Fluffy & Moist Coconut Cake

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

Slice of coconut cake with buttercream flower on white plate

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

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

 

Coconut cake on cake stand

5 Reasons to Love This Coconut Cake Recipe

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

Coconut Cake Video Tutorial

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

Coconut layer cake on wood and marble cake stand

How to Make Coconut Cake

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

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

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

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

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

Coconut cake batter in glass bowl

Use These 6 Power Ingredients

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

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

Cream cheese buttercream frosting on whisk

Coconut Cream Cheese Buttercream Frosting

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

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

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

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

Coconut cake slice on white plate

How to Frost a Layer Cake

Alright, let’s do this.

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

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

But I Don’t Want To

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

Overhead shot of coconut cake with buttercream roses

What About The Buttercream Roses?

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

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

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

slice of coconut cake on plate

More Classic Cake Recipes

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

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Coconut cake on a wood and marble cake stand

Coconut Cake

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

Description

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


Ingredients

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

Coconut Cream Cheese Buttercream

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

Instructions

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

Notes

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

Keywords: cake, coconut cake, coconut

878 Comments

  1. Donna Henderson says:

    Hi Sally,
    Made this coconut cake today was absolutely delicious! I used 3, 6 inch cake pans . Cake was absolutely beautiful ! Will be making this cake again!

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad you loved this cake, Donna!

  2. This cake is absolutely a winner. Everyone that I have served it to goes crazy over it. A perfect recipe! Thank you so much!

  3. Hi Sally,
    I’d like to solve the puzzle!…
    So I’m up at 1:15 baking this coconut cake for Mom’s birthday party tomorrow, which is my usual insane procedure except I’m more tired today. I was so happy to hear the timer beep so I could leave them to cool and go to bed. However, I have a disaster on my hands. My 3 layers are approx 1 inch thick and not at all like the expected coconut dream. I went ahead and tasted it after knowing it’s unworkable. Definitely not right with taste either. I triple checked myself making it and I also know everything you share is magnificent. Something is up. I checked expirations, reread recipe multiple times, saw several commenters here with same problem, and also Googled. Coconut milk is the only stranger in my kitchen, so I researched it first. It seems the fat in it separates from the water when left to its own devices. Hmmmm …I go check my remainder still sitting in the war zone. Sure enough, when I tilt the can I see milky white thick liquid on top of a clear liquid bottom. I made the cake exclusively with the fat on top. Sounds like a blonde joke, but stirring just never occurred to me. Just thinking logically, we omitted the yolks to lighten and fluff, so subsequently adding pure coconut fat had to cause the dense disaster. What do you think? Chances are low you’ll see and respond to this before I take another swing, but I think it has to be the problem. I’ll update results using properly stirred coconut milk.

    1. Michelle @ Sally's Baking Addiction says:

      Hi Lisa, Thanks for giving this so much thought. You also want to make sure that you’re using a full fat, unsweetened canned coconut milk. Let us know if you do try this again and how it turns out!

  4. I know a lot of great detail and thought went into this recipe and I followed it exactly except I only added 4 cups of confectioners sugar to the frosting which I thought was still too sweet. I love cream cheese frosting because of the hint of tart (like the icing on a Cinnabon), but I didn’t taste that in this recipe. Consistency was excellent but with the sweetened shredded coconut, the sugar just took over. Also, my cake did not come out very fluffy and airy like the photo so not sure what happened there. And I mixed it well. Will definitely try this recipe again but use only two cake layers, figure out why the cake didn’t come out fluffy and airy and decrease the sugar or use another cream cheese frosting.

    1. Laurie H Sherrod says:

      I followed this recipe exactly as written. I went to the store and bought all fresh ingredients. I never met a coconut cake I did not like. But to me, the cake tasted a bit sour.

  5. My friends love love this cake.. It has the right amount of sweetness and perfect texture.. I would like to know if this cake can be covered in fondant.. Thank you !!!

    1. Trina @ Sally's Baking Addiction says:

      You can cover this cake in fondant, yes. Enjoy!

  6. Hello Sally, I love this cake recipe as it has worked out perfectly every time! Coconut cake is my aunts favourite but she doesn’t eat eggs so I just wanted to ask if it is possible to make this cake recipe eggless, and if so, how?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sareen, We haven’t tested this recipe with egg substitutes, so can’t give any advice. Let us know if you try any! Here are all of our egg free baking recipes if you are interested in browsing there.

      1. I managed to create this into an eggless cake by adding in a few egg substitute ingredients, turned out amazing!

  7. this recipe was bad it did not have the crumb I was looking for, its way too dry . I feel like with 2 sticks of butter, maybe 1c of sourcream and 1.4 of oil would have had the moister there. upset I made this for a baby shower and it was not what I wanted ! the flavor was definitely there !

