I think I may have the Best Coconut Cake Recipe, a light, fluffy coconut-flavored cake layered with creamy coconut cream cheese frosting and crowned with sweetened coconut flakes, and I’m excited to share what makes it the ultimate coconut dessert for holidays like Mother’s Day and Easter.

Jump to Recipe

I’ve baked a lot of cakes but this one made people double take. Light, almost cloud like cake meets a tangy, silky cream cheese frosting piled with sweetened shredded coconut, and somehow it keeps you guessing with every bite.

I wont tell you all the tricks here, but there’s a tiny tweak in the frosting that flips it from good to impossible to stop eating. I bring it to Mother’s Day, Easter and birthdays and folks always want the secret.

It’s not cloying, its bright, a little naughty and totally coconut forward. Youll see why.

Best Coconut Cake Recipe

Ingredients

Print Recipe (No Advertisments)

All purpose flour: gives structure, carbs and some protein, low fiber, not very nutrient dense.
Granulated sugar: sweetens heavily, pure carbs, no fiber or protein, adds tenderness and color.
Eggs: add protein fat, structure and moisture, help leaven and bind ingredients.
Coconut milk: rich, creamy, adds coconut flavor, saturated fat present, makes cake moist.
Sweetened shredded coconut: chewy texture, adds sweetness and fiber, can be toasted for more flavor.
Cream cheese: tangy, creamy frosting base, has protein and fat, not low calorie.
Butter: adds richness and flavor, saturated fat, helps tender crumb and browning.

Ingredient Quantities

For the cake:

2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temp

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup canned full fat coconut milk, shaken

1/2 cup sour cream or plain Greek yogurt, room temp

1 cup sweetened shredded coconut

For the frosting:

8 ounces cream cheese (1 package), softened

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

2 to 3 tablespoons heavy cream or milk, to loosen if needed

For the topping:

2 cups sweetened shredded coconut (more if you like, optional toasted)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, line bottoms with parchment if you got it, and dust a little flour off the top so the cakes release easy.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt; set aside.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Beat in 4 large eggs one at a time, scraping the bowl between additions, then mix in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.

4. Shake the can and measure 1 cup full fat canned coconut milk. With mixer on low, add the dry ingredients in three additions alternating with the coconut milk and 1/2 cup sour cream or plain Greek yogurt in two additions, beginning and ending with the dry mix. Stir only until combined, don’t overmix. Fold in 1 cup sweetened shredded coconut.

5. Divide batter evenly between the prepared pans, smooth tops, then bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking if your oven is funky.

6. Cool cakes in pans 10 minutes, then run a knife around edges and invert onto a wire rack. Peel off parchment and let cool completely before frosting, or the frosting will melt.

7. For the frosting beat 8 ounces softened cream cheese and 1/2 cup (1 stick) softened unsalted butter until smooth. Gradually add 4 cups sifted powdered sugar, then beat in 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. If it’s too stiff, add 2 to 3 tablespoons heavy cream or milk, 1 tablespoon at a time, until spreadable.

8. Optional hack: toast 2 cups sweetened shredded coconut for the topping by spreading it on a sheet pan and baking at 350°F about 5 to 7 minutes, stirring every 1 to 2 minutes so it browns evenly. Watch it closely, it burns fast.

9. Level cakes if needed, place one layer on a serving plate, spread an even amount of frosting, sprinkle a little shredded coconut between layers if you like extra coconut, top with second layer. Do a thin crumb coat of frosting and chill 15 to 20 minutes to set, then finish with a final coat and press toasted or untoasted shredded coconut onto the top and sides. Chill at least 1 hour to set, bring to room temp 20 to 30 minutes before serving. Store covered in the fridge up to 4 days.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Two 9-inch round cake pans, plus parchment paper if you got it (or grease and flour)
3. Mixing bowls (medium and large)
4. Measuring cups and spoons
5. Electric mixer (stand or hand) and rubber spatula
6. Whisk and a sifter for flour/powdered sugar
7. Wire cooling rack and a toothpick or cake tester
8. Baking sheet for toasting shredded coconut
9. Serrated knife for leveling and an offset spatula or butter knife for frosting
10. Serving plate or cake board and plastic wrap or airtight container for chilling/storage

FAQ

Can I swap the canned coconut milk or sour cream for something else?

