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.

*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 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, 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.)

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

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!

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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


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 (285g) 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. Hi is there any changes I need to make to the frosting measurements if I am making these into cupcakes?

    1. Hi Isabel, I still use the same amount of frosting so I have plenty for any piping– just follow the frosting recipe as noted. If you’re only applying a little frosting to each cupcake, you can try halving the frosting recipe.

  2. Is this supposed to be three 9″ pans? I was confused when it also said it could be two 9″ pans? It turned out AMAZING but the cake to icing ratio was way different than pictured and I’m wondering if it is just styling or the increased surface area that three 9″ pans would give you….

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lee, The three layer cake is shown with the amount of frosting in the recipe above. You can bake this as only two thicker layers (as written in the recipe notes) and you would likely need less frosting (it does freeze well if you have leftovers!).

  3. Can coconut extract be omitted from this recipe without a problem?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Victoria, There won’t be as much coconut flavor if you leave out the coconut extract. The cake will certainly be tasty without it, but the coconut flavor won’t be nearly as heavy.

  4. I really love Sally’s recipe here! It’s so moist (I even hate that word sorry) but it’s so true. I have never had a cake turn out so well AND I always make it Gluten Free. I use an exact same measurement of Bobs Red Mill 1 to 1 for this cake and follow her instructions and the rest of the ingredients exactly (except vanilla extract instead of coconut because I didn’t have it both times haha). My celiac fiance just loves this cake and all my friends really love it too and they are used to eating gluten. 10/10 will use this recipe for my years to come. Thank you!

    1. Hi Sally! My husband loves this cake! I am making him a birthday cake that will be tiered… do you think this cake would be alright for the bottom tier?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Amanda, We haven’t tested this cake as a bottom tier but it should be fine as long as you properly support each tier (see Simple Homemade Wedding Cake Recipe for how to assemble). We hope he has a great birthday!

  5. this was a wonderful cake! so moist and wonderful flavor.
    It was easy to make and easy to frost.
    I used King Arthur cake flour.

    1. Can I use dessicated coconut??

  6. Amazing recipe! Made this for my mum’s birthday and she just couldn’t get enough of it.

  7. I plan to bake this in a 9×13 pan. Should I cut the frosting recipe in half? Looking forward to trying it. Thanks a lot.

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, that should be enough frosting. Enjoy!

  8. I’m making this today for my dads 95th birthday. It’s his favorite flavor. I just put it in the oven. We tasted the batter and he loved it as much as I did. I can’t wait for the finished product.

  9. Stephanie @ Sally's Baking Addiction says:

    Hi Nancy, It really depends on the specific cake recipe. Some of our cakes use oil and some use butter. In this particular recipe using oil would weigh down the batter. The butter adds a great buttery flavor (of course) and the texture is cakey and soft.

  10. Any thoughts on whether or not pineapple frosting would work well with this cake? My niece asked me for a pineapple coconut cake!

    1. Hilari @ Sally's Baking Addiction says:

      I think pineapple frosting would be delicious! So refreshing!!

  11. OMG, I made this coconut cake and it is amazing!! Hands down, one of the best cakes I have even tasted. I will definitely preserve this recipe as one of my mainstays. It was easy to follow and turned out perfectly. I used the sheet cake option because I just wanted a no-frills cake for snacking. We ate it throughout the week, cutting pieces straight out of the pyrex pan I baked it in. After a few days, I transferred it to the fridge to freshness. Even in the fridge it retained a nice tight, albeit a slightly denser, crumb, and it’s coco nutty flavor. Also love the buttercream frosting.

    1. Hi there! For the sheet cake, did you make all the frosting? Or, halve the recipe?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Sara, For a 9×13 cake you can cut the frosting recipe in half. Enjoy!

      2. Hi Sara,
        Yes, I did halve the recipe and had plenty of frosting, but I made a modification.

        Because this was going to be a sheet cake rather than a layer cake, I thought the presentation would be better if the coconut was sprinkled on top instead of mixed in the frosting, which altered the proportion of the recipe. I ended up adding an extra half cup or so of confectioner’s sugar in order to arrive at the correct texture.

        Good luck with your cake! Happy Baking!

  12. So good. Made this yesterday and everyone loved it. So many people asking for the recipe. Will make again.

  13. This is my partner’s new favorite birthday cake. My only suggestion is for it to wind up taller to use 2 8”rounds and cut each layer in half. I made two 9” rounds as suggested and cut each to make 4 layers but I do prefer a tall coconut cake.

