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
Sally – thank you for almost turning into a coconut head to perfect this cake. I made it exactly as you said and read all your helpful suggestions before doing so. It was absolute coconut heaven. This recipe is my new go to coconut cake recipe, no others needed! Very fluffy, moist, tender not overly sweet, extremely flavorful, just perfection. I did 3-layers. My whole family agreed this recipe is a keeper.
I wanted a coconut cake for my birthday much like my favorite birthday cake growing up. I carefully followed your instructions and suggestions. My cake turned out a bit crumbly. The crumb was moist, but everyone gave that comment. The only thing I did was sift the cake flour. I saw when reviewing your explanation that you found sifting didn’t do you any favors. Could that be the issue?
Thank you!
Hi Edye, It can certainly be quite fragile, but if it seemed excessively crumbly, it’s possible it was overbaked a bit (even a minute or two less next time can make a difference). Thank you for giving it a try!
I want to make this cake for my birthday and wondered if I could use Tropic Isle Fresh Frozen Sweetened Coconut in the batter instead of the regulary Bakers sweetened coconut? I realize I may need to back off some of the liquid in the cake using fresh-frozen because it has moisture where the bag coconut is a bit drier.
I cannot wait to make this cake!
Hi Cathy! If you don’t have sweetened shredded coconut, you can leave it out of the batter. Adjusting the recipe to work with that coconut may not turn out perfectly.
I made this cake and froze the sponges- am just frosting it up and I fear for it! The sponges feel really dense and not light and fluffy at all – any idea why this would be? The sponges have been defrosting overnight in the fridge so I believe they are totally defrosted – such a shame as this is for a birthday and the first time I have tried making a coconut cake – also took quite a long time to bake in the oven.
Hi Anessa! These aren’t especially tall cake layers, but could the batter 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. Here are even more tips on how to prevent dry and dense cakes. Hope this helps for next time!
I use a lot of your recipes . Today for the first time I did this coconut cake … I did it in a tube pan. I’m wondering what it would taste like instead of frosting it. Dlizzing it with milk powdered sugar, vanilla, coconut flavouring and a bit of toasted coconut
Also. Do you have a plain white cake that turns out moist and fluffy?? I can’t seem to find one
Hi Dawna, This is our favorite white cake recipe.
Hi, I always use your cake recipes and for the most part I can find UK equivalents or swaps for certain ingredients that we can’t get easily here (e.g., cake flour). However, the only coconut I can find is desiccated coconut. Would this work for the recipe? Or are there any alterations that can be made so that desiccated coconut can be used instead?
Thank you!
Hi Madeleine, You can use desiccated coconut here with no other changes to the recipe. Hope you enjoy it!
Hi sally I also like carrots cake .
Hi sally I love the way you make your coconut cake I a real lover of coconut cake but because I’ve got diabetes I was wondering if there and other ways of making a coconut cake withe less sugar and I would appreciate if you could give me some ideas I would be very grateful thank you marie
Hi Marie, You can try reducing the sugar if you’d like, but keep in mind that sugar plays an important role in the taste, texture, and structure of baked goods, so altering it may impact the final results. Let us know what you try!
Hello Sally, do you think you could add passion fruit curd in between the layers too with the frosting?
Hi Jess, definitely! You’ll want to do a frosting dam around the edges to prevent the curd from spilling out the sides.
Delicious cake that looks good with coconut around the outside. I used dessicated coconut and almond essence as I couldn’t find coconut essence and it worked well. Everyone loved it!
I used only one tub of cream cheese (200g) for the icing. It was normal spreadable cream cheese in the UK and was great.
Thanks
I have made a ton of different cakes in my lifetime and I think this might be the best one I’ve ever made. I literally said, “oh my God,” when I tasted it. It’s moist, delicious, fluffy and just the perfect amount of coconut flavor. This is definitely a keeper and a new fave. Thanks, Sally!
I’ve made this according to the recipe for a birthday party 2 hours away, and it was great! It tasted great and traveled well. I’m making it for another larger event and was wondering if I could make it four layers. If I made a second recipe and used one of those layers to stack a 4th layer do you think it would hold up and be able to travel? I’ve done this with a chocolate cake recipe, but am not as familiar with the coconut cake and icing.
Hi Michelle, this cake is pretty delicate, but adding an additional layer *should* be okay. You may want to use cake dowels for a bit of extra support. We’re so glad it was a hit!
I make this cake for my husband’s birthday, and it is always magnificent!! Just follow the recipe and you will have an absolute crowd pleaser. Actually, this cake is so good, we try not to share it with anyone!!!
Thank you for the wonderful recipe!!!
Sally, I am so thrilled! I entered this cake in our local fair and won first prize You are a master!!!!!
YAY! Thanks for trusting this recipe, Jennifer!
I love the flavor of this cake but have had some trouble with the texture – the two times I’ve made it, it is not “fluffy” but instead dense. I am carefully following the recipe, and have not had this problem with Sally’s chocolate cake for example. Any thoughts on how to improve this?
Hi Joe! Chocolate cakes, including our recipe, are exceptionally light because of the cocoa powder. This coconut cake will not be that light, but should still be soft. Could the batter have been over-mixed? Over-mixing the batter is often the culprit for 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. Here are even more tips on how to prevent dry and dense cakes. Hope this helps for next time!
This is probably the 10th time I’ve made this cake, always a family favorite. Follow the directions exactly and you won’t go wrong. This time, I added about 2 tablespoons of fresh orange zest to the batter. That really took your cake to a new level. Thank you Sally for making me a much better baker. Before you, I was mediocre, at best. Now, wow, what a difference!
I just made this cake today, misread the recipe and used double the amount of shredded coconut haha, the cake has more texture now but still tastes great!
This is a five star recipe! Thank You for sharing! Everyone loves it! I didn’t change a thing.
Hi Sally,
This recipe is amazing. Could I leave out the coconut flakes in the cake itself? Some folks didn’t care for the texture. Would I need to make a substitution?
Hi Danielle, you can leave the shredded coconut out of the cake batter. No other changes necessary.
OMG, this cake was Five Stars worth of delicious goodness. If you want a coconut cake, look no further.
Hi Sally
I plan on making this for a baby shower
Can we colour the buttercream?
Hi Ridah, adding coloring is no issue at all. We recommend gel food coloring which is more color-concentrated than liquid and won’t risk altering the texture of the buttercream. Enjoy!
Hi,
I am wondering how to convert the recipe. I am making 1 cake three layers
8in by 3inch pans and ( 1 )3 layer 10×3 inch pan. Not sure how to make enough of everything.
Hi Kathy, check out this page on cake pan sizes and conversions for assistance. Hope the cake turns out great!
Hi, I have a couple guests with gluten issues coming for the party I am baking this for. Would a gluten free flour still work with the recipe instead of the cake flour?
Thanks, Rosemary
Hi Rosemary, we haven’t tested a gluten free version of this cake, but let us know if you do!
Hi, I’m doing a mini cupcake platter for cake samples. I was thinking of putting this with passionfruit curd and Swiss meringue buttercream. My question is, will this recipe work with mini cupcakes (my fingers are crossed because it’s looks to die for!)
Hi Hannah! Did you start with slightly firm peaches? Those will be best for this pie filling – see Notes after the recipe for details!
I’m very sad to say I ordered my Sally’s Baking 101 as soon as it was on pre-sale from Amazon and they are telling me it is out of stock!!! I don’t understand, because it showed it would be delivered today September 2nd. I will have to wait for my refund and purchase again somewhere else.
Hi Jessica, we are SO sorry this happened. The publisher has spent all day trying to get to the bottom of why it happened. It sounds like what happened was an issue with a duplicate listing on Amazon, so some preorders that went through that duplicate listing were canceled. Amazon assured the publisher that they have plenty of stock available, so if you place a new order, they will have no problem filling it (and you should never have been charged, as they don’t charge your credit card until your book ships). Again, we are really, really sorry, and cannot thank you enough for your support in preordering, and for your patience and understanding!
Beautiful cake that received so many compliments including two people saying that it was better than any bakery one they’d had. My son chose this for our Labor Day dessert. Made no changes, followed detailed instructions and couldn’t have been anymore pleased. Used the 2-9” pan option with no issues. Sally’s Baking Addiction is always the first place I check when looking for a recipe because it’s reliable and provided consistent excellent results. This one is a for sure keeper!
Hi there! Made this cake and had a ton of icing left over. (Because I used smaller pans.) How long could it be safely stored in the fridge if I was going to bake another cake? Thank you.
Hi Meadow, A few days (about 5) stored in the fridge is just fine.
Thank you!
I made this without the frosting and put a sugar syrup on it. Omg….
I only have unsweetened coconut milk in a carton (refrigerated, so delicious brand). It is not marketed as a beverage and according to the ingredients is coconut milk, thickeners, and preservatives. I know the notes say not to use this, but I really don’t want to go to the store. Will it really have that much different of an effect? As a baking student I know it likely has less fat, so could I sub fat in a different form (eg coconut oil or butter) to make up for this? Thanks!
Hi Kaia, we fear it will be too thin, but let us know how it goes if you try!
Hi I am making a few of these cakes for an event but must travel to the venue with them assembled, its a little less than 2 hours. Any tips??
Thanks so much.
Hi Kathy, If it could be kept cold, great, but if not– the cake will be ok at room temperature for a day. We always recommend a cake carrier.
Thanks so very much!!!!