Coconut Cake Recipe

Why You’ll Love This Recipe

Coconut Cake is a rich, moist, and fluffy dessert layered with creamy coconut frosting and loaded with tropical flavor. Whether served at holidays, birthdays, or springtime gatherings, this cake delivers a perfect balance of sweetness and coconut goodness. Its tender crumb and luscious coconut layers make it a show-stopping centerpiece for any occasion.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsbaking powderbaking sodasaltcoconut milkvanilla extractsour creamshredded sweetened coconut

For the frosting:

cream cheeseunsalted butterpowdered sugarvanilla extractcoconut extractshredded sweetened coconut (for garnish)

directions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients.

Fold in sour cream and shredded coconut until well combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese and butter until smooth.

Add powdered sugar gradually, then mix in vanilla and coconut extracts.

Frost the cooled cake layers and sprinkle shredded coconut over the top and sides.

Servings and timing

This recipe yields one 3-layer 8-inch cake (about 12 slices).
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and frosting time: 45 minutes
Total time: 1 hour 40 minutes

Variations

Use toasted coconut for a nutty flavor and crunchy texture.

Add a pineapple curd layer between the cake layers for a tropical twist.

Make it gluten-free by using a 1:1 gluten-free flour blend.

Use coconut cream instead of milk for a richer flavor.

Add a splash of rum to the frosting for an adult version.

storage/reheating

Store the coconut cake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap slices tightly in plastic wrap and foil, and store for up to 2 months.
To serve from frozen, thaw overnight in the fridge or for a few hours at room temperature.

FAQs

Can I use unsweetened coconut?

Yes, but it will be less sweet and slightly drier. Sweetened coconut is recommended for best texture.

Do I have to refrigerate the cake?

Yes, due to the cream cheese frosting, it should be refrigerated.

Can I make the cake ahead of time?

Absolutely. Bake the layers a day ahead and frost before serving.

Can I use boxed cake mix?

Yes, start with a white or yellow cake mix and add coconut milk and shredded coconut for a quick version.

How do I prevent the cake from sticking?

Properly grease and flour the pans, and use parchment circles on the bottom.

Can I turn this into cupcakes?

Yes, fill lined cupcake tins 2/3 full and bake for 18–20 minutes.

Is this cake very sweet?

It’s moderately sweet with a rich coconut flavor and creamy frosting.

Can I use coconut oil?

Yes, but it will change the flavor and texture slightly. Use melted coconut oil in place of butter if desired.

What’s the best way to toast coconut?

Spread on a baking sheet and bake at 350°F for 5–10 minutes, stirring occasionally.

Can I add nuts?

Yes, chopped pecans or almonds can be added to the batter or sprinkled on top.

Conclusion

Coconut Cake is a timeless classic that brings warmth and tropical flavor to your dessert table. With its soft layers, rich frosting, and irresistible coconut topping, it’s perfect for celebrations or a weekend baking project. Make it once, and it might just become your go-to favorite for years to come.

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