This Best Coconut Cake Recipe is super yummy! It’s one of the most delicious cakes you’ll ever bake. It’s light and fluffy, packed with coconut goodness, and topped with a creamy cream cheese frosting. This recipe has been loved by readers for years, and my family loves it too.
The Best Coconut Cake Recipe
This best coconut cake recipe is a delightful treat loved by many for its moistness, intense coconut flavor, and fluffy texture. It’s a homemade delight. I make sure it’s never dry by using special ingredients like cake flour, egg whites, sour cream, and canned coconut milk.
With this best coconut cake recipe, you’ll get a cake that’s bursting with coconut taste and has a wonderfully soft texture. Just like the famous Hummingbird cake, it’s a symbol of southern charm and great cooking.
You can shape it into various forms, from bundt cakes to layered cakes or even cupcakes, each one with its own special charm.
And when it comes to frosting, the options are endless. You can go for a creamy coconut cream cheese buttercream, or something fun like strawberry or lemon frosting.
This best coconut cake recipe is not just a dessert, it’s a celebration of flavor and textures that coconut fans and dessert lovers everywhere will adore.
If you enjoy classic cake recipes, don’t miss out on my Carrot Cake, Ball Cake and Cannoli Cream Cake recipes! They’re both sure to delight your taste buds.
Ingredients for Best Coconut Cake Recipe
For Coconut Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons coconut milk
- 1 1/2 cups shredded coconut, for topping
How to Make Best Coconut Cake Recipe
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for 2 minutes until light and creamy. Add the granulated sugar and continue to mix on medium-high for another 2 minutes, scraping down the bowl as needed.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
- Fold in Shredded Coconut: Fold in the shredded coconut until evenly distributed throughout the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
How to Make Coconut Cream Cheese Frosting
- Prepare Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer or a stand mixer until creamy and smooth.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until smooth and fluffy.
- Adjust Consistency: Add 2-3 tablespoons of coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency. Beat until well combined.
How to Assemble the Best Coconut Cake
- Prepare Cake Layers: Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
- Frost First Layer: Spread a layer of frosting over the top of the cake layer.
- Add Second Layer: Place the second cake layer on top of the frosted first layer.
- Frost Top and Sides: Frost the top and sides of the cake with the remaining frosting.
- Decorate: Sprinkle shredded coconut over the top and sides of the frosted cake.
- Serve: Serve and enjoy your delicious Coconut Cake.
What Makes the Best Coconut Cake Recipe Moist and Soft?
Several factors contribute to making a coconut cake moist and soft. One essential factor is the presence of fats, such as butter or oil, which coat the flour particles and prevent gluten formation, resulting in a tender texture.
Additionally, ingredients like eggs, sour cream, or yogurt add moisture to the cake batter. Using cake flour instead of all-purpose flour also contributes to a softer texture, as cake flour has a lower protein content, resulting in less gluten formation. Lastly, proper mixing techniques, such as creaming the butter and sugar together adequately, and not overmixing the batter, help maintain the cake’s moisture and softness.
Can I Use Toasted Coconut Instead?
Yes, you can use toasted coconut instead of shredded sweetened coconut in your best coconut cake recipe. Toasted coconut adds a rich, nutty flavor and a slightly crunchy texture to the cake. To toast coconut, spread it evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Let it cool before adding it to the cake batter or using it as a garnish.
What Fillings Can I Add?
You can add various fillings to your best coconut cake recipe to enhance its flavor and texture. Some popular fillings include:
- Coconut pastry cream: A creamy and luscious filling made with coconut milk, eggs, sugar, and cornstarch, cooked until thickened.
- Pineapple filling: A sweet and tangy filling made with crushed pineapple, sugar, and cornstarch, simmered until thickened.
- Mango curd: A smooth and fruity filling made with fresh mango puree, sugar, eggs, and butter, cooked until thickened.
- Coconut whipped cream: A light and fluffy filling made by whipping together coconut cream, powdered sugar, and vanilla extract until stiff peaks form.
- Lemon or lime curd: A tart and tangy filling made with fresh lemon or lime juice, sugar, eggs, and butter, cooked until thickened.
What Flavors Go With Coconut?
Coconut pairs well with a variety of flavors, both sweet and savory. Some flavors that complement the best coconut cake recipe include:
- Pineapple: The sweet and tropical flavor of pineapple enhances the natural sweetness of coconut and creates a delightful flavor combination.
- Mango: The juicy and aromatic flavor of mango adds a tropical twist to coconut desserts and creates a harmonious flavor profile.
- Lime or lemon: The tartness of lime or lemon balances the sweetness of coconut and adds brightness and freshness to desserts.
- Vanilla: The warm and aromatic flavor of vanilla complements the nutty sweetness of coconut and adds depth to baked goods.
- Rum or rum extract: The rich and complex flavor of rum enhances the tropical essence of coconut and adds depth and warmth to desserts.
Variations
- Use my different cream cheese frosting flavors like Key Lime, Strawberry Filling, or Chocolate Cake.
- For a dairy-free version, use coconut oil instead of butter and coconut cream instead of regular milk in both the cake and frosting.
- If you turn the Southern coconut cake recipe into delicious coconut cupcakes recipe by dividing the batter among lined muffin tins. Bake at the same temperature but for a shorter time, until a toothpick inserted into the center comes out clean. Frost with coconut cream cheese frosting and garnish with shredded coconut for irresistible coconut cupcakes.
- For an extra decadent touch, drizzle the frosted cake with melted dark chocolate before adding the shredded coconut.
Expert Tips for Best Coconut Cake Recipe
- Use high-quality ingredients for the best flavor and texture.
- Allow all ingredients to come to room temperature before mixing to ensure even blending.
- Don’t overmix the batter once you’ve added the flour to avoid a dense cake. Mix until just combined.
- Once the coconut cake is completely cooled and frosted, store it in an airtight container or cake carrier at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to 1 week. However, keep in mind that refrigeration may dry out the cake slightly, so it’s best to bring it to room temperature before serving for the best taste and texture.
- Level the cake layers with a knife or cake leveler for even stacking.
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2024's Best Coconut Cake Recipe: Moist and Fluffy
Ingredients
For Coconut Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut sweetened or unsweetened, based on preference
For the Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons coconut milk
- 1 ½ cups shredded coconut for topping
Instructions
For Coconut Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on high speed for 2 minutes until light and creamy. Add the granulated sugar and continue to mix on medium-high for another 2 minutes, scraping down the bowl as needed.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
- Fold in Shredded Coconut: Fold in the shredded coconut until evenly distributed throughout the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Coconut Cream Cheese Frosting
- Prepare Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer or a stand mixer until creamy and smooth.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until smooth and fluffy.
- Adjust Consistency: Add 2-3 tablespoons of coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency. Beat until well combined.
Assemble the Best Coconut Cake
- Prepare Cake Layers: Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
- Frost First Layer: Spread a layer of frosting over the top of the cake layer.
- Add Second Layer: Place the second cake layer on top of the frosted first layer.
- Frost Top and Sides: Frost the top and sides of the cake with the remaining frosting.
- Decorate: Sprinkle shredded coconut over the top and sides of the frosted cake.
- Serve: Serve and enjoy your delicious Coconut Cake.
