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. 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.
My husband asked for a coconut cake for his birthday, and I chose this one because your recipes have never let me down. This was no exception. THIS CAKE WAS AMAZING! I added raspberry filling to the frosting between the layers (per DH request) and everyone loved it! My son has already requested this for his birthday which is in October! This cake was super moist and the coconut flavor was just right. And the frosting? Wow. This frosting was smooth and delicious. Thank you so much for sharing yet another great recipe!
I just made this cake for the other tenants in my building (5 apartment in an old victorian house in Montpelier, VT) and everyone agreed that it was the best coconut cake they’ve ever had. I’ve been trying to bake a new cake every week as a treat for everyone and this is the favorite! Thanks so much!
Mary Muncil
Hi I only have two 9.5 inch cake tins I would like to replicate this recipe with x2 9.5 inch cake tins.
Can you please list all the measurements in grams based on this?
Thanks
Hi Chantelle, The metric weight measurements are in parentheses in the ingredient list. To help you calculate how much batter you will need you can use my post on Cake Pan Sizes & Conversions. Or simply make as written, fill your pans 2/3 full (bake time will likely be longer) and then use the remaining batter to make a few extra cupcakes 🙂
Are you supposed to whip the egg whites first (softpeak) ? how do they add volume if they are added unwhipped ?
Thank you !
Hi Ali, It’s not necessary for this recipe. The yolks would weigh this cake down so leaving the out guarantees a lighter cake. Enjoy!
Would it be possible to layer this cake with a lemon curd in-between? Im thinking of doing this cake with 3 layers and your Swiss meringue buttercream (with coconut flavoring) but ideally want to add a tart element like a lemon curd. Would that work? Is the cake robust enough?
Yes! Lemon curd between the layers would be delicous – you can see how I layer it in my lemon coconut cake and you can follow the same assembly method with this recipe.
This cake was so delicious thanks so much!
Hands-down the best cake I’ve ever made! I baked it for my birthday, and my family had glowing remarks! Gave some to my neighbors who bake a lot, and they were super impressed! If you are on the fence, bake this cake!!!! So yummy, thank you for the recipe Sally! I have been eating a slice a day for the past 5 days and it is still so moist! Any tips for using up the tiny bit of coconut milk left? lol
Hello! Do you recommend roasting the coconut for the outside of the cake?
Hi Annie, I didn’t in the pictured cake. However you can definitely toast some or all of the coconut for out outside in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.
This is the BEST coconut cake recipe. The only thing I did differently was to toast the sweetened, shredded coconut to dry it out a bit; just to the point before it starts turning golden. Oh, and I mixed it into the buttercream rather than patting on the sides. I just made it again, requested by family for a birthday. All other coconut cake recipes have since been thrown out. Sally’s is the only one I’ll use. Period!
Hi Sally, I wonder if you might be able to help me! I’ve made your recipe twice now (which, by the way, is utterly delicious) but I’ve found that it doesn’t rise too much and there’s a darker/slightly grey line along the bottom part of the sponge inside. I’ve followed your guidance to make cake flour (I’m in the UK so it’s not available here) and before seeing your response to someone else that using unsweetened coconut was ok I made my own sweetened coconut (which I let dry out) to add to the mixture. I’m using a handheld mixer. I have used medium rather than large eggs (I have read 5 large is equivalent to 6 medium) and have only so far tried a one third portion of this recipe (using 2 medium egg whites) as it’s a practise for my mum’s birthday. If you could help at all I’d be very grateful! Thank you!
Hi Marianna, thank you so much for getting in touch. I strongly recommend following the full recipe as written instead of reducing the recipe by 1/3. I know you are simply testing the recipe at the moment, but the variance could be present in the reduction of ingredients. I’m unsure why the center would be gray, but if there’s a moist looking line through the cake, it’s likely under-baked. I hope you try the full recipe sometime!
Thanks for coming back to me, Sally! I tried the full recipe this evening and the same thing happened, although not as bad – I cooked it at a lower temperature and I was extra careful to check a spoke came out clean and it sprung back to the touch on top. I wondered whether it might be from leaving it to cool in the tin? Perhaps it will remain a mystery! Thanks for your help 🙂
Absolutely delicious. I made this cake for a family get together earlier this year and everyone raved about how moist it was and that the flavor was awesome. To say the least, there was none left.
Absolutely blown away with this recipe! I made this for my Dad’s birthday (coconut cake is his favorite) and everyone was raving about it. Thank you Sally!!!
This coconut cake is awesome, have made it twice to rave reviews. Any ideas on how to turn this into a pina colada cake without messing it up?
So glad you enjoy this coconut cake recipe! I haven’t tried adding pineapple or alcohol but let me know if you test anything.
This is the best cake I have ever made. The texture is simply the best, it’s fluffy, moist, delicious! I replaced butter and used vegetable oil, replaced sour cream for plain Greek yogurt and reduced sugar from 2/3 cup to 1/3 cup. My only complaint is that it didn’t rise much, especially the center of the cakes (I did three pans), it was quite flat and hard to assemble in layers for decoration because of the shape. Any tips you may think of? Thanks for a wonderful recipe.
Hello Sally-
This recipe sounds more than delicious! My husband asked for a coconut cake for his birthday tomorrow and I was wondering if I omit the cake flour (use all purpose)and add whole eggs would this be a more heavy cake? He loves a more dense cake. I just don’t want to ruin it!
Hi Carol, making those switches will product a very heavy and overly dense cake. I don’t recommend 5 whole eggs– maybe 2 or 3? Feel free to make adjustments to fit your husband’s tastes.
Hello, unfortunately I dont do cream cheese. Do you have another icning recipe that would be just as good. I love coconut cake, just cant eat cream cheese. Same with carrot cake recipes, its always with cream cheese icing. Thanks
Hi Wendy! For an alternative to cream cheese frosting, try vanilla buttercream.
