Name: Coconut Cake: The Best Sweet Treat for Any Occasion
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; 1/2 tsp coconut extract; 1 cup coconut milk (unsweetened); 1/2 cup sour cream; 1 1/2 cups sweetened shredded coconut; —; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp coconut milk; 1/2 tsp vanilla extract; 1/2 tsp coconut extract; —; 2 cups shredded coconut, toasted or plain

Jump to Recipe·Print Recipe

Tired of serving the same predictable desserts at your gatherings? A truly exceptional coconut cake can transform an ordinary meal into a memorable celebration. This tropical-inspired coconut cake recipe delivers moist, tender layers with the perfect balance of sweetness and that irresistible coconut flavor that will have everyone asking for seconds.

As a pastry chef with a particular fondness for tropical flavors, I’ve perfected this coconut cake recipe through countless iterations. The result is a foolproof method that creates a show-stopping dessert every single time.

In this recipe guide, I’ll walk you through everything from selecting the finest coconut ingredients to mastering the perfect frosting technique. You’ll also find helpful tips for making ahead, storage recommendations, and creative variations to customize your coconut cake for any occasion.

Why This Coconut Cake Recipe Works

● Uses readily available ingredients that deliver authentic coconut flavor
● Combines three forms of coconut for maximum tropical taste
● Simple mixing method prevents overmixing for a tender crumb
● Perfect for birthdays, holidays, or elevating an ordinary weeknight dinner

Choosing the Right Coconut Ingredients for Your Cake

Best Coconut Forms for This Recipe

When making the ultimate coconut cake, using the right coconut products makes all the difference. Coconut milk adds moisture and richness, while shredded coconut provides texture and visual appeal. Coconut extract delivers concentrated flavor that permeates every bite.

Buying Tips

Look for unsweetened coconut milk in cans rather than cartons for the richest flavor. When selecting shredded coconut, choose unsweetened varieties that can be toasted for enhanced flavor. For extract, pure coconut extract offers superior taste compared to imitation versions.

Substitutions

If coconut milk is unavailable, you can substitute full-fat Greek yogurt mixed with a small amount of coconut extract. In place of shredded coconut, coconut flakes can be pulsed in a food processor. Almond extract with a touch of vanilla can replace coconut extract in a pinch.

Ingredients & Prep for Perfect Coconut Cake

Coconut Cake: The Best Sweet Treat for Any Occasion

Cake Batter Essentials

The foundation of an exceptional coconut cake begins with properly measured ingredients at room temperature. This ensures even mixing and a uniform texture. Sifting dry ingredients prevents lumps and creates a lighter crumb.

Coconut Cake Ingredient List

2 cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs, room temperature
⅔ cup coconut milk
⅔ cup buttermilk
¾ cup unsalted butter, softened
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup shredded coconut (plus extra for garnish)

Frosting Components

For the perfect coconut cake, a cream cheese frosting provides the ideal balance of sweetness and tanginess while allowing the coconut flavor to shine. Add a touch of coconut extract to enhance the tropical profile.

Looking for more delicious treats? Check out my Grilled Zucchini Rollups for a savory complement to this sweet dessert!

Step-by-Step Coconut Cake Cooking Instructions

Pre-Cooking Coconut Cake Prep

Preheat your oven to 350°F (175°C)
Grease and flour two 9-inch round cake pans or line with parchment paper
Toast 1 cup of shredded coconut in a dry skillet over medium heat until golden brown (about 5 minutes), stirring constantly
Allow toasted coconut to cool completely before incorporating into the batter

Coconut Cake Mixing Method

In a large bowl, cream butter and sugar until light and fluffy (about 3-5 minutes)
Add eggs one at a time, beating well after each addition
Mix in coconut and vanilla extracts
In a separate bowl, whisk together flour, baking powder, baking soda, and salt
Combine coconut milk and buttermilk in a measuring cup
Alternately add dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients

Baking Your Coconut Cake

Fold in ¾ cup of the toasted coconut, reserving the rest for decoration
Divide batter evenly between prepared pans
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
Allow to cool in pans for 10 minutes before transferring to wire racks

