Fluffy & Moist Coconut Cake Recipe

This cake is a true showstopper, perfect for birthdays, holidays, or any occasion where you want something both classic and memorable. With real coconut milk, coconut extract, and a perfected cream cheese frosting, this recipe delivers big coconut flavor in every bite—without being too sweet or heavy.

Whether you’re a seasoned baker or making coconut cake for the first time, these instructions will guarantee bakery-quality results every time.

Ingredients Checklist

A successful coconut cake starts with quality ingredients, balanced for rich flavor and a moist crumb. Here’s what you’ll need:

For the Cake:

• 3 cups (315g) cake flour, sifted (not self-rising)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon fine salt

• 1 cup (226g) unsalted butter, softened

• 1½ cups (300g) granulated sugar

• 5 large egg whites, at room temperature

• 1 whole large egg, at room temperature

• ⅓ cup (80g) sour cream, at room temperature

• 2 teaspoons pure vanilla extract

• 1 teaspoon coconut extract

• 1 cup (240ml) full-fat canned coconut milk, room temperature and shaken

• 1 cup (85g) sweetened or unsweetened shredded coconut

For the Coconut Cream Cheese Frosting:

• 12 oz (340g) full-fat cream cheese, brick style, at room temperature

• 1½ cups (340g) unsalted butter, softened

• 7–8 cups (840–960g) powdered sugar, sifted

• 2 teaspoons pure vanilla extract

• 2 teaspoons coconut extract

• 2–3 tablespoons coconut milk, as needed

• Pinch of salt

For Assembly and Garnish:

• 1½ cups (120g) sweetened shredded coconut, for the exterior and garnish

• Optional: toasted coconut flakes for extra crunch and contrast

Essential Equipment:

• Three 8-inch or 9-inch round cake pans (or two pans for thicker layers)

• Parchment paper

• Stand or hand mixer

• Mixing bowls

• Wire rack for cooling

• Offset spatula

• Cake turntable (optional)

• Bench scraper (for smooth frosting)

• Pastry bag and tips (if piping decorations)

Ingredient Notes & Substitutions:

• Cake flour yields a lighter, softer crumb. All-purpose can be used, but cake will be denser.

• Coconut milk should be well mixed—shake or whisk if separated.

• For dairy-free, use plant-based butter, cream cheese, and coconut cream in frosting.

• For gluten-free, substitute a 1:1 gluten-free baking flour blend.

Step-by-Step Instructions

A coconut cake comes together in several steps, but each is simple when done in order. Here’s your foolproof method for a moist, flavorful cake and a perfect finish.

1. Prepare Cake Pans
Preheat oven to 350°F (175°C). Grease pans, line bottoms with parchment, and lightly flour sides.

2. Mix Dry Ingredients
Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.

3. Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar on medium-high until pale, light, and fluffy (about 4–5 minutes). Proper creaming creates air for a soft crumb.

4. Add Eggs and Flavorings
Add the whole egg and egg whites one at a time, beating well and scraping down the sides after each. Beat in sour cream, vanilla extract, and coconut extract until smooth.

5. Alternate Dry Ingredients and Coconut Milk
On low speed, add one-third of the flour mixture. Mix, then add half the coconut milk. Repeat, ending with the last third of flour. Do not overmix—just until batter is smooth. Fold in shredded coconut by hand.

6. Divide and Bake
Pour batter evenly into prepared pans. Smooth tops. Bake for 22–28 minutes (8-inch pans), or 20–25 minutes (9-inch pans), until a toothpick comes out with just a few moist crumbs.

7. Cool Completely
Cool cakes in pans for 10–15 minutes, then turn out onto wire racks to cool completely. Peel off parchment.

8. Make the Coconut Cream Cheese Frosting
Beat softened cream cheese and butter on medium-high until completely smooth and creamy (2–3 minutes).
Add sifted powdered sugar, 1 cup at a time, beating on low, then on high for fluffiness. Add vanilla, coconut extract, a pinch of salt, and 2 tablespoons coconut milk. Beat until frosting is thick, spreadable, and silky. If too stiff, add a splash more coconut milk.

9. Assemble the Cake
Place one cake layer on a stand. Spread a thick layer of frosting on top. Add the second layer, repeat, then top with the final layer. Frost the top and sides, smoothing with an offset spatula or bench scraper. For a professional look, apply a “crumb coat,” chill for 30 minutes, then apply the final layer.

10. Finish with Shredded Coconut
Press shredded coconut all over the sides and top. For extra flavor and crunch, add a sprinkle of toasted coconut flakes just before serving.

Tips for Perfect Results

Achieving a bakery-style coconut cake at home comes down to a few key details:

• Use Room-Temperature Ingredients: Butter, eggs, and dairy should be at room temp for even mixing and a tender crumb.

• Cream Thoroughly: Properly creamed butter and sugar create a lighter cake.

• Don’t Overmix: Once flour is added, mix just until incorporated.

• Coconut Milk Consistency: Shake or stir well before adding; thick coconut cream can make the batter too heavy.

• Smooth Frosting: Always sift powdered sugar, and beat until the frosting is perfectly fluffy.

• Crumb Coat: A thin first layer of frosting locks in crumbs for a smooth final finish.

Troubleshooting:

• Cake too dense? Overmixed batter, cold ingredients, or not enough air whipped into butter and sugar.

• Frosting runny? Too much coconut milk or cream cheese not cold—chill briefly, then re-whip.

• Cake layers sticking? Use parchment paper and let cool before removing from pans.

Serving Suggestions

Elevate your coconut cake with creative serving ideas:

• Classic: Serve chilled with coffee or black tea.

• Tropical: Top each slice with a few cubes of fresh pineapple or a wedge of lime.

• Celebratory: Add edible flowers or fresh berries for a festive touch.

• Holiday: Pipe rosettes of coconut cream cheese frosting and finish with toasted coconut and candied ginger.

Final Thoughts

A well-made coconut cake is the epitome of comfort and celebration—a classic Southern favorite reimagined for today’s baker. With its plush crumb, coconut-forward flavor, and creamy frosting, this cake delivers on both taste and presentation. Follow these steps, take note of the expert tips, and enjoy a cake that will be requested at every gathering. Store any leftovers tightly wrapped in the fridge for up to five days, or freeze unfrosted cake layers for future treats.