I have to admit that Coconut Cake is my favorite layer cake. This cake is a coconut lover’s dream. Moist and delicious, with a soft, fluffy crumb and amazing coconut flavor, it is by far the best coconut cake you’ll ever make.
In my career as a chef, I’ve made many coconut cakes, and over the years, I’ve learned a lot about baking, which has helped me develop this into the best coconut cake recipe I’ve ever made.
To make this cake even more delicious, I’ve added a coconut cream cheese frosting between the cake layers and around the entire coconut cake. Then for pièce de résistance, I’ve covered the cake in tender shredded coconut. Do I have your attention?
Ingredients to make Coconut Cake
Gather the ingredients needed to make our coconut cake recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
If you love coconut cakes, check out my Easter Coconut Cake.
How to Make Coconut Cake
- Add the cake flour, baking powder, baking soda, and salt to a large bowl.
- Whisk the dry ingredients together until well blended. Set aside until needed.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.
- Whip the butter and sugar together at medium to 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. - Add the egg whites to the butter mixture.
- Whip until well combined.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
*Butter and egg whites should be at room temperature. Save the egg yolks for another recipe.
- Add the sour cream, vanilla extract, and coconut extract to the mixture.
- Whip the ingredients at medium speed until they are well combined. Scrape down the sides and up the bottom of the bowl as needed.
The mixture may look curdled due to the different ingredients being combined with the butter. - Set the mixer to low speed and slowly add the dry ingredients and coconut milk to the mixture.
- Continue to whip the ingredients on low speed until they are well combined.
- Add the shredded coconut flakes and mix by hand to ensure the batter does not stick to the bottom of the bowl.
The cake batter will be very thick.
Preheat the oven to 350°F.
Grease three 9-inch cake pans, place a parchment circle in the bottom of each pan, and then grease the parchment paper.
- Pour the batter into the prepared cake pans, evenly distributing it between the pans. *Using a scale is the best way to ensure the amounts are equal.
- Place the cake pans on the center rack of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes (in the pans) on a wire rack to cool.
The layers must be completely cooled before assembling and frosting.
How to make coconut cream cheese frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Whip the butter and cream cheese together on medium speed until creamy and smooth (about 2 minutes).
Scrape down the sides and bottom of the bowl during the process. - Add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt to the mixer while it’s running at a low speed.
Scrape down the sides and bottom of the bowl during the process. - Increase the mixer speed to high and continue mixing for about 3 minutes.
If the frosting is too thin, add additional powdered sugar ¼ cup at a time until it reaches the right consistency. If it’s too thick, add coconut milk until it reaches the right consistency.
How to assemble Coconut Cake
Using a large serrated knife, slice a thin layer off the tops of the layers to create a flat surface.
- Place one cake layer on your cake stand or serving plate. Cover the top with about 1 ½ cups of frosting. *Use a frosting spatula to create an even layer.
- Place the second layer on top of the frosted first layer. Top the second layer with about 1 ½ cups of frosting, spreading the frosting evenly using a frosting spatula.
- Place the third layer on top of the frosted second layer. Spread the remaining frosting on the top and sides of the cake.
- Add coconut to the sides and top of the cake, covering all the exposed frosting with coconut.
Refrigerate the cake for at least one hour before slicing. This is essential and will help the cake set up. This will make it easier to slice and help the cake hold its shape.
Wouldn’t you love to sit down to a slice of this ah-mazingly delicious coconut cake? I know I’m ready for another slice. This cake is a Southern Classic, and I promise your friends and family will love it!
Recipe FAQ’s
No, it is not. Coconut milk is more like the consistency of cow’s milk. Coconut cream is much thicker and richer. It’s made by using four times the amount of coconut that coconut milk does. Do not substitute one for the other in a recipe.
Cream de coco is a different product entirely. It is a coconut version of sweetened condensed milk and is not interchangeable with coconut milk.
Yes, it does. The frosting contains butter and cream cheese, which will spoil if left at room temperature for too long. Keep the cake covered and refrigerated when not serving. Let the cake sit at room temperature for 2 hours before serving.
When covered and refrigerated, a Coconut Cake will remain fresh for one week. It can also be kept frozen in an airtight container for up to four months.
More Recipes You’ll Love!
Best Coconut Cake Recipe
Equipment
- 3 9-inch round cake pans
Ingredients
- 2 ½ cups cake flour added to the cup with a spoon & leveled with a knife
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 6 oz unsalted butter (1 ½ sticks)softened to room temperature
- 1 ⅔ cups granulated sugar
- 5 large egg whites room temperature
- ½ cup sour cream room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk (canned) at room temperature
- 1 cup sweetened shredded coconut
Coconut Cream Buttercream
- 1 cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 5 cups confectioners’ sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon coconut extract
- ⅛ teaspoon salt
- 2 cups sweetened shredded coconut
- 1-2 tablespoon coconut milk (canned) use one or two tablespoon of coconut milk to get the right consistency
Instructions
- Preheat oven to 350°F.
- Grease three 9-inch cake pan, place a parchment circle in the bottom of the pans, then grease the parchment paper. *The parchment will allow the cakes to come out of the pans easily.
Cake
- Add the cake flour, baking powder, baking soda, and salt to a large mixing bowl and whisk together until well blended. Set aside until needed.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.
- Whip 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.
- Add the egg whites to the butter mixture and whip until well combined.
- Add the sour cream, vanilla extract, and coconut extract to the mixture and. whip until well combined. Scrape down the sides and up the bottom of the bowl as neededThe mixture will look curdled do the different ingredients being combined with the butter.
- Set the mixer to low speed, and slowly add the dry ingredients and coconut milk to the mixture. Continue to whip the ingredients on low speed until they are well combined.
- Add the shredded coconut and mix by hand to make sure there's no butter stuck to the bottom of the bowl.This is a thick batter.
- Pour the batter into the prepared cake pans, evenly distributing the batter between the pans.*Using a scale is the easiest way to make sure the amounts are equal.
- Place the layers on the center rack of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes (in the pans) on a wire rack to cool.*The layers must be completely cooled before assembling and frosting.
Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Whip the butter and cream cheese together on medium speed until creamy and smooth (about 2 minutes).*Make sure to scrape down the sides and bottom of the bowl during the process.
- Add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt to the mixer while it's running on a low speed.*Make sure to scrape down the sides and bottom of the bowl during the process
- Increase the mixer speed to high and continue mixing for about 3 minutes. *f the frosting is too thin add additional confectioners sugar ¼ cup at a time, until the right consistency has been achieved. If the frosting is too thick, add coconut milk until its at the right consistency.
Assembly
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on your cake stand or serving plate
- Cover the top of the layer with about 1 ½ cups of frosting. Use a frosting spatula to create an even layer.
- Place the second layer on top of the frosted first layer and top the second layer with about 1 ½ cups of frosting spreading the frosting evenly using a frosting spatula.
- Place the third layer on top of the frosted second layer. Spread the remaining frosting on the top and sides of the cake.
- Add coconut to the sides and top of the cake, covering all the exposed frosting with coconut.
- Refrigerate the cake for at least one hour before slicing.This helps the cake set up, making it easier to slice and allows the cake to hold its shape.
Notes
Cream de coco is another product entirely and is a coconut version of sweetened condensed milk and is not interchangeable with coconut milk.
Terri says
I’m looking to make a coconut buttercream frosting instead of cream cheese. Can you provide a recipe for that?
Chef Dennis Littley says
Just replace the cream cheese with butter and it will be a buttercream.
Erin says
Absolutely Devine
Chef Dennis Littley says
Thank you!!
Kathrine says
Can I half the recipe and make cupcakes?
Really looking forward to making this- I’ve been craving coconut cake but don’t need to feed 12!
Chef Dennis Littley says
Yes you can.
Kathrine Maura says
Thank you!
Zoe says
Hi Chef! I am looking forward to making this for my friend’s birthday but I only have 8inch cake pans, do I need to adjust the recipe at all? Thank you! I love your website!
Chef Dennis Littley says
You would need to reduce the amounts by about 25% for them to fit into your 8 inch pans, or you could make cupcakes with the extra batter and frosting.
Valerie says
Chef Dennis – this is the BEST coconut cake (and possibly the best cake) I’ve ever tasted. My husband has declared it his official birthday cake from now on. Thank you for your recipe! So delicious, fluffy and easy to follow!
Chef Dennis Littley says
You made my day with your comment Valerie. This is one of my favorite cakes and I’m happy to hear its now one of yours!
Cari says
Do you use sweetened or unsweetened coconut milk?
