The is thee Best Coconut Cake Recipe you will ever make! The fluffy layers of delicious coconut cake are covered in a luscious coconut cream cheese frosting and coated with coconut flakes for curb appeal. Once you take your first bite, you won't be able to just have one slice.
Jump to:
This coconut cake recipe has turned coconut haters into coconut lovers! If I had to describe this cake in a word, it'd be elegant. The coconut flavor comes through in every bite but isn't overpowering. The soft and fluffy cake has the perfect texture and the coconut frosting just envelopes the cake like a warm hug. Ugh, I just adore this recipe.
Growing up, I wasn't a big fan of coconut. However, there was a coconut cake my mom used to buy for my aunt's birthday at the Amish Market downtown and I just remember it being SO delicious. When I started baking my own desserts and my taste buds changed, it opened up a world of possibilities for me! So, I tried my hand at coconut cake and was blown away at how delicious it was (and might I say better than the market version!).
Why You'll LOVE This Coconut Cake Recipe!
- Fluffy and moist texture: we're using the reverse creaming method which simply means that we're coating the dry ingredients in butter prior to mixing in the wet ingredients. This makes the cake incredibly tender, moist crumb, and SO fluffy! (it's also VERY easy too!)
- The sweet coconut flavor: I love this recipe because it uses coconut milk and coconut emulsion which imparts a delicate coconut flavor that is bold but not overpowering.
- Perfect for special occasions: if you have any coconut lovers in your family, this is the birthday cake recipe for them! Also, I love this recipe for Easter Sunday dinner, Thanksgiving, Christmas etc. It's definitely a showstopper and will rock any special occasion!
- Incredibly versatile: this layer cake recipe can be used for coconut cupcakes, coconut sheet cake, and even be used for a two layer cake instead of three!
- Coconut Cream Cheese Buttercream: it's buttery, smooth, and perfectly sweet. It's the perfect accompaniment to this easy coconut cake recipe!
Key Ingredients
(full recipe with ingredients and quantities are in the recipe card below)
- Cake Flour - although all purpose flour will suffice, I highly recommend using cake flour. Cake flour has a lower protein content which creates a softer more velvety texture.
- Sweetened Shredded Coconut Flakes - I like to use sweetened coconut flakes, but if you prefer a dessert that isn't so sweet, unsweetened works here too. You'll be using it in both the cake batter as well as the coating of the cake.
- Coconut Emulsion - not to be confused with coconut extract! You won't find emulsions in the baking aisle at your grocery store though, you'll need to order it or go to a specialty store. I promise, it's so worth it! Here's the link to the coconut emulsion I used.
- Vanilla Bean Paste - vanilla bean paste provides a smooth floral flavor, however, if you don't have any, just be sure to use a quality vanilla extract!
- Sour Cream - this is my favorite baking ingredients. It's key to a moist cake and add subtle tangy flavor that's essential!
- Egg and Egg Whites - the eggs provide structure while the egg whites give this cake a nice and fluffy texture.
- Salted Butter - make sure that your butter is at room temperature! I used salted butter because it really helps play up that coconut flavor. However, unsalted butter works here too!
- Canned Coconut Milk - use the full fat canned coconut milk. Do not use the coconut milk that you find in the refrigerator in the dairy section at the grocery store. It's super creamy and adds a nice bit of moisture to this cake.
Coconut Cream Cheese Frosting
- Meringue Powder - this is totally optional, but meringue powder is used in the cream cheese frosting. It helps stabilize it, making the frosting more sturdy and easier to use to frost the cake.
- Cream Cheese - use full fat cream cheese at room temperature! Don't use reduced fat, we want all of the creaminess! My favorite brand is Philadelphia Cream Cheese.