Yes. For the coconut milk you can use whole milk plus 1 to 2 teaspoons coconut extract if you want the flavor but dont have canned milk. For a dairy free cake keep the canned full fat coconut milk and use dairy free cream cheese and vegan butter for the frosting. Sour cream can be swapped 1:1 with plain Greek yogurt, that actually keeps the cake nice and tender.

How do I toast the shredded coconut without burning it?

Spread coconut in a single layer on a baking sheet and bake at 325F (165C) for 4 to 6 minutes, stirring every minute or two, until light golden. Or toast in a dry skillet over medium heat, shaking often. Watch it close, it goes from perfect to burnt fast.

Can I make the cake ahead or freeze it?

Yes. Unfrosted baked layers freeze best: wrap tightly in plastic wrap and foil, freeze up to 3 months. Thaw in the fridge overnight before frosting. Fully frosted cakes keep in the fridge for 3 to 4 days because of the cream cheese frosting, dont leave it at room temp for more than a couple hours.

How do I keep the cake super moist and stop it from sinking in the middle?

Use room temp ingredients, measure flour by spooning and leveling the cup, and dont overmix once you add the flour. Bake until a toothpick comes out with a few moist crumbs, not dry. For extra moistness brush each layer lightly with simple syrup (equal parts sugar and water, boiled and cooled).

Any tricks for getting even, level layers and no domes?

Weigh or divide batter equally between pans so layers match, and smooth the tops with an offset spatula. Use cake strips or wrap damp towels around the pans to help them bake evenly, or reduce oven temp by 25F and bake a bit longer so the center sets without doming.

Should I use sweetened or unsweetened shredded coconut and where to put it?

Sweetened coconut gives that classic sweeter punch and sticks well to frosting, unsweetened is less sweet and more natural tasting. I like to fold 1 cup into the batter for texture and press more (2 cups or more) onto the frosted sides and top. Toast some extra for a crunchy, nutty topping if you want contrast.

The Best Coconut Cake Recipe Substitutions and Variations

All purpose flour → cake flour: Use cake flour for a lighter, more tender crumb. To make a quick cake flour swap, for each cup measure 1 cup all purpose flour minus 2 tablespoons, then stir in 2 tablespoons cornstarch and sift once or twice.
Unsalted butter (1 cup) → neutral oil: Use 3/4 cup vegetable or canola oil in place of 1 cup butter. The cake will be moister but less buttery, so add a pinch extra salt if you want more flavor.
Canned full fat coconut milk → whole milk or unsweetened almond milk: Swap 1:1 with whole milk or almond milk if you dont have coconut milk, and if you still want coconut flavor add about 1/2 teaspoon coconut extract.
Eggs → flax egg or applesauce: For each large egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce. Flax gives structure, applesauce adds moisture but a bit more cake density.

Pro Tips

– Get your ingredients to room temp, seriously. Cold eggs or cream cheese make the batter and frosting seize up, so let them sit 30 to 60 minutes. If you forgot, soften butter by cutting into small cubes, and warm eggs in a bowl of warm water for 5 minutes.

– Measure flour the right way: spoon it into the cup and level off with a knife. Packed flour = dense cake. Even better, use a kitchen scale if you’ve got one, it takes the guesswork out.

– Be gentle once the dry stuff goes in. Fold just until you don’t see streaks, a few little lumps are fine. Overmixing develops gluten and makes the cake chewy instead of tender.

– Toast the shredded coconut, but watch it like a hawk. It goes from golden to burned in seconds, so stir every minute and pull it a bit early since it keeps browning off the heat. Press the coconut onto slightly chilled frosting so it sticks and doesn’t slide off.