This Coconut Cake is soft, fluffy, and deeply coconut-y in the best way. It’s made with coconut milk for moisture, a touch of coconut extract for that unmistakable flavor, and a thick, creamy frosting that makes every slice feel like a celebration. If you love light, tender cake with cozy tropical vibes, this one is for you.
Introduction
A good Coconut Cake should taste like coconut, not just sugar. This one delivers with coconut milk, shredded coconut, and a little coconut extract so the flavor pops without tasting fake. The crumb is tender and moist, and it stays that way even the next day.
The key is using egg whites for a fluffy texture and sour cream for moisture. It’s the kind of cake people take one bite of and go, “Okay, I need this recipe.” You’ll love it for birthdays, spring parties, and anytime you want a bright, happy dessert.
Why You’ll Love This Coconut Cake
- Better than bakery: Soft layers and thick frosting taste like a special-order cake.
- Intensely coconut flavor: Coconut milk + coconut extract + shredded coconut do the heavy lifting.
- Super moist crumb: Sour cream keeps it tender and not dry.
- Celebration-ready: A classic layer cake that looks impressive but is totally doable.
- Great for make-ahead: The cake stays moist, so it’s perfect for planning.
Ingredients for Coconut Cake
Coconut Cake Layers
- Cake flour: Makes the crumb extra soft; all-purpose flour works, but the cake will be a bit denser.
- Baking powder + baking soda: Helps the layers rise evenly.
- Salt: Balances sweetness and boosts coconut flavor.
- Unsalted butter: Adds rich, classic cake flavor; let it soften for easy mixing.
- Granulated sugar: Keeps the cake light and fluffy.
- Egg whites: Gives a bright white cake with a fluffy texture; carton egg whites work.
- Sour cream: Moisture insurance; plain full-fat Greek yogurt is a great swap.
- Vanilla extract: Adds warmth; don’t skip it.
- Coconut extract: Big coconut flavor in a small amount; use a light hand.
- Unsweetened canned coconut milk: Adds moisture and coconut taste; shake the can well.
- Sweetened shredded coconut: Adds texture and coconut flavor; unsweetened works too.
Coconut Frosting
- Unsalted butter: The base for a fluffy frosting.
- Cream cheese (optional but delicious): Adds a gentle tang; swap with more butter if you prefer.
- Confectioners’ sugar: Thickens and sweetens; sift if clumpy.
- Coconut milk: Loosens the frosting and adds flavor; use 1 tablespoon at a time.
- Coconut extract + vanilla: Makes the flavor taste full and balanced.
- Toasted shredded coconut: For topping; it adds crunch and looks beautiful.
How to Make Coconut Cake
- 1. Prep your oven to 350°F. Grease and line two 9-inch round cake pans with parchment. This helps the layers release cleanly.
- 2. Whisk cake flour, baking powder, baking soda, and salt in a bowl. Even mixing here means even rising later.
- 3. Cream butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes. This step builds air, which makes the cake fluffy.
- 4. Beat in egg whites in 2 additions, mixing until smooth. Then mix in sour cream, vanilla, and coconut extract.
- 5. Alternate adding dry ingredients and coconut milk, starting and ending with dry. Mix on low just until combined. Fold in shredded coconut.
- 6. Bake 24–28 minutes, until the centers spring back and a toothpick comes out clean. Cool 10 minutes, then turn out and cool completely.
- 7. Beat frosting ingredients until thick, smooth, and spreadable. If it looks too soft, chill it 10–15 minutes.
- 8. Frost the first layer, add the second, and cover the top and sides. Press toasted coconut over the frosting for a cozy finish.
Tips for Perfect Coconut Cake
- Use room temperature ingredients: They blend smoother and bake more evenly.
- Don’t overmix once flour goes in: Mix just until combined to keep the crumb tender.
- Shake your coconut milk: It separates in the can—blend it before measuring.
- Chill before slicing: A cold cake cuts cleaner and looks prettier.
- Toast the coconut: It takes 5–8 minutes at 350°F and adds big flavor.
Variations & Substitutions
- Add lime zest: A little citrus makes the coconut taste brighter.
- Make cupcakes: Bake 18–20 minutes and frost like a dream.
- Add a fruit layer: Spread raspberry jam between layers for a fun twist.
- Dairy swap: Use full-fat Greek yogurt instead of sour cream.
- Less sweet topping: Use unsweetened shredded coconut on top.
Make-Ahead & Freezing
Wrap unfrosted cake layers tightly and keep at room temperature for 1 day or freeze up to 2 months. Thaw at room temperature before frosting.
Frosted cake keeps in the fridge, covered, for up to 4 days. Let slices sit out 20–30 minutes before serving for the best texture.
Serving Suggestions & Pairings
- Serve with fresh berries for a bright, juicy side.
- Pair with coffee, iced tea, or a light citrus drink.
- Add a scoop of vanilla ice cream for extra celebration vibes.
- Perfect for birthdays, showers, and spring gatherings.
Reader Review: “This Coconut Cake is so fluffy and moist—everyone thought it was from a bakery. The toasted coconut on top is the best part!”
Recipe Card
Coconut Cake
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 2/3 cups granulated sugar
- 5 large egg whites
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk
- 1 cup sweetened shredded coconut
Frosting
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened (optional)
- 4 cups confectioners’ sugar
- 2–4 tablespoons canned coconut milk, as needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups toasted shredded coconut, for topping
Instructions
- 1. Heat oven to 350°F. Grease and line two 9-inch round pans.
- 2. Whisk flour, baking powder, baking soda, and salt.
- 3. Cream butter and sugar until fluffy. Beat in egg whites. Mix in sour cream, vanilla, and coconut extract.
- 4. Add dry ingredients and coconut milk in alternating additions, mixing on low. Fold in shredded coconut.
- 5. Divide into pans and bake 24–28 minutes. Cool completely.
- 6. Beat frosting ingredients until thick and spreadable.
- 7. Frost cake layers and press toasted coconut over the top and sides.
If you bake this Coconut Cake, leave a rating and a comment. Are you team toasted coconut, or do you like it extra creamy with more frosting?