Coconut Cake Frosting and Assembly

Beat cream cheese and butter until smooth
Add powdered sugar gradually, mixing until incorporated
Mix in coconut extract and a splash of coconut milk if needed for consistency
When cakes are completely cool, spread frosting between layers and over the top and sides
Press remaining toasted coconut around the sides and sprinkle on top

Pro Tips for Perfect Coconut Cake Results

Avoiding Dry Coconut Cake

The key to a moist coconut cake is proper measuring and not overmixing. Use a kitchen scale for precise measurements, and stop mixing as soon as ingredients are incorporated. Also, don’t overbake – remove the cake when a toothpick inserted in the center comes out with a few moist crumbs.

Tool Recommendations for Coconut Cake Baking

A stand mixer makes the creaming process easier, but a hand mixer works well too. Use an offset spatula for smooth frosting application. A microplane grater can be useful if you want to add fresh coconut to your cake.

Storage & Serving Coconut Cake

Store your finished coconut cake in the refrigerator for up to 5 days. For the best flavor and texture, bring to room temperature for 30 minutes before serving. You can also freeze unfrosted cake layers for up to 3 months – wrap tightly in plastic wrap and aluminum foil.

For more delicious dessert ideas, follow me on Pinterest where I share new sweet and savory recipes every week!

Coconut Cake Flavor Variations

Tropical Coconut Cake Twist

Transform your coconut cake into a tropical paradise by adding 1 cup of diced pineapple (well-drained) to the batter and incorporating mango puree into the frosting. Garnish with dried pineapple flowers and additional toasted coconut.

Coconut Cake for Special Diets

Dietary Need	Ingredient Substitutions	Notes
Gluten-Free	Replace all-purpose flour with 1:1 gluten-free flour blend	Add ¼ teaspoon xanthan gum if not in the blend
Vegan	Use flax eggs, plant-based butter, and coconut cream	Baking time may vary slightly
Reduced Sugar	Use monk fruit sweetener or erythritol	Texture may be slightly different
Dairy-Free	Substitute coconut cream for buttermilk and plant-based butter	Frosting can be made with vegan cream cheese

Global Coconut Cake Flavors

Create a Thai-inspired version by adding a teaspoon of lime zest to the batter and a touch of cardamom. For a Caribbean twist, incorporate a tablespoon of dark rum into the batter and a sprinkle of nutmeg.

Serving Suggestions for Coconut Cake

Elevate your coconut cake experience by serving with a scoop of homemade coconut ice cream or a dollop of passionfruit curd. For a beautiful presentation, garnish with edible flowers or candied citrus slices.

For beverages, pair with unsweetened iced tea, hot chai, or a latte. Coffee’s bitterness complements the cake’s sweetness perfectly, while tea provides a light counterpoint to the rich coconut flavors.

FAQs About Coconut Cake

Can I make this coconut cake ahead of time?

Yes! The cake layers can be baked up to 2 days in advance and stored wrapped in plastic at room temperature. The frosting can be made 1 day ahead and refrigerated. Assemble the day of serving or the day before.

How do I prevent my coconut cake layers from sticking to the pan?

For foolproof removal, line your pans with parchment paper circles and lightly spray the sides with non-stick spray. Allow the cakes to cool for exactly 10 minutes before removing from pans.

Can I use fresh coconut instead of shredded coconut?

Absolutely! Fresh coconut adds amazing flavor, though it requires more prep work. Grate 1 cup of fresh coconut meat and use in place of the packaged shredded coconut. You may need to adjust the moisture content of the batter slightly.

Your Perfect Coconut Cake Awaits

With its cloud-like texture and tropical flavor, this coconut cake recipe is bound to become a family favorite. The combination of coconut milk, extract, and toasted coconut creates layers of flavor that make this cake truly special for birthdays, holidays, or anytime you crave a slice of paradise.

Give this recipe a try and discover why coconut cake deserves a permanent spot in your dessert repertoire. Don’t forget to take a photo of your creation—I’d love to see how it turns out!

Share your coconut cake success stories in the comments below, and remember to check out my other tropical-inspired desserts for more delicious ideas.

Coconut Cake: The Best Sweet Treat for Any Occasion