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.
Hello! I’m planning to make this cake for a birthday party and the birthday girl absolutely loves brown butter. Would it work to use brown butter in the frosting? I’m taking my inspiration from the brown butter cream cheese frosting used in your banana cake recipe, but I’m worried that in this case it might affect the consistency.
Can’t see why not! Make sure to start with room temperature brown butter.
Getting ready to make this cake for my Mother inlaw. Its her 98th birthday and she loves coconut! Thinking of using a bundt pan. Any tips on splitting the bundt if iwant layers to ice ?
Hi Joanne, you can use a large serrated knife to very carefully divide the Bundt into layers. Hope it’s a hit!
I followed the recipe to a ‘T’ and both cake and frosting were delicious. The cake was moist and the crumb perfect. I was practicing for a small wedding and those who tested it were blown away by the presentation…wish I could share the photo as it is stunning. My 4-star rating is based on the lack of coconut flavor. My ‘tasters’ and I didn’t really discern a coconut taste…more like a white wedding cake that was absolutely scrumptious. I’ll up the coconut flavoring next time. Thank you for sharing this recipe.
My family likes the flavor of coconut but not the texture. If I were to omit the shredded coconut from the cake, how will that affect the moisture? would I need to alter the measurements of any of the other ingredients? Thank you!
Hi Dana, feel free to omit the coconut in the cake with no other changes. Enjoy!
Hi, is unsweetened coconut cream okay to use instead of coconut milk?
Hi Ayya, Coconut cream is too thick for this cake batter. It’s best to use canned coconut milk, which is part coconut cream.
Excellent! Delicious! I was skeptical about the frosting since I’m accustomed to cream cheese icing but it was fantastic. Next time I’d reduce the amount of sugar since it was a touch too sweet even for me! Also, my layers were not sturdy…so I’m wondering what I did. They were very, very delicate—only one stayed intact. What can I do to improve this? It didn’t matter as I pieced them together and all imperfections were covered by frosting and coconut. This is my go to recipe!
Hi Jaclyn! We’re so glad you enjoyed our coconut cake recipe. It is a very delicate cake, so you’ll certainly want to be very careful when inverting and stacking the layers. Make sure the layers are just baked through and not over baked at all, as over baking (even just a minute or two!) can dry out the cake and make them a bit more crumbly and delicate. Thank you again for giving this recipe a try!
On the cake flour, you say to “spoon” the flour. Do you sift the flour first then spoon or just spoon out of the box?
Hi Carol, we do not sift the flour in this recipe so we’re spooning it right from the container. This post on how to measure baking ingredients has a helpful video showing spooning and leveling, as well as a quick explanation on how and when to sift flour. Hope it helps!
I would like to thank you first for sharing such a wonderful recipes with us! I am planning on making this cake this weekend , but I have question regarding the the egg whites part.. you just combined it with butter instead of beating it separately to stiff peaks then add it at the end ! Which I think will add more moisture to the cake batter .. can I go with this method?
My last concern is about the frosting sugar amount , I believe it is a huge amount, so can I reduce it to the half or it will affect the frosting texture?
Looking forward to hear your response.
Hi Hessa, you can use that method instead, yes. It should serve to make the cake even lighter and fluffier. You can halve the frosting recipe if you’d like to use less. Enjoy!
The cake and icing were delicious. My cake came out a little dry. What can I do next time to make it more moist? I didn’t over cook it. Maybe add more sour cream or coconut milk? I did use the canned coconut milk. I will definitely make this again.
Hi Susie, so glad you enjoyed this cake! If it wasn’t over-baked, the most likely culprit would be too much flour in the cake batter. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Made this yesterday for my husband, followed directions exactly and wound up with an excellent cake! Moist and delicious! I highly recommend this recipe.
hello i’m making this cake for someone who is diabetic, would splenda make the cake and icing taste different?
Hi Jasmine, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes like Splenda. Thank you!
This is, without a doubt, the best home made cake I have ever eaten and the easiest I have ever made.
I followed the directions exactly, except I made it in a 9 x 13 pan. It is everything it is promised to be. You will not be disappointed!
i’m about to make this recipe again. Made it exactly as directed with the coconut buttercream a few years ago, and it was hands down the best cake I ever ate!
Hi Sally, Can the sour cream be substituted?
Hi Peculiar, A plain, full-fat yogurt will work in place of the sour cream. Enjoy!
