Coconut Cake
Coconut Cake is soft, fluffy, and packed with coconut flavor from the cake layers to the creamy frosting.
Sweetened shredded coconut adds texture, while coconut milk and coconut extract bring out the amazing flavors in every bite. The frosting is smooth and rich with just the right amount of sweetness, making each layer melt in your mouth.
Whether you’re making it for a birthday, holiday, or just because, this recipe guarantees a stunning cake that tastes like it came straight from a bakery but is easy enough to make at home.
Coconut Cake Recipe Highlights
- Soft and fluffy cake layers with the perfect light texture
- Rich coconut flavor in every bite from coconut
- Smooth and creamy coconut cream cheese frosting that melts in your mouth
- Stunning yet simple dessert perfect for birthdays, holidays, and celebrations
- Make ahead friendly so you can bake the layers in advance and frost later
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – Provides structure and stability while keeping the cake soft and tender. The right balance ensures a fluffy texture without making the cake too dense.
LEAVENING AGENTS – Baking powder and baking soda work together to give the cake a light, even rise. The combination helps create a soft, airy crumb while preventing the cake from becoming too heavy.
BUTTER – Adds richness and moisture, giving the cake its soft, melt-in-your-mouth texture. Using unsalted butter keeps the flavor balanced and lets you control the salt level.
SUGARS – Granulated sugar sweetens the cake while helping to create a light, delicate crumb. Powdered sugar in the frosting ensures a smooth, creamy consistency without any grittiness.
EGGS – Only egg whites are used in this recipe to keep the cake light and fluffy. Using egg whites instead of whole eggs results in a softer texture and a pure white cake color.
SOUR CREAM – Adds moisture and a slight tang that enhances the cake’s overall flavor. It also helps create a tender crumb while keeping the cake from drying out.
VANILLA – Rounds out the sweetness and deepens the flavor of the cake and frosting. A high-quality vanilla extract makes a noticeable difference in taste.
COCONUT – This cake gets its rich coconut flavor from three ingredients: shredded coconut, coconut milk, and coconut extract. Sweetened shredded coconut adds texture, coconut milk provides moisture, and coconut extract enhances the flavor without making the cake overly sweet.
CREAM CHEESE – The base of the frosting, adding a smooth, slightly tangy contrast to the sweet coconut flavors. It creates a rich, creamy texture that spreads easily while holding its shape.
How To Make a Coconut Cake
Please check the printable recipe card below for more detailed instructions.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the butter and sugar until light and fluffy, then mix in the egg whites, sour cream, and vanilla.
- Alternate adding the dry ingredients and coconut milk until smooth. Fold in the shredded coconut.
- Bake at 350º Fahrenheit for 20-22 minutes, then cool completely before frosting.
- Beat butter and cream cheese until smooth. Mix in powdered sugar and coconut extract.
- Assemble the cake layers with frosting between each, then coat the outside with coconut flakes.
Leftovers and Storage
STORE – Keep the cake covered at room temperature for up to two days to maintain its soft texture. If refrigerating, store it in an airtight container for up to five days to keep the frosting fresh and creamy.
FREEZE – Wrap the unfrosted cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh for up to three months. Thaw overnight in the fridge before frosting.
SERVING FROM THE FRIDGE – If the cake has been refrigerated, let it sit at room temperature for about 30 minutes before serving so the frosting softens and the flavors shine.
MAKE AHEAD – Bake the cake layers up to two days in advance and store them wrapped in plastic at room temperature or in the fridge. The frosting can also be made ahead and kept refrigerated, but let it soften slightly before frosting the cake for easy spreading.
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Serving Suggestions
FRESH BERRIES – The natural tartness of strawberries, raspberries, or blackberries cuts through the sweetness of the cake, making each bite more balanced.
WHIPPED CREAM – A dollop of homemade whipped cream adds a soft, airy contrast to the dense, creamy frosting.
VANILLA ICE CREAM – A scoop of classic vanilla bean ice cream complements the coconut flavor without overpowering it, keeping the dessert light and refreshing.
TOASTED ALMONDS – Sprinkle a few toasted almond slices over each slice of the Coconut Cake for a subtle crunch that pairs beautifully with the coconut.
Recipe Success Tips
COOL THE CAKE COMPLETELY – Cream cheese frosting softens quickly, and frosting warm cake layers will cause slipping. If the cakes still feel warm, chill them in the fridge or freezer for 10–15 minutes before assembling.
LEVEL YOUR LAYERS – Uneven cake layers can shift and cause the cake to lean. If the tops are domed, use a serrated knife to trim them flat so the cake stacks evenly.
TOAST THE COCONUT – Toasting shredded coconut brings out its natural sweetness and adds a light crunch. Spread it on a baking sheet and bake at 325º Fahrenheit for 5–7 minutes, stirring occasionally, until golden brown.
MAKE EXTRA FROSTING IF DECORATING – This recipe makes just enough to coat the cake smoothly. If you want to pipe borders, rosettes, or thicker layers between the cake rounds, increase the frosting by half.
CHILL BEFORE SLICING – Let the frosted Coconut Cake chill for 15 minutes before cutting. This helps set the frosting, preventing it from smearing and making it easier to get clean, even slices.
Commonly Asked Questions
How do I keep the cake layers from drying out?
Check for doneness by inserting a toothpick in the center—if it comes out with a few moist crumbs, the cake is ready. Wrapping the cooled layers in plastic wrap also locks in moisture if storing overnight.
More Easy and Delicious Recipes
Coconut Cake with Coconut Cream Cheese Frosting
Ingredients
Cake Better
- 2 ½ cups all-purpose flour plus a tablespoon for the pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter unsalted
- 1 ½ cups granulated sugar
- 5 large eggs egg whites only, room temperature
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 1 cup unsweetened coconut milk
- 1 cup sweetened flaked coconut
Coconut Cream Cheese Frosting
- 1 cup butter unsalted
- 8 ounces cream cheese
- 5 cups powdered sugar
- 1 teaspoon coconut extract
- 2 cups sweetened flaked coconut
Instructions
- Preheat the oven to 350º Fahrenheit. Grease the cake pans with coconut oil or cooking spray.
Cake Batter
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer* fitted with the whisk attachment, cream the butter and sugar on medium-high speed for about 2-3 minutes, until light and fluffy.
- Add the egg whites, sour cream, and vanilla extract. Reduce to medium speed and beat for about 2 minutes, until fully combined and the batter has a pale yellow color.
- Add ⅓ of the flour mixture to the bowl and beat on medium speed until just combined. Add ½ of the coconut milk and mix in. Continue alternating between the flour mixture and coconut milk until the batter is smooth. Fold in the flaked coconut until evenly distributed.
- Divide the batter among the three cake pans.
Bake
- Bake for 20-22 minutes, until the tops are golden brown. Let the cakes cool in the pans for 10 minutes before flipping them onto a cooling rack. Allow them to cool completely.
Frosting
- Using the whisk attachment, beat the butter and cream cheese on high speed until smooth. Add the powdered sugar and coconut extract.
- Reduce the speed to low and gradually increase as the sugar incorporates. Beat until smooth.
Assembly
- Spread a small amount of frosting on a cake platter to secure the first cake layer.
- Spread ½-¾ cup of frosting evenly over the top of the first cake layer.
- Place the second cake on top, pressing lightly to secure it in place.
- Spread another ½-¾ cup of frosting evenly over the second layer. Top with the third cake.
Serve
- Frost the entire outside of the cake, then immediately press 2 cups of flaked coconut into the frosting. Let the cake sit for 10 minutes before slicing and serving.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.