A moist, tender coconut cake layered with fluffy coconut frosting and covered with sweet shredded coconut. This homemade recipe delivers bakery-quality results with simple ingredients and clear instructions for a show-stopping dessert perfect for special occasions or weekend baking.
Easy Coconut Cake Recipe
There’s something magical about a perfectly executed coconut cake. The delicate balance of sweetness, the tender crumb, and that unmistakable tropical flavor that transports you to island breezes with every bite. This homemade coconut cake recipe has been perfected through countless test batches to create the ultimate version that’s impressively elegant yet surprisingly simple to make.
Coconut cake holds a special place in many family traditions, especially during spring celebrations and Easter gatherings. The snow-white appearance makes it a stunning centerpiece for any dessert table, while its tropical notes provide a welcome escape during colder months.
THIS RECIPE:
- Features triple coconut flavor (coconut milk, extract, and shredded coconut)
- Creates a perfectly moist cake that stays fresh for days
- Requires basic baking skills with professional-looking results
- Works beautifully as a layer cake, sheet cake, or cupcakes
| Recipe Details | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Cooling Time | 1 hour |
| Total Time | 2 hours 5 minutes |
| Servings | 12 slices |
| Yield | One 8-inch two-layer cake |
What makes this coconut cake truly special is its accessibility. Don’t let its elegant appearance fool you – this recipe is designed for bakers of all skill levels. The ingredients are straightforward pantry staples, with the addition of a few coconut products that are readily available in most grocery stores. The techniques required are simple, making this the perfect recipe for both weeknight baking and special occasions when you want to impress.
Ingredients for Coconut Cake
The secret to an exceptional coconut cake starts with high-quality ingredients. Fresh ingredients make a noticeable difference in both texture and flavor, especially when it comes to coconut products. Look for unsweetened coconut milk (not cream of coconut or coconut cream) for the most authentic flavor without excessive sweetness.
For the Cake Layers:
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened coconut milk
- ½ cup buttermilk, room temperature
For the Coconut Frosting:
- 1½ cups (3 sticks) unsalted butter, softened
- 6 cups powdered sugar, sifted
- ⅓ cup unsweetened coconut milk
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For Assembly and Decoration:
- 2½ cups sweetened shredded coconut
- Optional: 1 cup toasted coconut flakes for garnish
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Flour | 2¾ cups all-purpose | Use unbleached flour for better flavor |
| Fats | 2 sticks unsalted butter | European-style butter has higher fat content for richer texture |
| Coconut Products | Milk, extract, shredded | Look for unsweetened coconut milk (not cream); use real extract, not imitation |
| Eggs | 5 large eggs | Farm-fresh, room temperature eggs incorporate better |
| Sweeteners | 2 cups granulated, 6 cups powdered | Pure cane sugar provides better flavor than beet sugar |
How to Make Coconut Cake
Before diving into the step-by-step process, it’s important to understand that making a coconut cake involves creating three components: the tender cake layers infused with coconut flavor, the creamy coconut frosting, and the final assembly with shredded coconut coating. Taking your time with each component ensures the best possible results.
Preparing the Cake Layers
Preheat and prepare. Set your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust with flour.
Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until creamy, about 1 minute. Add the sugar gradually and beat until light and fluffy, 3-5 minutes. This incorporates air into the batter for a lighter cake.
Add eggs and extracts. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts.
Combine wet ingredients. In a separate bowl or measuring cup, whisk together the coconut milk and buttermilk.
Alternate dry and wet. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the flour. Mix just until combined after each addition to avoid overmixing.
Bake the cakes. Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool properly. Allow the cakes to cool in the pans for 15 minutes, then invert onto wire racks, remove parchment, and let cool completely (about 1 hour) before frosting.
Making the Coconut Frosting
Beat the softened butter in a large bowl using a stand or hand mixer on medium-high speed until pale and creamy, about 3 minutes.
Reduce the speed to low and gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition.
Pour in the coconut milk, coconut extract, vanilla extract, and salt. Increase speed to medium-high and beat until the frosting is light and fluffy, about 2 more minutes.
Assembling the Cake
Level the tops of the cake layers with a serrated knife if needed for a flat surface.
Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting.
Gently press the shredded coconut onto the sides and top of the cake while the frosting is still soft.
For an extra touch, sprinkle toasted coconut flakes around the top edge for contrast and deeper flavor.
Tips for Making Coconut Cake
Pro tip: The key to a truly exceptional coconut cake is building layers of coconut flavor throughout each component rather than relying on a single coconut element.
Room temperature ingredients matter. Cold ingredients don’t incorporate properly, resulting in dense, uneven cake layers. Set out butter, eggs, and dairy at least 1 hour before baking.
Don’t rush the creaming process. Properly creamed butter and sugar creates millions of tiny air pockets that expand during baking for a light, fluffy texture.
