Name: The Best Coconut Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2/3 cup butter, softened; 1 1/3 cups sugar; 3 eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsweetened coconut milk; 1 teaspoon vanilla extract; 1/2 cup sweetened shredded coconut; 3 cups powdered sugar; 12 tablespoons butter; 1/4 cup milk; 1 teaspoon vanilla extract; 2 cups sweetened shredded coconut, toasted

Jump to Recipe· 4.3 from 45 reviews

If you’re on the hunt for a truly heavenly dessert, look no further than The Best Coconut Cake Recipe. This cake is a celebration of coconut’s subtle sweetness, layered with soft, moist cake and wrapped in silky vanilla buttercream frosting. The toasted shredded coconut hugging the sides adds that perfect touch of texture and extra burst of flavor that makes every bite simply unforgettable. Whether you’re baking for a special occasion or just because, this cake guarantees smiles all around.

Ingredients You’ll Need

Two round cake layers are placed on a wire cooling rack over a white marbled surface. Each layer is light golden brown with a slightly uneven texture on top, showing small air bubbles and a gently browned edge. The layers appear soft and evenly baked, with the top surfaces mostly flat but slightly domed. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key, and this recipe shines because of its simple, quality components. Each one plays an essential role in giving the cake its signature moistness, light flavor, and beautiful texture.

Butter (2/3 cup, softened): Creates a rich, creamy base and enhances moisture in the cake.
Sugar (1 1/3 cups): Adds sweetness and helps with the tender crumb.
Eggs (3): Provide structure and richness while helping the batter bind together.
Flour (2 cups): The foundation of the cake, giving it body and stability.
Baking powder (2 teaspoons): Ensures the cake rises perfectly and stays light.
Salt (1/2 teaspoon): Balances sweetness and enhances all flavors.
Unsweetened coconut milk (1 cup): Adds subtle coconut flavor and moisture without extra sweetness.
Vanilla extract (1 teaspoon): Brings warmth and depth to the cake’s flavor profile.
Sweetened shredded coconut (1/2 cup): Sprinkled inside the batter for bursts of coconut texture.
Powdered sugar (3 cups): The base for the smooth vanilla buttercream frosting.
Butter (12 tablespoons) for frosting: Creates a luscious, creamy texture in the frosting.
Milk (1/4 cup + as needed): Helps achieve the perfect frosting consistency.
Sweetened shredded coconut (2 cups, toasted): Adds that irresistible crunch and coconut aroma when decorating.

How to Make The Best Coconut Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour two 8-inch cake pans thoroughly, because a flawless release is critical to keeping your cake layers beautiful and intact.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar. This step is essential because it traps air, helping your cake become fluffy and light. Beat it until it’s light and creamy—the sweeter precursor to your delicious layers.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This ensures an even mix and prevents any lumps. Stir in the vanilla extract, which will give the cake a lovely fragrant undertone that complements the coconut perfectly.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures your rising agents and seasoning are evenly distributed throughout the flour, which helps the cake rise yes evenly and taste balanced.

Step 5: Alternate Dry and Wet Ingredients

Now comes the magic of combining everything. Add half of your flour mixture to the wet butter mixture and mix until just combined. Then stir in the coconut milk, which adds a touch of moisture and delicate coconut flavor. Finally, add the remaining flour mixture, mixing gently but thoroughly to avoid overworking the batter.

Step 6: Mix in Shredded Coconut and Bake

Fold in the sweetened shredded coconut gently, sprinkling those delightful chewy bits throughout the batter. Divide the batter evenly between the two pans and bake for 25-30 minutes. Your kitchen will soon be filled with a tempting coconut aroma. Let the cakes cool for five minutes before loosening the sides and inverting onto a wire rack to cool completely.

Step 7: Make the Vanilla Buttercream Frosting

In a bowl, beat the butter, milk, and vanilla together for about two minutes until smooth and creamy. Gradually add in the powdered sugar, one cup at a time, beating well after each addition until you reach your desired frosting consistency—creamy, spreadable, and utterly luscious.

Step 8: Assemble and Frost the Cake

Place one cake layer on your chosen serving plate. Spread about one cup of frosting on top, then sprinkle a generous layer of shredded coconut before placing the second cake layer atop. Cover the entire cake with the remaining frosting, then press the toasted shredded coconut onto the sides, creating an irresistible textured finish.

How to Serve The Best Coconut Cake Recipe

This is a round cake with one visible layer, covered in smooth white cream on the top and sides. Around the edge of the cake, there are evenly spaced swirls of white cream, each topped with a whole dark red cherry with a stem. The center of the cake top is sprinkled with toasted brown coconut flakes, adding texture and color contrast. The cake sits on a white base, and the surface under the cake has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make this cake shine, garnish it with a few extra toasted shredded coconut flakes on top for added crunch and a beautiful golden hue. You can also add fresh coconut curls or a few edible flowers to brighten the presentation and enhance that tropical vibe.

Side Dishes

This cake pairs wonderfully with light, fresh fruit such as pineapple slices, mango, or berries to balance the rich coconut flavors. For a creamy element, consider serving it alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to make each bite even more indulgent.

Creative Ways to Present

Try serving The Best Coconut Cake Recipe as mini layer cakes or cupcakes for parties to make portions easy and fun. Alternatively, cut the cake into squares and layer with tropical fruit and whipped cream to create a stunning dessert trifle that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your coconut cake covered loosely with plastic wrap or in an airtight container in the refrigerator. This keeps it fresh for up to 4 days while maintaining its moist texture and vibrant flavor.

Freezing

This cake freezes beautifully! To freeze, wrap the unfrosted cake layers tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw completely before frosting and serving.

Reheating

Since this cake is best served cool or at room temperature, avoid reheating once frosted. If you prefer a softer texture, let refrigerated slices sit out for about 20 minutes before eating, allowing the buttercream to soften and flavors to bloom.

FAQs

Can I use canned coconut milk instead of fresh?

Absolutely! Canned unsweetened coconut milk works perfectly and enriches the cake with a strong coconut essence. Just be sure to shake the can well before measuring.

What type of shredded coconut is best for this cake?

Sweetened shredded coconut is recommended for a nice balance of sweetness inside the cake. For the toasted coconut on the outside, you can use either sweetened or unsweetened, depending on your preference for sweetness and crunch.

How do I prevent my cake from drying out?

Be sure not to overbake your cake and store it properly wrapped or in a container once cooled. Using coconut milk helps add moisture, while the buttercream frosting seals in softness.

Can I add coconut extract for extra flavor?

Yes, a small amount of coconut extract can enhance the coconut flavor, but use it sparingly so it doesn’t overpower the natural coconut milk and shredded coconut.

Is this cake gluten-free?

This recipe calls for traditional flour, so it is not gluten-free as written. For a gluten-free version, you can substitute with a trusted gluten-free flour blend, checking that it includes xanthan gum for proper structure.

Final Thoughts

There’s something truly special about baking The Best Coconut Cake Recipe at home—the way the kitchen fills with the scent of coconut and vanilla, and how each forkful melts softly in your mouth. It’s a cake made with love and simple ingredients, perfect to share with friends and family during celebrations or just because. I can’t wait for you to try it and make it one of your own treasured recipes.