Friends, prepare to fall in love with this scrumptious Coconut Cake! This coconut cake is super moist, fluffy, and includes just the right amount of coconut flavor. It’s definitely a showstopper around the holidays, birthdays, or for family gatherings. I decided to make this a 2-layer cake, but you can easily turn it into a sheet cake instead. Now, I’ve always been a huge coconut fan, but my husband, who is normally not a coconut fan, devoured this cake in just a few minutes. It really is that good!😄
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Easy Recipe for Coconut Cake
I tested this recipe more times than I can count, and I’m honestly SO happy with how this cake has turned out. The crumb is unbelievably moist thanks to the combo of coconut milk and cooking oil, and those sweet coconut flakes folded right into the batter add the perfect bit of texture. Once the cakes are stacked with my homemade coconut cream cheese frosting and finished with a blanket of coconut flakes, it turns into the perfect old-fashioned coconut cake. This is by far the best coconut cake recipe I’ve ever made, and I have a feeling it’s going to be a keeper in your kitchen, too!
Budget-Saving Tip
You don’t have to use the same brand of canned coconut milk that I use in the photos below. That is the only one I could find in my local grocery store. If you can get your hands on a store-brand version, it’ll definitely be cheaper (and still be just as delicious!).
Coconut Cake Recipe
Servings 10 slicesIngredients
Dry Ingredients
- 2 ¼ cups all-purpose flour ($0.45)
- 2 ½ tsp baking powder ($0.13)
- ½ tsp salt ($0.02)
Wet Ingredients
- 1 ½ cups granulated sugar ($0.96)
- 6 Tbsp salted butter, softened ($0.74)
- ¼ cup cooking oil ($0.16)
- 3 large eggs, room temperature ($2.01)
- 1 tsp vanilla extract ($0.65)
- ¾ tsp coconut extract* ($0.40)
- 1 cup unsweetened canned coconut milk (shaken well)** ($1.87)
- ½ cup sweetened shredded coconut ($0.76)
Frosting
- 8 oz. cream cheese, softened ($2.00)
- 6 Tbsp salted butter, softened ($0.74)
- 3 cups powdered sugar ($1.65)
- 1 tsp vanilla extract ($0.65)
- 1 tsp coconut extract ($0.53)
- 1 ½ cups sweetened shredded coconut ($2.30)
Instructions
- Preheat the oven to 350°F. In a large bowl combine the dry ingredients (flour, baking powder, and salt).
- In a separate large bowl combine the granulated sugar, 6 Tbsp softened butter, and cooking oil. Blend with a hand mixer until well combined. Now add in the eggs, 1 tsp vanilla extract, ¾ tsp coconut extract, and coconut milk. Blend until smooth.
- Add the dry ingredients to the bowl of wet ingredients. Although I don’t usually do this, I sifted the dry ingredients into the wet ingredients to break up any lumps resulting in a lighter cake crumb. Blend the dry and wet ingredients together until just combined.
- Now fold in ½ cup of sweetened coconut flakes into the batter.
- Generously grease the bottom and sides of two 8-inch cake pans with butter. Then line the bottom of the cake pans with parchment paper. Divide the cake batter evenly between both pans. You can eyeball it or use a dry measuring cup to be safe.
- Place both cake pans in the preheated oven and bake for 28-30 minutes or until the tops are golden brown and puffed in the center and a toothpick inserted comes out clean.*** Allow the cakes to cool for 10 minutes, then remove them from the cake pans and place on a wire rack to finish cooling completely.
- While the cakes are cooling, make the frosting. In a medium bowl blend the softened cream cheese and 6 Tbsp of softened butter until smooth. Now add in the powdered sugar, one cup at a time, along with 1 tsp of vanilla extract and 1 tsp of coconut extract. Blend until smooth.
- Once the cakes are completely cooled it’s time to assemble. Start by carefully cutting off the domed tops of both cakes using a serrated knife to create a flat surface.
- Place one cake on a cake stand and spread about 1 cup of frosting on top, starting from the center and working your way out. You want a layer of frosting that is ¼ inch deep.
- Add the second layer of cake and spread 1 cup of frosting on top, working from the center out. You can allow some of the frosting to run over the sides and edges of the cake.
- Now spread the remaining frosting around the sides of the cake and any extra on top. Using your hands, garnish the top and sides of the cake with the rest of the sweetened coconut flakes. Gently press the coconut flakes into the frosting to help them stick. Enjoy this delicious cake with your family and friends!
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Equipment
- 2 8-Inch Cake Pans
- Hand Mixer
Notes
Nutrition
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Gather all of your ingredients and preheat your oven to 350°F.
Combine the dry ingredients: Add 2 ¼ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt to a large mixing bowl. Whisk to combine.
Combine the wet ingredients: In a second large mixing bowl, add 1 ½ cups granulated sugar, 6 Tbsp softened butter, and ¼ cup cooking oil. Use a hand mixer to blend them together until well combined. Once the butter and sugar are creamed, add 3 large, room-temperature eggs, 1 tsp vanilla extract, ¾ tsp coconut extract, and 1 cup unsweetened canned coconut milk. Blend until smooth.
