Fluffy & Moist Coconut Cake

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.

Slice of coconut cake on plate

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.

*Worth it.*

 

Coconut cake on cake stand

5 Reasons to Love This Coconut Cake Recipe

  1. Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
  2. Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
  3. Soft & Fluffy: Following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
  4. Any Shape: Use this cake batter for coconut bundt cake, coconut cupcakes, a 2 layer cake, 3 layer cake, or a coconut sheet cake.
  5. Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, chocolate buttercream. And don’t forget to drizzle salted caramel on top!

Coconut Cake Video Tutorial

This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite.

Coconut layer cake

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, 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 2 mixing bowls. Whisk the dry ingredients together in 1 bowl, then, using a mixer, beat the wet ingredients together in another bowl. Combine the two in your mixer, along with coconut milk and shredded sweetened 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. 

Coconut for coconut cake

Coconut cake batter

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.

  1. 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 or you can use this cake flour substitute.
  2. Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. To keep the coconut cake light and fluffy, use only egg whites. We’ll add the moisture back with sour cream.
  3. Sour Cream: The moist maker! This cake melts in your mouth.
  4. 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.
  5. 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 refrigerated carton coconut milk because the two are very different.
  6. Sweetened Shredded Coconut: I recommend using sweetened shredded 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.

Cream cheese buttercream frosting on whisk

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. Be prepared for the creamiest, silkiest frosting that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)

I know you appreciate wispy frosting swirls like I do. ♥

Frosting coconut cake on cake stand

Coconut cake slice on white plate

How to Frost a Layer Cake

Alright, let’s do this.

  1. 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!
  2. 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.
  3. Choose a serving plate or cake stand. Here is the cake stand I use in these pictures!
  4. 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.
  5. Place the 2nd layer top-side-down on top. Make sure it aligns with the bottom cake layer.
  6. Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.
  7. Place 3rd layer top-side-up on top. Again, make sure it’s perfectly aligned.
  8. Divide the remaining frosting in half. (I usually 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.
  9. 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.

Overhead shot of coconut cake with buttercream roses

What About The Buttercream Roses?

Let’s give my assistant, Stephanie, a round of applause. This was her first time making the “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 buttercream roses.

Coconut cake

More Classic Cake Recipes

Flavor is the name, moist is the game. These are some my favorite classic cake recipes!

Print
Coconut cake

Coconut Cake

  • Author: Sally
  • 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 (275g) sifted cake flour* (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 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) canned coconut milk, at room temperature*
  • 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cup (230g) unsalted butter, softened to room temperature
  • one 8 ounce block (224g) full-fat 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

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. 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.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 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.
  5. Make the frosting: In a large bowl using a hand-held mixer 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.
  6. 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 2nd 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 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 above. See blog post above about buttercream rose decoration.
  7. 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!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. 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 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 up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  3. Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. Here are recipes using leftover egg yolks.
  4. 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 near the Thai food products. Do not use refrigerated carton coconut milk. You need 1 cup for the cake, not the entire can. You use 2 more Tbsp in the frosting. There will be a little leftover in the can.
  5. Sweetened Shredded Coconut: I recommend using sweetened shredded 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.
  6. Cream Cheese: Use block 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.
  7. 9×13 Inch 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.
  8. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through.
  9. 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), but use a toothpick to test for doneness. Same oven temperature.
  10. 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.
  11. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: cake, coconut cake, coconut

571 Comments

  1. Made this cake yesterday… it has a wonderful texture and taste! Everything went well, I followed the recipe exactly. Very rich, be careful on serving size!

    1. Hello again:)!

      I would like to make this cake for my son’s birthday. I have a store question. Because it has cream cheese in the frosting, I assume I need to refrigerate the cake if I bake it and frost it the night before? I like to bake my cakes the night before (so I can take my time and not feel rushed) and not feel rush when decorating it. Thank you!

  2. Hi Sally,
    I want to bake this cake, but I only have sweetened cream of coconut, no coconut milk. Can i use this and adjust other ingredients?

    1. Hi Kathy, Coconut cream is much thicker and richer than coconut milk. Cream of coconut is a sweetened version of coconut cream and because of the added sugar it is not an interchangeable ingredient. Unfortunately, without recipe testing I’m unsure exactly how to alter this recipe to use cream of coconut to yield the same results.

  3. I made this Coconut cake for friend of mines (first time ever making a coconut cake) And the cake came out perfect it is so beautiful ! Thank you so much

    1. I’m so glad it was a hit, Brandy!

  4. Hi Sally! I just want to thank you for such a well-written recipe. I did make it just as directed and it came out great. I was thankful that there are separate instructions for the sheet cake as I did not have a 3rd round pan. Everyone loved it! I also appreciated you saying things like “this will look like it’s not blended”, etc., because when you don’t bake often and something doesn’t look right, you try to fix it and end up making mistakes. The only thing I can think of to make this better would be exact mixing times for the most popular mixers. On my mixer it has numbers 2 4 6 8 10 – so I guess medium high is 8? Also, I did wonder why we aren’t mixing the egg whites more – again – I don’t make cakes often and was thinking about how you whip the whites until foamy for nice waffles – I know waffles are different than cake – but I toyed with the idea of whipping it more. Thank you again. I had the confidence to try it because it was such a detailed recipe!

    1. Hi Liz, I’m so happy that you tried this recipe and found it easy to follow and that you enjoyed the cake!

  5. Sierra boissonnault says:

    Hi sally !
    I’m wanting to make this beautiful cake but I’m wondering if there’s any way I can alter the frosting to omit the cream cheese? I know I’m crazy lol

    1. Hi Sierra, You can increase the butter to 1.5 cups and omit the cream cheese. Enjoy!

  6. Incredibly delicious! I took it to my church potluck and it was devoured. Not a slice left to take home. Thanks Sally for such a wonderful recipe, this one is going in my recipe book as a keeper. Can’t wait to make it again!

  7. This is an outstanding coconut cake. Thank you for the great directions and recipe, Sally. I tried a terrible recipe before using yours. I’ll never need another one again!

  8. Hi
    I notice you have two very different recipes for coconut cake on your blog. This and the lemon coconut cake. Which would you say is better especially in cupcake form ? Thanks

    1. Either work! I find this version to be a little softer and fluffier.

  9. Hi Sally,

    I am going to make this recipe for my son’s birthday, but because of an intolerance in our house I was thinking of making a meringue frosting instead of the cream cheese frosting. Do you think that would be a suitable accompaniment for this cake? Obviously I won’t be piping it into roses, I’m just going to do swirls.

    1. Hi Molly, Yes you can use any frosting you wish for this cake! If you use my Swiss Meringue Buttercream recipe I give options to use flavors such as coconut extract if you wish to have a flavored frosting – and it does pipe beautifully!

  10. I am planning on baking this cake as a tray bake for a friend’s wedding. I am glad I found this on the website because she wanted it to be only coconut with no other extract or flavour. As a tray bake to feed a hundred plus people, what would you suggest? I am planning on getting a bigger tray or 2 . Thanks

    1. This cake fits into a single layer 9×13 inch rectangular pan, see the recipe notes for instructions. For different size pans you can use my Cake Pan Sizes and Conversations post to help you scale the recipe.

  11. Hi Sally! I have made this cake and it’s delicious! I need to make it again, except to feed 25 people. Do you think if I made 2 batches and stack all 6 layers it will work?

    1. Hi Rhonda! That would be a very tall cake, but you could certainly try it. Definitely make 2 separate batches of batter instead of doubling all at once (which would overwhelm your mixer).

  12. I want to use this batter to make three 8-inch round cakes for a birthday cake tomorrow; I plan on using any remaining batter for cupcakes. I’m thinking I should fill the pans about 2/3 full, then use the excess for cupcakes? Does that sound correct? And then how long do you think I should bake the cakes for, and how long for the cupcakes? Thanks in advance!

    1. Hi Erin, This cake works as written for three 8 or 9 inch cakes with no changes necessary! Bake time and temperature will remain the same. Enjoy!

  13. Hi, I made this following the recipe exactly (I omitted the shredded coconut but used sifted cake flour, room temp everything, etc)but the batterbarely covered the bottom of 3 x 9″round pans. I ended up just making two but they are only about an
    Inch thick. What did I do wrong?

    1. Hi Tania, you didn’t do anything wrong. But without the bulk of the shredded coconut, this cake batter would be hard to extend to more than 2 pans.

  14. Lucille Janssens says:

    Hi could i use 2, 8 inch pans and then cut the 2 cakes in half to make a 4 cake?
    Would this option be result in the cake being more moist than 3, 8 inch layer cakes?

    1. Hi Lucille, I recommend using two 9-inch pans. See recipe note #8 for instructions.

  15. Linda Trevino says:

    Is there a way to make this sugar free with a sugar substitute? Trying to keep it as low carb as possible.

    1. Hi Linda, I have never tested this cake with a sugar substitute. Let me know if you try one!

  16. Hi Sally,

    I’m looking for some healthy alternatives to white cake flour. Is it possible to use coconut flour instead? Not sure if it might require whole eggs…
    I also have whole wheat or almond flour….though almond flour may require whole eggs for binding as well.

    1. Hi Natalie, For the best taste and texture I recommend sticking to cake flour here. Other types would be way to heavy for this cake.

