Coconut Cake Recipe

A soft, moist coconut cake recipe can turn a regular day into something a little more special. I love how the gentle coconut flavor mixes with creamy frosting—there’s something about it that feels both simple and totally satisfying.

This recipe walks you through making a tender coconut cake with rich coconut flavor, using easy steps and ingredients you probably already have.

Every step matters, honestly—from mixing the batter just right to toasting the coconut flakes for that final touch. I’ll go through the equipment, ingredients, and instructions, so you can follow along without any confusion.

Once you finish, you’ll have a cake that not only looks gorgeous but actually tastes better than you’d expect. The texture stays soft and moist, and I’ll add some tasting notes to help you get the most out of every bite.

Coconut Cake Recipe

I usually make this coconut cake when I want something soft, moist, and packed with coconut flavor. It uses basic tools, a handful of pantry staples, and a creamy frosting that brings it all together.

The steps are pretty straightforward, and I always end up with a fluffy, tender layer cake.

Equipment

I like to gather everything before I start. Having my tools ready helps me move faster and keeps the batter nice and smooth.

• Two 9-inch round cake pans
• Stand mixer or hand mixer
• Mixing bowls (medium and large)
• Measuring cups and spoons
• Rubber spatula and offset spatula
• Cooling rack
• Cake leveler or serrated knife for trimming layers
• Cake stand or cake carrier for assembly and storage
• Sifter for flour and powdered sugar
• Oven thermometer to check the oven hits 350°F

I always line my pans with parchment paper so nothing sticks. Clean tools just make everything easier, honestly, and help keep the texture even.

Ingredients

I use room temperature ingredients so everything mixes up smoothly. That way, the cake rises evenly and the crumb stays soft.

• 2 ½ cups cake flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 egg whites
• 1 tsp vanilla extract
• ½ tsp coconut extract
• 1 cup canned coconut milk or buttermilk
• ½ cup sour cream
• 1 ½ cups sweetened shredded coconut

For the coconut cream cheese frosting, I mix:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups confectioners’ sugar
• 2 tbsp coconut milk or heavy cream
• ½ tsp vanilla extract
• ½ tsp coconut extract

Instructions

• Preheat the oven to 350°F and grease the pans.
• Whisk cake flour, baking powder, baking soda, and salt in a bowl.
• Cream butter and sugar in a large bowl with a stand mixer until it’s light.
• Beat in egg whites, vanilla, and coconut extract.
• Add dry ingredients in parts, alternating with coconut milk and sour cream, until the batter looks smooth.
• Fold in shredded coconut gently.
• Divide the batter between pans and bake for 25–30 minutes.
• Let the cakes cool on a cooling rack before you frost them.
• For the frosting, beat cream cheese and butter until it’s fluffy.
• Add powdered sugar, coconut milk, vanilla, and coconut extract.
• Level the cake layers and spread frosting between them with an offset spatula.
• Cover the cake with frosting and press sweetened coconut flakes on top and along the sides.

Notes

I always check if my baking powder and baking soda are fresh. That way, the cake rises and doesn’t sink in the middle.

If the cake layers dome, I just trim them with a serrated knife or cake leveler so they stack evenly.

For even more coconut flavor, I sometimes toast a few coconut flakes and sprinkle them on top. I store the finished cake in a cake carrier at room temp for a day, or in the fridge for up to five days.

Using room temperature butter, eggs, and cream cheese really makes a difference in the cake’s texture and taste.

Tasting Notes

I take a first bite and immediately notice how moist and tender the cake feels. The crumb feels soft, not at all heavy, and it just sort of melts away on my tongue.

Each layer has this gentle sweetness that works really well with the coconut flavor. The moist coconut cake keeps a light texture, so it never feels dry or dense.

I can really taste the fresh coconut in every bite, and there’s this mild, nutty note that’s honestly kind of addictive. The flavor reminds me a bit of fresh cream, with a soft hint of vanilla peeking through.

The frosting gives everything a smooth finish without going overboard on richness. I love how the coconut flakes on top add a little crunch, playing off the soft cake underneath.

I think the cake tastes best when it’s just a little chilled. Somehow, the flavors seem to blend even better that way.

Even after a day, each slice stays moist, so you can grab another piece later and it’s still great.

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