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
Hello, would the recipe work with just 1/3 of the sugar? Thank you!
Hi Debbie, you can definitely reduce the sugar in this cake recipe, but reducing too much will also alter the texture of the cake.
Hello,
I would appreciate it kindly if you can give instructions on how to make this recipe for 13″ 3 layer and 14″ 3 layer cakes? Also, for the frosting and baking time please. Thank you.
Hi Jessica, It may help to review this post on cake pan sizes and conversions.
Hands down!! This is the best coconut cake I ever had! I shared it with friends and all said it was the best. I didn’t change a thing and it was perfect! It will now be my go to cake for special occasions! Thank you! ❤️
I thought I was losing my mind.
In December of 2024 I used this recipe and thought it called for baking in three 9 inch cake pans, which is what I then purchased and used.
In 2025 I looked online to make it again and saw the recommendation was for three 8 inch cake pans. I assumed I had miss read the recipe in December. So, I went and purchased three 8 inch pans .
Today I went to make the cake and found my hard copy of the recipe printed in Dec 2024. In fact, it called for three 9 inch pans.
So from December to present the recommendation was changed from 9 to 8 inch pans.
Was there a reason you changed it from 9 to 8 inch pans?
Is there a preferred size?
Thank you
BTW, I got many compliments that it was the best coconut cake ever!
Hi John! The layers were quite thin using 9 inch cake pans, so we re-tested and switched to 8 inch pans. Either work!
I made this for a work luau party and it was awesome!
I loved how moist and tender the cake was and the frosting was lovely. Toasted coconut was the perfect finishing touch. My pineapple filling took longer than recommended to thicken and cook down, more like 15 minutes on the stove but it was delicious. I’d put that stuff on anything! Thanks Sally! A keeper recipe 100%
I can only find cake flour with as self rising cake flour. How would i adapt the baking powder/bicarbonate for this?
Hi Anna, we do not recommend using self raising in this cake. Instead, you can try this cake flour substitute.
Hi there, I was just wondering should I make any adjustments for the icing and cake if I’m using unsweetened coconut shreds as I can’t find sweetened anywhere. Thank you!
Hi Kiwi, you can use unsweetened coconut flakes instead—the cake will still be plenty sweet!
Hi there!
Was hoping to bake this in a loaf pan (or two). I’d be very grateful if you could provide instructions.
Hi Lisa, Yes! You could bake this cake batter in loaf pans (fill about half way). Same temperature, but we’re unsure of the exact bake time needed. Keep a close eye on it and use a toothpick to test for doneness.
Loved this recipe. Made this as a sheet cake and it worked like a charm. I had a little extra coconut milk in left in the can, so, while the cake was cooling, I used the trick used in making a Tres Leches cake. With the cake still in the sheet pan, I poked some holes in the top of the cake with a fork and then lightly spread the remaining coconut milk over those holes so that they would penetrate into the cake. Made it even more moist and even more coconut-ty!
Also, because of the sweetness of the cake and the frosting, I substituted unsweetened coconut for the coconut which decorated the top of the cake. It provided just the right balance. My wife, for whose birthday I made this cake, was over the top in her praise.
Would love to make this as a one-layer cake in a 13″ x 9″ pan. Would the batter, made using the measurements in your recipe, be too much for the pan? Will still use the icing recipe you show.
See Notes after the recipe for baking instructions for a 9×13 pan – enjoy!
Hello;
I want to make this cake for my son’s wedding cake (it’s his favorite). However, I want to make two tiers. Is this possible with a) this type of cake and b) with this type of icing. If not, how can I modify and still have the coconut flavor?
Thanks so much.
Hi Dee! This cake isn’t quite sturdy enough to be the bottom tier of a wedding cake. We would try adapting our wedding cake recipe by adding coconut elements to that recipe instead. We haven’t tested it ourselves but that’s where we would start!
Thank you for replying! And would this Coconut Cream Cheese Buttercream icing work for a two-tiered wedding cake, as I’d like to pipe a few decorative flowers on top of the cake.
Hi Sally! I was going to use this recipe for my daughter’s wedding cake request. Two tiers: 8″ and 6″. Will this cake hold up? It seems the icing may be too soft. Please advise Thank you!
Hi Nina, this cake should work well as a top and bottom tier, as long as they are properly supported. You can see all our best tips for tiered cakes in this simple homemade wedding cake recipe. Hope this helps!
Almost exactly what I wanted. I had a vision of a delicious white cake with fluffy icing. Decided to do this icing instead of 7 min. The cake itself was easy and turned out good. I did follow the tip to process the coconut to make it more fine. I added it to the frosting in the middle layer in addition to the cake batter as recipe calls for. We usually do chocolate dessert so this was a good choice.