  14. I never leave comments on recipes but I have to on this one. It was so good! I’ve never made a multilayer cake like this and had very low expectations for myself given my limited baking experience, but it came out perfectly! I followed directions to a T (except I only had two cake pans). It was for my moms birthday and she rated it a 10/10 (she is not the type to politely lie). Even my dad who doesn’t care for cake/pastries wolfed his down and said it was delicious! Thank you so much for the recipe!!! Made the birthday so special.

  15. Hi Sally!
    I’m excited to try this recipe. I’d like to use 6″ cake pans to get a small, tall cake. How would you recommend adjusting number of layers and bake time/temp? I compared to some of your 6″ cake recipes and it looks like you use the same oven temp, and just use less batter per pan and cook for slightly less time. If I use all the cake batter in 3 6 inch cake pans, would it still work if I adjust the oven temp down and bake time up? Or would that be too much batter for those pans?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Holly, 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. You can halve this frosting recipe instead.

  16. Amazing recipe that I have used a couple of times both as a cake and cupcakes. Do you have the nutritional information for this recipe?

  17. Made this coconut cake for my canasta card party, was a big hit. Everyone thought It was creamy, moist and delicious. Thanks for the recipe. Definitely was delicious.

  18. I NEED this cake in my life!!!! How do I adapt it for 2 x 8inch baking tins (there’s only two of us, so I don’t have any larger cake tins)?
    Thanks for the wonderful recipes here. There are so many that I want to try, or have already made and they’ve turned out beautifully.

    1. Hi Carol! You can bake this cake batter in 2 8-inch cake pans. Fill each halfway (or close to 2/3) full with batter. Use any leftover batter for a few cupcakes on the side.

  19. I’m about to make it:) How long should i put it in the oven for tall 8” pans??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kylee, The bake time will about the same for 8 inch pans, but use a toothpick to test for doneness.

  20. Turns out amazing evey time! I’m actually addicted to it!
    it possible to make this cake replacing the cake flour with almond or coconut flour to make it lowcarb?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ninel, We don’t recommend it as both of those flours have very different properties. We haven’t tested this cake with any alternative flours but let us know if you try!

  21. Hi Sally, is there any substitute for the sour cream please??

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Zaynab, Plain yogurt works in place of sour cream.

      1. Okay thank you so much

  22. Made it today, it was awesome!!! Very moist, will definately make it again.

  23. Renee Krutsick says:

    Looking forward to making tomorrow for Son’s Birthday.
    I have
    (2) 10 inch pans
    (2) 8.5 inch pans
    which would be best ?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Renee, You can read all about changing the size of a cake in our post on Cake Pan Sizes and Conversions. I hope your son has a happy birthday!

  24. Are the egg whites beaten before added?

  25. Nicole Cummins says:

    Do you think there’s a way to add lime to this cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, You can use this cake and layer lime curd between the layers. Use our recipe for lemon curd but use limes instead.
      Or you can use this recipe for lemon coconut cake but use limes. Let us know how it turns out!

  26. Hello,
    I made this cake and it was surprisingly very easy to make and looks great. I followed the directions exactly and used 3 – 9″ cake pans. However, the cake is very dense and heavy. Any thoughts on why? Even though it was heavy, it tasted great so I still gave it 5 starts. Any thoughts on why the cake was so dense?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jackie, For this cake recipe be sure you are using cake flour and sifting it before measuring. Here are other tips on How to Prevent a Dense Cake. I hope this helps!

  27. Sharvani Divekar says:

    Hi Sally ,

    Can I half this recipe ??

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, that should be fine.

  28. This cake was amazing!. Everyone loved it, even my husband and his family who have made coconut cake for years from and old family recipe. I’m not really a coconut fan, but even I loved it. Will definitely make this again!

  29. Debra McEleney says:

    Made this cake for my husbands birthday. The best coconut cake ever….it was a hit with the family. The buttercream frosting was delicious. Not too sweet. Will definately make this again. Going to try the carrot cake next.

  30. Hey ,
    Has anyone tried this recipe with a sugar substitute, like Sweve? I have a special request from a diabetic for Thanksgiving and this recipe is phenomenal, so I don’t want to use any other.❤️
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Krista, We haven’t tested this recipe with a sugar substitute but let us know if you try!

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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