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 on 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.

*Worth it.*


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

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, 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. Whisk the dry ingredients together in 1 bowl, then, using a mixer, beat the wet ingredients together in another bowl. 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. 

Coconut for coconut cake

Coconut cake batter

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.)

I know you appreciate wispy frosting swirls like I do. ♥

Frosting coconut cake on cake stand

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.

Coconut cake

More Classic Cake Recipes

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

Coconut cake

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


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.


  • 2 and 1/2 cups (275g) sifted 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


  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.


  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 sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  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


  1. Beautiful looking cake, Sally. I am absolutely in love with the first photo of this post! I’m working on my food photography & I pinned it for inspiration 🙂

      1. I. Making this today. I sooooo love your recipes. I have made little Rice Krispies cups from my minute cupcake pan to put on top with little little coconut balls diped in-chocolate to put on top
        I make homemade eggs so I just made some little balls in the baskets. It’s gonna be Beautiful I hope. I wanted to make little Choc baskets but couldn’t figure out how. Do you have any ideas? Thank you for Everything you show to help Homemakers.

      2. I have seen little chocolate baskets on other blogs but I have not attempted them myself! I bet your cake will be beautiful and would love to see a picture when it’s finished!

  2. Hi Sally,

    Can’t wait to try this one!! In Australia, I can’t seem to find sweetened coconut 🙁 . Can I use fresh shredded coconut instead? Or frozen fresh coconut?


    1. Hi Prerna! I haven’t tested the recipe with fresh or frozen coconut, but you could certainly try it. I would thaw the coconut first, if using frozen, then blot it a little dry before adding.

  3. Coconut!!! I used to dislike coconut until a friend made me try a chocolate and coconut concoction……surprise, I loved it!! And I’ve loved it ever since – I can’t wait to try this! It looks amazing Sally.

  4. I’ve wondered at this and questioned this every time I’ve done it in a recipe – why must the dry ingredients be whisked/mixed together before going into the combined dry ingredients? There’s probably a very simple reason that I’m just not seeing 😉 ….I’d just love to know why so I know not to skip this step. 🙂

    1. Hi Gemma! Whisking the dry ingredients together ensures they are properly mixed before going into the wet ingredients. Otherwise, you could end up with clumps of baking soda, portions of the cake without baking powder, etc. Whisking also helps aerate the flour– always a good thing when making fluffy cakes.

  5. I love coconut cake. I’m the only one in the family who does. Definitely will make this when I have people over for dinner. My mouth is watering just looking at it.

  6. This cake looks amazing Sally.
    My twin sister and I are celebrating our 30th Birthday tomorrow, we are havinga two tier cake and the top tier is a COCONUT CAKE!!!

    PS – I don’t see a video tutorial and i also didn’t see one for the dinner rolls baking challenge 🙁

    1. Happy early birthday! Your cake sounds delicious 🙂 If you temporarily pause your ad blocker, the videos show right up! So sorry about the trouble. Enjoy your celebration this weekend!

  7. A lovely cake cake! Scrolled back to see the roses mentioned…beautiful and I like how they are clustered. Lots of good coconut flavor. I look forward to baking it. (Is 4 hour total time a typo?)

  8. I can’t wait to make this! I love the taste of coconut but I don’t like the texture of shredded coconut. If I don’t add the shredded coconut should I use 1-3/4 cups sugar like in your original white cake recipe?

    1. Hi Katie! Honestly, the coconut cake will still be plenty sweet whether you use 1 and 2/3 or 1 and 3/4 cups of granulated sugar. Either would be fine if you leave out the coconut.

  9. Sally! Baking nerd question for ya ( ) : Why choose butter in the cake instead of an oil (like coconut oil!)? Just a better structure?

    Also this looks amazing, and I can’t wait to try it this spring!

    1. Hey Alexa! Yep, that’s right– it’s all about that texture from creamed room temperature butter. Not to mention the buttery flavor, too! You could certainly play around with the recipe and use half solid coconut oil and half butter though. I do that with my coconut cupcakes. 🙂

    2. Hi looks very yummy! Cant wait to try it!!I have one question can I use coconut cream instead of coconut milk?
      Thankyou for all your recipes and guidance!

  10. This cake looks gorgeous, delicious, and is definitely for my husband and me, both of us love coconut. Questions: 1. When I’ve used canned coconut milk, the solids seem to be separated from the liquid in the can. How do you fix that? 2. Do you use “real” coconut extract? If so, what is the brand? I have not found it anywhere yet. My husband loves your German Chocolate Cake, I think he’ll flip over this cake, too.

      1. Super, I ordered the pure coconut. Thanks so much. I’ll try shaking the can a little harder!

      2. You might also want to try the coconut extract from spicesetc.com it’s the best I’ve used so far. America’s test kitchen rated it #1. I’ve used it in their coconut cake recipe, but although good, I found their recipe to be dry. Your recipe for Red Velvet Cake is now my go-to recipe, so next up is this coconut cake recipe. I’ll let you know how it turns out.

        Al G.

    1. Judy, I am making this cake for the first time (it’s in the oven). I had the same problem with the coconut milk. I had trouble getting it to blend even after shaking it. I thought next time I’ll try a different brand or maybe use my emulsion blender??

      1. Yvonne, I cannot be too helpful because I made this a couple months ago. If I remember correctly, I did buy a different brand of coconut milk from Whole Foods that I had not used before and shook it a lot. The I added it and the cake came out just terrific. I think that pre-blending the coconut milk is a very good idea and if you like the cake, you should try that next time. BTW, our family loves, LOVES Sally’s Chocolate Chip Zucchini Cake. If you haven’t tried that yet, well, it is definitely the right time of year to use up that gift of zucchini from your neighbor’s garden!!

