Moist Coconut Cake
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This moist coconut cake is soft, fluffy, and layered with rich coconut flavor in every bite. Made with coconut milk, shredded coconut, and a light, creamy coconut frosting, it's a classic layer cake that feels both simple and special.
Perfect for spring gatherings, celebrations, or afternoon tea, this coconut cake is as lovely to serve as it is to eat.
Coconut Cake Recipe Overview
- Flavor: Light, sweet coconut with a hint of vanilla
- Texture: Soft, moist, and tender crumb
- Difficulty: Easy to intermediate
- Best for: Celebrations, Easter, spring gatherings, Christmas, and afternoon tea
What I Love About This Coconut Cake
Coconut cakes have always felt a little magical to me. They instantly set a celebratory mood-whether it's welcoming spring and Easter or bringing a cozy holiday feeling to the table.
I still think of the joy of those early coconut cakes, their snowy finish making them feel special without being fussy. That's part of their charm-this is a beautiful cake that's surprisingly simple to make, with no piping or perfect frosting required.
If you love that classic coconut look, you might also enjoy my Easter Lamb Cake-or for something quick and cozy, a simple coconut mug cake.
- A soft, fluffy crumb that stays moist for days
- Coconut flavor layered throughout-from batter to frosting to finish
- The combination of butter and oil creates both flavor and tenderness
- A classic, elegant cake that's simple enough to make at home
- That beautiful snowy coconut finish that never goes out of style
See these Easy Easter Cakes for more spring cake inspirations!
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Ingredients
This coconut cake uses a blend of butter, oil, and coconut milk for a soft, moist crumb and rich coconut flavor in every layer.
For the Coconut Cake
- Cake flour: Cake flour gives this coconut cake its soft, tender crumb. Its lower protein content creates a lighter, more delicate texture than all-purpose flour-exactly what you want in a fluffy layer cake.
- Baking powder + baking soda: This combination provides the perfect lift. Baking powder helps the cake rise, while baking soda reacts with the coconut milk for an extra boost and a tender texture.
- Unsalted butter, softened to room temperature: Butter adds rich flavor and structure. Make sure it's soft (but not melted) so it creams properly with the sugar, creating a light and airy base.
- Vegetable oil: A small amount of oil keeps the cake exceptionally moist-even after refrigeration. This is one of the secrets to a soft coconut cake that stays tender for days.
- Granulated sugar: Sugar not only sweetens the cake but also contributes to its moisture and fine crumb. Creaming it well with the butter is key to a fluffy texture.
- Egg whites, at room temperature: Egg whites create a light, airy structure and keep the cake beautifully pale. Bringing them to room temperature helps them incorporate more easily for the best volume.
- Vanilla extract and coconut extract: Vanilla rounds out the flavor, while coconut extract enhances the natural coconut notes without overpowering the cake.
- Unsweetened canned coconut milk: Use full-fat canned coconut milk for richness and flavor. Avoid carton coconut milk beverages-they're too thin and won't provide the same moisture or structure.
- Sweetened shredded coconut (or flaked coconut): Sweetened coconut is softer and more moist than unsweetened, making it ideal for both the batter and decorating the cake. It also creates that classic "snowy" finish.
For the Coconut Cream Cheese Buttercream
- Unsalted butter: Provides structure and a smooth, creamy base for the frosting.
- Full-fat brick cream cheese: Adds a slight tang that balances the sweetness and pairs beautifully with coconut.
- Vanilla extract and coconut extract: A combination that deepens flavor and ties the frosting to the cake layers.
- Salt: Just a pinch balances the sweetness and rounds out the frosting.
- Confectioners' sugar: Creates a smooth, spreadable frosting with just the right amount of sweetness.
- Sweetened shredded or flaked coconut: Used for finishing, it gives the cake its signature texture and classic coconut look-perfect for pressing onto the sides and top.
How to Make This Coconut Cake
This coconut cake comes together in simple steps, with a soft, fluffy batter and a creamy coconut frosting that's easy to spread and layer.
- Step 1: Make the cake batter. Preheat the oven to 350°F and prepare three 8-inch cake pans with parchment. Whisk the dry ingredients in one bowl. In a mixer, cream the butter, oil, and sugar until light and creamy, then mix in the egg whites and extracts. Add the dry ingredients and coconut milk, then fold in the sweetened coconut.
- Step 2: Divide and bake. Divide the batter evenly between the prepared and parchment-lined pans and smooth the tops. Bake for 20-25 minutes, or until the centers spring back lightly or a toothpick comes out clean.
- Step 3: Cool the cakes. Let the cakes cool in the pans for 20 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
- Step 4: Make the frosting. Beat the butter and cream cheese until smooth and creamy. Add the extracts, salt, and confectioners' sugar on low speed until combined, then beat on high until light and fluffy, about 3 minutes. Adjust consistency if needed.
- Step 5: Level and layer. If needed, level the cake layers. Place one layer on a serving plate and spread about 1 heaping cup of frosting on top. Repeat with the second layer.
- Step 6: Frost and finish. Add the final cake layer, then frost the top and sides. Press shredded coconut over the entire cake for a classic finish.
