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 have been looking for a recipe like this. This is so very good. It is much like a cake my daughter brought and we loved. So happy to find this recipe and your instructions. I made cupcake for a gathering and would like to make a full cake next time.
My mom always wants a coconut cake for her birthday but it’s a seasonal cake and difficult to find. Even specialty bake shops tend to shy away from it. I made this and it was AMAZING and I typically don’t like coconut cake. Needless to say, I’m tasked with making her birthday cakes now.
The best. Coconut cake recipe. My friends can’t get enough
So, I had this dream last week . . . I was napping, and I dreamed that I was eating a really delicious, moist coconut cake with a creamy coconut frosting. When I woke up, I decided to see if I could find a recipe for something similar online when I stumbled upon your recipe. I should premise this by saying that, although I’m a pretty good cook when it comes to savory dishes, I’m not much of a baker or dessert maker generally, and even less so when it comes to cakes from scratch; they’ve always intimidated me. I followed the instructions to the letter (though I only had two cake pans, and as a result of each one having more batter in it, ended up baking them for a total of 33 minutes). I ended up with the most delicious two-layer coconut cake and coconut cream cheese frosting imaginable. I served it to dinner guests, and everyone just loved it; I will definitely make it again. Thank you—you made my “dream” come true!
So glad to hear that you loved this cake, Brian!
I followed the recipe precisely. I used all the ingredients exactly as listed. Result? A perfect, amazing, beautiful dessert. So many times I have gotten coconut cake at a restaurant, and was never exactly thrilled. This one exceeded expectations.
I made this last year and it was awesome! I will be making it again this year but am short on time. Your notes say you can tightly wrap, refrigerate and store the cake and assemble the next day. Would it be terrible if they were stored for two nights and then decorated?
As long as they are tightly wrapped, that should be just fine!
I don’t consider myself a very good baker, but I made this cake a couple of months ago for my hubby’s birthday. He and all of our friends absolutely LOVED it!!! I wish I could give it more than 5 stars! It is super moist, perfectly “coconutty,” and fairly easy to make. Our friends still talk about how good it was. It’s making me actually feel like a baker now…lol. I’m making it again this weekend for Easter. Also, FYI, my adult daughter is the one who suggested the recipe to me. Even though she had never baked this particular cake either, she said, “You can always trust any recipe from Sally’s Baking Addiction. Sally is the best!”
I made this last year for Easter and it was delicious! However, I can’t find any coconut extract this year — can I omit it? Should I add more vanilla? Or do you recommend a substitute? Thanks!
Hi Suz, you can omit it if needed, but the coconut taste won’t be quite as strong.
Could I use Greek yogurt instead of sour cream?
Definitely. Full fat yogurt would be best.
I was wondering if there is any gluten free flour that would work for this recipe? Trying to please everyone with one cake…. Thanks
Hi Marie, we haven’t tested any gluten free flour options in this cake.
Hi ,
How could I adapt this for 3 6-inch cake pans? I was thinking of just throwing out the remaining batter, but I don’t want to be wasteful.
Hi Greta! You can actually use this coconut cupcakes batter for three 6 inch cake pans. (Skip the caramel filling and chocolate frosting.) Follow the baking instructions for 6 Inch Cakes and you can halve this frosting recipe instead. Happy baking!
I love this recipe. Would this recipe work in a form pan for Easter re: rabbit aluminum?
Hi Dorothy, we haven’t tested it, but let us know if you do!
Wow! So scrumptious. We made this for my birthday with family is visiting, and it was a crowd pleaser. We did the sheet cake, and it was delicious! Thanks for this great recipe
Which brand of cake flour do you recommend using?
We love Swans Down brand!
Hey Sally! I only have 2 pans. Is the batter stable so I can bake 2, and the final third after? Or I can bake all the batter in 2 pans and have a 4 layer cake?
Hi Janja, yes, you can leave the remaining batter covered at room temperature while waiting for the other layers to bake. Enjoy!
Sally! This is the only cake I ever take all the leftovers home when I bake. Your recipes never fail and are always perfect. The research and testing you put into your recipes is so appreciated. You’re the only place for baking I trust!
I have made this cake twice and both were coconut cake perfection. Reminded me of my grandmothers coconut cake (only better). The flavor is amazing, and texture was perfect. My husband was inviting all the neighbors for a slice, and was enjoyed by all!