Lovely cake so easy to bake, making this again on Monday for my mothers birthday as she loves coconut.
Love this recipe! Making it for my grandpa’s 90th bday tomorrow as it’s a favorite of his. Thank you for making this delicious cake recipe. It always turns out super moist and yummy. Love all your recipes!
Happy baking, Carly!
Hi sally, I’m preparing to make this coconut cake this afternoon however I fear the coconut in the cake batter as well as on top and around the sides may be too much coconut for me. Will omitting the coconut from the batter hinder the moistness of the cake and do you think it will have that “coconut cake taste”
Thank you so much!!
Hi Sunnie, you can leave the shredded coconut out of the cake batter. No other changes necessary.
Would this work as 2, six inch cakes?
Hi Shannon, Directions for two 9 inch layers can be found in the recipe Notes. For 6 inch cake pans, we’d recommend using our coconut cupcakes batter, which is the perfect amount 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.
I love your recipes! I use fresh eggs from my chickens and sometimes they are enormous and sometimes they are very tiny. This kind of messes up things when I bake. Can you please tell me in grams how much egg to use? Thank you!!
Hi Meaghan, a large egg white usually weighs about 30 grams, so you would need 150g for this recipe (5 egg whites).
I have wanted to make this cake for some time now. We were getting together as a family for my birthday yesterday so decided to make my own cake. It was a hit. Thanks for another amazing recipe!
So happy to read this, Jane! Happy birthday 🙂
I made your coconut cake today after reading reviews. What an amazing cake. I wonder how much coconut extract you would need to make the cake alone taste like coconut. The frosting and coconut on top does the trick. Do you have a chocolate cake receipt?
Hi Pam, You can try replacing some of the vanilla extract for a little more coconut extra extract if you wish. This is our most popular chocolate cake recipe but you can always use the search function (the magnifying glass) or any of the recipe filters at the top of the page to find many more.
The best cake I’ve ever made. I normally avoid sugar and white flour but this cake is worth cheating for. My husband is over the moon for this moist flavorful cake. I did add a passionfruit curd filling and reduce the amount of icing, but you can’t go wrong with the recipe as written.
Oh my…the flavor of this coconut cake was out of this world. My husband told me this was the BEST cake I’ve ever made. The crumb was exceptionally moist and tender! It turned out exceptionally well despite making a mistake. I incorporated a full cup of butter instead of 3/4 cup. It was a happy mistake, but I did have issues placing the layers down because it was so delicate. I’m assuming if I repeat the recipe with the correct amount of butter, the cake will have more structure?? Thoughts? Thank you for sharing this amazing recipe!
This was TO DIE FOR!! I loved making it for birthday parties for a unique dessert! It was so dense and delicious and was a hit! Would definitely make again! Thanks for the amazing recipe!
follow recipe closely. turns out great- sweet- serve with black coffee or tea
toasting coconut for frosting adds nice flavor/texture
You make a mean coconut cake Sally!
Can I use Philadelphia cream cheese if I cannot find block cream cheese?
Hi Mary, are you referring to the kind of cream cheese that comes in a tub?
Sugar was too much it feels like eating sugar all together
Hii, i dont have butter in hand. Would it be possible to use olive oil for the cake batter?
You really need butter for this recipe, Khulan.
Can I skip coconut extract. I can’t seem to easily find it at short notice.
Hi Ketaki, you can, but the cake will lose some flavor that way.
Thanks for quick response.
I have found the extract not sure it will be delivered on time.
I have similar issue with ‘sweetened’ shredded coconut. I can find natural shredded coconut but not sweetened.
I see that there is more sugar (330 g) than the cake flour (285g).
Same with the Buttercream, there is 600g sugar vs total 552g of butter+cream cheese
mixture.
I am concerned it will be super sweet.
Hi sally. I want to make the Bundt cake version but all some preserves in the filling. Is it unwise to bake it with a small amount of preserves, considering it is such a light cake?
Hi Janie, we haven’t tested this cake with preserves in the batter, but it would likely take some testing and tweaks to the recipe to accommodate the added moisture to the batter. If you’re open to making the layer cake version, you could certainly add some preserves between the layers. Or if you stick with the Bundt cake, you could add some on top of the frosting or simply serve a dollop with each slice. Let us know what you try!
fyi, frosting directions don’t mention adding the coconut. I punted & added at the end.
Hi Cee, the shredded coconut goes on the frosted cake, rather than getting mixed into the frosting. It will taste the same either way, of course!