Coconut Cake
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Whip up a light and fluffy coconut cake topped with tangy cream cheese frosting, perfect for any special occasion or just because!
There’s something truly special about a homemade coconut cake, and I’m excited to share this tried-and-true recipe with you. Made with egg whites, the cake boasts a lighter texture than those made with whole eggs, allowing the coconut flavor to really shine through. The method I use for mixing the batter results in an exceptionally tender and fluffy cake. And let’s not forget the crowning glory: a luscious cream cheese frosting. Its tangy richness is the perfect match for the sweet, tropical notes of the coconut—an irresistible flavor combo!
What You’ll Need To Make Coconut Cake
- Canned Unsweetened Coconut Milk: Adds moisture and a rich coconut flavor to the batter.
- Large Egg Whites: Provides structure and a light airy texture to the cake.
- Vanilla Extract: Enhances the flavor of the cake and the frosting.
- Coconut Extract: Intensifies the batter and frosting’s coconut flavor.
- All-Purpose Flour: Provides the structure for the cake.
- Sugar: Sweetens the cake and helps create a tender crumb.
- Baking Powder: Acts as a leavening agent, helping the cake rise.
- Butter: Adds richness and moisture to the cake and contributes to the frosting’s smooth texture and richness.
- Cream Cheese: Provides a tangy, creamy base for the frosting.
- Confectioners’ Sugar: Sweetens and thickens the frosting.
- Sweetened Flaked Coconut: Blankets the frosting, adding texture and extra coconut flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Cake
In a large liquid measuring cup or bowl with a pouring spout, whisk together the coconut milk, egg whites, vanilla extract, and coconut extract.
In the bowl of a stand mixer fitted with the paddle attachment or beaters, combine the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds to combine.
Add the butter.
Mix on low until the mixture is crumbly and moistened, about 2 minutes. Add the coconut milk and egg white mixture in 3 separate additions.
Mix on medium speed for about 2 minutes after each addition.
Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes, or until lightly golden and a cake tester comes out clean. Let cool in the pans on a rack for 15 minutes, then invert onto the rack to cool completely.
Step 2: Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla extract, coconut extract, and salt.
Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners’ sugar, mixing on low to combine.
Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
Once the cake layers are cool, place one layer top side down on a serving plate and spread a third of the frosting over it. Add the second layer, top side up, and frost the top and sides with the remaining frosting.
Sprinkle the top of the cake with coconut and lightly press more coconut onto the sides.
The frosted cake can be prepared a day ahead of time and stored in a cake dome in the refrigerator. The cake layers can be frozen, without frosting, for up to 3 months.
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Coconut Cake
Whip up a light and fluffy coconut cake topped with tangy cream cheese frosting, perfect for any special occasion or just because!
Ingredients
For the Cake
- ¾ cup canned unsweetened coconut milk
- 6 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 1½ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, at room temperature
For the Frosting
- 12 oz cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Pinch salt
- 4 cups confectioners' sugar
- 1½ cups sweetened flaked coconut
Instructions
For the Cake
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 9-inch round cake pans with nonstick spray with flour. Line the bottoms of the pans with parchment paper circles; lightly spray the parchment.
- In a large liquid measuring cup or bowl with a pouring spout, whisk together the coconut milk, egg whites, vanilla extract, and coconut extract.
- In the bowl of a stand mixer fitted with the paddle attachment or beaters, combine the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds to combine. Add the butter and continue mixing on low until the mixture is crumbly and moistened, about 2 minutes. Add the coconut milk and egg white mixture in 3 separate additions, mixing on medium speed for about 2 minutes after each addition, scraping down the sides of the bowl as necessary.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until lightly golden and a cake tester inserted into the center comes out clean. Let cool in the pans on a rack for 15 minutes, then invert onto the rack to cool completely.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla extract, coconut extract, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
- After the cake layers have completely cooled, assemble and frost the cake: place 1 layer on a flat serving plate, top side down, and spread with a third of the frosting. Place the second layer on top, top side up, and frost the top and sides with the remaining frosting. Sprinkle the top of the cake with coconut and lightly press more coconut onto the sides.
- Make-Ahead/Freezer-Friendly Instructions: While the frosted cake is best served on the same day of baking, it can be prepared a day ahead of time. Store it in the refrigerator in a cake dome or loosely covered with plastic wrap and let it come to room temperature before serving. If you need to prepare it further in advance, the cake layers can be frozen, without frosting, for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in heavy-duty freezer bags. When you’re ready to use them, thaw the layers overnight on the countertop and then frost before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 521
- Fat: 27 g
- Saturated fat: 18 g
- Carbohydrates: 67 g
- Sugar: 53 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 242 mg
- Cholesterol: 60 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Wow! What a delicious cake. I just made it for Easter and everyone loved it. Great recipe!
Hi Jenn! Would Baker’s Angel Flake coconut work here? If you have a brand of shredded coconut you can get in the USA, please advise. I can’t find it at my usual spots (Kroger, Publix, Trader Joes). Thank you!
Hi Regina, yes, that’s exactly what you need. I generally use the words shredded and flaked interchangeably for coconut but have updated the recipe to alleviate any confusion. I hope you enjoy the cake!
Hi Jen. I can only find coconut milk that has guar gum in it- none labeled unsweetened- is that ok or should I cut back on sugar?
Hi Pauline, I’d just go with the coconut milk you found; no need to reduce the sugar. Enjoy!
Should I omit the salt in the recipe if I’m using salted butter because that’s all I have? I have to write you a longer thank you later, but you have changed my life with your wonderful recipes. 😉
So glad you enjoy the recipes, Angie! Yes you can omit the salt in both the cake and the frosting. Hope you like the cake!
Jenn, sometimes I bake your Honey’s coconut cupcake recipe as a cake and it’s a fave. But I wonder if this coconut cake recipe results in a lighter texture or is the end result differs in some other way?
Hi Regina, yes, because the cake is made with all egg whites, it’s definitely lighter in texture than the cupcakes. 😊
I made this the day before serving, and it was delicious! I was worried that the coconut extract in the frosting would be too much, but it was perfect! I toasted the coconut and served the cake at room temperature! Will definitely make this again!
I made this scrumptious coconut cake for my mom’s birthday, and everyone loved it! I added white chocolate chunks to the batter and in between the layers alongside the frosting. The chunks were a special treat. Finally a coconut cake recipe I can keep making! Thank you as always, Jenn for making us home bakers look so good :).