Is the coconut buttercream good to make rosettes? I will def use for the filling, but my client wants a rosette cake, coconut filling and icing. Thanks!
Hi Wendy, This is a cream cheese frosting which isn’t thick enough to pipe the roses shown. See the paragraph above called “What about the buttercream roses?” for details on how we made them. You can definitely add coconut extract to regular buttercream to make a cake covered in roses though!
Hi!
Can this be made with coconut flour?
Thanks!
Hi Sarah, we don’t recommend coconut flour for this recipe.
Good coconut flavor, but the frosting does not come out light and fluffy, it is gloppy and too thin, despite adding additional powder sugar. The butter was firm and still cool room temperature as was the cream cheese. I am a very experienced baker and the cake itself is not light and fluffy, but rather on the tough side as evidenced by your photos of the cut cake as well. I followed the directions exactly. The taste is very good. Maybe baking in 2 pans rather than 3 would help with that.
Hi Dawn, thank you for giving this cake recipe a try. Based on your comments, I wonder if you used full fat coconut milk, which is key to the texture of this cake. Full fat coconut milk for baking comes in a can, not a carton. See recipe notes for details. Thank you again for making this recipe!
I made this cake for my mother-in-law’s birthday. Her and my father-in-law said it was the best cake they had ever had. She actually cried!! My husband doesn’t like coconut but tried some because I made it and while he really enjoyed it he wished it didn’t have coconut and maybe had chocolate icing. Do you have any recipes like that? I thought about just ommiting the shredded coconut but wasn’t sure about how to replace/substitute the coconut milk. Thanks!
So glad this cake was a hit! Our white cake with chocolate frosting would be a great combination – or you may love this yellow cake recipe as well 🙂
Thank you for responding and soo quickly. I really look forward to trying these recipes!!
I really hate sweetened coconut. I find it always tends to be way too sweet.If I finely chop the unsweetened flakes won’t that work?
Unsweetened coconut will work just fine in this cake!
I made this for a funeral lunch and it was such a hit. Great flavor all around, cake and frosting.
hi Sally & team! i’d like to make this for my husband’s birthday but he really dislikes cream cheese. is there a buttercream recipe of yours I can modify so it’s coconut? thank you!!
Hi Elizabeth! You can replace the cream cheese with more butter for a coconut buttercream.
I made this cake for a dinner party and my friends actually took slices of cake home with them! Everyone is watching calories, so this never happens. It was absolutely delicious and I have made it two more times this summer due to popular demand. For years I was using a Martha Stewart coconut cake recipe, but this recipe makes a cake that is much more moist and flavorful.
I made this cake for the first time and it was delicious.
This is the best coconut cake recipe I ever had. I only used a literal drop of coconut extract and I didn’t put any coconut in the cake mix. I also didn’t use all of the coconut called to cover it. Worked better for me because I can’t handle flavor or sugar overload. The only thing I would do different is skip adding salt to the batter. This one’s a winner and stays well in the refrigerator for a while. I used a Bundt pan and had plenty of icing. Thank you for sharing.
Hi
Was your bundt pan dark coated? How long did you bake it for? ty
This is the best coconut cake recipe ever. It’s so flavorful and the cake is moist. I was a little short on the cream cheese for the frosting but it was still excellent.
Can you use one to one gluten free flour for this recipe?
Hi Heather, we haven’t tested it so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of my recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
I’m a bit confused, does the frosting get the two cups of shredded coconut added at the end? It’s listed in the ingredients but not discussed in the frosting preparation.
Hi AP, the shredded coconut is used in the cake assembly. Sprinkle coconut on top of the cake and apply it to the sides. Enjoy!
I made the cake but it sank in the middle, why?
Hi CK, when cakes sink in the middle, it usually means they are slightly under baked and could use an extra minute or two in the oven. How was the texture? You can use a toothpick to test for doneness and try extending the bake time if you wish to make this recipe again. Thank you for giving it a try!
I love this cake. I made it following the instructions carefully and it wonderfully! My family enjoyed it!!!
This may well be the best frosting I have made. Yum!
I’m getting ready to try this recipe for my grandmother’s 80th birthday! Will it be a problem if I use coconut flakes instead of shredded coconut?
Hi Emily, You can use coconut flakes with no changes. If desired, you can pulse the coconut flakes in a food processor to chop them up so they aren’t as long inside and outside of the cake!