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
I really want to try this recipe. Could you add walnuts to this? If so, how much would you suggest?
Hi McKenna! We haven’t tested it, but don’t see why you couldn’t fold in 1 cup chopped walnuts before baking. Let us know if you give it a try!
This was very delicious and the directions were easy to follow. I made a Bundt coconut cake for my uncle for Father’s Day and a few cupcakes with left over batter for my mom. They really loved it the cake was moist and very delectable, thank you!
Made this cake for my husband for father’s day. He said best coconut cake he’s ever had! No changes made. It Is the perfect recipe.
Thanks for getting back to me soon even though we are oceans apart.
Do you have a vanilla-cake recipe with milk?
Hi Solange, here is our very favorite vanilla cake recipe — it calls for buttermilk, but you can use regular milk + vinegar or lemon juice to make a DIY version of buttermilk. Let us know if you give it a try!
Sally, this is the first review I’ve ever left on any recipe! It is also my first time making a cake… I usually make pies and cheesecakes. This is the best cake I have ever had! Turned out perfectly!! My wife said it was better than her grandmother’s! That is a huge compliment for me!!
Can you use carton egg whites in this recipe? Thank you!
Hi Casey, You should be able to use liquid egg whites from a carton for this cake. Happy baking!
Hi, Is this cake sturdy? can it support heavy fondant?
You can cover this cake in fondant, yes.
Where to begin to praise this spectacular coconut cake. I’ve probably taken the time to leave a review on a recipe (good or bad) only a few times in my life. I happened upon this solid gold recipe while looking for a new coconut cake recipe for my mother’s birthday. I have a good recipe but I wanted to see what Sally had up her sleeve since every recipe I’ve tried of hers has made its way to my permanent recipe box. I consider myself to be a coconut connoisseur. If I had one food left to eat for the rest of my life it would be coconut. This recipe, hands down, is the BEST coconut cake you will ever eat. I found it about 2-1/2 weeks ago and I’ve made it 3 times already. For other people because if I’m left alone with this cake I’ll eat the entire thing in 1 day. So I enjoy a slice with the lucky person I gift it to. All 3 of them have told me it’s the most delicious coconut cake they’ve ever eaten. I enjoy reading Sally’s story’s about how she develops her recipes by trial and error and I learn so much from her. For instance, the butter at room temperature thing . . . who knew? I’ve been letting my butter, cream cheese, and eggs sit on the counter for a couple of hours. When I made this cake I laid out all the cold ingredients, set a timer for 1 hour and then put a digital thermometer into the center of the butter and perfecto. It was exactly 65 degrees. This tip is a baking game changer. My cakes came out of the oven PERFECT! This cake is fluffy and moist with a beautiful crumb and the frosting is silky smooth. One bite and it’s a well balanced taste extravaganza in your mouth! Everyone around you will be saying yummmmm! Follow Sally’s directions and you’ll produce a cake that could win the blue ribbon in ANY cake contest. Thank you for this stunning recipe Sally! I’m a huge fan.
Thank you so much for taking the time to report back, Christine — it’s great to hear this recipe was such a success for you!
Hi Patti! If you’re using cake flour, no need to worry about the details in the recipe notes. If you’re using the DIY version of cake flour, we suggest following those instructions 3x for 3 cups of homemade cake flour, then removing 1/2 cup to reach the amount needed for this recipe. Hope that makes sense!
Hi I made this for my Boss family party and they love it. Can I use almond powder for this recipe or maybe I can mix almond powder and cake flour. Thanks
Can you make this without the coconut extract? I could not find it anywhere.
Hi Tracey, You can simply leave the coconut extract out. Happy baking!
I made this today in a 13×9 pan and it turned out delicious! I could not find coconut extract and it was still so good. Light, moist, and fluffy. Thank you so much for yet another great recipe! Yours is my go to site for all things baking.
We’re happy to hear that this cake turned out for you, Nikki!
I am looking to make this eggless. What can I use in the place of egg whites?
Hi Lena, we haven’t tested this recipe with any egg-substitutes, but let us know if you give any a try!
Is this cake sturdy enough to set one tier on top of another (not layer, but tier)?
Hi Jessica, We haven’t tested this cake as a bottom tier but it should be fine as long as you properly support each tier (see Simple Homemade Wedding Cake Recipe for how to assemble).
I really like how this turned out. I’m curious if you think you could use a swiss meringue buttercream instead..I wanted a frosting slightly less sweet..
Hi Emmy, absolutely! Our Swiss meringue buttercream would be delicious here for a less sweet choice. Or, feel free to add an additional pinch or two of salt to this recipe to help cut the sweetness a bit more.
Any pointers on making this with three layers baked in 8 x 3 inch pans. I am planning it for our 54th anniversary.
Hi Mary Lou, you can use your 8 inch pans with no changes to the recipe. The bake time will about the same for 8 inch pans, but use a toothpick to test for doneness. Happy anniversary!
Made this cake for a friend’s birthday and needed it to be gluten-free. I substituted 263g sifted pillsbury gluten free flour for the 263 of cake flour. It came out great! It may be even better with cake flour but I’m quite happy with it. A great success!
