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
This recipe is so amazing that it even tastes wonderful gluten free (using Authentic Food – Steve’s Cake Flour). I made a blackberry compote to layer with the frosting between the layers. Absolute hit, will make again.
I’ve been baking your recipes for the past several years-I bake treats for all on our team at work for their birthdays and share with the neighbors too. This is SO AMAZING that many people asked for the recipe immediately-the most ever out of all the amazing desserts I have made from your website! So it was a request that I make a coconut cake and I thought I didn’t like coconut. Now it’s MY FAVORITE!!! Also now everyone at work is coconut addicted, buying anything and everything with a coconut flavor or scent! IF you are in the fence about making this recipe-JUMP OFF and DIVE IN! You will NOT regret it! Thank you Sally for the most amazing cake recipe EVER!!!
I’m making a 3 tiered cake. 10,8,6. 2 pans each…I From what I gathered from the chart I need around 40 cups of batter. How many cups is in 1 recipe?
Hi Ashley, this cake recipe yields about 7-8 cups of batter.
Do you whip the egg whites?
Hi Mariann, you don’t need to whip the egg whites separately for this recipe.
Is your COCONUT CAKE recipe in one of your COOKBOOKS? WHICH ONE? I am newly subscribed and your coconut cake recipe brought me here. Thank you.
Hi Sue, our coconut cake recipe is exclusive to the website. You can find the full ingredient list and directions in the recipe card on this page. Hope you enjoy it!
I haven’t tries this yet but it sounds delcious. I watched the video and I want to be sure I mix it correctly. Did you add entire contents of dry ingredients and then entire can of coconut milk?
Hi Kat, correct–you’ll want to add the dry ingredients and then the coconut milk.
Love this recipe and it is always a hit. Wondering if you ever added chocolate chips to the batter?
Hi Michele, we haven’t but you should be able to add about a cup of mini chocolate chips (toss in a bit of flour first before adding to the batter). Let us know how it goes!
Hi, I’m going to try this recipe for the 2nd time & I would like to make a slightly taller 9″ cake. Would it be okay to 1.5x the ingredients? Tq
Hi Abi, we haven’t tested that, but it should work. You could also use 8 inch pans, if you have them, for a slightly taller cake.
I just wanted to thank you so much for this Coconut Cake recipe. I promised my sister-in-law a cake for her birthday and it came out perfect and that icing was FIRE! Thanks again.
Sally, I would like to use one 7″ x 11″ rectangular cake tin instead of three 9″ round cake tins.
Would I need to adjust the cooking time or ingredients for this coconut cake?
Hi Ros, To make this cake as a sheet cake, we recommend using a 9×13 inch pan instead – see the recipe notes for details on this pan size. There is too much batter here for a 7 x 11 inch pan. You can try filling your pan only 2/3 full and using the remaining batter to make some cupcakes on the side. The bake time would be shorter but we are unsure exactly what the bake time would be.
Hi, Sorry if this seems like a really stupid question.
I just was wondering regarding the tinned coconut milk.
The tinned coconut milk in the UK is always separated in the tin. For example the milk is watery and the fat content is stuck around the tin. My question is do I use just the watery part in this recipe, or should I mix it all to incorporate all the contents of the tin, and use that?
Not sure even if coconut milk in the USA is the same as the UK version?
Thanks for any advice on this.
Hi Dai, give the can a shake first to mix it all together. Happy baking!
I LOVE this coconut cake recipe and have made it several times. Big hit in our home!
I have found that emptying the can of coconut milk into a microwave safe bowl, and microwaving for 15-30 seconds, then whisking to blend is helpful. Once the milk is completely blended, I will measure for use in the cake. It will not separate again, even when the leftover milk is refrigerated.
This coconut cake was an EXTREME hit at my house. Even my non-cake eating daughter enjoyed it. Thank you Sally. I just have one question about the recipe. It calls for egg whites, what would happen if I were to use the egg yolks in the recipe? Asking for a friend
Hi Toni, we’re so glad this was a hit. Egg whites (no yolks) are KEY to the cake’s fluffy texture. 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!
My friend cannot eat dairy products. What do you suggest as the best substitute for the sour cream?
A non-dairy yogurt should work in a pinch!
I made cupcakes with this recipe and made the frosting using Mardi Gras colors for my mother-in-law’s birthday party. The recipe was so easy. Came out great and everyone was saying how delicious. We had a birthday cake as well but the best comments were about the coconut cupcakes. I wish I would have remembered to take a picture.
Hi! This sounds like a lovely recipe! I was thinking about halving the ingredients so there’s enough to serve 6. Would it better to split it between 2 cake tins and reduce the baking time? Do you have any recommendations on this? Thanks!
Hi Jay, you could halve the ingredients and split it between two pans for slightly thinner layers. We’re unsure of the exact bake time, but it should be about the same (maybe a minute or two less). Keep a close eye on it and use a toothpick to test for doneness. Hope you enjoy it!
I have made this recipe in the past and it is delicious! Would this stand up to adding a lime curd filling for this cake? Thanks!
