If you love Coconut Cake, you will adore this light, deliciously moist, and full-of-flavor cake recipe. We made this cake for our son's 2nd birthday – He loves Coconut and Spider-man,😊 so we decided to make a Spider-Man-themed coconut cake! This Coconut Cake is a real showstopper and incredibly easy to make, made with two layers of soft, moist, and tender coconut white cake and covered in a thick coconut cream cheese frosting.
There's unsweetened shredded coconut in the cake and plenty all over it, making it a coconut lover's dream dessert. If you can't get enough coconut, this cake is for you!
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What is Coconut cake?
Coconut cake is a dessert made with coconut-flavored ingredients and shredded coconut. It's known for its sweet, tropical taste and is often topped with coconut frosting.
Coconut Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Cake Batter:
- All-Purpose Flour: Provides structure to the cake.
- Non-Aluminum Baking Powder: Acts as a leavening agent to make the cake rise.
- Kosher Salt: Enhances the flavor of the cake and balances sweetness.
- Avocado Oil or Grapeseed Oil: Adds moisture to the cake and contributes to its texture.
- Unsalted Butter: Imparts a rich, buttery flavor and moistness to the cake.
- Granulated Sugar: Sweetens the cake and helps in creating a tender crumb.
- Egg Whites: Contribute to the cake's structure and help it rise.
- Coconut Milk: Adds coconut flavor and moisture to the cake.
- Coconut Extract or Clear Vanilla: Enhances the coconut flavor in the cake.
- Unsweetened or Sweetened Shredded Coconut: Provides texture and coconut flavor to the cake.
For the Cream Cheese Coconut Frosting:
- Unsalted Butter: Gives a creamy texture and rich flavor to the frosting.
- Cream Cheese: Provides a tangy and creamy base for the frosting.
- Confectioners' Sugar: Sweetens and thickens the frosting.
- Coconut Extract or Clear Vanilla: Enhances the coconut flavor in the frosting.
- Coconut Milk: Adds moisture and coconut flavor to the frosting.
- Unsweetened Shredded Coconut: Adds texture and coconut flavor to the frosting.
Tools you'll need
- Stand Mixer or Hand Mixer
- (2) 9-inch round cake
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Icing Knife Set
How to Make Coconut Cake
Note: The full instructions are provided in the recipe card below.
Position a rack in the middle of the oven and preheat to 350 °F. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment. Set aside. In a medium bowl, sift the flour and baking powder 2x; whisk in the shredded coconut, and set aside.
Place the avocado oil, unsalted butter, salt, and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed until creamy and fluffy, about 5 minutes—beat in the coconut extract. Scrape down the sides and up the bottom of the bowl as needed. Beat in the egg whites until well combined, about 1 minute. Reduce the mixer speed to low.
Scrape bowl and beater and add the dry ingredients, coconut milk, and beat until just combined, about 20 seconds (do not overmix the batter!). Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter into prepared pan(s) and smooth the top with a metal spatula. Tap full cake pans on the counter once or twice to release air bubbles.
The batter should look even in the pans. Bake the coconut cake(s) for about 20 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool in a pan on a rack for 5 minutes, turn out onto a rack, remove the paper, and cool completely.
How to Make Coconut Cream Cheese Frosting
In the bowl of an electric mixer, cream the butter, cream cheese, and coconut milk until creamy and well combined. Gradually add the confectioners' sugar, then beat in the coconut extract. If the frosting is too thick, add 1 tablespoon of coconut milk.
How to Assemble and Decorate
Place 4 strips of parchment paper around the edge of the coconut cake stand or plate. Flip the bottom layer of 1 cake so the domed side faces down and touches the cake stand. Evenly spread the top with cream cheese and coconut frosting. Then, top with the second cake layer and spread the remaining frosting over the top and sides. (We recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides)
Sprinkle shredded coconut on the cake and apply it to the sides. The coconut cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Cream Cheese: Regular cream cheese can be substituted for Neufchatel cheese.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- All-Purpose Flour: You can use cake flour or a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that the texture of the cake may vary slightly.
- Unsalted Butter: If you don't have unsalted butter, you can use salted butter and reduce the added salt in the recipe slightly.
- Granulated Sugar: You can substitute other granulated sweeteners like coconut or brown sugar. Remember that the cake's flavor and texture may be slightly different.
- Large Egg Whites: If you prefer or need to use whole eggs instead of just egg whites, you can use 3 to 4 whole eggs instead of 6 egg whites. Keep in mind that the texture of the cake may be slightly denser.
