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.
Really want to bake this cake! But, I do not have access to sweetened shredded coconut in my area. Only desiccated coconut shreds. I now you said sweet coconut makes a difference in moisture. So what should I do? Add more sugar? Please help!
Hi Jamie, you can use desiccated coconut here with no other changes to the recipe. Enjoy!
This sounds like a great recipe and cannot wait to try it. I’m planning on making it 2 layers. Can I make the cake including frosting it the night before and just stick it in the fridge covered with saran wrap?
Hi Marie, we find that cakes dry out if stored in the fridge. See recipe notes for our recommended make-ahead instructions!
Hi can I use double cream Greek yoghurt instead of sour cream?
Hi Gedoentes, Greek yogurt should work just fine in a pinch.
I vowed to keep making coconut cake until I perfected it. Should have started here at Sally’s. My journey is over.
Thank you for posting this recipe as this was my first homemade coconut cake. I did make some minor changes just to lower the sugar content and it came out wonderful! (I used unsweetened shredded coconut for the entire recipie and instead of 600 g of confectioners’ sugar for the icing I used 300g, bascially half the amount and the sweetness was just right)
I love this website. I’ve used many popular baking books and Sally’s are consistently among my favorite recipes. This coconut cake is excellent. So grateful for her work.
Fantastic!
I have now baked this cake twice. It is a fever! Thank you Sally you are amazing!
I served this to a neighbor for his birthday. It got rave reviews from everyone including a “Best. Cake. Ever.” It’s a pretty easy recipe to make too. The hardest part is waiting for all of the ingredients to come to room temperature. Will make again.
Hi, I was wondering what would the measurements or conversions be to make this in a 3 layer 10 inch cake? Thanks!
Hi Brittany! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
This cake is to die for…. Made it for someone at works birthday and they went crazy…. SOO good! Easy to follow recipe and looks and tasted better than a bakery!! Another phenomenal recipe!
Amazing cake! I have used several of your recipes and loved them all. I made a lime curd to spread between the layers. The combination was great.
I made this cake for my mother-in-laws 98th birthday I had posted a question asking if the cream cheese/ whipped cream frosting was substantial enough for 3 8” layers. And as you said, it was. This frosting was perfect- I preferred the less sweet frosting. And everyone raved about the cake. My only suggestion— I would have liked more frosting. The suggested amounts for a 3 layer cake— 8 oz cream cheese, 2 C whipping cream I don’t think was enough. Next time I’ll increase it by 50%. Best coconut cake ever Thank you
I am so excited to have found your website. I love the detail you give in your recipes. Question: When using the three 9-in cake pans, are the cake layers two-inches in height one they are baked? Thank you.
Hi Rachel! The layers are probably closer to 1 or 1.5 inches as you can see in the photos above! If you prefer thicker layers you can divide the batter between two 9 inch cake pans instead, or use three 8 inch rounds – bake time will be longer.
Thank you so much!
Going to use this recipe for the cake layers in a Bushwhacker Cake I am creating. Can I substitute some coconut rum for some of the coconut milk. What measurement do you recommend? And/or brush the layers with the rum. What are your thoughts?
Hi Melissa, 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. Brushing the layers would be a great way to add rum flavor without altering the recipe. Let us know what you try!
Wondering if it would be ok to toast the coconut for the outside of the cake? Obviously it would alter the look and texture but, any concerns other than that?
Hi Shannon! You can definitely toast some or all of the coconut for out outside in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking. Enjoy!
I’m making this for the first time. Sounds fabulous. My question has to do with the frosting. I saw in a post that you also suggested the cream cheese whipped cream frosting. Would that be heavy/ substantial enough for using on this 3 layer cake ? Thank you
Hi Debi, whipped frosting should work just fine! Let us know how you like the cake.
If using it in a bundt pan do you still make the same amount of frosting? Thanks!
Hi Jill, you could likely halve the frosting recipe for this cake in a Bundt pan.
This recipe saved my life
My boyfriend’s birthday came up and he is a lover of coconut cake.
I used this recipe and he loved it!! Its the best. It was fluffy, amazing and so so so coconutty (if that’s a word)
I have made this recipe twice before and it turned out amazing! I got rave reviews. I would like to make this cake for my daughters baptism. Would like to make a sheet cake. How long do I bake it for? And are there any other adjustments that need to be made? Would I need to make two batches if I want to make a taller sheet cake?
