This Coconut Cake recipe has tender, moist layers of fluffy coconut cake filled and frosted with a dreamy coconut cream cheese frosting. It’s covered in shredded coconut and is full of lovely coconut flavor. If you’re looking for a cake with straight-forward ingredients, and amazing flavor and texture, this is it!
I love coconut desserts and have plenty of coconut desserts on my site, like my coconut cheesecake and my coconut poke cake. But I realized recently that I didn’t have a straight-forward, classic coconut cake and that definitely needed to change.
So, I started with the cake layers in my coconut custard cake, which I’m a big fan of, as are many who have made it. The only changes I made were to swap a little more butter for oil, since it makes the cake even more moist and tender, and to add a touch of baking soda in place of some baking powder. That touch of baking soda makes the cake layers even more tender, as well. And then I left out the custard filling and opted for classic cream cheese frosting instead.
The final cake is a wonderfully flavorful and tender coconut cake that is hard to resist. If you enjoy coconut flavored things, this coconut cake will have you coming back for seconds…and thirds.
Why You’ll Love This Coconut Cake
- Amazing coconut flavor. The flavor in this cake comes from both coconut milk and coconut extract. Together they give the cake and frosting the perfect amount of flavor, without being overpowering.
- Moist and tender. It’s hard to describe the lovely texture of this cake. It’s not just moist and fluffy, it’s also tender and delicate. It’s definitely ready to impress!
- Classic yet sophisticated. This dessert strikes the perfect balance between simplicity and sophistication, homey and elegant. It’s a classic that is simple enough for an average day, but it can easily be dressed up for an occasion.
What You’ll Need
Most of the ingredients used in this cake are pretty straight forward, aside from a few things for coconut flavor. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- All-Purpose Flour – To ensure your cake isn’t too dry, use a food scale to weigh the flour. If you don’t have one, use the spoon and level technique, as described in this post.
- Baking Powder – This gives the cake the ideal rise and texture.
- Salt – Salt brings out the flavors already present. Without it, your cake will be bland.
- Unsalted Butter and Vegetable Oil – Butter brings flavor to the party, oil brings extra moisture and a more tender texture. Using them both gives us the best of both worlds.
- Sugar – Naturally you’d find sugar in a cake. It not only adds sweetness, but also moisture and tenderness.
- Extracts – Coconut and vanilla extract are both used for the best flavor.
- Large Eggs – Be sure to use large, not medium or extra large.
- Coconut Milk – For more the best coconut flavor and great texture! Be sure to use coconut milk and not cream of coconut.
How To Make a Coconut Cake
This cake is truly simple to make, as far as cakes go. No crazy method, just a delicious end result. The printable instructions can be found in the recipe card below.
Make the cake layers
To start, prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat your oven to 350°F.
Combine the flour, baking powder, baking soda and salt.
Cream the butter, oil, sugar and extracts until light in color and fluffy, about 3-4 minutes.
Add the eggs one at a time.
Add the dry ingredients in two parts, adding the coconut milk in between them. Mix until well combined after each.
Divide the batter evenly between the cakes pans and bake for 20-25 minutes.
Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Make the frosting and decorate
Beat the cream cheese and butter until well combined. Add half of the powdered sugar and mix until well combined. Mix in the coconut and vanilla extracts and salt. Add the remaining powdered sugar and mix until well combined and smooth.
Place the first layer of cake on a serving plate. Spread one cup of frosting on top, then add the second layer. Add another cup of frosting, then the final cake layer on top. Frost the outside of the cake.
Press shredded coconut onto the sides of the cake only. You’ll want to add it right away, so that the frosting doesn’t “crust” and make it difficult for the coconut to stick.
Pipe swirls of frosting on the top of the cake, then fill in the center with shredded coconut. If you add coconut all over the top of the cake and then pipe the swirls on, the frosting won’t stick as well when piped.
Tips For The Best Cake
- Measure your flour carefully. Too much (or too little) flour WILL negatively impact the texture of your cake layers. So, use a food scale to ensure you’re getting the proper amount. Don’t have one? Use the spoon and level method.
- Don’t skimp on creaming time. It’s important to cream together the butter, oil and sugar for the cake until the mixture has lightened in color and become fluffier. This process incorporates air into the batter, ensuring lighter, fluffier cake layers.
- Don’t over-mix. When combining the wet and dry ingredients for the cake layers, mix only until everything is incorporated. Over-mixing can cause the gluten in the flour to overdevelop, resulting in over-dense cake layers.
- Adjusting powdered sugar amount. Not everyone likes to use the amount that I use. Feel free to reduce it, but keep in mind it will be thinner and not pipe as well. You can also reduce everything in equal amounts to keep the same consistency, but have less frosting and less sugar. For example, just cut the frosting recipe in half and you have half the sugar (and half the frosting), but the same consistency.
- Add shredded coconut right away. If you wait, the frosting may “crust” and make it difficult for the coconut to stick.
- Don’t add coconut to the top. At least not right away. Otherwise, the swirls won’t stick to the cake when piped. Instead, pipe the swirls on first, then add the coconut around them.
How To Store It
- Refrigerator. Store any leftovers in an airtight container. If you don’t have one, you can wrap the cake in a double layer of plastic wrap (use toothpicks to prop the plastic away from the decorations) or arrange slices in a single layer in an airtight container. The cake will keep in the fridge for up to 4 days. It’s best served a little cool or at room temperature, not cold.
- Freezer. Flash freeze the cake for about an hour, and then wrap it in a double layer of plastic wrap (you could do this with slices too). This cake will keep in the freezer for up to 3 months. Let it thaw in the fridge before serving.
Watch How To Make Coconut Cake
Coconut Cake
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Ingredients
Coconut Cake Layers
- 2 ½ cups (325g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (112g) unsalted butter (room temperature)
- ½ cup (120ml) vegetable oil
- 1 ½ cups (310g) sugar
- 2 teaspoons coconut extract
- ½ teaspoon vanilla extract
- 4 large eggs
- 1 ¼ cups (300ml) coconut milk (one 13.5 ounce can)
Coconut Cream Cheese Frosting
- 16 ounces (452g) cream cheese (room temperature)
- ¾ cup (168g) unsalted butter (room temperature)
- 8 cups (920g) powdered sugar
- 2 teaspoons coconut extract
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups (113g) sweetened shredded coconut
Instructions
Make the cakes
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and extracts to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the coconut milk and mix until well combined. The batter may look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Make the frosting and decorate
- Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the coconut and vanilla extracts and salt and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
- Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Press shredded coconut onto the sides of the cake only. You’ll want to add it right away, so that the frosting doesn’t “crust” and make it difficult for the coconut to stick.
- Pipe swirls of frosting on the top of the cake, then fill in the center with shredded coconut. If you add coconut all over the top of the cake and then pipe the swirls on, the frosting won’t stick as well when piped.
- Store the cake well covered or in and air-tight container in the fridge. Serve at room temperature, or a little cool, not cold. Best if eaten within 3-4 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Would two 9” round pans work? I only have two 8” round pans. The cake looks delicious. Thanks.