Coconut Cake

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Few cakes draw the same anticipation as a well-made coconut cake. Moist, fluffy layers, rich coconut frosting, and a topping that whispers of tropical breezes—each part comes together in a dessert both classic and timeless. I love coconut cake for its simplicity, but also for the way its flavors develop, making every slice something special. Whether you’re baking for a family gathering, a birthday, or just a sweet weekend treat, this cake checks all the boxes for flavor and presentation.

The Appeal of Coconut Cake

Coconut cake stands out for its blend of taste and texture. The crumb is soft and light, thanks to cake flour and careful mixing. Coconut milk brings depth; it’s gentler than extract alone, adding a natural sweetness. Just beneath the snowy surface lies a creamy coconut frosting, silky and rich, built from butter, cream cheese, and coconut milk. A coat of shredded coconut finishes the look, making every bite a celebration of tropical flavor.

Coconut itself is versatile. It’s subtle enough to blend with the cake’s butteriness, yet bold enough to shine. The result is a cake that appeals to coconut devotees and newcomers alike.

Ingredients

For the Cake

• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 2/3 cups granulated sugar
• 3/4 cup unsalted butter, room temperature
• 5 large egg whites, room temperature
• 1 cup full-fat coconut milk, well shaken
• 1/2 cup sour cream, room temperature
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 1 1/4 cups sweetened shredded coconut

For the Coconut Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 3 tablespoons coconut milk
• 1 1/2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• Pinch of salt

To Finish

• 2 cups sweetened shredded coconut, for decorating

Equipment

• Three 9-inch round cake pans
• Parchment paper
• Electric mixer
• Mixing bowls
• Sifter
• Rubber spatula
• Wire racks for cooling

Step-by-Step Coconut Cake Recipe

1. Prepare the Pans

Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans with butter or nonstick spray. Line the bottoms with parchment rounds to help release the cakes after baking. This step helps each layer keep its shape.

2. Mix the Dry Ingredients

In a large bowl, sift cake flour, baking powder, baking soda, and salt. Sifting not only ensures even distribution, but it also introduces air into the flour, helping create a lighter crumb.

3. Cream the Butter and Sugar

Using an electric mixer on medium speed, beat the butter and granulated sugar until the mixture looks pale and a bit fluffy. This can take 2 to 3 minutes. Creaming aerates the batter, setting the foundation for cake rise and tenderness.

4. Add Wet Ingredients

Drop in the egg whites, one at a time, mixing well after each addition. You want the mixture to turn light, almost glossy. Add coconut and vanilla extracts. Blend in the sour cream.

With the mixer on low speed, pour in half the coconut milk. Next, add half the sifted dry mixture. Alternate between coconut milk and dry ingredients, ending with flour. This method prevents overmixing, which can make the cake dense.

5. Fold in Coconut

Switch to a spatula. Fold in shredded coconut gently—just enough to distribute it evenly.

6. Bake

Divide the batter among the prepared cake pans. Smooth the tops with a spatula. Bake for 25 to 30 minutes, rotating the pans halfway so they bake evenly. When done, a toothpick should come out clean from the center.

Rest the cakes in their pans for 10 minutes. Then, run a knife around the edges, turn out onto wire racks, and peel off the parchment. Let them cool completely.

7. Make the Frosting

In a clean bowl, combine cream cheese and butter. Beat until smooth and unified—no streaks of butter or lumps of cream cheese.

Add coconut extract, vanilla extract, and a pinch of salt. Sift in powdered sugar gradually, blending on low, then increase speed to whip in air. Mix in coconut milk, a tablespoon at a time, until the frosting is spreadable but not loose.

8. Assemble the Cake

Place one cake layer on a platter. Spread a generous layer of frosting over the top using an offset spatula. Place the second layer on top, repeat, and add the final layer. Cover the whole cake in a thin “crumb coat” of frosting. Refrigerate for 30 minutes—this keeps crumbs from marring the finish.

After chilling, spread a final, thick coat of frosting over the cake’s top and sides. Press shredded coconut gently onto the frosting, letting it fall down the sides, pressing lightly as needed so it adheres.

9. Chill and Serve

Return the fully frosted cake to the refrigerator for at least an hour. This helps the frosting set and the flavors develop.

To serve: Slice with a sharp, warm knife, wiping clean between cuts. This creates smooth slices and preserves the cake’s layers.

Tips for the Best Coconut Cake

• Room-temperature ingredients: Always let butter, eggs, coconut milk, and sour cream reach room temperature. Warmer fats and liquids create a smoother batter that emulsifies better.
• Sift dry ingredients: Skipping this step can lead to uneven spots and a heavier crumb.
• Full-fat coconut milk: For deep coconut flavor and a moist texture, avoid light versions.
• Don’t overmix: After adding flour, switch to gentle folding. Overmixing creates dense cake.
• Toasted coconut: For extra flavor, toast the coconut before folding into the batter or for the topping. Spread on a baking sheet, bake at 350°F for 5–7 minutes, and stir halfway for even color.

Storing and Serving Suggestions

Short-term storage: Store the finished cake in an airtight container in the refrigerator for up to 5 days. Cover the sliced edges with extra frosting or plastic wrap to keep them moist.

Freezing: To freeze, wrap layers or slices tightly in plastic and then foil. Freeze up to three months. Thaw in the fridge before bringing to room temperature.

Bringing to temperature: Chilled coconut cake is firmer, but about 30 minutes at room temperature returns it to soft, cake-shop texture.

Coconut Cake FAQs

Can I make this cake ahead?

Yes. Bake the layers up to two days ahead, wrap tightly, and refrigerate. Make the frosting up to 24 hours in advance and keep chilled.

Can I use sweetened or unsweetened coconut?

Either works, but sweetened coconut brings added moisture and flavor. If you use unsweetened, your cake may taste less sweet, so consider adjusting sugar slightly.

Can I bake as a sheet cake?

Yes. Pour the batter into a greased 9×13-inch pan and bake for 32–36 minutes, or until a tester comes out clean.

Can I substitute coconut flour?

No. Coconut flour behaves differently than cake flour, absorbing much more liquid. Replacing it would require a different recipe.

A Practical Ingredient Table

Making coconut cake at home delivers a better, fresher flavor than any store-bought version. The layered approach means you get creamy, coconut-rich bites in every forkful. Take your time with each step—from sifting to folding, from chilling the crumb coat to the final snowy flurry of coconut on top. Serve slices on their own, with berries, or a drizzle of extra coconut milk for true coconut lovers. This recipe invites you to slow down and enjoy the pleasures of baking and eating from scratch—one tender, moist, coconut-laced bite at a time.