Coconut Cake Recipe

Coconut Cake Recipe

If you’re searching for a Coconut Cake Recipe that’s moist, fluffy, and tastes like a special occasion on a plate, you’ve just found your new favorite dessert. This easy coconut cake is soft, tender, full of coconut flavor, and crowned with a billowy coconut frosting that makes it perfect for birthdays, holidays, and every sweet moment in between.

What Makes This Coconut Cake Recipe So Special?

Let me explain why this one’s extra close to my heart.

I grew up in the South, and a classic coconut layer cake was the celebration cake—Easter, Mother’s Day, church potlucks, you name it. But those traditional coconut cakes could be a little fussy and sometimes a bit dry if someone got distracted. (And with kids underfoot, who doesn’t get distracted?)

This homemade coconut cake fixes that forever. It’s a moist coconut cake made with buttermilk, coconut milk, and plenty of shredded coconut for flavor and texture. The crumb is tender, the layers are sturdy enough to stack, and the frosting? A dreamy coconut cream cheese frosting that you’ll want to eat with a spoon.

A few things I love about this easy coconut cake:

• It tastes bakery-level fancy but uses simple pantry ingredients.
• It’s forgiving, which is important when you’re juggling dinner, homework, and your own sanity.
• It works for a casual Sunday dessert and as a coconut birthday cake with candles and all the fuss.

You can bake it as a tall coconut layer cake for special events, or in a 9×13 pan if you just want a simple coconut dessert recipe for a family meal. Either way, it’s rich without feeling heavy, and sweet without being cloying.

And because I know some of you are already thinking ahead: yes, there are make-ahead tips, freezer instructions, and plenty of variations to suit your tastes—everything from a coconut cream cake twist to a lighter, fluffier coconut cake version with whipped topping.

Why You’ll Love This Coconut Cake

You know what? Let’s get right into the good stuff. Here’s why this Coconut Cake Recipe deserves a spot in your regular rotation:

• Super moist and tender – Buttermilk and coconut milk give you a soft, melt-in-your-mouth crumb.
• Big coconut flavor – Shredded coconut, coconut milk, and coconut extract work together for deep, real coconut taste.
• Looks impressive, but easy – Straightforward steps and common tools; no pastry degree required.
• Perfect for celebrations – Makes a beautiful coconut birthday cake, Easter dessert, or holiday showstopper.
• Flexible pan options – Bake as a coconut layer cake, a sheet cake, or even cupcakes.
• Make-ahead friendly – The layers freeze well, and the frosting keeps nicely.
• Customizable sweetness – You can adjust the frosting and filling to suit your family’s preference.
• Reliable and repeatable – No tricky techniques; clear sensory cues so you know when it’s just right.

Ingredients for the Fluffiest Coconut Cake

Here’s everything you’ll need for this homemade coconut cake and its coconut frosting. I’ll share a few tips and swaps along the way.

For the Coconut Cake

• 2 ¾ cups (345 g) cake flour
  Use cake flour for a softer, lighter crumb. You can use all-purpose in a pinch, but the texture will be a bit denser.

• 2 ½ teaspoons baking powder
  This gives the cake a nice lift and helps it stay fluffy.

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt
  Salt balances the sweetness and brings out the coconut flavor.

• 1 cup (2 sticks, 226 g) unsalted butter, softened
  Room-temperature butter should give slightly when pressed but not look greasy.

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature
  Room-temperature eggs mix more evenly and help the cake rise better.

• 1 teaspoon pure vanilla extract

• 1 ½ teaspoons coconut extract
  Don’t skip this—it really boosts that coconut flavor. Look for a good-quality brand like Nielsen-Massey if you can.

• 1 cup (240 ml) canned full-fat coconut milk, well shaken
  This adds richness and depth. Use the kind from a can, not the carton drink.

• ½ cup (120 ml) buttermilk, room temperature
  You can make a quick version by stirring 1 ½ teaspoons of white vinegar or lemon juice into ½ cup milk and letting it sit for 5 minutes.

• 1 ½ cups (about 120 g) sweetened shredded coconut
  This goes right into the batter for extra coconut texture.

For the Coconut Cream Cheese Frosting

• 16 oz (450 g) cream cheese, softened
  Use full-fat brick-style cream cheese for the best texture.