Measure flour correctly. Spoon flour into measuring cups and level with a knife rather than scooping directly from the container, which compacts flour and leads to dry cake.
| Technique | Recommendation |
|---|---|
| Mixing | Use the paddle attachment for cake batter; switch to whisk for frosting |
| Baking | Position racks in center of oven; rotate pans halfway through baking |
| Cooling | Always cool completely before frosting to prevent melting |
| Frosting | Apply a thin crumb coat first, chill, then add final coat for professional finish |
For the most distinct coconut flavor, combine different coconut products rather than increasing the amount of just one. The coconut milk adds moisture and subtle flavor to the cake base, while the extract provides concentrated flavor, and the shredded coconut contributes wonderful texture and visual appeal.
Make-Ahead Instructions
Coconut cake is ideal for making components ahead of time, which can significantly reduce day-of stress when preparing for special occasions.
The cake layers can be baked up to 2 days in advance. Cool completely, then wrap tightly in plastic wrap and store at room temperature. For longer storage, double-wrap the cooled layers in plastic wrap and aluminum foil and freeze for up to 1 month.
The coconut frosting can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Before using, allow it to come to room temperature and beat briefly to restore its fluffy texture.
For a fully assembled cake, you can complete the entire cake 1 day before serving. Store covered at room temperature if your kitchen isn’t too warm, or refrigerate if your home is warm or if you’ve used any perishable decorations.
Storing Leftovers
Properly stored coconut cake maintains its moisture and flavor for several days, making it perfect for enjoying throughout the week.
Store leftover coconut cake in an airtight container or cake keeper at room temperature for up to 3 days. The shredded coconut exterior actually helps seal in moisture, keeping the cake fresh longer than many other frosted cakes.
If your kitchen is particularly warm (above 75°F), it’s better to refrigerate the cake to prevent the frosting from becoming too soft. When refrigerating, cover loosely with plastic wrap or place in a cake keeper to prevent the cake from absorbing refrigerator odors.
For best flavor and texture, allow refrigerated cake to sit at room temperature for 30 minutes before serving to take the chill off.
Freezing Coconut Cake
Coconut cake freezes beautifully, allowing you to prepare for events far in advance or save leftovers for future enjoyment.
For best results when freezing a fully assembled cake, place the completed cake in the freezer, uncovered, for 1 hour to firm up the frosting. Then wrap carefully with multiple layers of plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to 3 months.
Individual cake slices can also be frozen. Place unwrapped slices on a baking sheet and freeze until solid (about 2 hours), then wrap each slice individually in plastic wrap and store in a freezer-safe container.
To thaw, unwrap the cake or slices completely (to prevent condensation from making the coconut soggy) and thaw in the refrigerator overnight. Allow to come to room temperature for about 30 minutes before serving.
Serving Suggestions
A slice of coconut cake is delightful on its own, but you can elevate the experience with thoughtful accompaniments and presentation.
Serve coconut cake with fresh berries, especially strawberries or raspberries, which provide a lovely color contrast and bright, acidic counterpoint to the sweet cake. A dollop of lightly sweetened whipped cream adds an extra layer of indulgence.
For a tropical twist, offer a side of fresh mango or pineapple slices that complement the coconut flavor beautifully. A small scoop of vanilla or coconut ice cream turns this cake into an even more special dessert.
Beverage pairings include hot tea (especially Earl Grey or a tropical blend), coffee, or coconut milk lattes. For an adult treat, a glass of dessert wine like Moscato d’Asti or even a rum-based cocktail makes an excellent companion.
Present this cake at room temperature on a white cake stand to showcase its snowy beauty. For special occasions, consider decorating the top with edible flowers, additional toasted coconut, or white chocolate curls.
FAQ
Can I make this coconut cake with cake flour instead of all-purpose flour?
Yes, cake flour works wonderfully in this recipe and will produce an even more tender crumb. Substitute 3 cups of cake flour for the all-purpose flour. The lower protein content in cake flour results in less gluten development and therefore a softer texture.
I don’t have coconut extract. Can I still make this cake?
Absolutely. While coconut extract enhances the coconut flavor, you can omit it and still have a delicious cake. Consider increasing the vanilla extract to 1½ tablespoons and using full-fat coconut milk to maximize the natural coconut flavor. Toasting some of the shredded coconut for the decoration will also intensify the coconut taste.
Can I make this coconut cake dairy-free?
Yes, this recipe can be adapted for dairy-free diets. Substitute the butter in both the cake and frosting with a high-quality plant-based butter (such as Earth Balance baking sticks). Replace the buttermilk with a mixture of additional coconut milk plus 1½ teaspoons of white vinegar or lemon juice to maintain the necessary acidity.
My frosting looks curdled or separated. How do I fix it?
If your frosting appears curdled, it’s likely either too cold or the ingredients weren’t added in the right order. To fix it, place the bowl over a pan of warm (not hot) water for a few seconds, then beat again until smooth. Alternatively, add 1-2 more tablespoons of sifted powdered sugar and continue beating until the texture becomes smooth and consistent.
How do I prevent the shredded coconut from falling off the cake?
Apply the shredded coconut while the frosting is still soft and tacky, gently pressing it into the frosting with your hands. Work in sections, frosting a portion of the cake and immediately applying coconut before moving to the next section. For easier application, place the cake on a baking sheet to catch excess coconut, which can be reused.