- Full-Fat Unsweetened Coconut Milk: If you can't find coconut milk, you can use whole or non-dairy milk like almond or soy milk. However, using coconut milk will provide the best coconut flavor.
- Coconut Extract or Clear Vanilla: If you don't have coconut or clear vanilla, you can use regular vanilla extract as a substitute. Keep in mind that the coconut flavor may be less pronounced.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Coconut Sheet Cake: See this Coconut Sheet Cake recipe.
- White Cake: See this White Cake recipe.
How to Serve
Coconut cake is a delightful dessert for special occasions or a sweet treat for birthdays, holidays, or gatherings. Once the cake is assembled and frosted with the cream cheese coconut frosting, it can be garnished with shredded coconut for added texture and visual appeal. To serve, slice the cake into portions and present it on a cake stand or serving plate.
The moist and coconut-infused layers, paired with the creamy and sweet frosting, create a delicious combination that will delight coconut lovers. Whether enjoyed with a cup of coffee or as a finale to a celebratory meal, this coconut cake will impress and satisfy anyone with its tropical flavors and beautiful presentation.
How to Store
This Coconut Cake with Coconut Cream Cheese Frosting can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving to allow it to warm up and lose its chill. Plain Coconut Cake without coconut cream cheese frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Coconut Cake to warm up and lose its chill.
Coconut Cream Cheese Frosting can be refrigerated airtight for up to 5 days; remove it from the fridge for about 30 minutes to 1 hour before decorating the cake to allow the frosting to warm up and lose its chill.
Make-Ahead
The Coconut Cake with Coconut Cream Cheese Frosting can be made a day ahead and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the Coconut Cake without the Frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best Coconut Cake
- Follow the recipe: Make sure to follow the directions for the coconut cake recipe precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Butter and Flour the Pans: Butter two 9-inch round cake pans. Trace the bottoms of the pans on parchment paper, then use scissors to cut out two circles just the right size to fit into the bottom of each pan. Place one of the parchment rounds into each pan, butter the parchment, and add a few tablespoons of flour into one of the pans, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Transfer the remaining flour to the second pan, and do the same. Finally, tap excess flour out of the buttered and floured pans.
- Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Egg whites: Add the egg whites, ensuring they emulsify or blend thoroughly with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate egg whites that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pans: Evenly distribute the batter between the three pans and smooth the tops.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the coconut cake pulling away from the pan's sides and feel a slight spring back when you lightly press on the top.
- Cool the Cakes: Remove the cakes from the oven and cool them in the pans on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.
- Remove the pan, peel off the parchment, and cool the cakes upside down on a wire rack to help flatten the tops; this will help make the coconut cake easier to assemble. If your cakes are not flat, use a large serrated knife to trim the tops so they are level carefully.
- Slice and Serve: Place the coconut cake in the refrigerator for at least 1 hour after frosting it. This step is optional but helps the frosting and cake layers hold their shape, yielding clean slices.
FAQ
What if my coconut cake is too dry?
Ensure not to over-measure the flour, and don’t overbake the cake. Also, ensure your ingredients, like butter and eggs, are at room temperature to blend more easily into the batter.
Why did my cake come out dense?
This could be due to overmixing the batter, which develops the gluten too much, or not using enough leavening agents. Also, ensure your baking powder is fresh.
Can I substitute the avocado oil?
Yes, you can use canola oil or another neutral-flavored oil. You can also use melted butter for a richer taste.
How can I make sure my cake layers are even?
Use a kitchen scale to divide the batter evenly between the pans. You can also use cake strips for baking.
What can I do if my frosting is too runny?
Add more sifted confectioners' sugar a tablespoon until you reach the desired consistency. Make sure your cream cheese and butter aren't too warm.
Why is my cake sticking to the pan?
Make sure to grease the pan and line it with parchment paper properly. Also, let the cake cool for a few minutes before turning it out onto a wire rack.]
My cake is too sweet, how can I adjust that?
You can reduce the amount of sugar in the cake batter. For the frosting, use less confectioners' sugar or add a pinch of salt to cut the sweetness.
How can I make my cake more moist?
Add a bit more oil, and make sure not to overbake. Using coconut milk in the batter can also add moisture.
Notes:
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, bringing the coconut cake back to room temperature before serving.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when mixing; mix until just combined.
- Do not overcook the coconut cake.