In the UK sweetened coconut is not easy to find. How much would you up the sugar by if using unsweetened?
Hi Sam, you can use unsweetened coconut with no other changes to the recipe. It will still be plenty sweet!
I made the two-layer version of this, but my cakes didn’t rise very much. The finished layers are only about an inch thick each. This seems a little flat to me as I prefer a thicker slice of cake. I haven’t eaten it yet and so I cannot comment on the flavor.
Since I was so disappointed in the rise (and I don’t know how you would possibly get three layers out of this), I probably won’t make this again even if it tastes fantastic.
This is a bummer in particular as I made this cake for my birthday 🙁
Just bake 3 layers, want to transfer to aluminum foil to be stored overnight fir tomorrow frosting but crumbleon me me, also very grease, very tin layers, nothing like on video.
This cake is sublime! I’ve tried a few coconut cake recipes, but this is by far the best. It’s so moist and has a delicious coconut flavor. I took a couple of liberties. I toasted the coconut before adding it to the batter and I added frosting, untoasted coconut, and raspberry preserves in between the layers. I baked (3) layers for 20 minutes at 350 degrees. Pure perfection! This will be my go-to recipe from now on. Thank you for sharing your talent!!
I made this cake a few days ago and it was the best cake I ever made! But I tried to make it again today, the exact same way but in a Bundt pan this time, and it tasted really floury. Any idea why?
Hi Haya, it sounds like perhaps the flour was over measured in your second cake. Did you use the spoon and level method (or weight) to measure? Weight measurement provides the best accuracy from batch to batch, but if you don’t have a kitchen scale available, spooning and leveling (rather than scooping) works too. Hope this helps for next time!
I made this cake for my birthday last week and it was outstanding! Everyone loved it and said it was the best coconut cake they ever had! I made the cakes the night before and made the buttercream frosting the next morning. It is worth the effort and you will not be disappointed.
I made this cake a year ago for my Dad’s 80th. His favorite cake since childhood. We loved it so much one year later, year number two creating a tradition! Thanks for being part of a family memory <3
Ahhh mazing recipe. This created a spectacular cake that I cannot stop eating. My family loves it too. The crumb is almost like an Angel food cake with coconut flavor. Light and delicious but not too crumbly and holds up well with the frosting. Perfection!
I would like to know if I can half this recipe for 1 dozen cupcakes. And can I use the egg yolks? Because I don’t do anything else with the egg yolks and I don’t like wasting them.
Hi Shan! See recipe notes for details on making cupcakes, you could halve the recipe if desired. Egg yolks would weigh this cake down so leaving the out guarantees a lighter cake. See the recipe note for suggestions for leftover egg yolks. Enjoy!
I don’t see where you give baking time for a three layer cake. Surprising, since you gave a tutorial with a 3 layer cake. What is the baking time? I assume approximately 20 minutes. Thank you for your help!
Hi Jeanne, see Step 4 in the recipe instructions — “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.” Hope this helps!
Lovely flavor. A keeper. Definitely recommend. Thank you Sally!
I made this cake for my birthday the other day and I really enjoyed it. I’m a lover of coconut so this was right up my alley. I wasn’t sure about the cream cheese in the frosting, only because I didn’t want that flavor profile with this particular cake. But, the cream cheese flavor isn’t predominate at all, the coconut flavor was able to shine through! I covered the cake with large coconut shavings instead of the sweetened coconut listed and would do this again. The next time I make this cake I will increase the coconut extract to enhance that flavor even more. I could see adding lime flavored filling in between the layers on top of the frosting layer, just to give it a tropical/Pina Colada vibe, or any citrusy flavor (orange/lemon/lime). And continuing with the same flavor profile into the frosting. A thin layer of chocolate on top of the frosting layers would also be tasty. Many possibilities!
Would this cake work with a chocolate frosting or glaze? If so any recommendations?
Hi Sara, this cake would be delicious with our chocolate buttercream, chocolate cream cheese frosting, or even chocolate ganache for a deeper, darker taste. Let us know what you try!
Hi! I have a question about the measurements. Do you have the gram weight of egg whites you use? My eggs are from local farms and vary in size. It’s much easier for me to get a recipe right when I know the gram weight!
This looks awesome, I plan on making it into cupcakes tomorrow, and filling it with passion fruit curd (great use for the egg yolks!)
Thanks,
Kim
Hi Kim! Egg whites can vary, but a large egg white is usually about 30 grams.
Hi Sally, would this recipe work with using flax eggs as subs for the egg whites? Do you have recommendations for other egg white substitutes?
Ordinarily I would not worry about subs but my grandmother is allergic to eggs and it’s her bday!
Hi Sam, we haven’t tested this recipe with any egg-substitutes, but let us know if you give any a try! You might also be interested in all our naturally egg-free recipes.
Sally, I haven’t been a baker before I started reading your blogs and recipes this year. Everyone has wonderful reviews on what I make and I always tell them it’s your recipe. This cake is by far the best. I just wish my father-in-law, who loves coconut cake, was here to enjoy it. Thank you for your guidance in baking!
Well I didn’t have a spatula or whisk blender had to use a regular and my cake batter is sooo think. I hope I haven’t ruined it. 😮