• 1 cup (2 sticks, 226 g) unsalted butter, softened

• 4–5 cups (480–600 g) powdered sugar, sifted
  Start with 4 cups and add more as needed to reach your preferred sweetness and thickness.

• 1 teaspoon vanilla extract

• 1–2 teaspoons coconut extract
  Start with 1 teaspoon, taste, then add more if you want a stronger coconut frosting recipe.

• ¼ cup (60 ml) canned coconut milk or heavy cream
  This helps you adjust the consistency—add more for a softer, silkier frosting.

• Pinch of salt
  Just a little really rounds out the flavor.

For Assembly & Garnish

• 2–3 cups sweetened shredded coconut
  For covering the sides and top of the cake. Toast some if you like a mix of flavors and textures.

• Fresh berries, sliced almonds, or white chocolate curls (optional)
  For decoration, especially if you’re serving it as a coconut birthday cake or holiday dessert.

Step-by-Step Directions

Take a deep breath, grab your mixing bowls, and let’s make this coconut layer cake together. It’s easier than it looks.

1. Prep your pans and oven

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment rounds and spray lightly with baking spray.
   • For extra peace of mind, I like to spray, line with parchment, then spray again.

Pan note: You can also use three 8-inch pans for a taller cake, or a 9×13 pan for a simple coconut sheet cake. Just adjust your baking time and start checking a little earlier.

2. Mix dry ingredients

3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
   • This step keeps your batter smooth and helps the leavening distribute evenly.

3. Cream the butter and sugar

4. In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter on medium speed for about 1 minute, until creamy.
5. Add the granulated sugar and beat 3–4 minutes, until the mixture is light and fluffy and paler in color.
   • You’re incorporating air here, which helps create a fluffy coconut cake.

4. Add eggs and flavorings

6. Add the eggs one at a time, mixing on low after each addition just until incorporated.
7. Mix in the vanilla and coconut extract. Scrape down the sides and bottom of the bowl so nothing hides in the corners.

5. Combine coconut milk and buttermilk

8. In a measuring cup, whisk together the coconut milk and buttermilk. Make sure the coconut milk is smooth—if it separated in the can, stir or shake well before measuring.

6. Alternate dry and wet ingredients

9. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, then half of the coconut milk mixture.
10. Add another third of the flour, then the remaining coconut milk mixture, then the final third of the flour.
    • Mix just until combined each time. Overmixing can make the cake tough, and we’re aiming for tender.

7. Fold in the shredded coconut

11. Gently fold in the 1 ½ cups shredded coconut using a spatula.
    • Look for a thick, smooth batter with flecks of coconut throughout. It should be spreadable but not runny.

8. Bake the layers

12. Divide the batter evenly between your prepared pans and smooth the tops with a spatula.
13. Bake for 24–30 minutes, depending on your oven and pan size.
    • The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the tops spring back lightly when touched.

9. Cool completely

14. Let the cakes cool in the pans for about 10–15 minutes, then run a thin knife around the edges and gently turn them out onto a cooling rack.
15. Peel off the parchment, if using, and let them cool completely before frosting—at least 1 hour.
    • Frosting a warm cake can lead to a sliding, melting mess, and no one wants that.

Make the Coconut Cream Cheese Frosting

10. Beat cream cheese and butter

16. In a large bowl, beat the cream cheese and butter together until completely smooth and creamy—about 2–3 minutes on medium speed.
    • If there are any lumps, keep going; a smooth base is key for pretty frosting.

11. Add sugar, extract, and cream

17. Add 4 cups of powdered sugar, vanilla, 1 teaspoon coconut extract, and a pinch of salt. Beat on low at first so the sugar doesn’t puff everywhere, then on medium speed until fluffy.
18. Add 2–4 tablespoons of coconut milk or cream, a little at a time, until the frosting is thick but spreadable.
19. Taste and adjust—add more coconut extract if you want a stronger coconut flavor, or another ½–1 cup powdered sugar if you want a stiffer frosting.

Assemble Your Coconut Layer Cake

12. Level and fill

20. If your cake layers domed a bit, use a serrated knife to gently level the tops. (You can snack on the scraps—baker’s treat.)
21. Place one layer on your serving plate or cake stand. Spread a generous layer of frosting on top—about 1 to 1 ½ cups.