I have made this recipe multiple times and love it. One question though… I don’t have the luxury of a double oven and in the past when I made it, I baked all 3 pans at the same time on the same rack, rotating the pans throughout the baking time. This just makes me worry that I am losing oven temp. The cakes do not bake evenly, however they are still good. That said, I was wondering is it best to just bake a layer at a time or maybe just two and then do the 3rd layer by itself. Am I at risk of the batter losing it’s rising? This question is really applicable to the other 3 layer cake recipes on this site which I have tried as well.
Hi Mercedes, you can absolutely bake the cake layers one at a time, or in batches. You can leave the remaining cake batter covered at room temperature while waiting for the current layer(s) to bake through. Hope this helps!
Hello! How thick are the cake layers? They seem pretty thin from the pictures
Hi Marissa, these cake layers aren’t especially thick—the layers are probably closer to 1 or 1.5 inches. If you prefer thicker layers you can divide the batter between two 9 inch cake pans instead, or use three 8 inch rounds – bake time will be longer. See recipe Notes for more details.
Hello Sally, I’m about to give this recipe a shot but I don’t have 3 pans I only got one, so you think it will work if I baked all recipes for the 3 pans in one pan and then use a serrated nice to slice them into 3 layers, so you think it will work efficiently with the recipe?
Hi Joyner, no, we do not recommend baking the batter all in one pan. It is too much and will overflow. You can bake each layer separately, leaving the remaining batter covered at room temperature while waiting for the current layer to bake. Hope you enjoy the cake!
I made this yesterday and followed the amounts and directions. Unfortunately the cake sunk in the middle. Can you please let me know what might have happened? I used a 9×13 pan.
Thank you.
Hi Meredith, when cakes sink in the middle, it usually means they are slightly under baked and could use an extra minute or two in the oven. How was the texture? You can use a toothpick to test for doneness and try extending the bake time if you wish to make this recipe again. Thank you for giving it a try!
I’m really disappointed because I followed the recipe exactly and it came out studgey/dense. Very disappointed
Can you omit the coconut in the cake batter?
I would like to make this cake for Easter 2024.
Hi Audrey, you can, or here is our recipe for vanilla cake instead. You could cover it with this coconut frosting and coconut.
Hi Sally, This cake looks delicious. I want to make it for a family event in a 1/2 sheet size pan. Do you recommend simply doubling the recipe to accomodate for this pan size?
Hi Milara, We have not tested this recipe in a half sheet pan. However, most half sheet pans are only one inch high, so making 1.5 times the recipe would likely be ok. If you need help to calculate the volume of cake batter in any size pan you can use this guide on cake pan sizes and conversions.
What changes would I need to make to the oven temp and baking time if I use three 8-inch pans instead of three 9-inch pans?
Hi Sheila, you can use three 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.
I made this cake once and it was perfe t, but since then all ive managed is a dense rubbery mess. Please have you any ideas what I’m doing wrong.
Hi Lynne, is the batter getting overmixed perhaps? That’s often the culprit for overly dense cakes. This post on how to prevent dry and dense cakes will also be helpful. Let us know if we can help troubleshoot further!
Hi Sally and thank you for soooo…many wonderful recipes. I have made the coconut recipe many times to perfection. Unfortunately I took one out of the oven and its top is sticky. The toothpick came out clean so I am assuming that it is done. Will this affect the quality of the cake?
Hi Melissa! If the toothpick came out clean, then you’re good! Glad you enjoy this cake 🙂
I’ve made this a few times and it’s always a huge hit. Wondering if there’s a way to make a chocolate version?
Hi Laurie, we haven’t tested this exact cake with chocolate. You could definitely add sweetened shredded coconut to this chocolate cake batter. Or, this cake would be delicious with our chocolate buttercream, chocolate cream cheese frosting, or even chocolate ganache for a deeper, darker taste. Or, you might enjoy these chocolate coconut cupcakes instead. Let us know what you try!
This was my first layer cake ever and I am thrilled with the results! Phenomenal everything! Thank you for the specific descriptions. The cake got RAVE reviews by all❤️ I can’t wait to make the chocolate version⭐️
I’ve been baking through your cake recipes searching for the best one to make for my best friend’s wedding. She sent me this coconut cake recipe that looks incredible! How would you recommend cutting down the ingredients to make enough batter for three 4inch cake pans? Thank you!
Hi Delaney, you can actually use this coconut cupcakes batter for three 4 inch cake pans. (Skip the caramel filling and chocolate frosting.) It will still be a bit too much batter, but fill the pans half way and then use any leftover batter to make a few cupcakes on the side. We’re unsure of the exact bake time for 4 inch cake pans, so keep a close eye on them and use a toothpick to test for doneness. Hope the cake is a hit!