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

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If you love tropical flavors and dreamy desserts, this Coconut Cake Recipe is an absolute showstopper that you need in your baking repertoire. It’s a moist, tender cake layered with luscious cream cheese frosting and topped with sweet shredded coconut, making every bite a delightful escape to a sunny paradise. The balance of coconut milk, coconut extract, and real shredded coconut creates an intoxicating aroma and flavor that feels both indulgent and comforting, perfect for any occasion from birthdays to simple weekend treats with family.

Ingredients You’ll Need

The image shows various baking ingredients carefully arranged on a white marbled surface. At the center, there is a white bowl filled with five brown eggs. To the right of the eggs, two sticks of cream cheese rest on a small gray plate. A large glass bowl filled with flour is positioned at the bottom left corner, while another smaller glass bowl with flour is at the bottom right. There is a small brown dish containing white powder and sugar near the bottom center. Above the eggs, a glass bowl holds a dark brown liquid, likely vanilla extract. To the left of that, a metal measuring cup contains thick white cream. Several sticks of butter with their paper wrappers featuring measurement marks lie at the top left. On the top right, a large blue and white bag labeled

Each ingredient in this Coconut Cake Recipe is thoughtfully chosen to build a tender crumb, rich flavor, and creamy frosting that tie this classic dessert together beautifully. From the silky cake flour to the creamy butter and tangy cream cheese, these essentials work in perfect harmony.

Cake flour (2 1/2 cups/285g): Provides a light, tender texture essential for delicate cakes.
Baking powder (2 teaspoons): Gives the cake a gentle rise for a fluffy crumb.
Baking soda (1/2 teaspoon): Helps balance acidity and ensures perfect leavening.
Salt (1 teaspoon): Enhances and balances all the flavors in the cake.
Unsalted butter (3/4 cup/170g + 1 cup/226g): Adds richness and creaminess to both cake and frosting, contributing to moisture and smooth texture.
Granulated sugar (1 2/3 cups/330g): Sweetens the batter and contributes to the tender crumb.
Egg whites (5 large): Lighten the texture without added fat, perfect for a fluffy cake.
Sour cream (1/2 cup/120g): Adds moisture and a subtle tang that balances sweetness.
Pure vanilla extract (2 teaspoons + 1/2 teaspoon): Brings warmth and depth to both cake and frosting flavors.
Coconut extract (1 teaspoon + 1/2 teaspoon): Amplifies coconut flavor without overpowering.
Unsweetened canned coconut milk (1 cup/240ml + 2 tablespoons/30ml): Adds natural coconut richness and moisture for extra decadence.
Sweetened shredded coconut (1 cup + 2 cups/160g): Infuses texture and visual appeal inside the cake and on top.
Full-fat cream cheese (8 ounces/226g): Creates a tangy, velvety frosting that perfectly complements the coconut.
Confectioners’ sugar (5 cups/600g): Sweetens and stabilizes the creamy frosting for smooth spreading.

How to Make Coconut Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (177°C). Grease three 8-inch cake pans thoroughly, then line them with parchment paper rounds before greasing the paper itself. This step might seem small, but it’s crucial for ensuring your delicate cakes release effortlessly and remain perfectly shaped.

Step 2: Combine the Dry Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt in a bowl. This dry mix forms the foundation of your cake and ensures even distribution of leavening agents, helping your cake rise evenly and beautifully.

Step 3: Cream Butter and Sugar, Then Add Egg Whites

Using a mixer fitted with a paddle or whisk, beat the butter and sugar on medium-high speed until the mixture is smooth, creamy, and slightly fluffy—about 2 minutes. Scrape down the bowl to avoid any pockets of unmixed ingredients. Then, add the egg whites and beat until fully combined. This step helps create the cake’s tender and airy texture.

Step 4: Mix in Sour Cream and Extracts

Blend in the sour cream, vanilla extract, and coconut extract. Although the mixture may look a bit curdled, don’t worry—that’s just the difference in textures as these ingredients meld together.

Step 5: Incorporate Dry Ingredients and Coconut Milk

On low speed, gradually add the dry ingredient mixture alternated with the coconut milk, beating just until combined. Stir in the shredded coconut by hand to avoid lumps of butter and maintain a consistent batter texture. The coconut will add lovely texture and bursts of flavor throughout your cake.