Hi Whitney! When filling a cake with curd, it’s best to spread it on top of a layer of frosting to prevent the cake layers from sliding around (just helps create a sturdier filling). That’s what I do with this lemon coconut cake. So, you’ll still want to fill this cake with the frosting. Just add some lime curd on top.
I made this for my boss lady. Just graduated as a nurse practitioner!! I had to made it a sheet cake for transport. I drizzled chocolate on it. Who doesn’t like chocolate and coconut!!?
Are there alterations for elevation? I’m at about 5500 feet.
Hi Kateri, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I live in Denver and baked it as is. It came out great.
Thank you! I have never used high altitude even when in the mountains, but in reading these feeds there’s a lot of stuff we are supposed to do for high altitude. So I’m gonna give this recipe a try for my sons fortieth birthday.
The best COCONUT CAKE ever!
I’ve come across several recipes for coconut cake, including yours, which calls for sweetened, shredded coconut to be used as opposed to sweetened, flaked coconut which is more widely used in general baking. Is there a reason to specifically use shredded coconut for cakes in terms of texture, flavor, etc.? Thank you!
Hi Aly, you can use either in the cake batter. It should be the sweetened, moist kind though.
I made this cake for my birthday and it received rave reviews from 12 of 12 friends including those who are not big fans of coconut!
Hello I am struggling to find a natural coconut extract. Which brand(s) do you use/recommend? The stores don’t seem to carry a natural one here in Toronto (Canada). And when I search online I’m finding hair products! Want to make this recipe for my sons tropical themed birthday.
Hi Ori, we typically use McCormick brand coconut extract and haven’t tried any natural ones. Let us know if you find one you love!
This is the best cake I’ve ever eaten and I’m not even a huge coconut fan. I made it for a group of 12 that came to lunch and they all raved about it. I’m going to make another because it is my new addiction!!!
My husband inadvertently bought 8-inch round cake pans. Although the recipe calls for 9-inch pans, could I get away with using the 8-inch pans?
Hi Toni, You can use 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 baking!
This cake came out incredible! I preferred it after it sat in the fridge for a full day. It’s definitely sweet but balanced as well. Love coconut and love this recipe. Looking forward to trying more cake recipes!
Do you use a certain round cake pan ? I need new ones – not sure what brand to get -thanks
Hi Gayle, we use and love these Fat Daddio’s round cake pans: https://amzn.to/2scIhdc (Not sponsored, just genuine fans!)
I baked Sally’s Fluffy & Moist Coconut Cake yesterday for my friend’s 60th birthday celebration with a group of 10 friends. I had to get it right the first time because it’s my friends favorite cake. I used three 8” pans and baked for 22 minutes. All the girl’s LOVED IT including the friends who said they don’t usually like coconut! There’s something to be said for using those power ingredients and baking 100% from scratch! Now one of my friends says she wants one for her birthday, “just like it, except fudge”. Lol! The birthday girl sent me a note today to thank me once again for making her that beautiful and delicious cake!
THANKS YOU SALLY FOR SHARING YOUR RECIPE WITH US!!
I made this cake exactly as printed 2x!! Christmas 2022 and wow – the entire family loved it. Made it again for New Year’s Day, and once again…perfection. This is a keeper. Thank you so much – I agree with your declaration of “Cake Gold” for the actual cake batter. This is a true keeper. Cheers
My wife loved Wegman’s Coconut Cake and asked for it for her 50th Birthday. I found out that it is no longer available and is seasonal. I needed a solution for her party and I found this recipe. What a success! This cake was so very very good! I made a double batch, one 3 tier cake and a few dozen cupcakes. I actually never weighed batter before until this recipe because I really wanted to make a great cake. This was so much better than Wegman’s and will be made many more times into the future. I may be getting requests from all of the guests who want it for their birthday now. Thank you very much for sharing this recipe 🙂
We’re so glad this coconut cake was a hit for your wife’s birthday, Jason!
Hi, I want to make this cake but have a scheduling question: If I bake the cake on Tuesday evening to eat on Saturday night, is that ok? Or, if I can prepare the batter on Tuesday evening but bake it on Friday morning to eat on Saturday night, is that ok? Really appreciate your help, thank you!
Hi Bob, once batter is mixed, it should be made right away. With that time frame, we’d recommend freezing the cake layers, taking them out to thaw overnight the day before they’re needed, and then decorating. Hope this helps!
I freeze meal prep things all the time so that’s no problem, but in your experience how different is the cake after being thawed vs. baked and eaten without freezing? Is it a radical difference or not much? (I normally wouldn’t care but this is for my wife’s birthday ☺️)
Hi Bob, if properly wrapped, the cake will taste just as great once thawed. (We actually find the flavor to be even better in some recipes when using this method!)
I’ve tried numerous coconut cakes over the years, and this is by far the best. It’s exactly what I wanted: moist, great coconut flavor, and delicious icing. I also appreciate the detailed explanations. I can’t wait to try more recipes from this site!
Made this for Christmas ‘22 and it was delicious and very moist. This recipe will not disappoint. I got lazy and made a sheet cake. Followed recipe exactly.