The Best Coconut Cake Recipe (2024)

This incredible coconut cake recipe combines a simple, light and fluffy coconut-flavored cake with a creamy coconut cream cheese frosting, all topped up with shreds of sweetened coconut flakes. This ultimate coconut cake is the most decadent dessert for any coconut lover.

Easy Coconut Cake Recipe

Coconut Cake, a Southern classic cake, is an incredibly moist cake similar to a standard vanilla cake recipe amped up with lots of coconut flavor.

In this recipe, instead of using the standard creamy coconut buttercream frosting to frost the cake, I decided to use a sweet and extra creamy cream cheese frosting infused with the flavors of coconut milk, vanilla bean and coconut extracts. I think you’ll agree with me when I say that this beautiful and decadent coconut cake isevery coconut lover’s dream!

Besides the amazing flavor and beautiful look of this stunningly perfect coconut cake, one has to notice the texture and moist crumb of each cake layer. Although a lot of coconut cakes rely on the poke method to make the cake moist, this homemade coconut cake comes out perfectly moist thanks to the inclusion of coconut milk and sour cream in the batter.

What is Traditional Coconut Cake?

While coconut cakes can come in many shapes and sizes, traditional Southern Coconut Cake is usually a layer cake with traditional buttercream or meringue. This made from scratch coconut cake is a three layered cake packed with sweet coconut flavor. In between each tier or layer of cake there’s a thin layer of coconut cream cheese frosting that adds flavor and sweetness to this delicious dessert.

Texturally, this cake is a winner too. While the cake itself is fluffy and moist, the frosting is incredibly creamy and the shredded coconut adds just a slight bit of much needed crunch.

Coconut Cake Ingredients and Substitutions

• Cake Flour: Using cake flour (instead of all purpose flour) helps to make the cake light, soft and delicate.
• Baking Powder: This leavening agent helps the cake to rise and creates the perfect light texture.
• Baking Soda: The combination of baking soda along with sour cream results in a super moist cake.
• Salt: Just a little bit of salt is all you need to bring out the flavors of the rest of the ingredients in the cake.
• Unsalted Butter: Although I prefer unsalted butter for baking, if you only have salted butter, use it. Allowing the butter to soften to room temperature make it easier to mix with the other ingredients.
• Granulated Sugar: I use plain white sugar for this cake (which also keeps the cake pretty white!)
• Egg Whites: Only egg whites and not egg yolks are used to make this cake. Use large eggs and allow them to come to room temperature before making the cake batter. Using fresh eggs and not egg whites from a carton is a must!
• Sour Cream: Makes cake super moist and gives it a much needed tang to cut through all the sweetness. I use full fat sour cream and allow it to come to room temperature. You can also use Greek yogurt.
• Pure Vanilla Extract: Investing in high quality pure vanilla extract is a must if you want to achieve a natural vanilla flavor.
• Coconut Extract: This extract imparts more coconut flavor. If you don’t have coconut extract, use a bit of almond extract.
• Coconut Milk – I use canned coconut milk not sweetened cream of coconut. For better mixing, keep it at room temperature. In a pinch, whole milk could be used although you won’t get the richness and flavor that coconut milk imparts.
• Shredded Coconut: I use sweetened shredded coconut for the cake batter which is not dry like unsweetened shredded coconut. The moisture of the sweetened coconut helps keeping the cake moist. Unsweetened desiccated coconut can be used to decorate the cake but not for the cake batter.
• Cream Cheese: For richness and the absolute best texture, I use full fat cream cheese from a block of cream cheese.
• Confectioners’ Sugar: Or powdered sugar gives the frosting its silky smoothness.

How Do You Make Coconut Cake?

To Make the Cake:

1. Preheat the oven and grease and line baking pans.
2. Mix all of the dry ingredients together in a large bowl
3. Then, in the bowl of a stand mixer or in the bowl of an electric mixer, cream butter and sugar until fluffy. Scrape the bottom and sides of the bowl with a spatula as needed.
4. Add the remaining wet ingredients, egg whites, sour cream and extracts. Mix until combined.The mixture may look a bit curdle at this point.
5. Gradually add the dry ingredients and coconut milk and mix until thoroughly incorporated.
6. Using a rubber spatula, fold the shredded coconut into the cake batter.
7. Pour batter into the prepared round cake pans and bake until a toothpick or cake tester inserted in the cake comes out clean with just a few moist crumbs.
8. Transfer the cakes from the oven to a wire rack and allow them to cool completely in the pans.

To Make the Coconut Cream Cheese Frosting

1. Add the cream cheese and butter to a bowl and beat until creamy.
2. Turn the mixer down to low speed and gradually add the confectioners’ sugar followed by the coconut milk, vanillaextract, coconut extract, and salt.
3. Once all ingredients are added, turn the speed up and beat until fluffy and smooth.

Assemble and Decorate

1. Using a sharp knife, slice off the tops of the cakes.
2. Place the first layer onto a cake plate.
3. Spread frosting over the top of the cake using an offset spatula.
4. Place the second layer on top and frost the top of it, as well.
5. Place the third layer on top of the second layer and frost it.
6. Add shredded coconut to the tops and sides. Refrigerate until ready to serve.

Common Questions About Coconut Cake

Why is My Coconut Cake Dry?

If your cake is not moist, you may have used too much flour or baked it for too long. To fix a cake that is dry, you can use a pastry brush to apply a little bit of simple syrup or coconut milk to the cake.

What Makes a Cake Light and Fluffy?

Properly beating the butter when creaming it with the sugar will help the cake to be light and airy. Using cake flour helps to make a fluffy cake as well.

Can I Leave Coconut Cake Out Overnight?

Since the cream cheese frosting has dairy in it, coconut cake should be kept in the refrigerator.

What to Serve With Coconut Cake

We like to serve this amazing and moist cake with fresh fruit, ice cream, or a hot cup of coffee.

Storing and Freezing Coconut Cake

Refrigerator: Store cake on its original serving platter or cake stand for up to five days, covered with plastic wrap or aluminum foil. Or, store slices in an airtight container.

Freezer: Use a freezer-safe container to store slices of coconut cake for up to three months.

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