- Sweetened Coconut Shreds - the coconut shreds don't actually go into the frosting. They'll be going on top of the cake for decoration 🙂
How to make Coconut Cake
- Preheat the oven to 350 degrees F. Spray 3 8-inch pans with nonstick baking spray and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, baking powder, kosher salt, sweetened coconut flakes, butter, and sugar. Mix on medium speed for 1-2 minutes, until the mixture takes on a sandy texture and the butter is fully incorporated. (Image 1)
- In a separate bowl, whisk together oil, egg, egg whites, coconut milk, coconut emulsion, vanilla extract, and sour cream. Whisk until smooth. (Image 2)
- Pour into the stand mixer and mix on medium speed for 2 minutes, half way through scraping down the sides of the bowl and continuing to mix. (Image 3)
- Divide the batter equally among the three pans and bake for 25-30 minutes, until a toothpick comes out of the center clean. Allow the cakes to cool in the pan for 15 minutes, and then turn over onto a wire rack to cool completely. (Image 4)
How to make Coconut Cream Cheese Buttercream
- Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter for 2 minutes, then add the cream cheese and continue to mix for 2 minutes.
- Add powdered sugar, coconut emulsion, heavy cream, meringue powder, and vanilla extract. Mix until silky and smooth, about 2 minutes. Scrape down the sides of the bowl as needed. (Image 5)
Frosting the Layer Cake
- Once the cakes have cooled completely, place one cake on a cake stand or serving plate.
- Tip: if the cakes are uneven or have a dome in the center of the cake, simply use a knife or cake leveler to make it into one flat cake.
- Add a generous amount of cream cheese frosting on top, about a cup, and use a flat spatula to smooth the icing into an even layer.
- Place the second layer on top and add another cup of frosting on top and smooth into an even layer.
- Add the third layer on top, and begin to frost the entire cake, ensuring that all of the cakes are lined up on top of each other. (Pro tip: You can add frosting to a piping bag and pipe icing all over the cake for easier application)
- Use a flat spatula for smooth the icing evenly all over the cake. Place the cake in the refrigerator to set the crumb coat (this is the first layer of frosting that sets in the refrigerator to seal in the cakes moisture)
- Apply the second layer of cake and grab the coconut shreds press them on the sides and top of the cake. Ensure that the cake is coated completely in the coconut shreds.
Variations
- Turn this recipe into a sheet cake: bake the cake batter in a 9x13 baking dish and increase the baking time to 40-50 minutes (at 350 degrees F), until a toothpick comes out clean or with just a few crumbs. Also, cut the frosting recipe in half so you don't make too much.
- Add a fruity filling: add a lemon curd, raspberry jam, or even crushed pineapples.
- Make Cupcakes: bake the cake batter in a muffin pan lined with cupcake liners for about 20-25 minutes at 350 degrees F. This recipe will make about 2 dozen cupcakes, so feel free to cut the recipe in half if you don't need that much.
- Gluten Free option: use your favorite 1-to-1 gluten free baking flour for a gluten friendly recipe.
Recipe FAQs
Coconut cake consists of moist coconut-flavored cake layers made with ingredients such as flour, sugar, eggs, coconut milk, and shredded coconut. It's filled and frosted with a creamy coconut frosting, which is made with butter, powdered sugar, cream cheese, and coconut emulsion. Some recipes may also incorporate additional coconut elements, such as toasted coconut flakes, for added flavor and texture.
Yes, coconut cake needs to be refrigerated due to its perishable ingredients like cream cheese or coconut milk. Refrigeration helps maintain its freshness and prevents spoilage. Store the cake in an airtight container or cover it tightly with plastic wrap before refrigerating to prevent it from drying out.
For a coconut cake, a popular choice for icing is coconut cream cheese frosting. This frosting combines cream cheese, butter, powdered sugar, and coconut extract for a rich and creamy texture with a delightful coconut flavor. It complements the coconut flavor of the cake beautifully and adds an extra layer of decadence to each bite.
Yes, coconut cake can be frozen. Wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
Yes, sour cream can make cakes moist due to its high fat content and acidity, which helps to tenderize the crumb. The acidity in sour cream also reacts with baking soda to create carbon dioxide gas, which contributes to the cake's leavening and texture. Incorporating sour cream into the batter can result in a softer, more tender cake with a moist crumb.
