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, cake turntable, 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.
Hi, I can’t find sweetened coconut flakes in Australia anywhere. Should I add extra sugar to compensate as I read Sally had reduced the amount of sugar because of the sweet coconut? Will be making this for my friends 60th Birthday
Hi Julie, you can use unsweetened coconut here with no other changes to the recipe. The cake will still be plenty sweet!
Made this recipe this evening and it turned out great. Made in a sheet pan and bake time was closer to 48-52 minutes with convection. Cake was the perfect coconut flavor and so moist! I’ll make this again for sure.
I would like to bake this cake using three 8 inch cake pans and a raspberry curd spread on the layers with the coconut frosting on the ouside – do you think the coconut cream cheese or coconut cream frosting would be best in this instance?
Hi Marlene! This coconut cream cheese buttercream recipe would work great.
Have made this for birthday requests twice – both times to rave reviews. I followed as per the recipe except for a sub on cake flour which was unavailable. A perfect coconut cake that hits all the buttons!
Hi Sally, this cake was absolutely delicious. I made it for my mom’s 60th birthday and everyone loved how it tasted. As I was cutting the cake into slices, I noticed that it would fall apart really easily into
its crumb and easily turn into a mountain of crumbs. The cake layers just wouldn’t stay together. Any ideas for how to fix this for next time? Thank you!
Hi Isa! This is a very soft cake. Could it have been a bit dry if it was crumbling apart? Even a couple minutes too much in the oven will lead to dry cakes. We’re so glad it was a hit!
Hi, can I use dedicated coconut?
Hi Sarah, you can use desiccated coconut here with no other changes to the recipe. Enjoy!
Sally you did it again! This is my fourth cake recipe of yours I’ve tried and it turned out perfect, just like the other 3! You do not disappoint!
I’ve made this and love it! I’m wondering if I add toasted pecans if it would be similar to an Italian cream cake- this recipe is so moist and full of flavor. Most Italian cream cakes are too dry for my liking.. thoughts??
Hi Tiffany, This batter should stand up to toasted pecans. We recommend chopping them into smaller pieces so that they don’t all sink. Let us know if you try it!
Everything tastes delicious. However, with the cake being very moist & soft and with the cream cheese buttercream not being particularly stiff, my cake did not hold up.
This looks so good but I’m gluten free. Any suggestions on using gluten-free flour? Thanks!
Hi Erica, we haven’t tested this recipe with gluten free flour, but many readers have had success using a 1:1 gluten free flour blend like Bob’s Red Mill or Cup4Cup in many of our recipes. Let us know if you give anything a try!
I made this recipe over the weekend for a birthday cake, it was phenomenal! Lots and lots of positive feedback from the guests, this is definitely a keeper. Just to note, doubling the recipe worked perfect for 4 x 8″ pans and 4 x 6″ pans for a two tiered cake.
I make a lot of recipes from your website, and this cake is the one I receive the most compliments on! I live in Spain so I can’t get all of the ingredients very easily, so I make my own cake flour, omit the coconut extract, use unsweetened shredded coconut, and use greek yogurt instead of sour cream. Everyone LOVES it!
Thank you WHAT PAN DO WE USE? See Linda’s question above
RE: 1/2 of the recipe. What pan to use. IMPORTANT
Hi Linda, half the batter should be just about right for 3, 6 inch layers. Or you could make 2 layers and use the leftover batter for a few cupcakes. This post on cake pan sizes and conversions will also be helpful.
If I HALVE the recipe how to do the eggs.? Also if I Halve the recipe is a 9 ” sufficient for just onone cake??
Thank you
Hi Sally; URGENT
How to make cake flour. You substiue something?
Also; NEED TO 1/2 THE RECIPE; only 2 of us. PS RESPOND TODAY.
Thank you Linda
Hi Linda, 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. You can halve this recipe (cut each ingredient in half). Enjoy!
Any chance you have a high altitude recipe? I am at 9,000 ft. And baking here is difficult.
Hi Juanita, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I made this last weekend and it was the best coconut cake I’ve ever had! I wasn’t sure I wanted to do the cream cheese frosting but I went ahead and it was so, so good. I highly recomment it!
Just wanting to know what cake flour is best to use? Plain or self raising?
Hi Karlee, plain cake flour is best. Enjoy!
Hello! Can I make the cake two days in advance and put it in the fridge?
Hi Martha! See recipe notes for our recommended make-ahead instructions. It’s best to make the cake layers only one day ahead unless you freeze them. They can dry out otherwise. Hope you love the cake!
Wow. Just wow. This cake is incredible! I am an “okay,” yet dedicated, home baker. This cake is flawless. It’s not too sweet. I don’t like cake or frosting as a general rule (hate super sweet things), but this was amazing and is the best cake I’ve EVER had. I surprised my mom with this cake for Mother’s Day. She is hard to impress, yet she said this was the best cake she had ever had. I wish all of my sponges for the rest of time embody the beautiful texture of the one I made yesterday, and you’ve earned my complete trust. CHEERS!
