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
Will definitely make this again. I bake lots of cookies but have always been intimidated to bake cakes. I made it in a 9×13 pan and sliced in half to make it a double layer. It was perfectly moist and flavorful. My family enjoyed it. Thank you.
This cake turned out fantastic. The only thing I changed was that I toasted some coconut in the oven and covered the cake with the toasted coconut. It was awesome. Tha k you very much been a fan for a while and this is my first time commenting.
BEST.COCONUT.CAKE.EVER!
I’m making my own two-tiered wedding cake next week and want this cake but almond flavored. Can I eliminate the coconut and substitute heavy cream and almond extract for the coconut milk and coconut extract? (Icing too). Is the cake ‘strong’ enough for two tiers (10 and 6 inches, with supports)?
Hi Terry! So glad you loved this coconut cake. For a two tier almond cake, we would adapt our homemade wedding cake recipe instead. We’d recommend starting by replacing half the called for vanilla extract with almond extract. You can also add almond extract to the buttercream for an even more pronounced almond flavor — we’d start with a teaspoon, taste, and then add more to your liking. We’d love to know how it turns out for you!
Thanks for the reply! I’ll let you know how it turns out!
I made this a few weeks ago for my friend’s birthday and it was a hit! I used your raspberry cake filling between the layers. It was my first time baking a layer cake but it turned out wonderfully, everyone said it looked and tasted like it was from a bakery.
How much will it affect the coconut flavor of the cake if you leave out the coconut extract ?
Hi Pat! The coconut flavor will be more subtle without the coconut extract.
I only have self raising cake flour… can I use that or would you recommend your substitute cake flour recipe?
Hi Nada, do not use self raising in this cake. Instead, you can try this cake flour substitute.
followed the exact recipe, it didn’t raise. it tastes good tho
Hi Laszlo, it sounds like the batter may have been over-mixed. Over-mixing the batter is usually the culprit for squat, dense cakes. Be sure, too, that your baking powder and baking soda are fresh for optimal rise. We find they start to lose their strength after about 3 months, even if not technically expired. Hope this helps for next time!
An absolute crowd pleaser! This cake is so very easy to bake and assemble. I’m an amateur baker at best and always find your instructions easy to follow with lots helpful pointers. I appreciate the effort you put into explaining the process, as I feel like I learn so much as I go
OMG, I accidentally put the block of cream cheese in with the cake mix. Do it, it was the best cake I ever made. So moist and flavorful. I just made a Buttercream frosting and added some coconut extract to ice it with!
Hi Sally, I could only find sweetened coconut milk at my grocer. Should I use it in this recipe or is there a substitute?
Hi Amy! It it a canned product? See recipe notes on the kind of coconut milk needed for this recipe – it’s the only kind that will work best!
BEST COCONUT CAKE EVER! Thanks for sharing recipe
Loved this recipe and will use it again . Easy.
Great Recipe! VeryGood Cake! I teach Culinary at the high school level and I use your recipes and videos in my classroom . Keep up the great things you are doing
Hi,
Do you have a brand recommendation for coconut extract?
Thanks!
Hi Eloise, we’ve always had success with McCormick brand extracts. Not sponsored, just fans!
This cake was great!!! So much flavor and very moist. My family and I loved it!
I baked the cakes and couldn’t get them frosted the same day, so I froze them, which is never done before. I thawed them a week later and got them frosted. The cake came out great and you’d never have known the cakes had been frozen.
Thanks for a great recipe!!!
I made this for a friends 70th birthday yesterday. It went over so well I had a roomful of people clapping for me. Can’t get a better response than that.
This cake was unbelievable! Everyone went crazy for it. I’m not a big frosting person, and my husband always complains I put too little on a cake, so this time I used all the frosting even though it seemed excessive. Even for me it was the perfect amount of frosting. The cake was Lovely, tasty, moist and fluffy. I initially made the three layer cake, which was spectacular, and then made a sheep can cake to bring to a lake house.. that was less Spectacular! extremely good and everyone went crazy for it. Today I’m making cupcakes to bring for a celebration at my Kayak group. I’m not really a cake baker but this was very easy. I used cake flour, for the first time. I couldn’t recommend this cake more highly.
