Name: Coconut Cake Recipe
Prep time: 30 min
Cook time: 24 min
Total time: 4 h 54 min
Cuisine: American
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; 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

Jump to Recipe· 3.9 from 64 reviews

If you adore tropical flavors and crave a dessert that feels like a sunny vacation with every bite, then this Coconut Cake Recipe is going to be your new best friend. Bursting with the rich creaminess of coconut milk and shredded coconut, paired with a luscious cream cheese frosting that’s perfectly balanced by just the right hints of vanilla and coconut extracts, this cake is a showstopper. It’s light, fluffy, and moist, making it an ideal centerpiece for celebrations or a delightful treat to brighten an ordinary day. Trust me, once you try this Coconut Cake Recipe, it will quickly become a staple in your kitchen repertoire.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, creamy batter that has a slightly lumpy texture. A wooden spatula with a red silicone tip is partially dipped into the batter, showing smooth strokes that blend the mixture. The batter’s color is a pale off-white, and the bowl’s handle is visible on the left side. Light softly reflects off the batter and bowl, creating a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is half the magic, and this Coconut Cake Recipe keeps it simple but impactful. Each component plays a vital role in creating that dreamy texture and pronounced coconut flavor, so grab everything on the list with confidence.

Cake Flour (2 1/2 cups): Provides a tender crumb that’s soft yet sturdy enough to hold the layers beautifully.
Baking Powder (2 tsp): Gives the cake a light lift, ensuring fluffiness.
Baking Soda (1/2 tsp): Adds an extra boost to the rise and balances acidity.
Salt (1 tsp): Enhances the sweet flavors and rounds out the profile.
Unsalted Butter (3/4 cup for cake, 1 cup for frosting): Adds richness and moisture with a silky mouthfeel.
Granulated Sugar (1 2/3 cups): Sweetens without overpowering, helping caramelize the crust.
Egg Whites (5 large): Incorporate airy texture and structure without heaviness.
Sour Cream (1/2 cup): Brings moisture and a subtle tang that balances sweetness.
Vanilla Extract (2 tsp total): Adds warm, aromatic depth.
Coconut Extract (1 1/2 tsp total): Powers up the coconut flavor to make it unmistakably tropical.
Unsweetened Canned Coconut Milk (1 cup plus 2 Tbsp for frosting): Infuses natural coconut creaminess and richness.
Sweetened Shredded Coconut (3 cups total): Layers texture and bursts of coconut sweetness throughout the cake and as garnish.
Cream Cheese (8 oz): Creates a tangy, smooth frosting that complements the cake perfectly.
Confectioners’ Sugar (5 cups): Adds sweetness and stability to the frosting’s silky texture.

How to Make Coconut Cake Recipe

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (177°C). Greasing three 8-inch cake pans and lining them with parchment paper rounds is crucial for a flawless release later. This step might seem small but trust me, it makes baking and cleanup a breeze.

Step 2: Mix the Dry Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt in a bowl. This ensures even distribution of leavening agents throughout your batter, which equals an even rise in the oven.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter with the granulated sugar until it’s smooth and creamy—about two minutes. This creates the perfect base texture, lightening the batter and adding air for fluffiness.

Step 4: Add Egg Whites and Creams

Carefully beat in the egg whites, sour cream, vanilla extract, and coconut extract. You might notice the mixture looks a bit curdled—that’s totally normal due to mixing solid butter with other wet ingredients; it will all come together beautifully.

Step 5: Incorporate Dry Ingredients and Coconut Milk

On low speed, gradually add the dry mixture alternating with the unsweetened coconut milk. Once combined, gently fold in the shredded coconut by hand to ensure no lumps and an even coconut texture throughout your batter.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Using a kitchen scale will get you perfectly even layers every time, but eyeballing works too! Bake for 21 to 24 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for an hour before transferring them to a rack to cool completely.

Step 7: Prepare the Frosting

In a large bowl, beat together the softened butter and cream cheese until luxuriously smooth. Blend in the confectioners’ sugar, coconut milk, vanilla, coconut extracts, and salt slowly for a creamy frosting with the perfect balance of sweetness and coconut flavor. Adjust texture by adding more sugar or coconut milk as needed.

Step 8: Assemble and Decorate

Trim the tops of each cake layer for a flat surface, then stack them with generous frosting layers in between. Cover the cake completely with the remaining frosting, smoothing the sides and top. Press shredded coconut onto the frosting to finish, adding a lovely texture and visual appeal that screams tropical indulgence.

How to Serve Coconut Cake Recipe

A round cake covered completely with white shredded coconut on all sides, creating a rough texture layer. On top, there are six soft cream roses in pale cream and light pink colors, placed in a circle near the edge of the cake. The cake sits on a white marble cake stand that has a smooth surface and a short wooden pedestal. Small pink flowers are placed at the base of the cake on the cake stand. The background is a clean white marbled texture, making the cake the main focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The toppings are just as fun as the cake itself! A sprinkle of toasted coconut flakes adds a toasty crunch, or fresh tropical fruit like pineapple or mango slices brings a refreshing contrast that feels festive and elegant. Mint leaves can add a pop of color and a fresh aroma.

Side Dishes

This Coconut Cake Recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the luscious texture. For drinks, try serving it with fruity cocktails, coconut water, or even a cup of rich coffee to balance the sweet flavors.

Creative Ways to Present

Consider serving individual mini cakes or cupcakes topped with frosting and shredded coconut for a charming touch at parties. Layer slices with tropical fruit and cream in individual glasses to turn the flavors of the cake into a stunning parfait. The possibilities are endless and sure to impress.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or keep it in an airtight container. Refrigerate for up to 5 days to maintain freshness. The flavors often deepen overnight, making slices even more delicious the next day.

Freezing

You can freeze this cake either frosted or unfrosted. Wrap each layer individually in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. To enjoy, thaw in the refrigerator overnight before serving.

Reheating

Let refrigerated or thawed cake sit at room temperature for about 30 minutes before serving to bring out the best texture and taste. Avoid microwaving, as it can alter the delicate crumb and melt the frosting.

FAQs

Can I use regular milk instead of coconut milk?

While regular milk can work in a pinch, using canned coconut milk is key to achieving that rich, creamy coconut flavor and moist texture that makes this Coconut Cake Recipe special.

Is the cake gluten-free?

No, this recipe uses cake flour which contains gluten. For a gluten-free version, you would need to substitute with a gluten-free flour blend, but adjustments might be necessary for texture and rise.

Can I make this cake vegan?

This recipe relies on butter, egg whites, and cream cheese, so it’s not vegan-friendly as is. However, with plant-based substitutes and vegan cream cheese, you can experiment to create a vegan version.

How long does it take to bake the cake layers?

The cake layers bake in about 21-24 minutes at 350°F (177°C). Make sure to check doneness with a toothpick to avoid overbaking, keeping the cake wonderfully moist.

Why use egg whites instead of whole eggs?

Using egg whites helps keep the cake light and airy without adding extra fat or heaviness that whole eggs can bring. It’s a technique that contributes to the delicate crumb of this Coconut Cake Recipe.

Final Thoughts

I hope this Coconut Cake Recipe inspires you to create a dessert that’s as joyful to make as it is to eat. With its perfect balance of creamy, sweet, and tropical flavors, it’s a cake that will impress family and friends alike. So go ahead, bake with love, and let the warmth of coconut bring a little sunshine to your day!