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!
My son has nut allergies. Can’t use almond extract. Any suggestions
You can use vanilla extract 🙂
The coconut used is fresh Coconut or dry coconut, also we don’t get sweetened coconut here, can I add powdered sugar n mix with coconut?
do you use whole milk?
What was the answer on AP Flour?
If you don’t have cake flour, you can use all purpose flour and make your own cake flour by removing 2 Tbsp of flour (per every cup) and replacing it with 2 Tbsp of cornstarch. Sift together. It’s not the exact result but it’s better than JUST using all purpose!
Does this cake need to be refrigerated?
Best cake ever! Can I make cupcakes with this recipe?
Thank you
I made the cake exactly as written. I had the same experience as another poster. The batter was very dry until the egg white mixture and milk was added. In the end, the batter was fine but that did concern me. I used 9” pans and durIng baking, the cakes rose slightly above the edge but there was no spillage.
I had to add an extra cup of confectioners sugar to the frosting and even then it was too thin. I had to put the frosted cake in the fridge fro keep the frosting from melting.
All in all, a very good cake and it was received after Easter dinner. I just need to figure out what happened to the frosting.
I’ve made this cake several times and absolutely adore it but this time I put a layer cheesecake in the middle! Mmmm….
Well now that sounds amazing 🙂
May I ask how you put the cheesecake in the middle of the cake? May I have the recipe?
Can you remove my name on my request. I thought it was going to person who made the cheesecake between cake.
What is the feedback with using coconut milk instead of milk?
Can I use a tube pan instead 2 layers. If so how long would I bake the cake in a tube pan?
Can I use all purpose flour?
It is really looking lovely!!
Thanks for the recipe. Can I use unsweetened coconut since I can easily make fresh coconut flakes and do I dry the flakes?
Hi! I was just wondering how long this cake lasts after making? And do I need to refrigerate it?
Cake flour?? Can I use all purpose flour?
Or where can I find cake flour?
Can you substitute buttermilk for the milk?
haven’t tried it, but let me know how it works out!
im sorry but i am trying to understand all the comments according to the reciepe, are we beating the egg whites until stiff peaks, or do you just whisk the egg whites with the milk until combined, beating egg whites and folding them into a cake (will give your cake a totally different texture) and just whisking them in milk until combine and then adding them to to the combined butter and sugar mixture (will also give it a different texture)
Whisk the egg whites together with 1/4 cup of the milk (I don’t say anything about stiff peaks for this recipe) 🙂
Cannot wait to try. Sounds so much like cake i grew up loving. Lost Mother’s recipe over the years & yours is the first i have found using scratch white cake incorporating fresh coconut into batter. We used the 7 minute frosting liberally doused with fresh coconut. Cannot wait to bake. Thank you!
To make a two layered half sheet of this cake would I double or triple the recipe?
Aimee,
I’ve been searching for the perfect coconut cake recipe and I have found it! I made this cake exactly as directed. I didn’t even get to frost it as I dropped one of the layers on the floor. It was delicious without the frosting, so moist, everyone who tried it agreed with me. I will attempt to make it again soon.
Thank you ????