More Cake Recipes
- Cardamom Cake
- Black Velvet Cake
- Yellow Cake with Chocolate Buttercream
- Red Velvet Layer Cake
- Soft Pumpkin Layer Cake
Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Coconut Cake
Equipment
- 3 8-inch cake pans
- Stand Mixer
Ingredients
Coconut Shreds
- 3 cups Cake Flour
- 1 tsp Kosher Salt
- 1 tbsp Baking Powder
- ¾ cup Sweetened Coconut Shreds
- ½ cup Salted Butter (room temperature)
- 2 ¼ cups Granulated Sugar
- ½ cup Vegetable Oil
- 3 Large Eggs (room temperature)
- 2 Egg Whites
- 2 ½ tsp Coconut Emulsion
- 1 tsp Vanilla Bean Paste (or extract)
- 1 cup Canned Coconut Milk
- ½ cup Sour Cream
Coconut Cream Cheese Frosting
- 1 cup Salted Butter (room temperature)
- 8 oz Cream Cheese (room temperature)
- 6 cups Powdered Sugar
- 2 tsp Coconut Emulsion
- 2 tbsps Heavy Cream
- 1 tbsp Meringue Powder (optional)
- 2 tsp Vanilla Bean Paste (or extract)
Directions
- Preheat the oven to 350 degrees F. Spray 3 8-inch pans with nonstick baking spray and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, baking powder, kosher salt, sweetened coconut flakes, butter, and sugar. Mix on medium speed for 1-2 minutes, until the mixture takes on a sandy texture and the butter is fully incorporated.
- In a separate bowl, whisk together oil, egg, egg whites, coconut emulsion, vanilla bean paste or extract, canned coconut milk, and sour cream. Whisk until smooth.
- Pour into the stand mixer and mix on medium speed for 2 minutes, half way through scraping down the sides of the bowl and continuing to mix.
- Divide the batter equally among the three pans and bake for 25-30 minutes, until a toothpick comes out of the center clean. Allow the cakes to cool in the pan for 15 minutes, and then turn over onto a wire rack to cool completely.
Make the Coconut Cream Cheese Frosting
- Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter for 2 minutes, then add the cream cheese and continue to mix for 2 minutes.
- Add powdered sugar, coconut emulsion, heavy cream, meringue powder, and vanilla bean paste or extract. Mix until silky and smooth, about 2 minutes. Scrape down the sides of the bowl as needed and continue to mix until all ingredients are fully combined and smooth.
Frost the Cakes
- Once the cakes have cooled completely, place one cake on a cake stand or serving plate.Tip: if the cakes are uneven or have a dome in the center of the cake, simply use a knife or cake leveler to make it into one flat cake.
- Add a generous amount of cream cheese frosting on top, about a cup, and use a flat spatula to smooth the icing into an even layer. Place the second layer on top and add another cup of frosting on top and smooth into an even layer.
- Add the third layer on top, and begin to frost the entire cake, ensuring that all of the cakes are lined up on top of each other. (Pro tip: You can add frosting to a piping bag and pipe icing all over the cake for easier application)
- Use a flat spatula for smooth the icing evenly all over the cake. Place the cake in the refrigerator to set the crumb coat (this is the first layer of frosting that sets in the refrigerator to seal in the cakes moisture).
- Apply the second layer of cake and grab the coconut shreds press them on the sides and top of the cake. Ensure that the cake is coated completely in the coconut shreds.
Notes
- Turn this recipe into a sheet cake: bake the cake batter in a 9x13 baking dish and increase the baking time to 40-50 minutes (at 350 degrees F), until a toothpick comes out clean or with just a few crumbs. Also, cut the frosting recipe in half so you don't make too much.
- Add a fruity filling: add a lemon curd, raspberry jam, or even crushed pineapples.
- Make Cupcakes: bake the cake batter in a muffin pan lined with cupcake liners for about 20-25 minutes at 350 degrees F. This recipe will make about 2 dozen cupcakes, so feel free to cut the recipe in half if you don't need that much.
- Gluten Free option: use your favorite 1-to-1 gluten free baking flour for a gluten friendly recipe.
Can the cake layers be made ahead and frozen/
Thank you
Yes, you can make the coconut cake layers and cover in plastic then cover in aluminum foil. You can freeze for up to 2 months.