Why You’ll Love This Recipe

Coconut Cake is a luscious, moist dessert packed with tropical flavor. With layers of tender vanilla cake infused with coconut milk and a fluffy coconut frosting, this cake is perfect for birthdays, holidays, or any special occasion. Its rich texture and sweet, nutty notes make it a crowd-pleasing centerpiece.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsbaking powderbaking sodasaltcoconut milkvanilla extractsweetened shredded coconutbuttermilkcream cheese (for frosting)powdered sugar

directions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.

Stir in the coconut milk and shredded coconut until well combined.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Fold in a bit of coconut milk if needed for consistency.

Frost the cooled cakes and sprinkle shredded coconut over the top and sides.

Servings and timing

This recipe yields one 3-layer 8-inch cake (about 12 servings).
Preparation time: 25 minutes
Baking time: 25–30 minutes
Cooling and frosting time: 45 minutes
Total time: 1 hour 35 minutes

Variations

Add a layer of lemon curd or raspberry jam between the cake layers for a fruity twist.
Use coconut extract in the batter for an even stronger coconut flavor.
Top with toasted coconut flakes for added crunch and a deeper flavor.
Substitute a whipped cream frosting for a lighter finish.

storage/reheating

Store Coconut Cake in the refrigerator in an airtight container for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
To serve, allow frozen slices to thaw in the fridge overnight. Let the cake come to room temperature before enjoying.

FAQs

Can I use canned coconut milk?

Yes, full-fat canned coconut milk provides rich flavor and moisture.

Is sweetened or unsweetened coconut better?

Sweetened shredded coconut adds flavor and texture, but unsweetened can be used to reduce sugar.

Can I make this cake in advance?

Yes, bake the layers ahead and freeze them for up to a month. Frost the day you plan to serve.

Can I use a 9×13 pan instead?

Yes, bake for 35–40 minutes or until a toothpick comes out clean.

Does this cake need to be refrigerated?

Yes, because of the cream cheese frosting, store it in the refrigerator.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I skip the frosting?

You can serve it plain or with a light glaze, but the frosting adds to the richness.

What if I don’t have buttermilk?

Substitute with milk and a tablespoon of vinegar or lemon juice.

How do I toast coconut?

Spread shredded coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring often.

Is this cake very sweet?

It’s moderately sweet, with the coconut balancing the richness of the frosting.

Conclusion

Coconut Cake is a dreamy, flavorful dessert that brings the taste of the tropics to your table. With its soft, moist crumb and creamy coconut frosting, it’s sure to impress at any gathering. Whether you’re a coconut lover or just exploring new dessert ideas, this cake is a delightful choice for any occasion.