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. The exact cake stand I use in these pictures is no longer available, but here is a similar option.
- 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 or you can use this detailed how to assemble and decorate a layer cake post as your guide. 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 (226g/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 8-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 21–24 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 in the pans set on a cooling rack for 1 hour, then remove from the pans and place the cakes directly on the rack to continue cooling. 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 1 heaping cup (about 250–300g) of frosting. Top with second cake layer and evenly cover the top with another heaping cup 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): 8-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.
Reader Comments and Reviews
Hi, I have 2 questions.
Should the sour cream be measured in a liquid or dry measuring cup?
What speed do the egg whites get mixed into the batter?
Hi Roberta, semi-liquids like sour cream should be measured in dry measuring cups. Beat in the egg whites at medium-high speed.
Do I have to use coconut extract
Hi Jerome, you can omit the coconut extract, but the coconut flavor will be much more mild without it.
Hi Sally, can I make this in cupcakes?
Absolutely! See Notes after the recipe for details.
Your recipes are amazing! I just made this coconut cake and it was a huge success!
I usually search randomly on the Internet for baking recipes but after trying a few of yours and having them all be phenomenal, I’m a Sally convert! Your baking books are on my Christmas list haha!
Great cake but my mixture was very thick ! Only made 2 , 9 inch pans not 3 . Why was it so thick ?
Hi David, were any ingredients accidentally left out by chance? This is a thicker batter, but you should still have enough to distribute equally across 3 pans. They should not be filled to the top.
Would you use the same canned unsweetened coconut milk for the cake and frosting ?
Yes!
very disappointed, not a good cake for a humid climate will not rise
Hi Connie, we’re so sorry you were disappointed in this cake. We’d be happy to help troubleshoot, should you wish to try it again. These aren’t especially tall cake layers, but could the batter have been over-mixed? Over-mixing the batter is usually the culprit for squat, dense cakes. Be sure, too, that your baking powder and baking soda are fresh for optimal rise. We find they start to lose their strength after about 3 months, even if not technically expired. Here are even more tips on how to prevent dry and dense cakes. Hope this helps for next time!
Hi – I have a question (btw this has become my go to cake- I absolutely love it). If I need to bake the cake on a Friday but am not serving until Sunday, would you freeze the cake for the day or refrigerate and then frost Sunday morning? Thank you!
Hi Beth! Freezing would be the best way to keep the cake layers fresh!
I made this for my daughter’s 14th birthday. She said it is the best cake she’s ever had! I would have to agree—so fluffy and moist, and such a wonderful coconut flavor! I can’t get over the perfect, almost creamy texture and flavor of the sponge. 10/10!
is there any way or tips to make this into a bundt cake?
Hi Rachel, Yes! See the recipe notes for instructions.
Hi! Is there anything I can substitute the sour cream for? I want to make this cake for my friend, but she’s allergic to dairy. It looks delicious and I’m excited to try!
Hi Kaleigh, we haven’t tried it, but a non-dairy yogurt should work in its place. Let us know how it goes if you try something!
My family loved this recipe, my Mom said it was better than the local bakery
I find and refer back to your recipes more than any other online. My question or comment is that I live at 7000 feet elevation and my baking must be adjusted. I know to reduce sugar and leavening a bit. Do you have any other advice? Especially for this cake? Thanks.
Hi Mary, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
This cake sparked my love for baking. It’s everyone’s favorite whenever I make it.
For those saying the frosting is too sweet, I usually tweak it as I go. Make it to taste!
Amazing recipe!
Best coconut cake. Period!
Best coconut cake ever , I’m always asked to bake and bring. Just finished up for tomorrow
Made this for a family Thanksgiving gathering and it was an absolute hit!! Compliment after compliment and had relatives asking me to make it for more occasions. Thanks for the perfect recipe!
Excellent recipe. Very moist and delicious.
The cake came out well in terms of texture, but the cake was just far sweeter than I prefer in a dessert. I’d recommend cutting the sugar back a bit if you don’t have a giant sweet tooth.
Wildly delicious, balanced, and simple frosting recipe. I was hunting for a coconut frosting recipe for a NYT chocolate cake recipe I wanted to test. Solid success and will use the base of this frosting recipe for other flavor modifications.