Had to let you know my sister just texted me and told me it was the best cake she’s had in her entire life. So thank you Sally.
It was a definite hit. Will make again without a doubt. But next up is the chocolate cake.
Hi! I currently have the cake in the oven and stupidly misread the instructions and only used all purpose flour not cake flour or any added corn starch. Will the cake still come out fine?! Thanks so much!
Hi Courtlynd, the cake will taste a little dense.
Hi Sally
Plan to make this cake tomorrow, can’t wait to taste it!
Wondering if I can substitute coconut oil for the butter in the cake?
Thanks so much,
Hi Tricia, you can, yes, but you’ll lose a lot of buttery flavor (of course) and the texture won’t be as cakey and soft. If you want the coconut oil to add some flavor, use unrefined.
Thanks, Sally. I want to make it like you intended so will use the butter. I have always used butter but I’m reading a lot about how one can substitute coconut oil for butter in baking. I would love to know your opinion, when is it ok to use coconut oil. I don’t understand the science behind it and how it affects texture, taste, etc. Love your recipes and your site is the first place I look for learning and deliciousness! Thank you!
Hi,
Do you use frozen shredded sweetened coconut? Going to be making this for my husbands b-day!
Thanks!!
Love all your recipes. I want to make this coconut cake but is there any way i can replace sour cream for something else? It’s difficuLt to find it where I live.
Thank you! Plain yogurt is the best substitute for sour cream.
I tried it with yogurt. Came out perfect, thank you!
Fluffy n’ yummy but a little too sweet for my taste. I ran out of confectioners sugar when making the frosting, so ended up adding only ~3 cups opposed to 5. I dumped the two cups of coconut flakes into the frosting to make up for the missing 2, and instead packed some unsweetened coconut chips (the ones that are more ribbon-shaped) for decor. Boy am I glad I didn’t add the full 5 cups– I think it would’ve been oppressively sweet. Between the sweetened coconut, the added sugar, the frosting, etc. There’s a lot of it in there. Wondering if I could decrease the amount of sugar in the cake itself?
Hi Jennie, Sugar in baked goods is for taste but also for texture and moisture. You can certainly experiment with reducing the sugar but expect a change in the texture of the cake. If you are looking for a frosting recipe that is not as sweet I recommend my Swiss Meringue Buttercream (which you can flavor with coconut extract if desired)!
What do you suggest for a gluten free version of this? My mom has Celiac disease. This is for my daughter’s birthday but we want grandma to have cake as well. I bought all of the ingredients but instead of Cake flour, I bought King Arthur’s GF flour. Do you think the cake will be delicious without the gluten factor? Do you have any advice?
Hi Jamie, I haven’t tested this cake with gluten free flour but let me know if you do!
I exclusively use GF flour and have never had an issue. I’m going to bake this recipe today as a matter of fact. I’ll let you know!
Update: I made it with King Arthur’s GF flour and added in two table spoons of soaked chia seeds. It was delicious!
Excellent recipe. I love trying new ones and made this for mom’s day this year. Easy to do..made on Sat. And frosted on Sunday after freezing for a couple of hours. Next time I would add a bit more salt to icing as it is a bit sweet for me. Would love to post photo but don’t see a place.
Ladies it makes up beautifully and is very light and moist. I doubt you could make a mistake if you follow directions and your family will be impressed. Have fun baking.
I made this today. Absolutely delicious! Very moist and delicate. Just the perfect amount of coconut flavor.
I loved this recipe! I couldn’t believe how moist and tasty it was. So delicious!! I have a question, why is the lemon coconut cake recipe pretty different (I.e. buttermilk instead of sour cream, whole eggs instead of egg whites)?
Hi Christina, thank you! They’re simply two completely different cakes. This one has a much lighter texture with an intensified coconut flavor.
The cake was beyond delicious! Its also didn’t take that long to make and was a very straightforward process. I definitely suggest!
I love this cake so much! I’ve made it once before and just topped it with coconut and strawberries. I want to make it again this weekend for Mother’s Day, and I was wondering how pipable the cream cheese buttercream is. Could I pipe roses on the top? Or would you recommend just using your vanilla buttercream instead? I searched the comments and couldn’t find an answer to this, but I’m sorry if it’s already been answered before!
Hi Rebecca, Cream cheese frosting is definitely more difficult to pipe than traditional American Buttercream. However, you can fill your piping bag and place the whole bag in the refrigerator before using it to pipe simple roses. That’s what I do! You can also add a bit more sugar to the frosting you are piping with if yours is extra thin.
Do you have to modify the recipe any if I don’t want to put coconut IN the cake? We have some “non-coconut believers” and they’ll eat it if they don’t chew coconut…I’m going to decorate the icing with coconut pinwheel style
Hi Beth, you can simply leave it out.
A dear friend made this last week for her husbands birthday and has raved about it. I really want to make it for my family…I love coconut cake! I am dairy free. I use a vegan tofu sour cream but I have not baked with it before. Do have any helpful hints for me to make this dairy free? Thank you in advance.
Hi Katie, I’m so glad your friend enjoyed this cake! I haven’t tested this cake with dairy free alternatives but let me know if you try.
I’ve made Coconut cake using an Epicurious recipe for over 10 years. It’s been my family’s favorite all this time until I tried this recipe. It was absolutely heavenly! I used Coco Lopez and full eggs but now realize both made the cake a little more heavy. I plan to attempt this recipe to do cupcakes for Mother’s Day. Can I use the recipe “as is” or will I need to reduce the coconut milk as you did for the Vanilla Cupcakes?
Hi Tamara, I’m thrilled this recipe was a hit with your family 🙂 See my recipe note for making cupcakes!