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!
I was in disbelief while putting this recipe together, but it’s made a believer out of me. For the liquid I used 1/2 Coco Lopez, 1/2 buttermilk. I also used seven minute frosting decorated with sweetened flaked coconut. I think I’ll try 1/2 butter and half non hydrogenated vegetable shortening next time. My family loved this cake served with a side of fresh cut up fruit.
Ooh, I also reduced sugar to 1 and 1/4 cups.
Made this cake today , my husband loved it . For cake mix I used 1 c of sugar rather than 1 3/4
A little less butter.
For the frosting only used 3 c powder sugar not 5 c also a bit less butter.
Only used 1/2 of the frosting. for my taste it was perfect 😊
You can’t really cut this kind of recipe down to 4 servings, but you could do cupcakes or 6″ layers and freeze the “extras” cakes for later use.
Are all instructions the same if I use a 9X13 pan?
I want to know that too
The cake tasted really good.
Followed the instructions to the letter. This cake is far too dense and weirdly textured for our taste.
The flavor is delicious though….
Ah, yes! Coconut extract! I will definitely try that. Thanks! 🙂
What does 1 tablespoon of baking powder do? That’s a lot more than recipes usually include
Hi! Will the recipe still work successfully if I increase the coconut in the batter to 2 cups? I want to make this delicious cake for a friend who is always complaining that there is never enough coconut! Thanks for your help with this! 🙂
I haven’t tried that, but you could add coconut extract!
I was wondering if this recipe would make (3) 8” layers or do I need to up the ingredients to do that instead of (2) 9” ?
Hi Denise, I haven’t tried that. Let me know if you do!
This cake was perfection! Perfectly moist and super easy to make. I think I impressed my family because they were shocked that I didn’t use a box mix (I’m a novice baker). Thanks!
I think this is the fluffiest & most moist cake ever!! Love the filling in the middle . Thinking I will die the coconut green for St Patty’s day!
This was so fluffy and delicious, we loved it! This was the best dessert, can’t wait to make this recipe again for Easter!
Ingredients call for 3/4 cup of milk in cake but in the directions it says 1/4 cup of milk. Which is it?
I read the recipe wrong. Ignore me. Lol
I am making this cake for easter tomorrow ….should I make it today or tomorrow am ? thank you, susan
I followed the recipe to a T and it is super dense. 🙁
The icing was so good !! But the Cake was a little dry I was looking for something a little bit more moist but overall Cake was great !!
What is a cake flour is it all purpose flour the same ?
They are two different types of flour.
Hi
What is the difference between cake flour and all purpose flour?
Hi! Can I use coconut milk instead of plain milk? Also can I not use the shredded coconut at all? Is this cake stackable?
I would definitely use coconut milk, gives it more coconut flavor.
Ingredients list calls for sweetened AND unsweetened coconut but directions use sweetened coconut only. Which one is the typo?
I don’t see where it says unsweetened coconut?
You’re reading the “notes” section. Recipe says sweetened coconut
I tried your coconut cake recipe but mine is breaking up. It is crumbly. What did I do wrong please? The taste is good though. Thanks