NTY chocolate cake recipe “s’mores layer cake recipe – Yossy Arefi
Coconut remains #1 in my heart 🙂
As a member of a coconut cake competing family for over 50 years, I’m
the only one left alive that is still baking them for the holiday family gatherings. I’m only 57 years old and the only one keeping the tradition going for a family of about 65 active members. I’m always looking for improvements and look forward to trying your cake recipe (with a couple of parts that i refuse to change).I’ll keep shredding my coconut and using my wonderful cream cheese icing on your cake. Sounds like a match made in heaven! I’ll let you know how it turns out and thanks so much for the recipe!
First of all, I definitely appreciate the notes and video. This is a knowledgeable – and entertaining – resource for my novice baking attempts! Now onto the cake: I made a HUGE mistake (accidentally doubled the butter for the batter!!!!) Amazingly, the cake was STILL delicious (if dense due to the butter content). For the frosting, I used 4 rather than 5 cups of powdered sugar, and it was was plenty sweet. Beautiful cake! Oohs and aahs from my guests 🙂
Hi: the cake was fantastic. I filled it with lemon mousse and loved the combination. However, my customer tells me cake was too crumbly to cut small slices. It most definitely was not overcooked and I even used simple syrup to ensure moistness. Eeverything was at room temp and I thought I was careful to not overmix. It was very fluffy and crumbly.
Hi Shelley, how small were the pieces? This is quite a fragile cake, and if the pieces are too thin it could seem extra crumbly. If it wasn’t overcooked, and the flour was measured properly, it sounds like you didn’t necessarily do anything wrong!
Hi Sally, I don’t know where to find sweetened shredded coconut in Italy. Can you recommend a website or brand to buy online? I also wanted to know if the can of coconut milk is the one with liquid milk or the very thick one? Thanks, I can’t wait to make it for my niece.
Hi Marta, 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. In Italy, you’ll likely find desiccated coconut which you can use here with no other changes to the recipe.
This is the best coconut cake ever!! Homemade cream cheese in the icing is wonderful!!
Sally, Oh my gosh, this is my FIRST EVER coconut cake to make and it’s just like the one my grandmother made for me.
It was a trial run for a friend’s birthday cake. I made a fresh strawberry filling. DELIGHTFUL For the actual birthday cake, I’m going to use a raspberry filling.
Two neighbors agree- its the BEST coconut cake EVER!
p.s. We use a lot of your recipes and they are always a hit.
Hello Sally! I’d like the cake to taste like Raffaello. Would you recommend using the Raffaello balls in the batter or in the cream? Or maybe using sliced almonds in either of them? Thanks.
Hi Anna, how about adding some chopped candy between the layers of the cakes? Otherwise, you could add the chopped candy to the frosting, although frosting the cake may get a bit more messy. You could add sliced almonds to the cake batter or the frosting. Let us know what you try.
Hi Sally,
I split this recipe over 2 9″ pans but instead of 25mins it took approx 40mins for the toothpick to come out clean. I followed the recipe carefully and tried not to over mix but it is slightly dense and quite crunchy on the outside (due to extra cooking time). The flavour is AMAZING so I’m keen to get the texture right next time. Any suggestions would be really helpful. Thank you.
Hi Taryn! We’re happy to help troubleshoot. This cake should come out quite soft and delicate, so if it seemed overly dense then the batter may have been over mixed. Bake time can vary by oven, but 40 minutes does seem quite long. Does your oven run cooler? And are you baking on the middle rack? You’ll want to make sure all the pans are baking on the same oven rack, too, otherwise you can bake in batches if they do not all fit at once. Let us know if we can help further!
Hello Sally, Your recipes are a godsend. Question: would you recommend coconut be toasted either for the cake filling or the frosting? I know it would change the look but I’m wondering if it would also change the texture. Thanks, Laura
Hi Laura! You can certainly toast the coconut for the outside decoration on the cake. We’d recommend sticking with regular sweetened shredded coconut for the batter.
Excellent coconut cake.I made it for front of mines.I don’t like coconut and I tried a piece of it is very good at very voice.Follow the recipe exactly.I bought your book and I enjoy your book.Thank you very much for being such a good baker