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 they’re 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 instead—use 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 or cake stand. Here is the cake stand I use in these pictures!
- 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. 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 flour (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 (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, 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 350°F (177°C). Grease three 9-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: 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 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.
- Make the frosting: 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, 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 second 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 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 cake 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 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 9-Inch Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cake Stand or Cake Turntable | Icing Spatula | Bench Scraper | 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 they’re 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 24–26 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 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.
- 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.
I made this cake on Easter and it is without a doubt one of the best cakes I’ve ever had. My father (not normally a cake person) had me leave him extra slices. I didn’t have a sifter for the flour and I used pastry flour but other than that I followed the directions to a T. Making it tonight for a coworkers retirement tomm. Thanks for the recipe. A total winner!!!
Hi, is it possible to have the measurements for 3×6inches cake? Thank you!
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!
Thank you very much for your response! I also wondered — I followed the instructions and baked the two nine-inch round layers at 350 for 24 minutes. I wondered if the original recipe intended those instructions for THREE 9-inch layers?
Hi Carrie, The batter in 3 layers would take a few minutes less to bake as detailed in the recipe. For most accurate baking results we always recommend using an in-oven thermometer as many ovens may run hot or cold – this could help for baking cakes in the future!
Hello,
I followed the recipe to the last detail, used every ingredient exactly as described. I can’t understand why the center of each cake layer is literally raw — when I pulled them out of the oven, I did the toothpick test and they came out clean. I let them cool completely in the (two 9″ round cake pans). Went to frost, and it’s like a mousse cake. Am so sad and frustrated and have no idea what went wrong. Welcome advice. – Carrie
Hi Carrie! So sorry to hear that this cake didn’t bake through for you. Sounds like it simply needed more time to bake. Next time you can try the bounce back test instead to determine if the cake is done: Remove the cake from the oven or leave it in, your choice. Gently press down on the cake. If the cake bounces back completely, it’s done. If your finger left a dent in the cake, it needs more time. So easy. It’s our tried and true method that can be more accurate than the toothpick test.
Hi!
Question, did you whip the egg whites before adding them?
Hi Sondra! No need to whip the egg whites first. Happy baking!
Hi. Is it more accurate to weigh ingredients or measure?
I weighed out 263g of cake flour.. and when I used the same amount to spoon and level in a dry measuring cup, I barely got 2 cups.. and this recipe calls for 2.5 cups.
Everything you said is true. I made this cake once with sifted, “hacked” AP flour, and a second time (yesterday) with cake flour. I followed the recipe faithfully and to the gram. I processed the shredded coconut. And in the end, two things were clear: that the cake flour makes a tremendous difference, and that this is the best coconut cake ever. No kidding, it is exquisite. Everyone who tasted it said the same thing – the best they’d ever eaten. So light and full of coconut flavor. So, thank you!!!
I replaced 1/2 of all purpose flour w equal amount of Nature’s Promise Organic coconut flour..it added a nice flavor to the layers!
Yikes I’m making this cake today but none of the stores near me have coconut extract – should I double the vanilla extract? Could I sub almond extract for coconut? Help!
Hi Sarah, You can simply leave the coconut extract out. Happy baking!
Wow! This cake made me feel like a much better baker. I was simply amazed at how quick it is to put together once you have all the ingredients. The cake was super fluffy. I opted for the 9×13 pan version with a crumb coat. I am not a fan of frosting. I wanted to have a coffee cake. I used the following to make a crumb coat that I mixed by hand and sprinkled on the cake batter before placing it in the oven.
100g all-purpose flour
60g almond flour
100g brown sugar
2-tsp cardamom powder
1g kosher salt
113g room temp butter cut into small cubes
This sounds heavenly already. Any idea if I can make the coconut milk myself as we have those in stock around here right now? And how.
Hi Grace, While we’ve never tried it ourselves, you want to make sure what you are using is very thick like canned coconut milk. This is a cooking ingredient, not a beverage. It’s creamier and thicker than regular coconut milk.
If I substitute the flour with gluten free flour will it work ? I made it this recipe and it’s delicious but a friend asked if I can make it gluten free so I wanted to try for her.
Hi Tiffany, we haven’t tested a gluten free version of this cake, but if you give it a try, we’d love to know how it turns out for you.
Hi Sally! My son will be 12 this weekend and wants a coconut cake! I can’t wait to make it. Do you have a favorite coconut extract?
Hi Carrie, we usually use McCormick brand but any coconut extract should work just fine!
Made this for Mother’s Day but put raspberry pie filling instead of frosting in between the layers. My mom said it was the best cake she’s ever tasted in her 76 years!
Thanks for the piping roses tutorial – first time for me and they looked amazing!
I have made this twice. Outstanding! Best cake ever!
Absolutely delicious!! My husband wanted to make me a coconut cake for Mother’s Day, and he landed on your recipe! He doesn’t cook, and has never baked, but your video and instructions gave him the courage to give this one a try! (When he told me it was your recipe, I was thrilled, because I knew it would be great!). As empty nesters, I don’t make layer cakes often, but when I do, I cut the 8/9” recipe in half and make cute little 6” cakes! So thank you for the weights of so many ingredients! That really made this endeavor fun and precise for my engineer hubby!
I first made this cake for my husbands birthday in Jan and it rocked my world. Any small celebration I use as an excuse to make this cake & I daydream about it constantly
Hi Sally
Can lite coconut milk work? Or will that change anything to the cake?
Any other options to substitute sour cream….please give me a suggestion
Hi Cassandra, a plain, full-fat yogurt will work in place of the sour cream.
