Homemade Coconut Cake
This homemade coconut cake is soft, moist, and layered with a rich cream cheese frosting, then topped with coconut flakes for the perfect finish. It’s a classic cake that is perfect for any special occasion.
This homemade coconut cake is one of those desserts everyone remembers. My cousin first made it for my daughter’s college graduation, and it was an instant hit.
The cake itself is a classic vanilla base made using the creaming method, which gives it a light, fluffy texture. The cream cheese frosting is finished with flaked coconut for extra flavor and texture. If you love a good layer cake, you’ll also want to try my strawberries and cream vertical layer cake and classic carrot cake.
Why I Love This Recipe
- It has a tender, fluffy crumb. In fact, it’s one of the softest, most delectable cakes I have ever tasted.
- It looks impressive but is made with simple ingredients, which is one of my favorite things about a good homemade layer cake.
- The cream cheese frosting keeps it from feeling too sweet. Even my Italian friends went back for seconds of this moist coconut cake!
- This is the kind of cake that fits any celebration, from birthdays to holiday tables to a simple dinner party.
Ingredient Notes
- Butter: Use room temperature butter for both the cake and the frosting so everything mixes together smoothly. The cake uses salted butter, which balances the sweetness.
- Flour: All purpose flour works well here, but cake flour or pastry flour can also be used if you want an even softer, more tender crumb.
- Baking powder: This helps give the cake its light, fluffy texture, so make sure it is fresh for the best rise.
- Salt: A little salt in the cake and frosting helps balance the sweetness and keeps it from tasting too rich.
- Sugar: Granulated sugar sweetens the cake and also helps create that soft texture when creamed with the butter.
- Eggs: Room temperature eggs mix more easily into the batter and give the cake structure.
- Milk: Room temperature milk helps keep the batter smooth and adds moisture to the cake layers.
- Vanilla: Vanilla gives both the cake and frosting a lovely flavor. For a stronger coconut taste, replace part of the vanilla extract in the cake with coconut extract.
- Cream cheese: Use full fat cream cheese for the frosting so it turns out rich and creamy with the best texture.
- Powdered sugar: This sweetens and thickens the frosting, giving it that smooth, fluffy finish. Add it gradually for the creamiest result.
- Cream: Whole cream or whipping cream helps loosen the frosting just enough for an extra smooth texture.
- Unsweetened coconut flakes: These are pressed onto the outside of the cake for extra flavor and texture, and they give the cake its classic coconut look.
How to Make Coconut Cake
Cream the butter and sugar until light, then beat in the eggs until smooth. This step helps give the cake its soft, fluffy texture.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter, then mix in the milk and vanilla just until combined. Try not to overmix or the cake can lose some of its light texture.
Divide the batter between the prepared pans and bake until golden and a toothpick comes out clean. Let the layers cool completely before frosting, because even slightly warm layers will make the frosting too soft and messy.
For the frosting, beat the butter and cream cheese until creamy. Add the powdered sugar a little at a time so it stays smooth, then mix in the salt, cream, and vanilla and beat until light and fluffy.
To assemble, place the first cake layer top side down and spread on some of the frosting. Add the second layer, also top side down, then frost the top and sides with the remaining frosting. I like turning both layers top side down because it gives you a flatter, neater cake.
Finish by pressing the coconut flakes all over the outside of the cake in small handfuls. It is a little messy, but this is what gives the cake that classic coconut look.
recipe tips
- Add coconut to the batter. You can fold in 1/2 to 3/4 cup of flaked coconut for even more coconut flavor and texture.
- Flatten your cake layers while warm. Press the tops gently with your palms right out of the oven. This saves you from having to trim them later.
- Swap the milk for coconut milk. For a deeper coconut flavor, replace the milk with full fat canned coconut milk.
- Use cake flour for an even softer crumb. Cake flour has a lower protein content than all purpose flour, which gives the cake a more tender texture. To make your own, replace 2 Tablespoons of each cup of all purpose flour with cornstarch, whisk well and sift before using.
- Line your pans with parchment paper to prevent sticking.
- Pan sizes. This recipe uses two standard 9 inch round cake pans. You can also bake it in a 9×13 pan using half the frosting, or make three smaller 8 inch layers for a taller cake.
So if you are looking for a special occasion Cake or just because I hope you give this Delicious Coconut Cake Recipe a try. Enjoy!