Hi Nat, we’re so glad you and your mom loved this cake!
Hi . I would love to make this cake for my brother’s birthday, but he is diabetic. Can I use sugar substitute? Thank you.
Hi Denise, We haven’t tested this recipe with a sugar substitute but let us know if you try!
Just wanted to post as I made the cake today with 9 in. pans. Really delicious. But if you do opt to do just 2 pans, you’re looking for at least 35mins + for bake time.
I made the ‘mistake’ of adding 2 cups of coconut to the cake batter instead of 1, but but it was still scrumptious.
Great recipe which I know I’ll be making again soon!
Sally, what’s the difference between the coconut cream cheese buttercream and the coconut frosting on your pina colada cupcakes? Would the cream cheese version pair well with the pina colada cupcakes?
Hi Courtney! The frosting on our Pina colada cupcakes is a coconut buttercream recipe, this one includes cream cheese. This frosting would definitely be delicious on the cupcakes, though the thinner textured cream cheese frosting wouldn’t hold it’s shape to be piped in an intricate piping tip.
21 minutes was way too short of a time to cook. I had to do mine for about 35. Otherwise this is DELICIOUS
How do I add some rum to flavor the cake?
Hi Kathy, we haven’t tested a coconut rum cake, but it sounds delicious! You could try replacing some of the coconut milk with rum, but it would likely take some testing. Let us know what you try! Here’s our homemade butter rum cake if you’re interested.
I actually made this coconut cake but as a “pineapple upside down” cake with a butter rum drizzle over top. It was DELISH I made this cake exactly like the recipe except I used an egg substitute for the eggs. When it was time to bake I prepared a Bundt cake pan with melted butter, some light brown sugar, pineapple rings and maraschino cherries in the bottom. Then I poured the coconut cake batter over top and baked! When it was done baking I made a little pineapple juice, butter, vanilla and rum syrup that I drizzled on top once I popped it out of the pan! It was one of my favorite cakes ever!
Great recipe, came out just like the picture and everyone loved it!
I made this cake and it was so delicious! My husband even liked it. I was so pleased, I am making it again for my sisters birthday. Thank you for posting!
Wondering how this cake would do for a tiered wedding cake? Or is it too light?
Hi Abby, 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). Let us know if you give it a try!
I’m going to try making this recipe! However, do I need to beat my egg whites into stiff peaks first before adding them to the creamed butter and sugar? I’m assuming that I’d need to in order to give the cake some height, but I just wanted to make sure. Thanks!
Hi Lexi, you don’t beat the egg whites before adding them to the butter and sugar for this recipe. Hope you love it!
Hi I’m going to try and make this recipe. It sounds delicious. I have two 8 inch cake pans, if I make two layer cake how long do you suggest I cook it for. Thanks,
Hi Carmen, two 8 inch cake pans *should* work OK for this amount of batter, but we haven’t tested it. The layers will be thicker so the bake time will be longer. We’re unsure of the exact time – use a toothpick to test for doneness. Happy baking!
We just pulled two 8” cakes from the oven. Ours took at least 50 minutes to bake.
What can I substitute for th coconut cream? They didn’t have any at the store
Hi Alice, Coconut cream is too thick for this cake batter. We recommend the canned coconut milk, which is part coconut cream.
Is this too much batter to make three 6 inch round cakes? I just don’t wank them overflowing, if that won’t work I will use my 8 inch rounds. Thanks.
Hi Giggi, this is too much batter as written for 3, 6 inch cakes. Instead, you can use our 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. You can use reference this 6 inch cakes post for baking instructions. Enjoy!
Hello just wondering is the vanilla cupcake recipe half of the amount of your coconut cake recipe?
I’m wondering because I I use your coconut recipe as my vanilla cupcake recipe often but I don’t need to yield 24 so I noticed the ingredients for the vanilla cupcakes yields 14 so are these the same ingredients cut in half?
Hi Tamisha, they are very similar ingredients. You’ll notice they aren’t exactly half, but are essentially the coconut cake ingredients, minus the coconut. If you need fewer vanilla cupcakes, we recommend following that recipe instead. Hope this helps!
Hi, I cannot use egg white but I really want to make this recipe. Is there anything I can sub for the egg whites that will work? I don’t want a vegan cake, I just need egg free and I can’t find any recipes without eggs, that aren’t vegan! Please help!
Hi Kelsey, we haven’t tested this cake recipe with any egg substitutes, so we’re unsure what might work best here. Sorry we can’t be of more help, but let us know if you give anything a try!
I have made this recipe using Neat Egg (egg substitute)! I actually prefer using th egg substitute whenever I bake because it always makes the cake extra moist and delicious!