  11. Thank you for this recipe – can’t wait to try it! When putting cakes layers together, why are some layers top side up and some layers top side down?

    1. It doesn’t matter as much for the bottom 2, but for the top I like to flip it upside down so I know the top of my cake is perfectly flat!

  12. This looks beautiful! I have a coconut cake recipe that I love but it is so rich that after a few bites I just can’t take another. So I can’t wait to try this one because it has the same base as your strawberry cake and that cake is one of our favorites! I am going to the store now. Thanks for sharing!

      1. Sally, this cake is delicious! I just made it and haven’t even iced/frosted it yet but it is still wonderful! I also forgot to add the coconut extract. I didn’t even miss it. I can’t wait to see what it tastes like frosted. Thanks for sharing this wonderful recipe!

    1. Sift, then measure. If “sifted” comes before the ingredient, always sift before measuring. If a recipe says “1 cup flour, sifted” sift AFTER measuring. 🙂

  13. Sally, your cake looks and sounds absolutely amazing! I love coconut and I definitely have to try this. Thank you for the detailed recipe.

  14. Sally, do you think it would be possible to halve the recipe? I know that’s always dicey with baking, and you probably haven’t tried it. Was just thinking that maybe I could bake 6″ layers instead and have a smaller overall cake…

    Even if I don’t go that route, this cake will be on my Easter table! I cannot wait. Yummmm…and the leftover egg yolks will be making your lemon curd!

    1. YES! And here’s the best way to halve this recipe:

      Use my vanilla cupcakes recipe as noted in these recipe notes. Make the coconut substitutions listed in the notes and divide between 3 6-inch cake pans. Bake time is 18-21 minutes.

  15. I can’t wait to try this beautiful cake for my dad’s birthday! I’m hoping the cake and frosting will freeze well (I’ll freeze separately and then assemble the day of).

  16. This looks Amazing!!!!!! And soft and silky just as everything you make . Definitely will make this for my sister . She loves coconut . You are the best !

  17. Sally, this cake is gorgeous!!! And I was so elated when I came onto your site to find this beautiful masterpiece before me, as I have decided upon a coconut layer cake for my birthday in May! I was originally planning on altering your lemon coconut version, but now I don’t have to! I’ll definitely be making this on my special day! And, as always, your photography is stunning, and the decoration and presentation is amazing! Looove those roses! Your assistant deserves a big round if applause, and so do you, Sally! Keep up the great work!

    1. Thank you so much for your kind comment!! I’m thrilled you’ll be baking this for your birthday in May- a delicious choice 😉

  18. Hi Sally. You mentioned that you reduced the amount of sugar in your white cake recipe because of the sweet coconut. If we are making this as cupcakes by adding those coconut ingredients to your vanilla cupcake recipe (as in recipe notes), do we have to reduce the sugar of the vanilla cupcakes too? Thankyou! These look so good!

    1. Hi Talia! You *can* reduce the sugar in the cupcakes if desired, but that amount of sugar and coconut won’t make that much of a difference. Follow the cupcake recipe as written with those substitutions.

  19. Sally, I had to smile when I saw your recipe for Coconut Cake in my Inbox. I had specifically turned my computer on to find a recipe for exactly that to make for Easter! I will be making the bundt version cause I will be pressed for time and I won’t have to fiddle with trying to make the layers the same size or eyeballing how much frosting to use for each layer. Do you think I’ll need the full recipe of buttercream frosting for the bundt cake?

    Thanks Sally!

    BTW…your soft and chewy oatmeal chocolate chip cookies are awesome (I added 3/4 cup unsweetened coconut to the batter) and that is now my new go-to recipe!

    1. Hi Mary! I love those oatmeal cookies too, thank you!
      You won’t need all of this frosting for a bundt cake. I recommend halving the frosting.

  20. Hi Sally, this Coconut Cake is absolutley stunning looking! It is so beautifully white and fluffy that it could be used as a wedding cake or for a bridal shower. The roses are so delicate and perfect looking too! Awesome photography catching all of the textures and details of this cake.

  21. So I first made you Best Vanilla Cake a month or so ago.. it was by far the best I have ever made or had as well and now… This Best Coconut cake . This one knocked my socks off Sally!! It was everything I hoped for! You out did yourself again! This cake is amazing!!

  22. Hi Sally, I adore your recipes and have made your other version from an earlier recipe. The lemon coconut cake…it is fantastic except it asks for the use of whole eggs. I leave out the lemon curd as it is not a favorite…and this cake is a hit anytime I make it for a gathering….friends who do not fancy cake demand this cake.

    I can see the use of egg whites that will help towards making of a fluffy cake.

    Another extraordinary recipe…well done Sally, your patience and testing makes the end product A class.

    Thanks…..from an enthusiastic home baker

  23. Easter planned thanks to you, Sally! This looks fabulous and if it’s anything like your other cakes it will be 5 Star.

    As a Pina Colada fan, I’m thinking pineapple filling and brushing the cakes with a little rum. I’ll let you know how it goes, lol!

  24. I see in the ingredients for the frosting it lists 2 cups of the shredded sweetened coconut. In the directions of how to make the frosting, the coconut is not listed. Are we actually supposed to add the coconut into the frosting? The picture included did not appear to have any in it.

    1. Hi Andrea! It’s included for decoration in step 6. 🙂

      Sprinkle coconut on top of the cake and apply it to the sides.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally