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!

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


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.


  • 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


  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.


  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


  1. Christine Woods says:

    Hi Sally, in want to make this tommorow, can I use mascarpone in the buttercream?

    1. You can substitute mascarpone for the cream cheese, yes.

  2. I was craving haupia cake, but couldn’t find a recipe that sounded good. I changed my search to coconut and found this one. It is delicious! The frosting is a little sweet, but the cake is so moist and light; I could eat it without frosting.

  3. Mary MacFadzen says:

    My sister had knee surgery last week and sent me the link to this recipe after her first PT session. She said she was having a “cake emergency”. I made the cake and it was a hit with family and friends. My brother-in-law said it was the best dessert he’d had in 35 years!!! I will definitely be making this cake again. It was perfectly perfect.

  4. In the recipe, you said 5 egg whites, do you have it in grams as well as I have egg whites in a container.

  5. I made this cake for my daughters 3rd birthday as a single layer. I wasn’t sure about the icing for kids so rather made the icing with regular icing sugar mix (as we call it in Australia) and lime juice. It went together well though of course doesnt have the appearance of buttercream. The coconut cake keeps very well and remains moist for days! Lovely recipe!

    1. All I could find is regular coconut milk it has a 1g of sugar for 1/3 cup- should I put less sugar in the cake or frosting? Thanks!

  6. Made this for my dad’s 85th birthday party. This cake is amazing. I followed the tips and made the layer cake. It was very pretty but the taste is what everyone raved about. So moist, just delicious in every way. I have a small recipe book of absolute family favorites (we have about 20 for our gatherings). This will definitely be going in my book even though 3 of the 20 do not eat coconut in any form. I will make this for the rest of us and have another dessert for those 3 that are missing out!:)

  7. Hi Sally, I am a huge fan of your site and recipes! I really appreciate all the helpful tips and instructions! I made your coconut cake yesterday and fell in love with how easy the recipe was and how beautifully it turned out! I’m looking forward to trying the pistachio and strawberry versions! Can I substitute pasteurized egg whites in a carton for fresh egg whites? Thanks!

    1. I’m so glad you enjoyed this cake! I think you will love the strawberry and pistachio cakes also. You should be able to use liquid egg whites in the cakes.

  8. I made this for my cousin and she loved it. I did however used sales butter and did not add salt. Came out delicious and moist!

  9. Do you have to use shredded coconut, can you just omit it? I don’t like the texture.

    1. Hi Alisa, For this recipe the sweetened shredded coconut adds both moisture and flavor. However a lot people find off-putting in cake, which is why I highly recommend pulsing them in a food processor so they’re smaller.

  10. Hi Sally,
    Can I use desiccated coconut instead of shredded coconut?

    1. That should work, Alia.

  11. Hi, Sally
    Due to the , I have been staying home as much as possible. I have everything but sour cream. Can I use greek yogurt instead?

    1. You can use Greek yogurt instead, yes.

  12. Hi Sally,

    I’m confused about the 3 layers.

    Do you pour the batter into 3 different pans? Or just one and then cut
    If so, ho do u cut?

    Thanks in advance!

  13. To anyone looking for it, the total calories for the recipe worked out to 10,881 for the full list of ingredients by weight, including icing. I worked out the calories to 604 for 18 slices, I made a 9 x 13in layer cake and spread the icing evenly over top. This is delicious and well worth it. The number will vary depending on your brands though. I used WF 365 cream cheese, 365 powdered sugar, 365 canned coconut milk, King Arthur unbleached unenriched cake flour, Kate’s unsalted butter, and Daisy sour cream.

  14. This cake was so buttery and delicious! I highly recommend making it again!! Very beautiful and white everything! The texture of the cake was so fluffy like a cloud! The frosting was absolutely perfect ! A buttery coconut dream!

  15. A absolutely love your site! You’ve become my first stop for all my baking needs!

    Do you think I could add some chopped toasted pecans to the batter to make this sort of like an Italian Cream Cake, or do you think that would change the light, fluffy nature of this cake? Thanks in advance. I’m excited to try this recipe!

    1. Thank you so much, Sara! This batter should stand up to toasted pecans. I recommend chopping them into smaller pieces so that they don’t all sink. Let me know if you try it!

  16. Can I just cut the ingredients in halve to make a smaller cake?

    1. Yes you can!

  17. Hi can I omit the sour cream? Trying to make this dairy free for my sister in law. Could I replace it with something else to help with moistness? Thanks!

  18. Hello, I’m getting ready to make your cake for the first time and have just 1 simple question…lol (famous last words). I have some pure creamed coconut aka coconut butter and want to use it in place of the regular butter. Do you think that would work? Since it would increase the coconut flavor could I omit the extract? Any advice would be appreciated.

    1. Hi Patricia, I haven’t tested this recipe with coconut butter in place of butter, so I can’t confidently predict the results. Let me know how it goes.

  19. I want to make this for Easter, but we won’t be having our large family gathering this year. If I cut the ingredients in half will it fit into two 6-inch pans? Or three 6-inch pans?

    1. You can use my coconut cupcakes batter for 3 6 inch cake pans. (Skip the caramel filling and chocolate frosting.) You can halve this frosting recipe instead.

  20. Elizabeth Sikora says:

    This cake is amazing! I baked it for my stepdaughter’s birthday. She said it may be her favorite cake of all I’ve ever made! My whole family and I were impressed. Thanks for the recipe!! (I’ve used several of your recipes, and they ALWAYS come out wonderfully!)

  21. I did everything as the recipe calls for and it turned out awesome. It was my husband’s birthday cake and he said it’s the best cake ever. I find it to taste best at room temperature and not directly out of the refrigerator. Warming a slice for 10 seconds in microwave makes it even better

  22. I’m leaving only a 3 star because my cake turned out super dense and heavy. Not sure where I went wrong. My ingredients were all at room temp., maybe I over beat it? Also didn’t taste a lot of coconut flavor in the cake. Disappointing, do you have any suggestions? It seems like just looking at the ingredients it should be fantastic.

    1. Hi S Stanley! Without knowing exactly what could have went wrong, let me share my How to Prevent Dry and Dense Cakes page with you. You’ll find a lot of helpful information there. Thanks for trying my coconut cake!

  23. This cake was incredible! I made a couple of mistakes along the way (wrong amount of coconut and vanilla extract) and didn’t have enough powdered sugar for the icing so tried to make my own at home with the food processor which led to a grainier texture than I would have preferred, but the flavor was amazing and my family ate the entire cake. My husband isn’t generally a fan of coconut but he even raved about this cake.

    1. I’m so happy to hear that it was still such a hit with your family, Kristi!

  24. Have you baked it using Almond extract instead of coconut to give it an almondy flavor?

    1. You can, Cindy. Or do half of each!

      1. Dear Sally: Not sure what went wrong for me but my cake was very heavy and kind of doughy. The only thing I didn’t have was the coconut extract. I did a coconut milk cream cheese whipped cream frosting with icing sugar and it was fantastic (shredded coconut too). I can’t figure out why my cake was so dense. Would it help to beat egg whites separately? I had everything at room temp for quite some time too.

        Thanks – love your site!! Best chocolate cake recipe I’ve every tried was the triple (light & fluffy & rich chocolate flavor).

      2. Hi Jackie, I’m so happy you enjoy the chocolate cake and your coconut frosting sounds wonderful! For this cake recipe be sure you are using cake flour and sifting it before measuring. Here are other tips on How to Prevent a Dense Cake.

    2. The cake turned out great! Although I just used 1 cup of confectioners’ sugar and I would also recommend to change the frosting for something fluffier like a whipped cream frosting or something like that. My family loved it regardless. Great recipe.

  25. Hi Sally! 2 questions, please! What kind of coconut extract do you recommend? I usually can only find imitation at the store but can order pure online if necessary.
    Also, in Canada we have what’s called cake and pastry flour.
    Is that the same thing as American cake flour? Thanks for your help!

    1. Imitation coconut extract works! Sometimes that’s all I can find too.

  26. Hi! I have three 10 inch cake pans. Would this recipe possibly work in either two of them or all three? Thanks! 🙂

    1. Hi Natalie, You can read all about changing the size of a cake in my post on Cake Pan Sizes and Conversions.

  27. Is it possible to omit the coconut flakes in the cake? If yes, do I need to up the sugar? Super excited to try this. We L O V E coconut cake!

    1. You can leave out the coconut. The cake is still plenty sweet, trust me. You will lose some flavor and bulk, though.

  28. How many grams of egg whites?

    1. Hi Beth! 1 large egg white is approximately 30 grams, so for 5 eggs you would need 150 grams.

  29. This cake is incredible. Moist like you describe! Saw it on your instagram and baked it that very night. Luckily we had all the ingredients! Thanks for sharing the recipe Sally.

  30. Hi! This looks AMAZING and was hoping to make this weekend for Easter! Unfortunately our grocery store doesn’t have canned coconut milk! Do you know if anything could work as a substitute? Thanks!

    1. Hi! Whole milk works, but you’ll lose a bit of coconut flavor.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally