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 as you know I am a fan of all you make !!! I have a question , I wanna make up your banana cake and was hoping to frost it with your amazing coconut cream cheese frosting . Do you think this will go good ? Any suggestions ? I pretty much I want a banana coconut cake .
Thanks !!!
Hi Natalie, this coconut cream cheese frosting would be delicious with our banana cake! YUM!
Hey ,
Has anyone tried this recipe with a sugar substitute, like Sweve? I have a special request from a diabetic for Thanksgiving and this recipe is phenomenal, so I don’t want to use any other.❤️
Thank you!
Hi Krista, We haven’t tested this recipe with a sugar substitute but let us know if you try!
Made this cake for my husbands birthday. The best coconut cake ever….it was a hit with the family. The buttercream frosting was delicious. Not too sweet. Will definately make this again. Going to try the carrot cake next.
This cake was amazing!. Everyone loved it, even my husband and his family who have made coconut cake for years from and old family recipe. I’m not really a coconut fan, but even I loved it. Will definitely make this again!
Hello,
I made this cake and it was surprisingly very easy to make and looks great. I followed the directions exactly and used 3 – 9″ cake pans. However, the cake is very dense and heavy. Any thoughts on why? Even though it was heavy, it tasted great so I still gave it 5 starts. Any thoughts on why the cake was so dense?
Do you think there’s a way to add lime to this cake?
Hi Nicole, You can use this cake and layer lime curd between the layers. Use our recipe for lemon curd but use limes instead.
Or you can use this recipe for lemon coconut cake but use limes. Let us know how it turns out!
Made it today, it was awesome!!! Very moist, will definately make it again.
Turns out amazing evey time! I’m actually addicted to it!
Is
it possible to make this cake replacing the cake flour with almond or coconut flour to make it lowcarb?
Hi Ninel, We don’t recommend it as both of those flours have very different properties. We haven’t tested this cake with any alternative flours but let us know if you try!
Made this coconut cake for my canasta card party, was a big hit. Everyone thought It was creamy, moist and delicious. Thanks for the recipe. Definitely was delicious.
Amazing recipe that I have used a couple of times both as a cake and cupcakes. Do you have the nutritional information for this recipe?
Hi Sally!
I’m excited to try this recipe. I’d like to use 6″ cake pans to get a small, tall cake. How would you recommend adjusting number of layers and bake time/temp? I compared to some of your 6″ cake recipes and it looks like you use the same oven temp, and just use less batter per pan and cook for slightly less time. If I use all the cake batter in 3 6 inch cake pans, would it still work if I adjust the oven temp down and bake time up? Or would that be too much batter for those pans?
Hi Holly, You can 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. You can halve this frosting recipe instead.
I never leave comments on recipes but I have to on this one. It was so good! I’ve never made a multilayer cake like this and had very low expectations for myself given my limited baking experience, but it came out perfectly! I followed directions to a T (except I only had two cake pans). It was for my moms birthday and she rated it a 10/10 (she is not the type to politely lie). Even my dad who doesn’t care for cake/pastries wolfed his down and said it was delicious! Thank you so much for the recipe!!! Made the birthday so special.
So good. Made this yesterday and everyone loved it. So many people asking for the recipe. Will make again.
OMG, I made this coconut cake and it is amazing!! Hands down, one of the best cakes I have even tasted. I will definitely preserve this recipe as one of my mainstays. It was easy to follow and turned out perfectly. I used the sheet cake option because I just wanted a no-frills cake for snacking. We ate it throughout the week, cutting pieces straight out of the pyrex pan I baked it in. After a few days, I transferred it to the fridge to freshness. Even in the fridge it retained a nice tight, albeit a slightly denser, crumb, and it’s coco nutty flavor. Also love the buttercream frosting.
I’m making this today for my dads 95th birthday. It’s his favorite flavor. I just put it in the oven. We tasted the batter and he loved it as much as I did. I can’t wait for the finished product.
I plan to bake this in a 9×13 pan. Should I cut the frosting recipe in half? Looking forward to trying it. Thanks a lot.
Yes, that should be enough frosting. Enjoy!
Amazing recipe! Made this for my mum’s birthday and she just couldn’t get enough of it.
this was a wonderful cake! so moist and wonderful flavor.
It was easy to make and easy to frost.
I used King Arthur cake flour.
I really love Sally’s recipe here! It’s so moist (I even hate that word sorry) but it’s so true. I have never had a cake turn out so well AND I always make it Gluten Free. I use an exact same measurement of Bobs Red Mill 1 to 1 for this cake and follow her instructions and the rest of the ingredients exactly (except vanilla extract instead of coconut because I didn’t have it both times haha). My celiac fiance just loves this cake and all my friends really love it too and they are used to eating gluten. 10/10 will use this recipe for my years to come. Thank you!
Hi Sally! My husband loves this cake! I am making him a birthday cake that will be tiered… do you think this cake would be alright for the bottom tier?
Hi Amanda, We haven’t tested this cake as a bottom tier but it should be fine as long as you properly support each tier (see Simple Homemade Wedding Cake Recipe for how to assemble). We hope he has a great birthday!
Can coconut extract be omitted from this recipe without a problem?
Hi Victoria, There won’t be as much coconut flavor if you leave out the coconut extract. The cake will certainly be tasty without it, but the coconut flavor won’t be nearly as heavy.
Is this supposed to be three 9″ pans? I was confused when it also said it could be two 9″ pans? It turned out AMAZING but the cake to icing ratio was way different than pictured and I’m wondering if it is just styling or the increased surface area that three 9″ pans would give you….
Hi Lee, The three layer cake is shown with the amount of frosting in the recipe above. You can bake this as only two thicker layers (as written in the recipe notes) and you would likely need less frosting (it does freeze well if you have leftovers!).
Hello! I would like to attempt to add a chocolate marble swirl to this cake for my friend’s wedding. To make the marble, another blogger adds a cocoa powder/hot water mix to about 1/3 of the batter, then swirls in the pan. I’ve read your article on cocoa powder, but I’m still unsure which type to use for this application. My instinct says Dutch, because the leavener is baking powder. Or is Hershey’s special dark a combo of dutched and natural? Would that be what I want to use?
Hi Olivia, I haven’t tried the batter that way but you certainly can test it. With such a small amount of cocoa powder in only part of the batter, I don’t think it will make much of a difference in the final cake’s rise if you use dutched cocoa or natural. Make sure it is unsweetened, though. You may want to add a little liquid, such as milk, to the chocolate batter since it will have more dry ingredients (the cocoa powder).
Best and most divine Coconut Cake in the world. You truly have the best cake recipes and I’ve been baking a very long time. Do you have a cake cook book?
Hi Rose, We are thrilled that you enjoy this cake recipe so much! Sally has published three cookbooks: Sally’s Baking Addiction, Sally’s Candy Addiction, and Sally’s Cookie Addiction. You can find information and links to all three if you scroll down a bit to the section called “Sally’s Cookbooks” on the home page 🙂
Hi Sally, I need your help; I desperately want to try your recipe, however I live in Switzerland, where I can’t buy either coconut extract or sweetened coconut flakes. While I am sure the extract won’t be too much of a disappointment if I skip it, I am not sure how to tweak the recipe if I use the all natural shredded coconut that I have purchased at the local grocery. Do you have a recommendation for how much sugar I should use to balance this out – or do you think I should use light brown sugar instead? Thank you so much for your input, I can’t wait to bake!!!!!!
Hi Allie, There is no need for extra sugar or any adjustments if using unsweetened shredded coconut. The cake is sweet and moist enough! Let us know if you try it.
This was great. Can Greek yogurt be used in all your recipes using sour cream?
It can depend on the specific recipe, but overall– yes!
Sally
I notice that the recipe doesn’t call for sifting the flour or powdered sugar. Should I sift both? I’m baking the cake today and wanted to know before I got started. Thanks
Hi Sally! I LOVE all your recipes and I am always so excited to try a new one on family and friends! With this coconut cake, can it be used as a bottom tier on a 2 tiered cake? Or is it too soft? Thank you!
Hi Ashika, thank you so much for your positive feedback! This cake batter could be used for a tier cake, yes. When baked, it’s sturdy enough to hold. You can always use cake dowel rods too.
Sally – thank you for this delicious recipe! This cake comes out perfectly every time. It has become a favourite in our household. It stays moist even days after (if there’s any left). It is seriously addictive… especially right out of the fridge. Thank you for your wonderful recipe and easy-to-follow instructions and notes!
Hello Sally,
I used this recipe and made Coconut cupcakes. They are spectacular! The cake is moist and delicious paired with the frosting…Wow! What a combo! Even my husband, who is not a big coconut fan, loved this cake. Thanks you! 🙂
This coconut cake was the best ever!! SUPER moist, great coconut flavor. My family loved it. Thank you Sally for all your wonderful recipes! I just became a Grandma to beautiful precious twin baby girls this Summer 2020. Just before they were born I decided
I wanted to start getting really good at baking (like all Grandmas, right? : ) Then I discovered your blog of recipes and started baking galore! I think I was doing the nesting for my daughter : ) I baked many of your recipes and froze them to bring to my daughter and her family for after the babies arrival. They were all delicious and everyone visiting enjoyed them and helped bring a smile to my daughter and husband on those tired days of no sleep. I have since purchased two of your cookbooks : ) I thank you so much for making baking fun and no so hard to do either. I like that your recipes are not complicated. I look forward to following your recipes for many years to come in my new and adventurous role as Grandma (Nonna). Thanks for bringing joy to so many people!
I made this two days ago and it’s seriously the best damn cake I’ve ever made (or tasted for that matter). I keep blaming other people in the house for eating it, as it seems to disappear quickly. Downside of this, is I live alone. So not sure who I’m blaming, but I’m ok with it 🙂
I have a birthday cake to make for a friend this weekend and would love to do a carrot cake version of this – is there a way to adjust this recipe to make it a carrot cake or should I use one of your other recipes? I loved how light, fluffy and moist this one was.
Hi Kylie, We are so happy you enjoyed this recipe so much! For carrot cake I would recommend either My Favorite Carrot Cake Recipe or this Pineapple Carrot Cake. Both are deliciously moist but carrot cake is naturally a bit heavier than this cake due to the amount of wet ingredients.