I made this cake for Easter and everyone LOVED it! My brother said it should be my signature cake. Only things I changed from your version were making a 2 X 8″ layers because that was all I had and not putting coconut flakes on the sides because it just seemed like it was easier to put that part in the too hard basket. Sooooo delicious!
Hi Sally,
Thank you for sharing your recipe, I’ve been looking for a Coconut Cake to make for my husband birthday, he LOVES coconut anything. (LOL)
Could I make this recipe using three 8×2 inch pans?
Also how would the bake time change?
Thank you for your time and help!
Hi Vivian, you can use your 8 inch pans with no changes to the recipe. The bake time will about the same for 8 inch pans, but use a toothpick to test for doneness. Hope your husband enjoys this cake!
Thank you so much Lexi.
Such a good cake! I’ve never had coconut cake before, and this recipe seemed like it was perfect cake to try! Your recipes never disappoint, and this cake turned out amazing. I loved the coconut flavor and the frosting was probably my favorite part!
If I frosted using regular buttercream, should I refrigerate the cake? I don’t want it to dry it out or the coconut to fall off. We will be eating it one day after I make it. Thanks!
Hi Jaime, No need to refrigerate! Buttercream is fine at room temperature for a day. Enjoy!
Thank you for sharing this recipe! I love coconut… and this coconut cake has simple-to-follow directions and was absolutely delicious. I made this cake and another coconut cake from a different blog, and this was hands down the clear winner. It was so moist, and has the perfect amount of coconut flavor. I will be trying the coconut cupcakes next!
I also toasted the coconut and let it cool before sprinkling it all over the cake. If there’s one thing that is better than coconut… it’s toasted coconut!
Hi Marti,
Could you share how you toasted the coconut?
I think my husband would love the toasted coconut too.
Thanks in advance for sharing!
It’s a very dense cake. I expected the batter to be lighter. I used two 9” pans as opposed to 3 as suggested. Even then the amount of Icing was not enough to fill the center as well as cover the cake. The end result was no where near as fluffy and covered with icing as shown on the picture. Despite the amount of vanilla paste, coconut extract and coconut used in this recipe in my opinion it tasted bland.
Hi Sally,
Thank you for this great recipe. Quick question, I made the bundt cake version, does it still require refrigeration? Or can I leave it in a cake stand over night? Thank you and take care!
Hi Ann! If you haven’t frosted the Bundt Cake you can leave it covered at room temperature overnight. Enjoy!
Thank you so much for your quick reply, I have already frosted so I made room in the fridge!
I made this for Thanksgiving last year and it was the best coconut cake I have ever had. My granddaughter loved it so much she asked me to make it for her birthday this week. I was so thrilled and proud! Thank you!
My sister is getting married and would like a coconut wedding cake. I have offered to make the wedding cake. There wont be a lot of folks at the wedding, so I just need two tiers. Can I use this recipe? Cooking times? Thanks.
Hi Elizabeth, We haven’t tested this cake as two-tiers but it should be fine as long as you properly support each tier with cake dowels (see Simple Homemade Wedding Cake Recipe for how to assemble). Baking time will depend on the size of the pans you are using. We’d recommend using this recipe as written for the bottom tier, and then you could use our coconut cupcakes recipe (omit the filling) for a 3 layer, 6 inch top tier following our baking instructions for 6 inch cakes. Happy baking!
Hi lovely Sally. I would love to make this for a friend of mine however given she has has a very small family I was wondering if I can do this as 3 x 6inches? Would halving the recipe work for that? And also what should be the bake time?
Also how stable is the frosting to be able to pipe some designs on the cake?
Hi Hina, for a 3 layer, 6 inch cake, we’d recommend using our coconut cupcakes recipe instead (leave out the filling). It yields the perfect amount of batter! The frosting will hold up for piping more basic designs on the cake, but if you’re looking for something more intricate, we’d recommend sticking with a traditional buttercream instead. Happy baking!
Thank you so much. Can you tell me what the bake time will be for that recipe for 3 × 6 inch layers
Hi Hina, you can follow the bake temperature and time from our 6 inch cakes post. Happy baking!
It is just my husband and I so I bought 6” cake pans and 4” pans. If you want 6”, just make double the layers. So this recipe would make six 6” layers for a 3 layer cake or four layers for a 2 layer cake. Then just freeze the extra layers.
I made this cake in January in honor of my mom on her birthday in heaven. She loved Coconut cake. It was the best coconut cake I have had. I enjoyed every bite! I know my mom would have loved it too! I am making the cake again today for my own birthday. I can’t wait to eat it!
Thank you for your kind and positive feedback, Susan. We’re so honored you used this recipe to celebrate such a special occasion for you! Happy birthday!
Hi Sally. I made this cake today however have not frosted it yet. I see that it sinks in the middle, just like the triple chocolate cake did however the triple chocolate cake was divine. The best cake I’ve ever had (and a lot of friends agree). I will frost and serve this tomorrow and am proceeding forward as though no issues but I want to understand why it might be sinking. I didn’t have cake flour so I had to make my own. Other than that, everything else to the T. Any suggestions? Thank you
Hi Felechia, There could be several reasons why a cake would sink in the middle. Usually it’s due to the cake being underbaked. But can also be from over mixing the batter, oven temperature, or not using fresh leaveners. Check out our top 10 Tips for Perfect Cakes for more details!
I made this cake for Easter dinner, and it was delicious. I am having guests this weekend, and as they love coconut, I’m going to make it again. Hopefully it will turn out as well as it did my first time!