A coconut cake made from scratch has a way of stealing the spotlight without trying too hard. It’s soft, tender, and full of that sweet tropical flavor people can’t resist. This version keeps things simple: real ingredients, familiar steps, and a fluffy frosting that tastes like a cloud.
Whether you’re baking for a birthday or a casual get-together, this cake feels special. It slices beautifully, looks gorgeous with a snowy coat of coconut, and tastes like celebration.
Why This Recipe Works
This cake uses a combination of butter and oil for the best texture: butter adds flavor, while oil keeps the crumb moist. A mixture of coconut milk and whole milk gives you that lush coconut taste without heaviness.
The cake layers are whipped to bring in air, so the result is light, not dense. The frosting is a classic cream cheese buttercream that balances sweetness with a little tang. Toasted and untoasted coconut together add contrast: toasted for nutty crunch, untoasted for that snowy look.
What You’ll Need
- For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, room temperature
- 1/3 cup (70 g) neutral oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional but recommended)
- 3/4 cup (180 ml) canned coconut milk, shaken
- 3/4 cup (180 ml) whole milk
- 1 cup sweetened shredded coconut
- For the frosting:
- 8 oz (225 g) cream cheese, room temperature
- 1 cup (230 g) unsalted butter, room temperature
- 4–5 cups (480–600 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2–1 teaspoon coconut extract, to taste
- Pinch of salt
- For finishing:
- 2–3 cups sweetened shredded coconut (mix of toasted and untoasted)
How to Make It
- Prep your pans and oven. Heat the oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides for easy release.
- Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside so it’s ready to go.
- Cream butter and sugar. In a large bowl, beat butter and granulated sugar until pale and fluffy, about 3 minutes.
This step sets the cake’s structure and lightness.
- Add oil and eggs. Beat in the oil. Add eggs one at a time, mixing well and scraping down the bowl. Stir in vanilla and coconut extract.
- Combine the milks. In a measuring cup, stir together coconut milk and whole milk.
Shake the coconut milk can first to ensure it’s smooth.
- Alternate dry and wet. Add the flour mix in three additions, alternating with the milk mixture. Start and end with the flour. Mix on low just until combined—don’t overmix.
- Fold in coconut. Gently fold in the shredded coconut.
The batter will be thick but spreadable.
- Bake. Divide batter evenly between pans and smooth the tops. Bake 25–30 minutes, until a toothpick comes out clean and the centers spring back.
- Cool completely. Let cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully. Frosting warm cake leads to sliding layers, so be patient.
- Make the frosting. Beat cream cheese and butter until smooth and creamy, about 2 minutes.
Add powdered sugar gradually, then vanilla, coconut extract, and a pinch of salt. Beat until fluffy and spreadable. Adjust thickness with more sugar (thicker) or a teaspoon of milk (softer).
- Toast some coconut (optional but great). Spread 1 cup shredded coconut on a baking sheet and toast at 325°F (165°C) for 5–8 minutes, stirring once, until golden at the edges.
Cool completely.
- Assemble. Place one cake layer on a stand. Add a generous layer of frosting. Top with the second layer and apply a thin crumb coat around the sides and top.
Chill 15 minutes.
- Finish and decorate. Add a thicker final layer of frosting. Press a mix of toasted and untoasted coconut onto the sides and top. For clean slices, chill the cake 20–30 minutes before cutting.
Keeping It Fresh
Because of the cream cheese frosting, it’s best to keep the cake chilled.
Cover it and store in the fridge for up to 4 days. Let slices sit at room temperature for 20–30 minutes before serving so the crumb softens and flavors bloom. You can also freeze unfrosted layers, tightly wrapped, for up to 2 months.
Thaw in the fridge overnight, then frost.
Benefits of This Recipe
- Moist and tender crumb: The combo of butter and oil keeps the cake soft for days.
- Balanced sweetness: Cream cheese frosting adds tang that keeps it from being too sugary.
- Reliable structure: Two sturdy layers that cut cleanly and stack well.
- Make-ahead friendly: Layers freeze well, and the frosted cake stays fresh in the fridge.
- Showstopping look: The coconut coating gives a polished, festive finish without fancy techniques.
Pitfalls to Watch Out For
- Overmixing the batter: This toughens the crumb. Mix just until combined after adding dry ingredients.
- Skipping room temperature ingredients: Cold butter or eggs can cause a dense cake. Plan ahead.
- Frosting warm layers: Heat melts frosting and makes the cake slide.
Cool completely.
- Not measuring flour correctly: Spoon and level the flour, or weigh it. Too much flour = dry cake.
- Overtoasting coconut: It can burn fast. Watch closely and stir once for even color.
Recipe Variations
- Lemon-coconut cake: Add 1 tablespoon lemon zest to the batter and 1–2 teaspoons lemon juice to the frosting.