Tip: Chill before serving (optional but recommended): Chill the cake for about 30 minutes before slicing for cleaner cuts.
Tips for a Moist Coconut Cake
- Use both butter and oil: Butter adds flavor, while oil keeps the cake soft and moist.
- Don't skip the coconut milk: Full-fat canned coconut milk adds richness and enhances flavor.
- Measure flour carefully: Too much flour can make the cake dense-spoon and level for accuracy.
- Don't overmix the batter: Mix just until combined to keep the crumb tender.
- Use room temperature ingredients: This helps everything blend smoothly and evenly.
Variations
- Cupcakes: Divide batter into cupcake liners and bake 18-22 minutes.
- Sheet cake: Bake in a 9×13-inch pan and adjust baking time as needed.
- Lemon coconut cake: Add fresh lemon zest to the batter for a bright citrus note.
- Pineapple coconut cake: Add a thin layer of crushed, drained pineapple between layers.
Serving Ideas
This coconut cake is perfect for:
- Spring and Easter gatherings
- Afternoon tea menus
- Birthday or celebration cakes
- A simple, elegant dessert with coffee or tea
If you love coconut cakes, you might also enjoy my Easter Lamb Cake or this two-minute coconut mug cake, where shredded coconut creates a similarly beautiful and classic finish.
Storage and Make Ahead
- Room temperature: Store covered for up to 1 day
- Refrigerator: Store up to 3 days (bring to room temp before serving)
- Freezing: Freeze unfrosted cake layers tightly wrapped for up to 2 months
- Make ahead: Bake layers a day in advance and assemble when ready
Recipe FAQs
Yes, but the texture will be slightly less tender. For best results, use cake flour.
You can, but sweetened coconut adds moisture and a softer texture, which is preferred for this cake.
Yes. Bake the layers in advance and store tightly wrapped. Assemble the day of serving for best texture.
This is usually caused by overbaking or adding too much flour. Be sure to measure carefully and check for doneness early.
Yes, store the cake in the refrigerator if not serving the same day.
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Coconut Cake Recipe
Equipment
Ingredients
- 2 ½ cups cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter 12 Tbsp; softened to room temperature
- ¼ cup vegetable oil
- 1 ¾ cups granulated sugar
- 5 large egg whites at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk
- 1 cup sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup unsalted butter 16 Tbsp; softened to room temperature
- 8 ounces full-fat brick cream cheese softened to room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon salt
- 6 cups confectioners' sugar
- 2 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. This will help release the cakes from the pan easily.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, cream the sugar, butter, and vegetable oil. Beat on medium speed until light and creamy, about 3 minutes, scraping the sides of the bowl as necessary. Add the egg whites, vanilla, and coconut extract and mix until combined, about 1 minute.
- With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then fold in the shredded coconut. The batter will be slightly thick. Divide the batter evenly into the cake pans.
- Bake for 20-25 minutes or until the cakes are baked through. The center of the cakes should spring back when gently pressed, or insert a toothpick into the center of the cake, and if it comes out clean, it's done. Allow cakes to cool in the pans for 20 minutes, carefully invert, remove the parchment paper, and continue cooling on a wire rack.
Coconut Cream Frosting
- In a large bowl or the bowl of a stand mixer with the paddle or whisk attachment, beat the butter and cream cheese on medium speed until creamy and smooth, about 2 minutes. On low speed, add the extracts, salt, and confectioners' sugar until mostly combined. Increase to high speed and beat for 3 minutes. Add more sugar if frosting is too thin, or an extra pinch of salt if frosting is too sweet.
Assembling the Cake
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface if desired. Place 1 cake layer on a cake stand, cake turntable, or serving plate. Spread 1 heaping cup of frosting evenly over the top. Top with the second cake layer and repeat with more frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Sprinkle coconut on top of the cake and the sides until it's covered completely.
- For easy slicing, chill the cake for 30 minutes or keep refrigerated for up to 3 days or until ready to serve. This helps the cake hold its shape when cutting, although it is a soft and fluffy cake!
Notes
- Make Ahead & Freezing Instructions: Cake layers can be baked, cooled, covered, and stored at room temperature overnight. The frosting can be prepared, covered, and refrigerated overnight. Before using, let the frosting sit at room temperature for 15 minutes, then beat on medium speed for about 1 minute until smooth.
To freeze: Wrap frosted or unfrosted cake layers tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before decorating and serving. - Canned Coconut Milk: Use full-fat canned coconut milk (not refrigerated carton coconut milk beverage). Shake or stir well before using.
- Sweetened Shredded Coconut: Sweetened shredded or flaked coconut is recommended for the best moisture and texture.
- Cream Cheese: Use full-fat brick cream cheese, not spreadable cream cheese.
- For a Sheet Cake (9×13-Inch): Pour batter into a greased and lightly floured pan. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- 2-Layer Cake: Divide batter evenly between two 9-inch cake pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cupcakes:This batter yields about 24-30 cupcakes. Fill liners ⅔ full and bake at 350°F (177°C) for 19-21 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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If you love coconut flavor, this is the cake for you! It's soft, moist, and perfect for any occasion. Plus, it's easy to make and even easier to decorate. This is one of my favorite cakes, especially for Easter.