Make the cake batter: Sift the dry ingredients into the wet ingredients (I don’t usually do this when making cakes, but it makes all the difference in creating a lighter crumb in this homemade coconut cake). Mix the wet and dry ingredients together until just combined. Be careful not to overmix.
Carefully fold ½ cup of sweetened coconut flakes into the batter.
Bake the cakes: Grease the bottom and sides of two 8-inch cake pans with butter, and line the bottom of each cake pan with parchment paper. Evenly divide the cake batter between each pan. I usually eyeball it, but you can also use a dry measuring cup.
Bake the cakes in the preheated oven for 28-30 minutes or until the tops are golden brown and puffed in the center and a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before removing and placing them on a wire rack to cool fully.
Make the frosting: Add 8 oz. softened cream cheese and 6 Tbsp of softened butter to a medium-sized mixing bowl and blend with the hand mixer until smooth. Now add in the powdered sugar, one cup at a time, along with 1 tsp of vanilla extract and 1 tsp of coconut extract.
Use the hand mixer after each cup of powdered sugar is added and blend until smooth. You need 3 cups of powdered sugar in total.
Frost the cakes: Once the cakes are cooled (how long this will take will depend on the temperature of your kitchen), slice off the domed tops of both cakes with a serrated knife. Be careful not to slice too much of the cake off. We only want to remove the dome to create an even surface for layering the cakes.
Take one of the cakes and place it onto a cake stand or serving plate. Spread about 1 cup of the frosting over the top of the cake. I like to start at the center and then work my way out. The frosting should be about ¼ inch deep to create a defined layer when you slice into your homemade coconut cake.
Top the second cake with the frosting and spread another cup of frosting on top. It’s okay if some of the frosting runs over the sides and edges of the cake!
Frost the sides of the cake with the remaining frosting, spreading any leftovers onto the top.
Add the coconut: Use your hands to gently press 1 ½ cups of sweetened coconut flakes into the top and sides of the cake.
Serve: Make sure all the frosting is covered with coconut flakes before slicing it into 10 slices. Enjoy!
Recipe Success Tips
- Don’t overmix the batter. I might say this in just about every cake recipe I write, but it’s important! Overmixing can make your cake dense and tough. Once you’ve added the dry ingredients to the wet, mix just until everything is incorporated. No need to keep mixing.
- Make sure your ingredients are at room temperature before starting. This includes eggs, butter, and milk. Room-temperature ingredients combine more easily and create a smoother batter.
- Grease the cake pan well (and add a parchment paper circle to the bottom for easy removal). I trace the bottom of the pan onto parchment paper and cut it out to ensure a perfect fit.
- Use sweetened shredded coconut. Unsweetened coconut won’t add enough flavor and sweetness to your coconut cake.
- Fill the cake pans with an even amount of batter. I usually just eyeball it, but you can measure the batter with a kitchen scale or measuring cups for more accuracy.
- Let the cakes cool before frosting! A hot cake will melt the frosting and make a mess. Let the cakes cool in the pans for about 10 minutes, then remove them and let them cool completely on a wire rack.
Variations to Try!
The best thing about making a coconut cake from scratch is how easy it is to customize. Here are some delicious ideas for you to try:
- Layer some jam or curd underneath the coconut cream cheese frosting for a fruity twist! Try lemon curd, blackberry jam, pineapple curd, a thin layer of blueberry sauce, or even a drizzle of homemade caramel.
- Toast the shredded coconut in the preheated oven for about 4 minutes before decorating the cake. Be careful, as it can burn quickly! (See our ”Do Nothing” cake recipe for more guidance on this).
- Mix some chopped pecans with the shredded coconut and use it to decorate the cake for a nutty crunch.
- Use a different-sized cake pan! You can use two 8-inch cake pans, two 9-inch cake pans, or a 9×13-inch baking dish to make this recipe a sheet pan cake.
Storage Instructions
This simple coconut cake recipe is best enjoyed within 3-4 days of baking. Store any leftovers covered in plastic wrap or in an airtight container in the fridge. You can also freeze the frosted and unfrosted cake for up to 3 months. Thaw the cake in the fridge, and then let it sit at room temperature for a bit to let the frosting soften before serving.
I made this for Easter brunch and the cake got rave reviews. Delicious and easy.
Could I make this into cupcakes?
We’ve only tested this one as a cake so far! I’m sure could, but without trying it I’m not sure what (if any) the modifications would be. If you do try it let us know how it goes!
Best,
Paige
I know this cake is going to be so delicious. This recipe reminds me of Gretchen’s Bakery coconut cake, this was before she went vegan. I can’t seem to find the recipe online anymore.
Y’all, I know this one would be a banger before I even make it.
I can find Lite canned coconut milk at the dollar store – could this be used with a lighter version, or is the fat more essential for this recipe?
Also, if I wanted to include fruit into this would it be better to leave it with the syrup or compote or spreads, or could we incorporate actual fruit bits into the batter?
Hi Angela! I think that this one really needs the full-fat coconut milk. You’re welcome to try it out! But I have a feeling you’d miss the rich moisture from the full fat. For fruit, I wouldn’t add any juices or syrups from a can as it might really throw off the texture. You might be okay to stir in some of the fruit though. Let us know if you try it!