This coconut cake is incredibly moist with a tender crumb and pronounced coconut flavor. Topped with homemade coconut frosting, it’s a truly exceptional coconut cake recipe that’s easy to make and perfect for special occasions.
This coconut cake delivers a satisfying balance of moisture and lightness. The texture is both dense enough to be rich and soft enough to be fluffy, and the coconut taste comes through without overpowering the other flavors. A generous spread of homemade coconut frosting elevates it even more.
Coconut Cake Ingredients & Substitutions
- All-purpose flour. Use gluten-free flour instead if you need a gluten-free cake.
- Granulated sugar. White or organic cane sugar work best.
- Salted butter. Unsalted butter can be used if preferred.
- Full-fat coconut milk. Canned full-fat coconut milk gives the richest flavor, though lite can be used in a pinch.
- Canola oil. Coconut oil or other neutral oils are suitable substitutes.
- Sour cream. Full-fat Greek yogurt can replace sour cream for a similar texture.
- Shredded coconut. Unsweetened shredded coconut is recommended for the best texture and flavor.
- Coconut frosting. Use a coconut frosting for the most cohesive coconut flavor or choose vanilla or buttercream if you prefer.
How to Make Coconut Cake
Follow these steps to bake a moist, flavorful coconut cake.
Preheat the oven to 350°F (177°C). Line and lightly grease two 6×3″ round cake pans with parchment paper for easy removal.
Prepare the dry ingredients: whisk together the flour, baking soda, baking powder, and sea salt in a small bowl so they are evenly combined.
Melt the butter, then whisk it with the granulated sugar, canola oil, sour cream, eggs, and vanilla until smooth and the sugar has begun to dissolve. Add the coconut milk and whisk until the mixture is uniform.
Gradually whisk the dry ingredients into the wet mixture until the batter is smooth and free of flour lumps. Then fold in the shredded coconut until evenly distributed.
Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until the tops are set and a tester placed in the centers comes out clean. Allow the cakes to cool completely in their pans on a wire rack before removing them.
Make Coconut Frosting
While the cakes cool, prepare the coconut frosting of your choice. A coconut-flavored frosting complements this cake best and enhances the overall coconut profile.
Frost & Chill
To assemble, spread a thin layer of frosting on a serving plate and set one cake round on top. Spread or pipe frosting over that layer, place the second cake round on top, then cover the entire cake with the remaining frosting. Add extra shredded coconut on the outside if you like.
Chill the frosted cake in the refrigerator overnight. This resting time allows the cake to become even more moist and for the flavors to meld, so it’s best to make this a day in advance of serving.
Serve
Bring the chilled cake to room temperature or serve it slightly cold. This coconut cake is an elegant choice for birthdays, showers, or as a dessert for any celebration.
Store/Freeze
Refrigerate leftover coconut cake for up to 5 days in an airtight container.
To freeze, flash-freeze the whole cake or individual slices, then wrap tightly in plastic wrap and place in an airtight container. Thaw overnight in the refrigerator before serving; avoid microwaving to preserve texture.
Coconut Cake Recipe FAQs
Yes. Doubling the ingredients and baking in larger pans, such as two 9″ round pans, works well.
Yes. Coconut oil or other neutral oils like avocado oil can be used instead.
Yes. Freeze the frosted cake until solid, then wrap tightly in plastic and foil for up to one month. Thaw slowly overnight in the refrigerator.
Yes. The cake can be adapted into cupcakes; adjust bake time and use a cupcake recipe version if available.
If you try this coconut cake and enjoy it, please leave a comment and rating. Hearing how it turned out for you helps others and is always appreciated.
Coconut Cake Recipe
Laura
Video
Equipment
- measuring spoons
- measuring cups
- spatula
- mixing bowl
- whisk
- 2 — 6×3″ round cake pans
- cake tester
Ingredients
Coconut Cake
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup salted butter, melted
- 1 ½ cups granulated sugar
- ¼ cup canola oil
- ¼ cup sour cream
- 2 eggs
- 2 teaspoons pure vanilla extract
- 13.5 ounces full-fat coconut milk (about 1½ cups)
- 1 cup shredded coconut
Coconut Frosting
Instructions
- Preheat oven to 350°F (177°C). Line two 6×3″ cake pans with parchment and lightly grease.
- In a small bowl, whisk together flour, baking soda, baking powder, and sea salt; set aside.
- In a large bowl, melt the butter. Whisk in sugar, canola oil, sour cream, eggs, and vanilla until smooth.
- Whisk in the coconut milk until the batter is uniform.
- Add the dry ingredients and whisk until smooth.
- Fold in the shredded coconut until evenly mixed.
- Divide batter between the prepared pans and bake 30–35 minutes or until a tester comes out clean.
- Cool completely on a wire rack, then remove from pans and peel away parchment.
Make the Coconut Frosting
- Prepare a coconut frosting to your taste and chill slightly if needed for easier spreading.
Assemble & Chill Overnight
- Place a small amount of frosting on a serving plate and set one cake round on it. Spread frosting on the first layer, top with the second round, then frost the entire cake.
- Refrigerate the assembled cake overnight to enhance moisture and flavor melding.
Serve
- Remove cake from the fridge about 2 hours before serving for best texture and flavor.
Notes
*Nutrition information reflects the cake without frosting.
Ingredient Substitutions
- All-purpose flour: swap for gluten-free flour if needed.
- Granulated sugar: white or organic cane sugar work best.
- Salted butter: unsalted is fine.
- Full-fat coconut milk: canned full-fat yields the best texture and flavor.
- Canola oil: avocado or olive oil can be used instead.
- Sour cream: full-fat Greek yogurt is a good substitute.
- Shredded coconut: use unsweetened shredded coconut for the best results.
- Coconut frosting: use a coconut-flavored frosting or choose a vanilla buttercream if preferred.
Store/Freeze
Refrigerate leftovers up to 5 days. For longer storage, flash-freeze slices or the whole cake, wrap tightly, and store in an airtight container. Thaw overnight in the refrigerator before serving.
Nutrition
| Carbohydrates: 33g
| Protein: 3g
| Fat: 17g
Nutrition information is an approximation.
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