Chef Dennis Littley says
I used unsweetened coconut milk to make the cake, but you can use sweetened if you prefer a sweeter cake.
Jill Miranda says
I have made this twice. Both great, even tho the first time I only had AP flour which I sifted twice. This last time I used some lemon extract and zest and a whole lemon’s juice in the frosting. Lemon coconut, devine! TY!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed the coconut cake. The lemon sounds like a delicious addition.
Janie Lynch says
Can you make this into cupcakes?
Chef Dennis Littley says
I see no reason why you can’t make cupcakes out of the recipe. But you will probably have more frosting than you need since you won’t be making layers.
Cindy Brown says
I made this beautiful and delicious cake for my daughter’s birthday and it was a winner! Moist, fluffy, delicious coconut flavor and great frosting too! I will definitely make it again! Thanks!
Chef Dennis Littley says
I love a good coconut cake and this is my favorite recipe!! I’m happy to hear you enjoyed it too.
Cheryl says
can I make this in a sheet pan and if so what size?
Chef Dennis Littley says
Yes you can. You would need a half sheet pan 18 x 13 inches.
Tracy Rosemont says
Oh my this was the best cake. I didn’t have sour cream so I used whole milk Greek yogurt. I also sifted the powder sugar. Other than that I followed the recipe exactly. My 3 cakes cooked in 22 min!! Watch cake close they seem to cook quickly. Everyone loved this cake!!!! Before serving I let it sit out from the frig for at least 30 min.
Chef Dennis Littley says
I’m happy to hear you enjoyed my coconut cake recipe. Every oven is a little different so keeping an eye on the cakes is always a good ides.
Lisa Pugliese says
Very delicious, very moist and flavorful. I used a rectangular pan because my layer cakes always tend to lean comically, and I had to add about a half cup more icing sugar (to offset the oopsie with the coconut milk) but man, this is a really good coconut cake recipe. My husband’s first comment after tasting? “Babe, did you bookmark this one?”. Thank you, Chef!
Scott says
This is an excellent cake. I didn’t have the cake flour and used all-purpose flour instead and it was still delicious! My wife who isn’t a cake fan has eaten more of this cake that I have! ; )
I made this cake for my birthday – b/c I wanted to make it and I love coconut cake! This worked!
Thanks again Chef!
Rhonda says
I’m into organic and ancient grains. I made this cake using einkorn flour and it would have needed the egg yolks to make the cake moist. I don’t mind a denser cake. Well, of course the cake was way too dry, but I so hate to waste. I thought on it and decided to chop up the cake, which I’d iced already, and put it in a big pan. I added a mixture of 6 cups milk, 8 eggs and a cup sugar. I baked it about an hour and every coconut lover who tried it thought it was delicious!! It was so good, I’d love to make that mistake all over again, but on purpose!! Instead of bread pudding, I made cake pudding!
Chef Dennis Littley says
I tried baking with Einkorn flour and ran into a lot of problems. The recipes all need to be reworked when using that type of flour. Baking is chemistry and different flours change everything.
I’m happy to hear you didn’t have to waste the cake and made a delicious bread pudding!
LESLIE HOUFAIDI says
The cake was delicious! I only had unsweetened coconut and I must say that it was still fantastic. I will definitely make this again! Thank you!
Tona says
Delicious cake, I made it for Easter everyone loved it! Thank you for sharing your recipe and giving detailed instructions for time to whip etc. I’ll make it again for sure.
Meredith says
Hi! Coconut cake is my dad’s favorite cake, and I’ve made several over the years. Looking forward to making yours for Christmas. Two questions: he prefers a yellow cake base – can I just include the whole eggs rather than the egg whites, or will that change the consistency? Lastly, any suggestions on a filling flavor? I wanted to incorporate an additional flavor and not sure what to use. I’ve seen coconut pastry cream filling, raspberry filling, (lemon and pineapple seem too summery to me). Thank you!
Chef Dennis Littley says
I would have to test the recipe to see how the added yolks would change the cake. Baking is chemistry and changes can have unintended results. As for a filling any that he likes that you feel work with coconut would be fine. I’m a big fan of coconut cake so adding another flavor isn’t something I would do.
N. Smock says
Five stars is not enough easily a 20. Very delicious you will not be disappointed.
Chef Dennis Littley says
I’m very happy to hear you enjoyed my favorite cake!