13. Stack and crumb coat

22. Top with the second layer, upside down so the flat side is on top for a smoother finish.
23. Spread a thin layer of frosting all over the top and sides of the cake—this is your crumb coat, which catches loose crumbs.
24. Chill in the fridge for 15–20 minutes to set the crumb coat. This step gives you a cleaner final frost and makes decorating easier.

14. Final frost and add coconut

25. Once chilled, spread the remaining frosting generously over the cake. It doesn’t have to be perfect—coconut covers a lot of sins.

26. Gently press shredded coconut all over the sides and top of the cake.

    • I like to place a baking sheet under the cake stand to catch stray coconut.

27. Add any extra decorations—berries, almonds, or white chocolate curls—if you’d like a more dressed-up coconut birthday cake look.

Servings & Timing

• Yield:
  About 12–16 slices, depending on how generous you are with your pieces.

• Prep Time:
  About 30–35 minutes to mix the batter and prepare the pans.

• Baking Time:
  24–30 minutes for 9-inch round pans.

• Cooling & Decorating Time:
  About 1½–2 hours, including cooling, frosting, and decorating.

• Total Time:
  Roughly 2½–3 hours from start to finish, with much of that as hands-off cooling time.

If you’re planning this coconut dessert recipe for a party, you can easily spread the work over two days by baking the cake layers ahead and frosting the next day.

Easy Variations & Flavor Twists

Sometimes I like to change things up a little—here are a few fun versions of this coconut cake recipe:

• Coconut Lime Cake – Add lime zest to the batter and frosting, and squeeze a little lime juice into the frosting for a tropical tang.
• Coconut Cream Cake – Use a layer of coconut pastry cream or coconut pudding between the cake layers along with the frosting.
• Toasted Coconut Cake – Toast half of the shredded coconut and use it on the outside of the cake for a deeper, nutty flavor.
• Coconut Pineapple Cake – Add crushed, well-drained pineapple between layers for a piña colada vibe.
• Gluten-Friendly Version – Use a good 1:1 gluten-free baking flour; the texture changes slightly, but the coconut flavor shines.
• Simple Coconut Sheet Cake – Bake in a 9×13 pan and frost the top only for a more casual, bring-to-the-neighbors dessert.

How to Store, Freeze, and Make Ahead

This fluffy coconut cake holds up better than many layer cakes, which makes it great for planning ahead.

Room temperature

• Because of the cream cheese frosting, I recommend refrigerating the cake if it’s going to sit more than 2 hours (especially in warm weather).
• For a cool kitchen in winter, you can leave it out for a short afternoon gathering, but err on the safe side.

Refrigerator

• Store the frosted cake, covered, in the fridge for 3–4 days.
• For the best texture, let slices sit at room temperature for 20–30 minutes before serving. The flavors bloom as it warms up a bit.

Freezer

• Cake layers (unfrosted):
  Wrap completely cooled layers in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight (still wrapped) before frosting.

• Frosted cake:
  You can freeze individual slices by wrapping them tightly and placing them in a freezer bag. They’ll keep well for 1–2 months. Thaw in the fridge, then let come to room temperature before serving.

Make-ahead tips

• Bake the layers a day or two ahead and keep them well wrapped in the fridge.
• The frosting can be made up to 3 days ahead; store it in an airtight container in the refrigerator and re-whip for a minute or two before using.
• For stress-free entertaining, assemble the entire cake the day before; it actually cuts more cleanly the next day.

Notes from My Kitchen

A few little lessons learned from testing this coconut cake recipe more times than I care to admit:

• Measure carefully.
  A kitchen scale gives you the most consistent results, especially for flour. If you’re using cups, spoon the flour into the cup and level with a knife—don’t pack it in.

• Room-temperature ingredients matter.
  Butter, eggs, and dairy blend better when they’re not ice cold. If you forget, place eggs in a bowl of warm (not hot) water for 10 minutes.

• Don’t rush the creaming step.
  When you mix butter and sugar long enough, you build structure for a higher, fluffier coconut cake.

• Watch your oven.
  Every oven runs a little differently. Start checking a few minutes early and trust your toothpick and nose—your kitchen will smell like toasted coconut and vanilla when the cake is ready.

