Our entire family loves all things coconut, so it only made sense to work on creating the best coconut cake! Happy to say we did after many attempts because this cake is soft, fluffy, so coconut-y and BEYOND delicious.
Best thing about this no-fuss coconut cake recipe is that looks like it was straight from the bakery but comes together with simple ingredients and zero stress. Plus, it has that perfect texture that stays moist and light. Between the cream of coconut, fluffy egg whites, and rich frosting, this cake is always a hit for birthdays, holidays, or anytime you want a classic dessert that everyone loves.
If you love cakes like this, try White Cake, Pineapple Cake, and Strawberry Cake.
Why you’ll love it + Why it works:
- Soft and Fluffy: The whipped egg whites give this cake a light texture that stays soft and airy.
- Full of Flavor: Cream of coconut and coconut extract make every bite rich and packed with coconut taste.
- Moist Ingredients: The combination of buttermilk and cream of coconut keeps the cake from drying out.
- Balanced Sweetness: The frosting and cake work together for just the right amount of sweetness.
Coconut Cake Ingredients
Coconut Cake
- All-Purpose Flour (2¾ cups): Gives the cake structure while still keeping it soft and tender.
- Baking Powder (1 teaspoon): Helps the cake rise and stay light.
- Baking Soda (½ teaspoon): Works with the buttermilk to give extra lift and softness.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Egg Whites (4): Whips up to create a fluffy, airy texture in the cake.
- Butter (½ cup): Adds rich flavor and helps create a tender crumb. See How to Soften Butter Quickly.
- Coconut Oil (½ cup): Boosts the coconut flavor and keeps the cake extra moist.
- Sugar (1¾ cups): Sweetens the cake and helps with texture and moisture.
- Cream of Coconut (1 cup): Adds strong coconut flavor and sweetness. Be sure to use sweetened cream of coconut, not coconut milk.
- Egg Yolks (4): Adds richness and helps bind the batter together. Room-temperature egg whites whip up fluffier than cold ones. See How to Separate Egg Whites.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor and adds warmth.
- Buttermilk (1 cup): Keeps the cake moist and tender while adding a slight tang. See How to make Buttermilk.
Coconut Cream Cheese Frosting
- Cream Cheese (4 ounces): Creates a rich and slightly tangy frosting base.
- Butter (5 tablespoons): Makes the frosting smooth and creamy.
- Salt (pinch): Balances the sweetness in the frosting.
- Coconut Extract (½ teaspoon): Boosts the coconut flavor in the frosting.
- Powdered Sugar (3 cups): Sweetens and thickens the frosting.
- Cream of Coconut (1–2 tablespoons): Helps achieve a spreadable consistency and adds extra coconut flavor.
How to Make Coconut Cake
PREP. Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
TOASTED COCONUT. Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
BATTER. Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
In a large mixing bowl, beat butter, coconut oil, and sugar till creamy. Beat in cream of coconut, egg yolks, and vanilla.
Add the dry ingredients and the buttermilk. Beat until just combined.
Gently fold in the stiff egg whites until well incorporated.
BAKE. Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
FROSTING. Beat cream cheese and butter till smooth and creamy.
Beat in coconut extract, pinch salt, powdered sugar, and cream of coconut to make a spreadable consistency.
DECORATE. Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting. Place the second cake layer on top, then spread the frosting around the top and sides.
Sprinkle with toasted coconut on top and untoasted coconut on sides.
Kristyn’s Recipe Tips
- Don’t Skip Room Temp Ingredients: Using room temperature eggs and butter helps everything mix smoothly and evenly.
- Watch the Coconut Closely: Toasted coconut can burn quickly, so keep an eye on it and stir often.
- Level for Clean Layers: Trimming the cake tops helps create a more even and professional-looking cake.
- Add Flavors: Add extra flavor with a flavored filling between the baked 9” round layers. Lemon, lime, strawberry, orange, and pineapple fillings are all great options.
- Turn them into Cupcakes: Bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
- Make it a Sheet Cake: Pour batter into a well-greased 9×13 cake pan or line it with parchment paper. Bake at 350° for 40-45 minutes or until the toothpick inserted in the middle comes out clean.
Coconut Cake Recipe
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 room temperature egg whites
- ½ cup butter, softened
- ½ cup coconut oil
- 1¾ cups sugar
- 1 cup cream of coconut, (sweetened, not coconut milk)
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut Cream Cheese Frosting
- 4 ounces cream cheese , softened
- 5 tablespoons butter, softened
- 1 pinch salt
- ½ teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons cream of coconut, (sweetened)
Instructions
Coconut Cake
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
- Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
- Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy.
- Beat in cream of coconut, egg yolks, and vanilla.
- Add the dry ingredients and the buttermilk. Beat until just combined.
- Gently fold in the stiff egg whites until well incorporated.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Coconut Cream Cheese Frosting
- Beat cream cheese and butter till smooth and creamy.
- Beat in coconut extract, pinch salt, powdered sugar, and cream of coconut to make a spreadable consistency.
- Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting. Place the second cake layer on top, then spread the frosting around the top and sides.
- Sprinkle with toasted coconut on top and untoasted coconut on sides.
Notes
- Don’t Skip Room Temp Ingredients: Using room temperature eggs and butter helps everything mix smoothly and evenly.
- Fold Gently: When adding egg whites, fold slowly to keep the batter light and fluffy.
- Watch the Coconut Closely: Toasted coconut can burn quickly, so keep an eye on it and stir often.
- Level for Clean Layers: Trimming the cake tops helps create a more even and professional-looking cake.
- Add Flavors: Add extra flavor with a flavored filling between the baked 9” round layers. Lemon, lime, strawberry, orange, and pineapple fillings are all great options.
- Make Cupcakes: Bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
- Make a Sheet Cake: Pour batter into a well-greased 9×13 cake pan or line it with parchment paper. Bake at 350° for 40-45 minutes or until the toothpick inserted in the middle comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This cake needs to be refrigerated. Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for 4-5 days.
Freeze with or without the frosting and coconut topping. Wrap the coconut cake in plastic wrap, then again with aluminum foil. Label and store in the freezer for 4-6 months. Thaw in the fridge.
More Like This
Coconut Desserts
Coconut Poke Cake
3 hrs
Coconut Macaroons
23 mins
Coconut Cookies
20 mins
Coconut Cream Pie Recipe
3 hrs 15 mins
Cakes
Collections
This recipe was first shared April, 2018.
The coconut cream cheese frosting was the perfect complement. This cake was a hit with everyone, and I’ll definitely be making it all
I am shocked how light this cake is! The texture and flavor was perfect, thank you.
One of my favorite treats! This recipe is so easy yet incredibly delicious and impressive!
Could you please send us a link of cream of coconut (sweetened)?
Thanks!
You bet: https://www.walmart.com/ip/Coco-Lopez-Real-Cream-of-Coconut-15-Fl-Oz/37743589?wmlspartner=wlpa&selectedSellerId=0&wl13=2482&adid=2222222227737743589_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=aud-1651068664026:pla-294505072980&wl5=9030029&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=37743589&wl13=2482&veh=sem_LIA&gclid=Cj0KCQjw5f2lBhCkARIsAHeTvlhqKKgrtRPaHUenMauxS41MGiNamTCcVbkThPmq8ldfxgi6wssk54waAkuUEALw_wcB&gclsrc=aw.ds
Love it
Brought this to our family gathering (in the beach) yesterday and it was a hit! The cream cheese frosting is a winner!
I’m so happy to hear that! Thanks for giving the recipe a try!