- This coconut cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), 9 x 13 sheet pan cake (30 and 35 minutes), or a 13 x 18 inch half sheet pan cake ( 20 and 25 minutes)
- Spoon flour into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This coconut cake gets its flavor from coconut extract or clear vanilla.
- The coconut cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight. You can also assemble and frost the coconut cake the day before serving, cover it with a cake dome, and refrigerate it overnight. Let it stand at room temperature for at least 1 hour before serving.
- Place the coconut cake in the refrigerator for at least 1 hour after frosting it. This step is optional but helps the frosting and cake layers hold their shape, yielding clean slices.
- Make sure you're using cream cheese blocks rather than cream cheese spread.
Related Recipes:
- Carrot Cake with Cream Cheese Frosting
- Pineapple Upside-down Cake
- Red Velvet Cake with Coconut Cream Cheese Frosting
- Chocolate Sheet Cake with Mocha Frosting
- Marble Bundt Cake
Recipe
Easy Coconut Cake
Tools
Ingredients
- 250 g (2 cups) all-purpose flour
- 1 tablespoon non-aluminum baking powder
- ¼ teaspoon kosher salt
- 120 ml (½ cup) avocado oil or grapeseed oil
- 56.5 g (½ stick/ 4 tablespoons) unsalted butter, softened
- 315 g (1-½ cups) granulated sugar
- 6 large egg whites , at room temperature
- 200 ml (¾ cup) full-fat unsweetened coconut milk, such as Goya Brand, at room temperature
- 30 ml (2 tablespoons ) coconut extract or clear vanilla
- 60 g (1 cup) unsweetened or sweetened full-fat shredded coconut
For the Cream Cheese Coconut Frosting:
- 113 g (1 stick) unsalted butter Softened but still cool to the touch, it should not be soft and mushy.
- 1 (8oz) cream cheese, at room temperature (full-fat)
- 250 g (2 cups) confectioners' sugar
- 15 ml (1 tablespoon) pure coconut extract or clear vanilla
- 15 ml (1 tablespoon) full-fat coconut milk
- 60 g (1 cup) unsweetened shredded coconut (full-fat)
Instructions
- Position a rack in the middle of the oven and preheat to 350 °F. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment. Set aside. In a medium bowl, sift together the flour and baking powder 2x; whisk in the shredded coconut, and set aside.
- Place the avocado oil, unsalted butter, salt, and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed until creamy and fluffy, about 5 minutes—beat in the coconut extract.
- Scrape down the sides and up the bottom of the bowl as needed. Beat in the egg whites until well combined, about 1 minute. Reduce the mixer speed to low. Scrape bowl and beater and add the dry ingredients, and add coconut milk and beat until just combined, about 20 seconds (do not overmix the batter!). Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl.
- Pour batter into prepared pan(s) and smooth top with a metal spatula.Tap full cake pans on the counter once or twice to release air bubbles. The batter should look even in the pans.
- Bake the coconut cake(s) for about 20 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, turn out onto a rack, remove the paper, and cool completely.
How to Make Cream Cheese Coconut Frosting:
- In the bowl of an electric mixer, cream the butter and cream cheese, coconut milk until creamy and well combined. Gradually add the confectioners' sugar, then beat in the coconut extract. If the frosting is too thick, add 1 tablespoon of coconut milk.
How to Assemble and Decorate
- Place 4 strips of parchment paper around the edge of the coconut cake stand or plate. Flip the bottom layer of 1 cake so that the domed side faces down and touches the cake stand.
- Evenly spread the top with cream cheese coconut frosting. Then, top with the second cake layer and spread the remaining frosting all over the top and sides. (We recommend an icing spatula to apply the frosting and bench scraper to smooth the sides) Sprinkle shredded coconut on top of the cakeand apply it to the sides.The cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.
Notes
- Spoon flour into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This coconut cake gets its flavor from pure vanilla extract and clear vanilla.
- The coconut cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight. You can also assemble and frost the coconut cake the day before serving, cover it with a cake dome, and refrigerate it overnight.
- Let it stand at room temperature for at least 1 hour before serving.
- Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is done when you lightly press on the top and feel a slight spring back.
- Place the coconut cake in the refrigerator for at least 1 hour after frosting it. This step is optional but helps the frosting and cake layers hold their shape, yielding clean slices.
- Make sure you're using cream cheese blocks rather than cream cheese spread.
3 successful tips to remember: Cream the butter and sugar, incorporate the eggs one at a time, and alternate adding the flour and liquid.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.