• Taste as you go.
  Coconut extract strength can vary between brands. Start with less in the frosting, then add more, tasting as you go until it makes you smile.

• Texture preference is personal.
  If you love a smoother crumb, you can pulse the shredded coconut a few times in a food processor before adding it to the batter.

Frequently Asked Questions

Can I make this coconut cake recipe as a 9×13 sheet cake?

Yes. Pour the batter into a greased 9×13 pan and bake for about 30–35 minutes, checking around the 28-minute mark. Frost the top once completely cooled.

Can I use all-purpose flour instead of cake flour?

You can, but the cake will be a little denser. If you like, you can mimic cake flour by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch and sifting well.

What if I don’t have buttermilk?

No problem. Stir 1 ½ teaspoons of lemon juice or white vinegar into ½ cup of milk and let it sit for about 5 minutes; it’ll thicken slightly and work well in this recipe.

Can I make this an easy coconut cake using a box mix?

You can use this frosting and coconut garnish with a doctored white cake mix—swap part of the water for coconut milk and add coconut extract for a semi-homemade version. It won’t be quite the same, but it’s a quick shortcut.

How do I prevent my cake from drying out?

Don’t overbake, and be sure to store leftovers covered. Using full-fat coconut milk and buttermilk also helps keep this moist coconut cake tender.

Can I turn this into cupcakes?

Yes. Fill cupcake liners about ⅔ full and bake at 350°F for 18–22 minutes. This recipe makes about 24 cupcakes, depending on how full you fill them.

Is this coconut cake recipe very sweet?

It’s sweet, as most coconut desserts are, but the cream cheese frosting and hint of salt help balance it. You can use the lower amount of powdered sugar in the frosting if you prefer a less-sweet version.

Do I have to use cream cheese frosting, or can I use whipped cream?

You can use a stabilized whipped cream (with a little gelatin or instant pudding mix) for a lighter, fluffier coconut cake, but it won’t keep as long in the fridge. Cream cheese frosting holds up better, especially for travel or parties.

Final Thoughts on This Coconut Cake Recipe

This Coconut Cake Recipe brings together everything I love about homemade baking: simple ingredients, reliable steps, and a finished cake that makes people close their eyes on the first bite. The moist crumb, rich coconut flavor, and soft, snowy coconut frosting make it a dessert that feels both nostalgic and special every single time.

If you try this coconut cake, I’d love to hear how it turned out—tell me in the comments what pan you used, how you decorated it, and who you shared it with. And if you’re in a baking mood, you might also enjoy exploring my other celebration cakes, like classic chocolate layer cake or lemon blueberry cake, for your next gathering.

Coconut Cake

A moist, tender coconut layer cake made with buttermilk, coconut milk, and shredded coconut, finished with a rich coconut cream cheese frosting and a snowy coconut garnish. Perfect for birthdays, holidays, and special occasions.

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

  

1x2x3x

• 2 3/4 cups cake flour 345 g; can substitute all-purpose flour but texture will be slightly denser
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter 2 sticks, 226 g, softened to room temperature
• 2 cups granulated sugar 400 g
• 4 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons coconut extract good-quality brand recommended
• 1 cup canned full-fat coconut milk 240 ml; well shaken; from a can, not carton
• 1/2 cup buttermilk 120 ml; room temperature; can sub with milk + lemon juice/vinegar
• 1 1/2 cups sweetened shredded coconut about 120 g; for the batter
• 16 oz cream cheese 450 g; full-fat brick-style; softened
• 1 cup unsalted butter 2 sticks, 226 g; softened, for frosting
• 4–5 cups powdered sugar 480–600 g; sifted; use to taste and for desired consistency
• 1 teaspoon vanilla extract for frosting
• 1–2 teaspoons coconut extract for frosting; adjust to taste
• 1/4 cup canned coconut milk or heavy cream 60 ml; for frosting consistency, add as needed
• salt pinch, for frosting
• 2–3 cups sweetened shredded coconut for covering top and sides of cake; can toast some if desired
• fresh berries, sliced almonds, or white chocolate curls optional, for garnish

Instructions

 