Just made this cake and my layers seem to be a little flat and the edges of the cake seem a little overdone at 21 mins. Also, I used Kerrygold butter for the icing along with the cream cheese and the icing is yellow instead of white. My fault, but wouldn’t think it would be so yellow. I followed the recipe down to the last detail. The only thing that I can think of with the cake is that the coconut milk was an off brand and had solidified so I microwaved it for 30 seconds to make it more liquid.
Hi Patrice! Since all ovens are a little different, always keep an eye on baked goods in the oven – especially cakes since they can dry out so quickly if over-baked by a minute or two.
I’ve made this several times in the 9 X 13 version and it is delicious. But yesterday I made the 3 layer version for my birthday and it is so much better! It is lighter, fluffier and so much more tender. This is the best coconut cake I have ever had. Better than all the rest!
My family and friends loves this recipe.
Hello,
I would love to make this cake very soon since I have most of the ingredients and the recipe and pictures have me drooling.
However, I live in France where I can’t find sour cream at all.
Do you happen to know if I could substitute it for crème fraîche or yougurt etc…
Thank you in advance.
Happy holidays.
Hi Hong Krystal, plain, full-fat yogurt works really well in place of the sour cream. Same amount. Hope you enjoy the cake!
Hi! This recipe is hands down sheer perfection. Never in history will there ever be a better coconut cake in existence! Question: can this successfully be made with gluten free flour? If so, which brand would be best?
Hi Julie, We’re so glad you love this recipe! We haven’t tested a gluten free version of this cake. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
Hi Sally, just wondering for the ingredients you listed above, is that for 2 layers? Or just the one? As in if I wanted to make this a 2 layered cake, would I have to double the recipe?
Hi Rebecca, the ingredients listed above are for 3, 9-inch cake pans. Or, for a 2 layer cake, you can use the same ingredients. Directions for a 2 layer cake can be found in the recipe Notes.
Can I use coconut oil in place of butter
Hi Mia, you can, yes, but you’ll lose a lot of buttery flavor (of course) and the texture won’t be as cakey and soft.
I made this for my birthday and it was a hit. I have to be honest, I didnt use the buttercream because I hate it. But I found very nice frosting with cream cheese, white chocolate, coconut butter and condensed milk. The cake was to die for. It was like eating ferrero raffaelo truffles.
I am making it again for my son’s first birthday. But I want to make it as 2 tier cake. 8inch and 11inch cakes. Do you think that it can hold the weight? I am planning ofc on adding sticks and everything to hold the tier but I never made tiered cake 😀 Thanks!
Hi Iva, we’re so glad you enjoyed it! This cake should work well as a top and bottom tier, as long as they are properly supported as you mention. You can see all our best tips for tiered cakes in this simple homemade wedding cake recipe. Hope this helps!
This recipe is the bomb! Everyone loved it!
My wife and I are dessert addicts and you are my “goto” for feeding the addiction. Since it’s only the two of us, I took your recipe and cut it in half (easy to do until the 5 eggs) I used 2 extra large eggs. Used one 9in cake pan and cut it in half to make a layer cake. Not surprised it was the best coconut cake ever and so I had to share some with a neighbor. They raved about it. I’m going to do a half recipe again and make cupcakes. I think it will yield about 10 cupcakes. Thanks for all your fabulous recipes.
So happy to hear this, Michael!
It truly is the perfect coconut cake. My family could not get over how delicious it is!
Really delicious! Fluffy and flavorful, which is exactly how I think a coconut cake should be (and unlike the Ina recipe I started with).
P.S. For the frosting, I recommend using only a half cup of butter instead of the full cup, 4 cups of sugar, and upping the salt and coconut milk. I think this made a frosting slightly more to my taste and a good volume for frosting my two-layer cake.