If you’re searching for a showstopper dessert that transports you straight to a tropical paradise, look no further than Coconut Cake. This stunning layer cake is ultra-soft, beautifully moist, and absolutely bursting with coconut flavor, from its fluffy crumb to its creamy coconut frosting and irresistible shredded coconut topping. Whether you’re baking for a celebration, a brunch, or a sweet finish to a cozy dinner at home, Coconut Cake is guaranteed to make everyone swoon!

Ingredients You’ll Need

With just a handful of staple ingredients, this Coconut Cake comes together with ease. Each component plays a special role, ensuring maximum flavor, tenderness, and that signature coconutty goodness in every bite.

Unsalted butter (softened): Gives the cake its rich, tender crumb and a luxurious mouthfeel—don’t forget to soften for the very best texture!
Granulated sugar: Sweetens the cake layers and helps them rise perfectly with a light, airy structure.
Egg whites: Create a delicate, cloud-like crumb and keep the cake’s color bright and white.
Coconut extract: Delivers that essential burst of coconut aroma in both the cake and frosting.
Vanilla extract: Rounds out the flavors and enhances the overall sweetness.
All-purpose flour: The backbone of the cake, giving it body and the perfect bite.
Baking powder: Ensures your Coconut Cake rises to picture-perfect layers every single time.
Salt: Just a touch to sharpen flavors and balance the sweetness.
Canned coconut milk (unsweetened): Makes the batter moist and super flavorful—shake well before measuring!
Shredded sweetened coconut: Disperses chewy strands of coconut throughout for inviting texture.
Powdered sugar: Whips together with butter and coconut milk for an ultra-smooth, creamy frosting.
Sweetened shredded coconut (for topping): The classic finishing touch—snowy, sweet, and visually stunning.

How to Make Coconut Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, or line them with parchment paper rounds if you prefer. Properly prepping your pans ensures that your Coconut Cake layers come out without sticking—a crucial first step for perfect presentation!

Step 2: Cream Butter and Sugar

Beat the softened butter and granulated sugar together in a large mixing bowl until the mixture is light, fluffy, and pale. This usually takes about 2 to 3 minutes and is key for creating tender, airy cake layers. The more air you whip in now, the lighter your cake will be later!

Step 3: Add Egg Whites and Extracts

Beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. Then, stir in the coconut and vanilla extracts. This step infuses your batter with that heavenly coconut aroma and keeps the crumb extra delicate.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed, which is especially important for even, predictable rising in the oven.

Step 5: Mix Batter Alternately With Coconut Milk

Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk (begin and end with the dry ingredients). Gently mix until just combined, being careful not to overmix—which could toughen your Coconut Cake. At the end, fold in the shredded sweetened coconut for those delightful coconut flecks in every slice.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared cake pans. Smooth the tops with a spatula for uniform layers. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Patience is key—a cooled cake means no melted frosting mishaps!

Step 7: Make the Coconut Frosting

While the cakes cool, prepare the luscious coconut frosting. Beat the butter until smooth and creamy, then gradually add the powdered sugar, coconut milk, coconut extract, and just a pinch of salt. Whip until the frosting is wonderfully light, fluffy, and spreadable. This is where the magic happens—the coconut milk and extract make it taste irresistible!

Step 8: Frost and Decorate

Once the cakes are completely cooled, assemble by spreading a generous layer of coconut frosting between them. Cover the top and sides with more frosting, then gently press sweetened shredded coconut onto the sides and top for that classic Coconut Cake look. Chill for about 20 minutes to help everything set—your slices will cut so much cleaner!

How to Serve Coconut Cake

Garnishes

For added pizzazz, consider sprinkling on some toasted coconut flakes or a scatter of edible flowers for color. A handful of fresh berries or a twist of lime zest can also add a bright, punchy contrast to the sweet coconut flavors. Let your creativity shine to make your Coconut Cake truly unforgettable!

Side Dishes

Pairing Coconut Cake with juicy fresh fruit, such as pineapple chunks or mango slices, brings out the breezy tropical notes. For something extra decadent, serve with a scoop of vanilla bean or mango ice cream—the creamy, cool flavors are absolute heaven alongside each luscious forkful!

Creative Ways to Present

Coconut Cake isn’t just for layer cakes—try baking the batter as cupcakes for a delightful party snack, or use a sheet pan for easy slicing and sharing. For special occasions, consider using mini cake pans for individual “coconut cloud” cakes, or assemble as a trifle with layers of cake, frosting, and berries interspersed.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Coconut Cake well wrapped in the fridge, so it stays moist and fresh. An airtight container or cake dome works best, and the cake holds up beautifully for up to four days—if it lasts that long!

Freezing

If you want to make your Coconut Cake in advance, you can freeze unfrosted cake layers for up to two months. Wrap each layer tightly with plastic wrap and foil. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.

Reheating

Coconut Cake is best served at cool room temperature. If you’d like to take the chill off, let a slice sit out for 10-15 minutes before enjoying. Avoid microwaving, as it can melt the frosting and alter the cake’s tender texture.

FAQs

Can I use whole eggs instead of egg whites?

Absolutely! Using whole eggs instead of just whites will give your Coconut Cake a slightly denser crumb and a pale yellow hue. It’s a lovely variation if you prefer a richer cake, and you won’t lose that lovely coconut flavor.

Is it possible to make this cake dairy-free?

You can swap the unsalted butter with a plant-based butter alternative and ensure your coconut milk is full-fat and dairy-free. Just note that texture or richness may change subtly, but it will still be deliciously coconutty!

What’s the best way to toast coconut for topping?

Spread the shredded coconut in a thin layer on a baking sheet and toast it in a 325°F oven for 5-7 minutes, stirring once or twice until golden brown. Watch closely—coconut browns quickly!

Can I make this Coconut Cake as cupcakes?

Definitely! Divide the batter among lined muffin tins, filling each about 2/3 full, and bake for 16-20 minutes. Top with a swirl of coconut frosting and a sprinkle of shredded coconut for adorable party-ready treats.

How can I prevent the cake from sticking to the pans?

Use a combination of greasing, flouring, and parchment lining for best results. After baking, let the cakes cool for 10 minutes before removing from the pans—this trick helps the layers hold together perfectly.

Final Thoughts

I hope you’re inspired to roll up your sleeves and bake this Coconut Cake soon. With its pillow-soft crumb, dreamy coconut frosting, and dazzling topping, it’s a recipe that never fails to make even an ordinary day feel extra special. Give it a try and make some sweet, coconut-scented memories in your kitchen!

Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

Author: Emma
Total Time: 55 minutes
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of coconut with this delicious Coconut Cake recipe. Moist layers of coconut-infused cake frosted with a rich coconut buttercream, topped with sweet shredded coconut – a true coconut lover’s dream!

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
5 large egg whites
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup canned coconut milk (unsweetened)
1/2 cup shredded sweetened coconut

Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
1/4 cup canned coconut milk
1/2 teaspoon coconut extract
Pinch of salt
1 cup sweetened shredded coconut (for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
Mix wet ingredients: Cream butter and sugar, add egg whites and extracts.
Combine dry ingredients: Whisk flour, baking powder, and salt in a bowl.
Make batter: Alternate adding dry ingredients and coconut milk to wet mixture, then fold in shredded coconut.
Bake: Divide batter, bake for 28-32 minutes, then cool.
Prepare frosting: Beat butter, add sugar, coconut milk, extract, and salt.
Frost cake: Frost cooled cakes, top with shredded coconut, and chill before serving.