Step 6: Bake the Batter

Divide the batter evenly among your prepared pans—using a scale for precision is a great tip! Bake for 21 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely, first in their pans on a rack, then directly on the rack once removed. Patience here pays off for the best frosting results.

Step 7: Make the Cream Cheese Frosting

Cream together the butter and cream cheese until silky smooth, around 2 minutes. While mixing on low, gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Finish by beating at high speed for 3 minutes to get a light, fluffy frosting. Adjust texture by adding more sugar if too thin or more coconut milk if it feels too thick.

Step 8: Assemble and Frost the Cake

Trim off the domed top of each cake layer for flat stacking. Place one layer on your serving plate and generously frost the top with about one cup of frosting. Repeat with the second layer, then top with the third. Spread remaining frosting evenly over the top and sides, then press shredded coconut onto the cake’s exterior for that iconic coconut cake finish. A bench scraper and icing spatula make this process neat and enjoyable.

Step 9: Chill Before Serving

Refrigerate the assembled cake for at least 20 minutes to firm up the frosting. This makes slicing cleaner and the cake easier to serve, while still maintaining its fluffy appeal.

How to Serve Coconut Cake Recipe

The image shows a round white cake with a thick layer of white textured coconut flakes covering its sides and top. On top of the cake, there are six decorative rose-shaped flowers made of frosting in soft colors like white, cream, and light pink arranged closely together. The cake is placed on a white marble cake stand with a wooden base. A small purple flower rests on the edge of the cake stand. The background is a clean white marble surface with soft natural light, highlighting the cake's delicate details and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like additional toasted shredded coconut, fresh coconut flakes, or even a few edible flowers elevate the natural beauty and texture of the cake. Toasted coconut offers a toasty contrast to the sweet, tender cake layers and creamy frosting.

Side Dishes

Serving your Coconut Cake Recipe alongside fresh tropical fruits such as mango, pineapple, or passion fruit adds a refreshing balance to the richness. A scoop of vanilla bean ice cream or a dollop of whipped cream also complements the flavors perfectly, turning each bite into a luscious experience.

Creative Ways to Present

For a modern twist, assemble this cake as beautiful cupcakes with generous frosting swirls topped with shredded coconut. Alternatively, slice the cooled cake into squares and serve as petite layered trifles in glass jars for brunch or festive gatherings. Presentation is a fun way to make your Coconut Cake Recipe uniquely yours.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or store in an airtight cake carrier. Keep it refrigerated where it will stay fresh for up to 5 days. The flavors actually deepen with a day or two of rest, so leftovers taste just as amazing!

Freezing

This Coconut Cake Recipe freezes beautifully. Wrap individual layers tightly in plastic wrap and then foil before freezing. The frosting can be frozen in an airtight container separately. When ready, thaw layers overnight in the refrigerator and reassemble, adding fresh frosting if needed.

Reheating

Since cake is best served at cool or room temperature, allow frozen cake to thaw fully in the fridge before serving. If you prefer room temperature, leave slices out for about 30 minutes to let the flavors and textures shine without losing moisture.

FAQs

Can I use regular milk instead of coconut milk in this Coconut Cake Recipe?

While regular milk can be used in a pinch, coconut milk imparts a unique richness and authentic coconut flavor that’s hard to replicate. For the best taste experience, stick with canned unsweetened coconut milk as called for in the recipe.

Is this Coconut Cake Recipe gluten-free?

The recipe uses cake flour, which contains gluten. For a gluten-free version, you’ll need to substitute with a gluten-free flour blend designed for baking, but results may vary in texture.

Can I make this cake without cream cheese?

The cream cheese in the frosting adds a delightful tang and creaminess that balances the sweetness of the cake. You can try an all-buttercream frosting, but it will change the flavor and texture significantly.

How long does the cake take to bake?

Bake times can vary but generally the cake layers take between 21 and 24 minutes at 350°F (177°C). It’s best to test doneness by inserting a toothpick — it should come out clean or with a few moist crumbs.

What is the best way to toast shredded coconut for garnish?

Spread shredded coconut in a single layer on a baking sheet and toast in a 350°F (177°C) oven for 5 to 10 minutes, stirring occasionally until golden brown. Watch closely as it can burn quickly!

Final Thoughts

There’s something irresistibly joyful about baking and sharing this Coconut Cake Recipe. The tender crumb, decadent frosting, and delightful coconut crunch make it a gift to yourself and your loved ones every time you slice into it. Give it a try—you’ll find it becoming a beloved favorite before you know it.