This Coconut Cake uses my delicious white cake recipe made from scratch. The cake has a soft, moist crumb and cream cheese coconut frosting on top.
Do you love coconut desserts? You MUST try my samoa truffles. hese truffles pack coconut, caramel, and chocolate flavor, just like the girl scout cookie. Or give my coconut biscotti recipe a try next!
Fluffy Coconut Cake Recipe
I am a huge fan of coconut layer cakes. Tender cake with layers of vanilla frosting and loads of coconut. Does it get any better than that?
My recipe for coconut cake will become your new favorite layer cake no matter the time of year.
- Moist: whether you like that word or not, it describes the perfect texture of a cake!
- Coconut Flavor: we’ve added coconut to the cake and the frosting. Want more? Use cream of coconut in place of the buttermilk!
- Soft Crumb: by using just egg whites, you’re going to love this soft and tender crumb that still holds up to mega piles of frosting!
- Coconut Frosting: using my favorite cream cheese frosting recipe, I’ve added coconut! You can use toasted coconut if you prefer.
Ingredients Needed
- Egg Whites- for today’s white cake you won’t be using the egg yolks. No worries though, save them and make a batch of homemade lemon curd. FYI- my Lemon Coconut Cake recipe is the perfect solution for using that creamy curd.
- Buttermilk- I originally was making this recipe with whole milk, because I never have buttermilk on hand. But now that I can make my own buttermilk substitute, I always use buttermilk in my white cake recipe!
- Want more coconut flavor? Swap out the buttermilk for cream of coconut (such as Coco Lopez). This is NOT coconut milk. Coconut milk brands vary in fat content and were not giving consistent results. The Cream of Coconut makes a delicious moist coconut cake.
- Extracts- I use a combination of vanilla extract and almond extract. If you’re able to find coconut extract, use that in place of the almond!
- Cake Flour- don’t even try to use all-purpose flour here. You’ll get an entirely different texture of cake. Use my tips on how to measure flour for best results!
How to Make Coconut Cake
Using my white cake as a guide for today’s recipe, this was the perfect starting point. Be sure to follow directions carefully!
- Wet Ingredients: combine the egg whites with some of the buttermilk in a bowl. In a mixing bowl, with a paddle attachment, beat room temperature butter, sugar, vanilla extract, and almond extract.
- Dry Ingredients: in a separate bowl, combine the dry ingredients.
- Combine: Add the dry ingredients to the butter and sugar mixture. Beat in the egg white mixture and finally, beat in the remaining buttermilk. Fold in coconut.
- Bake: I use two 9-inch cake pans for this recipe. Use a generous amount of baking spray (this is the kind with flour in it, made for baking), or use parchment paper. You could also use homemade cake release.
- Assemble: Place one cake layer on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply coconut cream cheese frosting to entire cake.
Sprinkle coconut flakes on top and sides of the cake. Place the cake stand on a baking sheet. This will catch any extra coconut.
Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied.
How to Store Leftover Coconut Cake
- Store frosted cake in the refrigerator in a cake saver.
- Or freeze leftover cake in airtight container for up to 3 months.
Coconut Sheet Cake
Sometimes you don’t want to make a layer cake, but you also crave homemade coconut cake. In that case, make this easy coconut cake recipe in a 13×9. Same great recipe, just easier!
A few tips:
- Be sure to grease and flour your 13×9 baking dish, or use our homemade cake release.
- Bake for 35-38 minutes, until a toothpick in the center comes out clean. Do not overbake as it tends to dry the cake out.
- Use cream of coconut (not cocout milk) for more coconut flavor, to replace the buttermilk.
Favorite Cake Recipes
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Coconut Cake Recipe
The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake! Soft, moist crumb with a cream cheese coconut frosting!
Ingredients
FOR THE CAKE:
- 5 egg whites room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened to room temperature
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded sweetened coconut
FOR THE FROSTING:
- ½ cup unsalted butter softened
- 1 package cream cheese, softened to room temperature 8 ounce
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 cups shredded sweetened coconut
Instructions
FOR THE CAKE:
- Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
FOR THE FROSTING:
- Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!
Notes
- Buttermilk- I originally was making this recipe with whole milk, because I never have buttermilk on hand. But now that I can make my own buttermilk substitute, I always use buttermilk in my white cake recipe! Want more coconut flavor? Swap out the buttermilk for cream of coconut (such as Coco Lopez). This is NOT coconut milk. Coconut milk brands vary in fat content and were not giving consistent results. The Cream of Coconut works perfect. Worried? Use buttermilk!