Hi Mabel, see recipe notes for 9×13 sheet cake instructions. For a taller cake, you can make two separate batches and layer the cake. Glad you enjoy this one!
How would I be able to convert this recipe into a 3 layer 6 inch cake?
Hi NAT, 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!
This is an AMAZING cake and becoming my go-to recipe! I’m wondering if you can double the recipe or do you have to make it separately? I’m making it for a birthday and need a lot of batter!
Hi Rachel, so glad you love this one! We recommend making separate batches for best results.
QUESTION: I usually make my cakes with the reverse-creaming method for its simplicity and extra tenderness. Have you tried this method with this cake (I know some cakes don’t work well with this mixing method)? Thank you.
Hi Tom, we haven’t made this exact cake using the reverse creaming method, but you certainly can for a tighter crumb.
Can you use the carton egg whites?
Hi Ellen, yes, you can use carton egg whites. The carton should give measurements for substituting for real egg whites.
Can’t even tell you about all of the complements I had for this cake. I can’t tell you how it tasted either because it was gone before I knew it. Already have a request to make another one this weekend. Thanks for a keeper! So glad I discovered you!
It was a big hit at the clambake. They want it next year again. I felt like a baking star. Thank you that’s a keeper.
I usually love Sally’s recipes but the icing was WAY too sweet for my taste. I enjoyed the cake, but wish the icing wasn’t so sickly sweet. Is there a way to reduce the sugar?
Hi Babs, the whipped cream frosting used on this cookies & cream cake would be wonderful. Leave out the chopped Oreos, of course!
I just used 1/2 the amount of confectioner’s sugar and used unsweetned coconut flakes and it was just right. 🙂
Can I sift the cake flour for this recipe versus spoon and level, or will that throw things off? I usually sift all my dry ingredients together and didn’t figure it would be an issue since I’m measuring by weight. BTW, thanks for including the ingredient weights! I’m amazed how many baking recipes still don’t give them and it makes a difference.
Hi Ian! We don’t recommend sifting unless the recipe states that an ingredient should be sifted. For this recipe, we would just weigh and whisk the dry ingredients together. Hope you loved the cake!
For the lemon frosting , do you just replace vanilla for lemon?
Hi Clare, for lemon cream cheese frosting, we recommend using the frosting from our lemon layer cake. Enjoy!
I made this for my husband’s birthday 3 years ago, was a hit with everyone! Is it possible to make it gluten free?
Hi Sarah, we haven’t tested a gluten-free version, but let us know if you do!
I made the cake using Bob’s Red Mill gluten free 1 to 1 flour. It was amazing but just know it will be heavier and denser which my kids actually love because it gives it a rich fudge like texture. It was very moist. Just know it will never be light and airy with gluten free flour but the taste was phenomenal.
My 10 year old and I made this. (We usually make cupcakes from a box.) It was our first time making a cake from scratch. I chose this cake, she wanted a coconut cake, because it looked doable, we have had success with another recipe here, the pictures and videos make things easier for us visual learners, and I could probably find all the ingredients in one store. Because we were beginners, we followed all instructions as close as possible. Came out perfect! This was an awesome Father’s Day treat! I really think using the cake flour made a big difference. My husband said it was the best cake he has ever had, and he has really good taste when it comes to food. He is usually the better cook of the family, but with this recipe, we nailed it! Thanks!
I have been baking for over 40 years and have to say this is the best cake that I have ever made. I brought it to a birthday party where the theme was a luau and what a hit. The moist cake layers combined with the intense flavors of the cake together with the smooth and silky frosting puts this cake at the top of my list. I skipped the roses and made a beautiful design using tropical fruit on the top of the cake. Four years later the crowd demands this cake for every 4th of July gathering. I am most flattered and always come back to Sallys recipes. Thank you again for this deliciously amazing recipe!!
I made this cake for a party. I looked great and tasted just as good I did have an issue with the icing being a bit thin, even though I added extra confectioners sugar. It was hard to fully the cake, and it looked a mess until I added the coconut shreds. The coconut hid a multitude of sins. I tried to make the roses, but had no luck, so I went with the easier piped roses using the 1M tip. The cake was a big hit.
I also used the recipe to make vegan cupcakes version, subbing vegan options for the egg and dairy. I used 5 Tbsp Just Egg in place of the egg whites. For the dairy I used unsalted vegan baking sticks, vegan sour cream and vegan cream cheese. The full recipe made 1 dozen jumbo cupcakes (filled 3/4 of of the way). They were good and my vegan friends enjoyed them.