Homemade Coconut Cake
Ingredients
FOR THE CAKE
- ½ cup butter (salted/room temperature)
- 2 cups all purpose flour (or cake/pastry flour)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1½ cups sugar
- 3 large eggs (room temperature)
- 1 cup milk (room temperature)
- 1 teaspoon vanilla extract
FOR THE FROSTING
- ½ cup butter (room temperature)
- 5 ounces whole fat cream cheese (room temperature)
- 5 cups powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup whole or whipping cream
FOR THE TOPPING
- 1-2 cups coconut flakes
Instructions
- Pre-heat oven to 350F / 180C, lightly grease with butter and flour two 8 or 9 inch (20 – 22 cm) cake pans.
FOR THE CAKE
- In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
- In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
- Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.
FOR THE FROSTING
- In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, cream and vanilla and beat until fluffy, about 3 minutes.
- To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
- Cover cake with coconut flakes. (we did it with small handfuls and packed it lightly against the cake). Enjoy!
Notes
Nutrition
Republished from December 7, 2014.
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made this over the weekend because I had a can of coconut milk sitting in the cupboard forever, and wow!! The cake itself is so soft and light. I’m terrible at frosting cakes neatly, so packing shredded coconut all over the sides was a total lifesaver. it completely hid all my sloppy knife work and still looked adorable!
Hi Hannah, thanks so much, so glad you enjoyed it, and great idea using coconut milk. Take care!
I made this cake but I did a few things differently (still came out excellent!) I added about 1 cup of shredded unsweetened coconut directly to the batter. I also added about 1/2 tsp. of coconut extract to the batter. Instead of 1 cup of milk, I used 1 cup of boxed coconut milk. As you can see, I really wanted a HEAVY coconut flavor!
I did NOT make my own frosting, because it never works out well for me, so I added coconut extract and shredded coconut to store-bought frosting. Even with these changes, it came out SOOOO WELL! I brought it to a potluck, and cut it into 24 pieces, and when I went to collect my container, there were only 4 pieces left! So, this I’d say this recipe was a hit! It was simple enough to make and modify, and it turned out amazing!
Hi Faith, thanks for sharing and glad it was enjoyed! Take care.
Hi. I used monk fruit instead of white sugar and it came out very dense. It was also kinda flat. How can I make it more cake like and not so dense and flat while using monk fruit?
Thanks
Hi Ana, monk sugar does make a cake drier, because it lacks the moisture-retaining, properties of sugar. To prevent this, increase moisture by adding 1–2 tablespoons of extra liquid so milk in this case to the batter. Let me know how it goes. Take care!
Wonderful recipe!
The only thing I would do differently is to use parchment paper because my cakes stuck. Makes a beautiful party cake! Absolutely delicious!
Hi Elizabeth, thanks so much glad you enjoyed it. Take care!
Hello! Wondering if I can make the cake the day before and then frost it the following day?
Hi Hannah, yes that would work, be sure to wrap it well and I would keep it at room temperature. I hope you enjoy it. Take care!
Oh my goodness! This is the best recipe for coconut cake yet! I love it…the frosting is so good…I did not use all 5 cups of powdered sugar and yes, the shredded coconut is sweet so I opted not to use too much powdered sugar. Thank you so much for sharing this recipe with us! I’m so excited cause I’ll be baking this cake again. I ate 3 slices just now lol…
Hi Millie, thanks so much, so glad you enjoy it! Enjoy the slices. Take care!
I use coconut flavor and vanilla and add a little coconut flakes in the batter. I’m praying it’s ok. I’ll see. This is go to recipe because it only takes 5oz of cream cheese. Thanks for sharing it.
Hi Virginia, thanks, I hope it works out, let me know. Take care!
Can I substitute heavy cream for the whole/whipping cream? Google says to dilute a little with milk. Thoughts?
Also, do I need to sift the flour? Most recipes I have read say to but yours did not.
Thanks in advance! I plan on making this tonight so I am super excited!
Hi Jennifer, yes you can, actually heavy cream is whole or whipping cream. No need to sift the flour. I hope you enjoyed it. Sorry for the late response. Take care!
Have you tried substituting coconut extract for vanilla?
Hi Samantha, I haven’t but I am sure it work. Let me know if you try it. Take care!
My teenage daughter and I made this cake for Mother’s day. The cake is delicious!
Hi Diana, thanks so much, that’s so great that your daughter made it. Take care!
Love this cake ,turned out great
Hi Katrina, thanks so much, so glad you enjoyed it. Take care and have a great week!
I can’t rate the recipe cause I haven’t made it yet i was trying too print it so I could make it
Hi Shirley, I hope you enjoy it. Take care!