially over in our house. Thank you Sally! You are a genius!
Rave reviews by friends, made this decadent 3 layer cake for a birthday party. Frosting was delightful and so delicious. Cake was moist and not heavy.
Tried to attach a photo, couldnโt figure out how to do it. I tried to cut and paste and copy and paste. Neither would work
This cake was a huge hit! My mother in law always gave her kids
coconut cakes on their birthdays as kids. She is gone now and my
husband doesn’t remember it being this fabulous!!
Brought this to a friends birthday party (I heard it was her favorite)
and the recipe had to be shared that night because it was a big hit.*****