  17. Hi Sally!

    I’m planning to make this cake for a birthday party later this week. Quick question: since I plan to make three 8″ layers, do I need to make extra frosting to have enough for the extra layer? And I also want to confirm that baking time should be about the same as for two 9″ layers. Thank you!

    1. Hi Missy, This recipe is written for three 9-inch layers so you will have the correct amount of frosting as written! The bake time will about the same for 8 inch pans, but use a toothpick to test for doneness.

      1. Thanks, Sally! I somehow missed that and was thinking the recipe was designed for a two-layer cake. Looking forward to making it for my mother-in-law’s 91st birthday party!

  18. I made this cake today because I saw the recipe and I knew it would be amazing. It turned out great! I think this is the best coconut cake I have ever had! My wife and kids loved it and came back for more! Mine doesn’t look as great as yours, but I will practice my frosting technique. Thank you for the great recipe, and also for your fantastic baking tips! Your tips and advice are as awesome as this recipe! I’m so glad I found your website. Thank you!

  19. Darci Hartman says:

    I followed the directions (I thought) to a T, even highlighting the recipe as I proceeded. The cake was absolutely gorgeous! Apparently my cakes had not completely cooled down as I thought they had. When I set the cake on the counter to make room in the refrigerator, it was like watching a slow motion avalanche as the layers slid apart and the cake split into multiple sections. I was crushed that all my work went to waste. Next time I will let the cakes sit overnight before frosting them. I’m only posting this in case it would help someone else in the future to understand how important completely cooled cakes are.

    1. Linda Knisley says:

      Darci Hartmann, I have had that happen too, even while my cakes were cooling – before I even put icing on them. I don’t know why they just split in half or more. So disappointing! Not sure why this happens sometimes and other times not.

  20. Hi, made this last Thursday for my partner’s birthday. We love it, will definitely be making this again and will definitely be taking your other recipes for a test drive

  21. Outstanding coconut cake recipe and just as Sally describes. Flavorful and moist. Don’t change a thing when you go to make it!

  22. mary williams says:

    Great recipe, made this two times now and cannot fault it at all. Moist and tasty. Love it.

  23. Brucelle Williamson says:

    Hi, Sally. My grandson asked for a coconut cake for his birthday and I found yours online! I’m ready to make it – purchased all the ingredients, but I have a question regarding the egg whites. When I make a German Chocolate cake, I beat the egg whites until soft peaks form, but I don’t see any instruction regarding beating the egg white for your cake. Is that not necessary? Thanks so much!

    1. Beating the egg whites separately is not necessary for this recipe, it’s still very light and fluffy!

  24. I need to make two 10 inch cakes. Will this recipe make that much or do I need to double it?

    1. Hi Cassie, This recipe is written for three 9-inch cake pans. To make 10 inch, or any other size, please see my post on Cake Pan Sizes and Conversions to help you scale the recipe.

      1. Sally, could I use 2 six inch cake pans for this? I read your cake pan sizes and conversions……you said a six inch pan holds 4 cups of batter and this coconut cake recipe is 7-8 cups you noted. Please reply soon as I want to make this tomorrow. Thank you.

    2. Dolores partyka says:

      Excellent! Love the added coconut and cream cheese!

  25. Hi! Making this for my parents 40th anniversary! (they had coconut cake at their wedding) just curious, do you know how coconut sugar would hold up in this cake vs granulated?

    1. Hi Lindsey, I have not tested this cake with coconut sugar before. If you decide to test it make sure you grind it first as it is often more course than white sugar.

  26. The cake was beautiful, fluffy and so tasty. I used pieces of pretzel to decorate the top. The salt and crunch added another dimension of yum.

  27. The picture you have is 3 layers however I’m the instructions you indicated to put the batter in 2 round pans. Did you double the recipe in order to get the additional layer?

    1. Hi Stacey! The recipe calls for 3 pans.

  28. My first review and my first coconut cake. I googled “best coconut cake recipe” and found this! Made it for my daughter’s birthday – it was truly amazing, even the non-coconut people loved it! Can’t wait to try your Strawberry version soon!

  29. Is Greek yogurt ok to use in place of the sour cream?

    1. You can use plain Greek yogurt instead, yes.

  30. Nancy Barnard says:

    Thank goodness I have finally found the perfect coconut cake recipe. The fact that it includes so much useful information about ingredients and baking techniques and more recipes on sally’s website is a huge bonus. Thank you Sally for all your work.

    1. Hi Sally. Would it be possible tnhalf this recipe and bake in maybe a 9×9 pan. Coconut cake for easter sounds amazing but it will be an easter for 1 this year and I probably shouldn’t make the full cake. Thanks

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