If you’re nuts for coconut, you have to try my famous coconut cake recipe! Bursting with coconut flavor thanks to coconut milk, coconut extract, and sweetened shredded coconut on the top and sides. Slathered in cream cheese frosting on the top and sides of the cake layers – plus extra coconut make it a showstopper!

We Love Coconut Cake

I went to a birthday party last week and they served the most divine coconut cake! Moist but dense, with plenty of coconut flavor (without tasting like tan lotion…), and covered in coconut cream cheese frosting. As someone who basically eats cake for a living, I can tell you, this was not your average cake.

When I inquired about the recipe, my friend told me it was from a local bakery. So alas, I had to start from scratch with recipe testing. And it was a doozy… requiring almost a dozen cases trial and error before nailing it. But finally, I nailed it and created an almost identical duplicate of the perfect coconut cake!

Ingredients for Coconut Cake

• Cake Flour: I don’t suggest subbing all-purpose flour or any other flour variety for the cake flour. Cake flour gives this coconut cake a moist and soft crumb.
• Baking Powder: Helps the the cake layers rise in the oven.
• Baking Soda: Helps the cake layers spread in the oven.
• Salt: Balances sweetness and enhances the other flavor in the cake, including the coconut flavor.
• Unsalted Butter: Bring butter to to room temperature before baking the cake and making the coconut cream cheese frosting. Cold butter will not work properly!
• Sugars: Granulated sugar sweetens the coconut cake while confectioners sugar sweetens the coconut cream cheese frosting. When you beat the butter and sugar, making sure to beat until well combined.
• Extracts: Vanilla extract and coconut extract add great flavor to the cake and cream cheese frosting. While it might be tempting to add more coconut extract, I don’t recommend it. Too much coconut extract will make the cake taste artificial.
• Eggs: Whole eggs plus egg whites give this cake its fabulous texture! Make sure to beat the egg whites with a whisk until they’re super foamy before adding them to the cake batter.
• Thai-style coconut milk: Aka canned coconut milk. This thick Thai-style coconut milk gives our coconut cake a ton of coconut flavor. And makes the cake layers moist and the coconut cream cheese frosting fluffy.
• Sour Cream: Increases the moisture in the cake layers. If you can’t find sour cream, plain full-fat Greek yogurt is a great sub!
• Coconut Oil: Enhances the coconut flavor while making the cake extra moist.
• Sweetened Shredded Coconut: Enhances the coconut flavor and makes the cake look gorgeous!

Make the Coconut Cake

• Prepare the Cake Pans: Line the pans with parchment paper cutouts and spray with nonstick baking spray. This is your insurance policy your cakes will come out of the cake pans.
• Make the Cake Batter: You’ll need a stand mixer or handheld electric mixer for this! Unfortunately you cannot make without an electric mixer. Make sure you don’t over mix once you add the dry ingredients! Over beating will cause a dry cake.
• Bake the Cake Layers: You’ll need (3) 9-inch cake pans for this. Start checking on the cake layers around 21 minutes. When the cakes have a golden layer on top and a toothpick comes out clean, the cakes have finished baking.
• Cool: You’ll need to cool the cake layers in the cake pans first. Then remove from the cake pans and cool the cake layers completely. Never attempt to frost a hot – or even warm – cake. Warm cake = melted frosting everywhere.
• Decorate: Frost your cake with coconut cream cheese frosting then cover in sweetened shredded coconut! I suggest letting the frosted cake sit for 20 minutes before slicing in. This lets everything “settle” a bit.

This cake will keep, uncut, at room temperature, for about 24 hours. After that I suggest wrapping tightly in plastic wrap and placing in the fridge. Or, freeze the cake for up to 2 months!

Coconut Cream Cheese Frosting

• Make sure your cream cheese and butter are at room temperature before making the coconut cream cheese frosting. Cold butter and cold cream cheese won’t beat smooth. And no one wants a lumpy cream cheese frosting!
• Coconut milk creates a creamy coconut cream cheese frosting, and enhances the coconut flavor!
• A dash of coconut extract adds even more coconut flavor! Don’t be tempted to add more… it’ll make the frosting taste like sun tan lotion!
• If you prefer, you may use unsweetened coconut to decorate the cake. And you can choose to toast it. This will give the coconut a darker brown color.

If the coconut cream cheese frosting seems too thick, simply add more coconut milk, until you get the desired texture. If the frosting seems too thin, you can add more confectioners sugar. Add a tablespoon at a time, until you get the perfect texture!

Other Coconut Cake Recipes

• Raspberry Coconut Cake
• Tom Cruise Coconut Cake (aka coconut bundt cake)
• Coconut Cheesecake (soooo creamy and delicious)
• Lemon Blueberry Coconut Cake (when you want coconut cake… plus lemon!)

The only thing I’m missing is a coconut sheet cake! But these coconut cheesecake bars make a great sub for that.