Coconut Cake
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Soft, fluffy, and coated in coconut, this coconut cake is perfect for birthdays, holidays, or just because.
A homemade coconut cake always feels a little special, and this one has been a favorite in my kitchen for years. Made with egg whites instead of whole eggs, the cake has a light, fluffy texture that really lets the coconut flavor shine. The mixing method—which might be a little different from what you’re used to—helps create an exceptionally tender crumb. And then there’s the cream cheese frosting: rich, tangy, and absolutely perfect with the sweet, tropical notes of the coconut. It’s one of those classic layer cakes that feels right for just about any occasion, from birthdays to Easter to summer gatherings.
“Best coconut cake ever!! I made this for my first time yesterday and got rave reviews.”
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.
Step 3: Assemble the Cake
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.
More Coconut Desserts You’ll Love
Coconut Cake
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
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
For the Frosting
- 12 oz cream cheese, at room temperature
- 8 tablespoons (1 stick) 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 (175°C) and set an oven rack in the middle position. Spray two 9-in (23-cm) 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.
Notes
Nutrition Information
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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Can I make this in a 9×13 pan?
Sure, Gerri, that would work. Enjoy!
Thanks so much! Love all your recipes. Love telling everyone about them!
Hi Jenn,
Love ALL your recipes. You are my go-to for every occasion!
I am planning to make this cake a day ahead. 2 questions:
1. Thoughts on slicing the two cakes in half to make a 4 layer cake? Or baking 1 more 9in cake to make it 3 layers. Just trying to achieve a slightly higher cake.
2. Is it okay to completely frost the cake and add the shredded coconut the day before and keep it in the fridge? Or do you recommend adding shredded coconut the day of?
Hi Jess, so glad you like the recipes! For the cake, you’ll achieve more height by making one more 9-inch layer. And it’s fine to frost the cake and add the shredded coconut a day ahead and refrigerate it. Just bring it to room temperature before serving.
I have a question about the Coconut Cake recipe (https://www.onceuponachef.com/recipes/coconut-cake.html). How can I adapt this recipe to make 12 cupcakes instead of a cake? Also, is it okay to reduce the sugar by 25%, and if so, how should I adjust the baking time and oven temperature? Finally, does using sweetened vs unsweetened shredded coconut change the crumb texture?
Hi Ava, instead of using this cake recipe, I’d suggest using my recipe for coconut cupcakes (you’ll need to cut the recipe in half because it makes 24 cupcakes). It’s okay to reduce the sugar by 25% without adjusting the baking time and temperature. Using unsweetened coconut will definitely make the cupcakes drier. For best results, I’d stick with sweetened.
I’d love guidance on adapting your Coconut Cake into 24 dairy-free cupcakes for a Saturday afternoon outdoor event at ~5,000 ft elevation. I plan to use coconut milk and oil (no butter/milk/cream), reduce sugar by ~25%, and bake in a standard muffin tin. Could you recommend oven temp and time? Also, what frosting holds up well in warm weather? And what make-ahead timeline do you suggest (2 days before, 1 day before, day-of), including storage/freezing tips?
Hi Alex, instead of using this recipe, I’d suggest my coconut cupcake recipe. The cupcakes call for coconut milk and butter. You can substitute solidified coconut oil for the butter, and can get away with reducing the sugar by 25%. The cupcakes can be made and frosted up to one day ahead and stored at room temperature in an airtight container. If you’d like, you can make and freeze the unfrosted cupcakes for up to three months.
You are my go-to guru for recipes! I’ve made this cake twice. The first time it was light, fluffy, perfect. Maybe beginner’s luck. The second time it was tasty, but dense and flat. I used “classic” coconut milk the first time and “simple” coconut milk (no guar gum) the second time. Could that have made the difference? I’ll definitely try it again. The flavor is fantastic!
Hi Melissa, thanks for your kind words – so glad you like the recipes! Sorry you had a problem with the cake this time around. Yes, I do think it was the coconut milk that had an impact. The guar gum in the regular coconut milk helps keep the fat and liquid uniformly blended, which produces a light, fluffy cake.
Do you think this recipe would work in a mold of a lamb lying down? My mother used to make a “lamb” cake for Easter covered with icing and coconut but I have lost the recipe and she is no longer around to make the cake. I love you recipes and often try a variety of different ones.
Hi Valerie, that sounds sweet, but I think this cake would be too delicate for that – I’m sorry!
I love your recipies! Could this be made gluten free? If so what flour would you suggest I use?
Hi Molly, I haven’t tried this with gluten-free flour, but I think it should work. I know a lot of readers have had great luck with Cup4Cup and King Arthur’s Measure for Measure flour. Please LMK how it turns out if you try it!