Remember that song, “Heaven… I’m in Heaven.” That’s how I feel every time I make this delicious coconut cake.
I love everything about it, including the act of baking it.
It takes a little work, but it makes my whole kitchen smell like a tropical paradise.
The cake is moist and fluffy, and the creamy coconut frosting is simply out of this world. Everyone who tries it will want a second slice.
Why You’ll Love This Coconut Cake
Fantastically Flavorful: The sweet coconut and tangy cream cheese frosting make this cake extra delicious. Its perfectly balanced flavor profile is impossible to resist.
Aesthetically Pleasing: The elegant layers and snowy-white shredded coconut create a stunning presentation, making the cake perfect for more formal occasions.
Marvelously Moist: As far as coconut cake recipes go, this one is the moistest one I’ve ever tried.
Ingredients
- Cake Flour: Typically, I use all-purpose flour in baking recipes. However, cake flour’s lower protein content will give this cake a lighter, fluffier texture.
- Baking Powder & Baking Soda: The keys to a light, fluffy, tender cake.
- Salt: Balances the flavors and intensifies the sweetness.
- Granulated Sugar: You can’t have a sweet cake without sugar!
- Unsalted Butter & Sour Cream: Add rich flavor and moisture to the cake. You’ll also need butter in the frosting.
- Canned Coconut Milk: For an intensely rich, authentic coconut flavor.
- Egg Whites: Lighten the batter, keeping the cake fluffy and soft.
- Extracts: Vanilla and coconut extracts add depth and amplify the coconut flavor.
- Sweetened Shredded Coconut: You’ll add some to the batter and then press it onto the frosted cake. It adds texture and a final dose of coconut flavor.
- Coconut Cream Cheese Frosting: This dreamy, creamy crown is made from cream cheese, butter, coconut extract, powdered sugar, and coconut milk. Combine them for a sweet, smooth frosting with a tropical twist.
How to Make Coconut Cake
There’s something pretty magical about the combination of moist, fluffy cake layers and creamy coconut frosting.
One bite is enough to transport me to a sunny beach!
Follow these steps to make this delicious homemade coconut cake:
1. PREHEAT the oven to 350°F. Grease three 9-inch round cake pans and line them with parchment.
2. SIFT the flour, baking powder, baking soda, and salt in a large bowl.
3. BEAT the butter and sugar until light and fluffy. Scrape the bowl and beat in the egg whites, sour cream, coconut extract, and vanilla.
4. ADD the dry ingredients and coconut milk alternately, starting and ending with flour. Fold in 1 cup of shredded coconut.
5. DIVIDE the batter between the pans and bake for 25-30 minutes. Cool completely in pans.
6. BEAT the cream cheese and butter until smooth. Add coconut extract and powdered sugar on low. Mix in coconut milk until thick but spreadable.
7. ASSEMBLE the cake, layering with frosting between the sponges. Frost the top and sides, then press the coconut on the sides and top. Refrigerate for 1 hour.
8. SLICE the cake, serve, and enjoy!
Tips for the Best Coconut Cake
Homemade cake recipes can be intimidating. Trust me; I know.
Hopefully these tips will help set your mind at ease.
- Use room-temperature ingredients. Set out the eggs, butter, and coconut milk early. Give them time to warm to room temperature before adding them to the batter to make mixing easier.
- Remember to sift. It helps incorporate air for a lighter, fluffier texture.
- Use full-fat coconut milk. Low-fat or no-fat varieties may be healthier. Unfortunately, they won’t give you the same flavor and moisture as the full-fat kind.
- Toast the coconut. Toast the shredded coconut lightly before adding it to the batter for a bolder, deeper flavor. (5-7 minutes in a 350-degree oven)
- Be gentle! To prevent overmixing, I suggest mixing the dry into the wet by hand with a spatula.
- Rotate the pans. About halfway through baking, open the oven and rearrange the pans. Doing so will lead to more evenly cooked cakes and prevent dark spots.
- Frosting tip. Fill the cakes, then put a light crumb coat on the outside. Chill the cake until firm, then add a thicker layer of frosting on the outside. This will ensure no crumbs ruin that white finish.
How to Store
If you freeze your leftover cake, remember to let it thaw in the fridge overnight before serving.
Also, let the chilled cake sit at room temperature for 30 minutes prior to serving for the best taste.
To Store: Keep the cake in an airtight container or cover it tightly with plastic wrap. Refrigerate it for up to 5 days.
To Freeze: Wrap the cake (or slices) tightly in plastic wrap. Then, wrap it again in aluminum foil. Freeze for up to 3 months.
More Coconut Desserts You Have to Try
Coconut Chia Pudding
Haupia (Hawaiian Coconut Pudding)
Coconut Bread with Glaze
Coconut Cream Pie Bars
Coconut Cake
12
servings30
minutes30
minutes865
kcalLight, fluffy, and topped with creamy frosting and shredded coconut, this coconut cake is hard to beat! It’s a tropical treat perfect for any occasion.
Ingredients
- For the Coconut Cake
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
6 large egg whites, room temperature
1/2 cup sour cream
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup canned coconut milk
2 cups sweetened shredded coconut, divided
- For the Coconut Cream Cheese Frosting
12 ounces cream cheese, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon coconut extract
5 cups powdered sugar
1-2 tablespoons coconut milk, as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- Make the cake: Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside.
- In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape the bottom and sides on the bowl and beat again until smooth.
- Turn the mixer to low and blend in the egg whites, followed by the sour cream, coconut extract, and vanilla extract.
- Alternate adding the dry ingredients and the coconut milk, starting and ending with the flour. Stir gently by hand until just combined. Fold 1 cup of coconut in with the last batch of flour.
- Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely in the pans.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Scrape the bottom and sides of the bowl, then beat in the coconut extract.
- Slowly blend the powdered sugar in on low speed until thick and smooth. Add the coconut milk, as needed, until the desired consistency is reached. It should be thick but spreadable.
- Assemble the cake: Place one cake layer on a serving plate. Spread a little more than 1 cup of frosting evenly on top. Repeat with the second and third layers. Spread the remaining frosting on top and sides of the cake.
- Press the remaining shredded coconut onto the sides and top of the frosted cake. Then, refrigerate for at least 1 hour.
- Slice the cake, serve, and enjoy!
Notes
- Set out the eggs, butter, and coconut milk early. To make mixing easier, give them time to warm to room temperature before adding them to the batter.
- Toast the shredded coconut lightly before adding it to the batter for a bolder, deeper flavor. (5-7 minutes in a 350-degree oven)
- Fill the cakes, then put a light crumb coat on the outside. Chill the cake until firm, then add a thicker layer of frosting on the outside. This will ensure no crumbs ruin that white finish.
