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.
This is an incredible recipe! One note-it would be good to specify “unsweetened” coconut milk in the list of ingredients. I used sweetened by mistake!
Hi Laura, we’re so glad you enjoyed the cake! We can make that update to the ingredient list to reflect what’s in the recipe Notes section as well. Thank you again!
You really need the coconut milk here.
Dear Sally, my wife’s birthday is in a few days and I once overheard her tell my daughter that she’d like a coconut cake. I want to make her a coconut cake but I’m afraid that my skills are at the Boy Scout level…when the smoke alarm goes off, it’s done. I cook all the time on my charcoal grill but making a cake is a whole different challenge. Does this recipe require good baking skills? If so, I’ll come up with another plan. (I already have a dozen roses on order…)
Hi Greg, if you’re up for a challenge, we say go for it! Following the directions closely and watching the video tutorial will help set you up for success. The decorating on this one is pretty minimal, so it’s usually a great recipe for beginners. Hope you have fun trying this one and that your wife enjoys it!
The cake was very moist and tasted great. I am not a huge fan of super sweet frosting, and I thought this frosting was too much. I made 2 coconut cream cakes for a family dinner, and while I was watching others eat it. They were picking and struggling to finish their piece. I think the cake was good in the beginning, but once again it was too sweet to finish in the end. I read other reviews and they said it wasn’t too sweet, but I beg to differ. If you are someone who does not like sweet frosting watch what you put in the frosting. Put a little in and tastes it.
Wow! I had ordered a cake from Goldbelly for my daughter’s birthday but it was running late. I was hesitant to make this because I’m not a great baker, but man, I’m so thankful I did! It was absolutely insanely delicious! A friend brought over a cake (she’s a baker) and everyone preferred this cake! It was moist, super flavorful, and just perfect. I followed the recipe exactly except I added the coconut flakes to the frosting because I didn’t read ahead in the directions. So I added more coconut to the outside of the cake as well. I could eat this every day! Thank you for this amazing recipe!
Delicious recipe. Tastes fresh, not too sweet. Perfect sweet for a warm day. Wasn’t difficult to put together as well! I made this for my mother who loves coconut, I think the platter will be empty tomorrow. Thank you so much for this recipe.
Favorite cake of all time!
Ok I do not know why, but I always have to bake this recipe 35- 40 mins! Still delicious every time. I looked the recipe over a few more times to be certain I used correct ingredients/amounts. I do everything precisely, however I’ve been baking this in 2 9×9 pans and I just noticed above it states use 3 9×9 pans. Is this why it takes my cakes so much longer to bake?
I made this cake for my mother-in-law’s birthday yesterday. I made a seedless raspberry filling for between the layers. Brought it to the restaurant we had her birthday luncheon at and other customers came up and complimented the cake. Of course I gave Sally the credit. Your recipes are always so good. Thanks
This is the best cake! I’m going to try tweaking it a bit to see if I can use the same base cake but with blue berries. I’m so excited. Best recipe ever!! Big coconut cake fan.
Could I do mini cupcakes for this recipe? When it comes to family gatherings I can never decide on one recipe, so my new solution is to do mini cupcakes so everyone can have a taste of everything ☺️
Love your blog so much! You haven’t steered me wrong yet!
Hi Angela, you certainly could, but it would yield A LOT. See recipe notes about making cupcakes using our vanilla cupcakes recipe with the following changes: 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. We’d do that and make them as mini cupcakes instead. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Hope this helps!
Can this cake be stacked/tiered? I’m considering it for a summer wedding cake!
Hi Hannah! 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).
okay – hands down one of the most delicious recipes i’ve come across! i used unsweetened coconut shreds and it’s perfect with the amount of sugar as noted (i like cakes on the less sweet side). i made cupcakes and a three teir cake and it’s just so fluffy and moist. thank you!!!!
My mom’s favorite cake is coconut, I made it for her birthday, what I’d the Calorie Count for the cake?
Hi J, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
We love this recipe! Has anyone tried making it gluten free?
I’ve made this 3 times now and each time everyone has loved it! It is extremely moist and the frosting is just the right amount of coconut flavor. My mother even requested it for Mother’s Day!
I LOVE this recipe but when I typed it in to my recipe file I have Sft the cake flour. Is it necessary??? LOVE everything I’ve made from your kitchen!!!!
Hi Debbie! No need to sift the cake flour here.
I’ve been making this for my Mom’s birthday for the last 3 years. She’s 98 now ! She said it tastes just like the one her Mom always made for her birthday when she was little. Best coconut cake ever! But I have a question. Can you use low fate coconut milk or will that affect the wonderful texture ?
Hi Judy, we’re so happy to hear that this cake is a hit with your mom – how sweet! You need full fat coconut milk here for best results.
That’s what I thought. My husband bought the low fat one. I’m sending him back to the store lol ! Thank you so much !
I tried to make this for a baby shower but my layers are almost pancake like, they didn’t rise at all. I definitely want to try it again because I’m pretty sure it’s human error on my part. Any advice for my second time around?
Happy to help! Make sure to use fresh baking powder and baking soda (they can lose strength after just a few months), be very careful not to over-mix the cake batter, and always use proper room temperature ingredients. Also keep in mind that these are meant to be thinner layers. Here’s more tips for baking perfect cakes!
It’s definitely the baking powder. I did the same thing and afterwards, realized my baking powder had just expired. Bought a new one and it came out perfect….just like it did every other time !
I made this recipe twice. Once as a cake which was absolutely delicious and once as cupcakes. The cupcakes were tasty but very dense and they stuck to the cupcake liners.Definitely not as good as the cake.
This recipe sounds so good! I want to make it for my mom, but she has a dairy sensitivity (butter is OK though). Is there a non-dairy alternative you could suggest for the sour cream in the cake? Thanks!
Hi Rachelle, You could try a plant-based yogurt or sour cream instead, although we haven’t tested it so we’re unsure of the results. Let us know how it goes!
The best coconut cake I have ever eaten!
This cake was phenomenal! My family loved it! I added coconut custard as a filling for a special occasion . It will now be part of our usual dessert buffet for family and holiday gatherings!
I see shredded coconut in the frosting ingredients, but not on the instructions. Do you add it after all of the frosting has been mixed, or simply sprinkle it on top of the cake after its frosted? Also, Can you freeze the cake after it has been frosted?
Hi Vanessa! You add 1 cup shredded coconut to the cake batter – see step 3. And see recipe Notes for Make-Ahead & Freezing Instructions.
The recipe is a family favorite! I’d like to bake in square pan; is there a conversion formula?
Hi Judith! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi, do you recommend unsweetened or regular canned coconut milk?
Hi Caitlin, we use and recommend unsweetened canned coconut milk.
When testing, did you try beating the egg whites to stiff peaks and folded them in? I was curious why you didn’t call for that, as all these egg whites seemed to maybe be asking to make a tall lofty cake?
Hi Peggy, the cake crumb was already so light and fluffy that I didn’t find the extra step necessary. Feel free to try that though.
HI Sally! I swear by your recipes! How could I add rum to this recipe to make a Coconut Rum Cake?
Hi Jenn, 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!
Oh man. I made this one tonight, and the texture is amaaaaaaaazing!! I’m not a fan of coconut extract, so I left it out and replaced half the butter with coconut oil to help up the coconut punch. Combined with the coconut milk, it’s perfection!
This cake is fantastic and well worth the effort. I did use carton egg whites, and my cakes were still fluffy. I will make again, and use the suggestion of a raspberry jam layer. Thank you for the great recipe.