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment rounds and lightly spray with baking spray. You can also use three 8-inch pans or a 9×13-inch pan, adjusting baking time as needed.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and fine sea salt until well combined.
  2 3/4 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
• In a large mixing bowl or stand mixer, beat the softened butter on medium speed for about 1 minute until creamy. Add the granulated sugar and beat for 3–4 minutes, until light, fluffy, and paler in color.
  1 cup unsalted butter, 2 cups granulated sugar
• Add the eggs one at a time, mixing on low after each addition just until incorporated. Mix in the vanilla extract and coconut extract, scraping down the sides and bottom of the bowl as needed.
  4 large eggs, 1 teaspoon pure vanilla extract, 1 1/2 teaspoons coconut extract
• In a measuring cup, whisk together the canned full-fat coconut milk and buttermilk until smooth. If the coconut milk has separated in the can, stir or shake well before measuring.
  1 cup canned full-fat coconut milk, 1/2 cup buttermilk
• With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, followed by half of the coconut milk mixture. Add another third of the flour, the remaining coconut milk mixture, then the final third of the flour. Mix just until combined after each addition to avoid overmixing.
• Gently fold in 1 1/2 cups sweetened shredded coconut with a spatula until evenly distributed. The batter should be thick and smooth, with visible flecks of coconut.
  1 1/2 cups sweetened shredded coconut
• Divide the batter evenly between the prepared pans and smooth the tops. Bake for 24–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.
• Let the cakes cool in the pans for 10–15 minutes. Run a thin knife around the edges, then carefully turn them out onto a wire rack. Peel off parchment, if used, and let cool completely for at least 1 hour before frosting.
• In a large bowl, beat the softened cream cheese and butter together on medium speed for 2–3 minutes, until completely smooth and creamy with no lumps.
  16 oz cream cheese, 1 cup unsalted butter
• Add 4 cups of powdered sugar, vanilla extract, 1 teaspoon coconut extract, and a pinch of salt. Beat on low at first, then increase to medium until smooth and fluffy. Add 2–4 tablespoons of coconut milk or cream, a little at a time, until the frosting is thick but spreadable. Taste and adjust with more coconut extract or up to 1 additional cup powdered sugar for a stiffer, sweeter frosting.
  4–5 cups powdered sugar, 1 teaspoon vanilla extract, 1–2 teaspoons coconut extract, 1/4 cup canned coconut milk or heavy cream, salt
• If the cake layers are domed, use a serrated knife to gently level the tops. Place one layer on a serving plate or cake stand and spread 1–1 1/2 cups of frosting evenly over the top.
• Place the second layer on top, upside down so the flat side faces up. Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat. Refrigerate for 15–20 minutes to set.
• Once the crumb coat is set, spread the remaining frosting generously over the top and sides of the cake. Gently press 2–3 cups of sweetened shredded coconut over the sides and top, letting excess fall onto a tray or baking sheet underneath. Add berries, sliced almonds, or white chocolate curls if desired.
  2–3 cups sweetened shredded coconut, fresh berries, sliced almonds, or white chocolate curls
• Chill briefly to set if desired, or slice and serve at room temperature. For best flavor and texture, let refrigerated cake sit at room temperature for 20–30 minutes before serving.

Notes

STORAGE: Because of the cream cheese frosting, refrigerate if sitting out more than 2 hours. The frosted cake keeps covered in the fridge for 3–4 days; bring slices to room temperature before serving. Unfrosted cake layers can be wrapped well and frozen for up to 2 months; thaw overnight in the fridge before frosting. Frosted slices can also be wrapped and frozen for 1–2 months.
MAKE AHEAD: Bake cake layers 1–2 days ahead and refrigerate well wrapped. Frosting can be made up to 3 days ahead; store in an airtight container in the fridge and re-whip before using. The fully assembled cake can be made the day before serving for neater slices.
VARIATIONS: For Coconut Lime Cake, add lime zest to batter and frosting and a little lime juice in the frosting. For Coconut Cream Cake, add a layer of coconut pastry cream or pudding between layers. For Toasted Coconut Cake, toast part of the shredded coconut for garnish. For Coconut Pineapple Cake, add well-drained crushed pineapple between layers. To make as a 9×13-inch sheet cake, bake 30–35 minutes and frost the top only. For cupcakes, fill liners 2/3 full and bake 18–22 minutes (about 24 cupcakes).

Keyword Birthday Cake, Celebration Cake, Coconut Cake, Coconut Dessert, Easter Dessert, Layer Cake

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