Coconut Cake Recipe

This coconut cake is soft, moist, and full of coconut flavor. It’s easy to make, looks beautiful, and works perfectly for birthdays, holidays, or anytime you want a simple but impressive dessert.

Why Make This Recipe

This cake is fluffy, not dry, and has just the right amount of sweetness. The coconut flavor comes from both the cake and the frosting, so every bite tastes rich and balanced without being heavy.

How To Make Coconut Cake

Ingredients:

For the cake

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup buttermilk
• 2 cups sweetened shredded coconut

For the frosting

• 1½ cups unsalted butter, room temperature
• 6 cups powdered sugar
• ¼ cup coconut cream
• 1 tsp vanilla extract
• ½ tsp coconut extract
• ¼ tsp salt
• 2 cups shredded coconut (for topping)

Directions:

1. Make the cake batter: Preheat oven to 350°F (175°C). Grease two 9-inch pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and coconut extract. Add dry ingredients and buttermilk alternately, mixing just until combined. Fold in shredded coconut.
2. Bake: Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
3. Frost and assemble: Beat butter until smooth. Add powdered sugar, coconut cream, vanilla, coconut extract, and salt. Frost one layer, add second layer, frost outside, then press shredded coconut on top and sides.

Prep Time And Nutrition Facts

This cake takes about 30 minutes to prep, 30 minutes to bake, and 90 minutes to cool. It serves 12 slices, and each slice has around 650–700 calories (depending on frosting amount).

How To Serve Coconut Cake

Serve at room temperature for the best texture. It pairs well with coffee, tea, or fresh berries.

How To Store Coconut Cake

Store covered at room temperature for 2–3 days or in the fridge for up to 5 days. Let chilled cake sit out 30 minutes before serving.

Tips To Make Coconut Cake

• Use room temperature ingredients for the best texture
• Don’t overmix after adding flour
• Let the cake cool completely before frosting
• Toast some coconut for extra flavor and texture

Health And Benefits Of This Recipe

Coconut contains fiber and healthy fats, and you can make this lighter by reducing sugar or using less frosting.

Variation (If Any)

• Add pineapple between layers for a tropical version
• Use cream cheese frosting instead of buttercream
• Make cupcakes instead (bake 18–22 minutes)

FAQs

1. Can I make this cake ahead of time? Yes, bake the layers a day ahead and frost the next day.
2. Can I use coconut milk instead of buttermilk? Yes, add 1 tbsp vinegar to 1 cup coconut milk.
3. Why is my cake dense? Overmixing or cold ingredients can cause this.
4. Can I freeze coconut cake? Yes, freeze unfrosted layers up to 2 months.
5. Can I use unsweetened coconut? Yes, but the cake will be less sweet.
6. What frosting works best? Coconut buttercream or cream cheese frosting both work great.
7. Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend.

Coconut Cake

This coconut cake is soft, moist, and full of coconut flavor, making it a perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

  

For the cake

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup buttermilk
• 2 cups sweetened shredded coconut

For the frosting

• 1½ cups unsalted butter, room temperature
• 6 cups powdered sugar
• ¼ cup coconut cream
• 1 tsp vanilla extract
• ½ tsp coconut extract
• ¼ tsp salt
• 2 cups shredded coconut (for topping)

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and grease two 9-inch pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla and optional coconut extract.
5. Alternate adding dry ingredients and buttermilk, mixing just until combined.
6. Fold in the shredded coconut.

Baking

1. Divide batter between the prepared pans and bake for 25–30 minutes, until a toothpick comes out clean.
2. Allow the cakes to cool completely.

Frosting and Assembling

1. Beat the butter until smooth.
2. Gradually add powdered sugar, coconut cream, vanilla extract, coconut extract, and salt, mixing until smooth and fluffy.
3. Frost the top of one cake layer, add the second layer, then frost the outside of the cake.
4. Press shredded coconut onto the top and sides of the cake.

Notes

Use room temperature ingredients for the best texture. Don't overmix after adding flour. Let the cake cool completely before frosting. Toast some coconut for extra flavor and texture.