- Almond twist: Swap coconut extract for almond extract in both batter and frosting.
- Three-layer celebration: Bake in three 6-inch pans for a taller, party-ready look.
Reduce bake time by a few minutes.
- Coconut-lime: Replace vanilla in the frosting with lime zest and a squeeze of lime juice.
- Gluten-free option: Use a cup-for-cup gluten-free flour blend with xanthan gum; check for doneness a few minutes early.
- Less sweet frosting: Use 3 1/2–4 cups powdered sugar and chill the cake so the softer frosting sets.
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FAQ
Can I make this as a sheet cake?
Yes. Bake in a greased 9×13-inch pan at 350°F (175°C) for 30–38 minutes, until a toothpick comes out clean. Cool completely, then frost and top with coconut.
Do I need coconut extract?
No, but it boosts flavor.
If you skip it, consider using a bit more coconut milk or adding extra shredded coconut for aroma and taste.
Can I use coconut cream instead of coconut milk?
You can, but it’s richer and thicker. If using coconut cream, thin it slightly with whole milk so the batter doesn’t get heavy.
How do I keep the cake from doming too much?
Make sure your oven is at the correct temperature and avoid overmixing. You can also use cake strips around the pans to encourage even baking.
If needed, level the cooled layers with a serrated knife.
What’s the best way to press coconut onto the sides?
Hold a handful of coconut and gently press it into the frosting with your palm, rotating the cake as you go. Working over a sheet pan helps catch the extra so you can reuse it.
Can I use unsweetened shredded coconut?
Yes, but the texture and sweetness will be different. For the best bite, mix half unsweetened with half sweetened, and taste the frosting to adjust sweetness if needed.
How do I know the frosting is the right consistency?
It should hold soft peaks and spread smoothly.
If it’s too loose, add more powdered sugar. If it’s stiff, beat in a teaspoon of milk at a time until it relaxes.
Final Thoughts
This classic coconut cake delivers everything you want in a party dessert: simple ingredients, reliable steps, and a beautiful finish. It tastes as good on day two as it does fresh, and it never fails to impress.
Keep the method gentle, use room-temperature ingredients, and don’t rush the cooling and frosting. You’ll end up with a soft, coconut-kissed cake that feels timeless and tastes like celebration in every slice.
Classic Coconut Cake From Scratch – Perfect Party Dessert
Ingredients
- For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, room temperature
- 1/3 cup (70 g) neutral oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional but recommended)
- 3/4 cup (180 ml) canned coconut milk, shaken
- 3/4 cup (180 ml) whole milk
- 1 cup sweetened shredded coconut
- For the frosting:
- 8 oz (225 g) cream cheese, room temperature
- 1 cup (230 g) unsalted butter, room temperature
- 4–5 cups (480–600 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2–1 teaspoon coconut extract, to taste
- Pinch of salt
- For finishing:
- 2–3 cups sweetened shredded coconut (mix of toasted and untoasted)
Instructions
- Prep your pans and oven. Heat the oven to 350°F (175°C).Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides for easy release.
- Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside so it’s ready to go.
- Cream butter and sugar. In a large bowl, beat butter and granulated sugar until pale and fluffy, about 3 minutes.This step sets the cake’s structure and lightness.
- Add oil and eggs. Beat in the oil. Add eggs one at a time, mixing well and scraping down the bowl. Stir in vanilla and coconut extract.
- Combine the milks. In a measuring cup, stir together coconut milk and whole milk.Shake the coconut milk can first to ensure it’s smooth.
- Alternate dry and wet. Add the flour mix in three additions, alternating with the milk mixture. Start and end with the flour. Mix on low just until combined—don’t overmix.
- Fold in coconut. Gently fold in the shredded coconut.The batter will be thick but spreadable.
- Bake. Divide batter evenly between pans and smooth the tops. Bake 25–30 minutes, until a toothpick comes out clean and the centers spring back.
- Cool completely. Let cakes cool in the pans for 10 minutes, then turn out onto a rack to cool fully. Frosting warm cake leads to sliding layers, so be patient.
- Make the frosting. Beat cream cheese and butter until smooth and creamy, about 2 minutes.Add powdered sugar gradually, then vanilla, coconut extract, and a pinch of salt. Beat until fluffy and spreadable. Adjust thickness with more sugar (thicker) or a teaspoon of milk (softer).
- Toast some coconut (optional but great). Spread 1 cup shredded coconut on a baking sheet and toast at 325°F (165°C) for 5–8 minutes, stirring once, until golden at the edges.Cool completely.
- Assemble. Place one cake layer on a stand. Add a generous layer of frosting. Top with the second layer and apply a thin crumb coat around the sides and top.Chill 15 minutes.
- Finish and decorate. Add a thicker final layer of frosting. Press a mix of toasted and untoasted coconut onto the sides and top. For clean slices, chill the cake 20–30 minutes before cutting.