    1. I have baked this cake 11 times now and can attest that the review about this recipe being bad is opinionated abs biased. Just because it isn’t to your liking doesn’t mean the error is always with the recipe. unless you have made several test sample cakes with this exact recipe and end up with the result you can not eliminate user error, over baking and so on.
      Had to stand up for you Sally!!
      Your recipe rocks and is requested at every birthday and holiday I attend.
      I’m about to make again tomorrow for my step daughter 18th bday. I have to figure out how to make this into a 18 numbers 3 layer cake. If all goes well I will post a pic.

  8. Perfection! This cake was absolutely delicious! So moist, so flavorful. The birthday celebrant gave it a 10 out of 10.
    I made it using 2-9” pans, baking time was closer to 32 minutes.

  9. Hello,

    Is it okay to omit the shredded coconut in the actual cake? Or would this alter the recipe too much?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kay, feel free to omit the coconut in the cake with no other changes. Enjoy!

      1. Thank you so much!

  10. Hanna Thompson says:

    Thank you so much, Sally, for this brilliant recipe! I made the cake once before but my frosting was the consistency of runny honey and I didn’t know why. Now I do: you need the full amount of icing sugar and whisk the mixture for the given amount of time – no cutting corners! This time it has all turned out absolutely perfect – keep up the recipes and tips, good work!
    Hanna

  11. Lenore Rivera says:

    Hi Sally, has anyone made this in a bundt pan? Looking forward to making this! I’ve read the reviews and will take heed to all the comments, making sure to get positive outcome!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lenore, you can definitely make this in a Bundt pan. See recipe notes for details. Hope you enjoy it!

      1. Lenore Rivera says:

        Thank you! I will let you know how it all comes out!

    2. I made it in a Bundt pan and baked for 54 minutes, it was perfection. Our oven is a little on the hot side.

  12. I’m in the middle of making the icing as the cakes are cooling, we’re not a big fan of butter cream because of the sweetness. What would another 8oz of cream cheese do to the icing. We all love cream cheese icing on carrot cake, would it bring the icing more to a creamier carrot cake type of icing?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tom, you can try adding or swapping with more cream cheese, but you may have to adjust the amount of powdered sugar to thicken it up and know that it still may not be as thick as traditional frosting. Or, have you tried our whipped cream frosting (you can omit the Oreos called for in the recipe)? It doesn’t call for any butter and less sweet than traditional frostings. Hope you enjoy the cake!

  13. Best cake! My pickiest eaters and bakers LOVED this and gave it a 10 out of 10! I did sub coconut yogurt for the sour cream for an extra coconut umph! Love it!

  14. HI Sally, I’m putting my ingredients together and realized I have TJ’s Coconut Cream instead of coconut milk. Is there anyway I can make this using the cream instead of milk.

    1. Michelle @ Sally's Baking Addiction says:

      Hi Diane, Coconut cream is too thick for this cake batter. We recommend the canned coconut milk, which is part coconut cream.

  15. I’m gonna try this recipe very soon! I have a question: I can’t get sweetened shredded coconut! The one I can get is natural! What should I do….sweet the coconut myself or add more sugar to the cake instead? I guess sweetening the coconut is the better option, but I don’t know how and I don’t wanna mess it up!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Dan, you can use the unsweetened coconut here with no other changes to the recipe. The cake will still be plenty sweet!

      1. thank u ♥

  16. Hi Sally,
    I just made this cake for my birthday (yes, as house cook I have to make my own birthday cake…). Wow! Really delicious! I think the 3 things that really make this recipe so delicious is the use of cake flour (I make my own out of AP and corn starch) to get that fine delicate texture, the use of sour cream in the batter to get that moistness, and the cream cheese in the frosting. Most of the other coconut cakes I’ve made I’ve just made a Vanilla Buttercream frosting, which was fine, but the inclusion of cream cheese just adds another dimension. I also made a decision to use unsweetened organic coconut instead of sweetened and keeping the reduced sugar amount the same. This turned out very well for me, as I like a slightly less sweet cake + icing result, and this was perfect. Thank You so much for a great recipe!!!

    1. Lexi @ Sally's Baking Addiction says:

      We’re so glad this recipe was such a hit for you, Borg. Thanks for reporting back and happy birthday!

  17. Can I use salted butter instead?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kirin, if using salted butter, you can reduce the salt added in the cake to 1/4 teaspoon. In the buttercream, taste the buttercream without any salt added and then add a pinch or two to your liking.