- Extracts- I use a combination of vanilla extract and almond extract. If you’re able to find coconut extract, use that in place of the almond!
- Cake Flour- don’t even try to use all-purpose flour here. You’ll get an entirely different texture of cake. Use my tips on how to measure flour for best results!
- Start with room temperature butter and egg whites. The eggs are easier to separate when they are cold, then let your egg whites come to room temperature with the butter.
- Use sweetened shredded coconut for best results! Feel free to toast the coconut for the outside of the cake if you prefer. Sweetened coconut is more moist than unsweetened, which helps today’s cake texture.
- Store frosted cake in the refrigerator in a cake saver. Or freeze leftover cake in airtight container for up to 3 months.
- 13×9- bake cake in greased and floured 13×9 dish for 35-38 minutes. Frost as directed.
- Try my coconut cupcakes for a portable treat!
Video
Nutrition
Calories: 527kcal, Carbohydrates: 82g, Protein: 4g, Fat: 21g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Cholesterol: 45mg, Sodium: 231mg, Fiber: 2g, Sugar: 62g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Will the unsalted butter be used in cake baking. If yes like was told that the cake may not raise properly
Looks Yummy!!!
I think eating cake is a perfect way of enjoying life! Looks delicious!
Agreed 🙂
I saw the picture, and I thought I need to immediately make this cake! A few questions – can I use canned coconut milk in place of the milk? Which attachment did you use to make the batter – paddle or whisk? Lastly, when you mix in the egg white mixture, how long does it take before it becomes “fluffy”? When I think of beating egg whites, I think of making meringue, so I don’t if we are trying to achieve that kind of airy-ness? Thanks! I can’t wait to make this!
1- I don’t see why you couldn’t use coconut milk, but I’ve never tried it so I can’t guarantee results 🙂
2- I use the whisk attachment when making cake batter
3- Oh gosh, it only takes a minute or so to get it fluffy…different than a meringue 🙂
This looks lovely!
One question: Would it ruin the taste if I used unsweetened shredded coconut?
Love your page!
Thank you 🙂
Hi. Just wondering if I could do this cake in a buntz pan? Looks so amazing.
I haven’t tried this recipe yet in a bundt pan, so I’m not sure. If you try it, let me know!
Can it be made gluten free?
I haven’t tried, but I know some people use cup4cup flour in many of my other baking recipes with success!
I can’t wait to try this recipe. I love coconut cake!!
I tried making this cake and it overflowed all over my oven. I was wondering if the tbsp of baking powder should have been a tsp. What else could have been the problem?
I would double check the size of your baking pans, this is the same standard white cake recipe I use for all my cakes and cupcakes!
Can you bake this cake with all purpose flour? I don’t use cake flour.
I have found coconut extract at Walmart. It’s the Watkins brand.
Can’t wait to try this recipe (my mother-in-law LOVES coconut anything!) Sounds like a good recipe to try for Easter.
Thank you for sharing!
I have been looking for a good coconut cake recipe. Thanks!
Wow! I’ve never seen a coconut cake with shredded coconut in it before. Yum! I love coconut cake with cream cheese frosting!! This looks perfectly ready for Spring:)
How long do you leave cake in pans before turning out to cool? Thanks, can’t wait to try it…also, can it be made in 9×13 pan?
I leave them about 5-15 minutes, depending on what I’m doing in the kitchen. As long as you have greased them properly you should have no issues flipping these out!
Do you think this cake would freeze well?
You can definitely freeze the layers after they have cooled. I would suggest thawing them and making a fresh frosting on the day you want to serve it!
Can I substitute buttermilk for regular milk
The coconut cake looks & sounds wonderful. I have one problem I don’t care for almond flavoring, may I use more vanilla or another flavor & if so what would you suggest?
You can just leave the almond extract out. You could use coconut extract to replace it (I have a hard time finding it). Or just keep it out completely and just use the vanilla 🙂 ENJOY.
My son is 40 and lives 3000 miles away.. My husband died 5 years ago. And I still have not learned to cook for fewer than 5 or 6! But the best part of that is that there is always room for company at the last minute and food to share wit new moms, folks who are ill, etc. And isn’t that what life is about?!
It sure is 🙂 Thank you for sharing YOUR journey!
YUM! This sounds amazing! PINNED!
Thank you for pinning!!
Thank you for this recipe and story. You hit it right in the nose! I am making this for my daughters 30th birthday. Time does fly by so fast. Enjoy!
My birthday is this coming Thursday, and it definitely feels like the years are flying by. All the more reason to celebrate life’s blessings daily! 🙂 Thank you for sharing this fabulous cake recipe.
Happy early Birthday 🙂