  18. Hi Sally, this looks delicious! Just a question, can I use salted butter instead?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ellie, if using salted butter, you can reduce the salt added in the cake to 1/4 teaspoon. In the buttercream, taste the buttercream without any salt added and then add a pinch or two to your liking.

  19. Hi Sally, love the recipe! Is there a particular coconut extract you would recommend? Or would any brand do ?Thank you 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Neks, we like McCormick brand for store bough extracts (not sponsored, just genuine fans!) but really any brand should do!

      1. Okay thank you! 🙂

  20. Let me say….this is the most moist and tastiest cake I’ve ever had!

  21. Hi Sally, can I use fresh coconut in this recipe

    1. Trina @ Sally's Baking Addiction says:

      Hi Nancy! You can, yes, but you’ll lose a lot of buttery flavor (of course) and the texture won’t be as cakey and soft.

  22. Trina Tjersland says:

    HI Sally! Loved this recipe and have gotten rave reviews from everyone who has tasted it. I made one mistake, and you know what? It was still amazing! When I was making the icing I put in all the ingredients but somehow forgot to put in one of the sticks of butter even though it was right there…the frosting was still delicious but I look forward to making it again using ALL the ingredients. This is a great cake recipe!

  23. Hi
    I love this cake and so does everyone else who has eaten it. Quick question.Can I use two 8 inch cake pans instead of 9 inch? And can you cut the frosting recipe in half? I always have too much frosting! I freeze the rest but would prefer to have less. Thanks!!

    1. Trina @ Sally's Baking Addiction says:

      Hi DDC, so glad you love this cake! Two 8 inch cake pans *should* work OK, but we haven’t tested it. The layers will be thicker so the bake time will be longer. Yes, you can halve the frosting recipe if desired.

  24. Love this! Can I swap the sweetened shredded coconut for grated coconut in syrup? And maybe use less sugar in that regard?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Melanie, the grated coconut should work, but try to drain the syrup as best as possible and even blot out excess moisture with a paper towel before adding to the batter. We’d worry about adding too much extra moisture/liquid to the batter. You can try reducing the sugar if you’d like, but keep in mind that sugar plays an important role in the taste, texture, and structure of baked goods, so altering it may impact the final results. Let us know what you try!

  25. Are the egg whites beaten before adding to the mixture.

    1. Trina @ Sally's Baking Addiction says:

      Hi Kathy! No, the egg whites should not be beaten before adding to the cake batter. Enjoy!

  26. Could I use plain flour instead of cake flour? As I am not able to find any in my local shops – Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Seline, we strongly recommend cake flour for the best taste and texture. If you’re unable to find some in the baking aisle, we have a DIY cake flour here that you can make using all-purpose flour and cornstarch.

  27. Hello Sally, I made the coconut cake from my daughter’s 36th birthday. She loves coconut cake. I was a little frazzled that morning and added the whole can of coconut milk. It was nerve racking waiting to see if I had botched the cake. To my delight the cake was moist and delicious. Everyone complimented me on the cake. Thank you

    1. Michelle @ Sally's Baking Addiction says:

      Hi Maritza, That’s great news. Happy birthday to your daughter!

  28. Sally – this was absolutely the best thing I’ve ever baked! The cake is perfect texture between the silky cream cheese butter cream icing! The only thing I regret is not making those beautiful roses. I’ve been following your recipes a long time and have used some eggless recipes for my toddler with an egg allergy. Thank you for this recipe !

  29. I made this today. It tastes amazing. However, mine came out very dense. It didn’t rise very much. I did discover that the baking powder I used is after the best buy date. Is this most likey the problem? Or did I over mix it?

    1. Trina @ Sally's Baking Addiction says:

      Yes, the baking powder is most likely the culprit (we find it can lost strength after just a few months) – but always be careful to just mix until combined as well. Here’s some tips for baking cakes that may be helpful too!

      1. Thank you so much? I’ll try this. Also, one other thing. My cake was hard and slightly crispy on the outside edge. any advice on that? I assume the sugar content is correct – 1 3/4 c?

      2. Trina @ Sally's Baking Addiction says:

        The sugar amount is correct! If the edges are baking and browning too fast, your oven may run a bit hot. We always recommend an in-oven thermometer for most accurate results!

      3. Omg!! It was perfect this time. I used good baking powder AND I lowered the temp a little and moved my rack a level higher. Now, I brining the best dessert! Thanks you so much!! #amazing

  30. Made this for Thanksgiving. Absolutely delightful. The fam loved it. It gave me the flavor coconut bar cookies give me. My fave and now this is my fave cake recipe.

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