An old-fashioned coconut cake recipe, made with soft, fluffy cake layers, iced with an old-fashioned frosting, and covered in sweet shredded coconut. My recipe includes plenty of tips and tricks for flawless results and includes a how-to video tutorial.
Soft, Fluffy Coconut Cake
Those of you who follow the blog regularly (💗) are familiar with a lot of my grandmother’s recipes. Maybe you’ve tried her hot milk cake, potato candy, or apple dumplings, but her coconut cake with its unique, silky-smooth frosting was always one of my favorites. However, her cake layers always came from a box!
We don’t do box-mixes here, so, after years of testing cake recipes, I finally developed a super soft, super moist, sturdy and stable cake with a tender, melt-in-your-mouth crumb that works as the perfect base for today’s coconut cake.
It’s a stunning, but also simple cake, with tender, soft, fluffy layers and an old-fashioned frosting.
Why You’ll Love This Recipe
- Incredible texture. If you’ve ever struggled in the past with dense, dry, cornbread-esque cakes, you’re in for a pleasant surprise with this one. Not only is it carefully designed to be soft, tender, and so moist, I also include notes in the recipe and video to help prevent some classic mistakes bakers run into when making cakes from scratch.
- The BEST flavor. It’s tricky to balance the flavors of coconut cake when coconut has such a distinct flavor that can quickly become overwhelming. We lightly flavor the cake layers with a bit of coconut extract, then use coconut milk in the frosting and cover everything in shredded, sweetened coconut. The perfect balance.
- A proven recipe. I first shared this recipe in 2016 and it’s since not only been a favorite with my family but has received dozens of five star reviews ⭐️⭐️⭐️⭐️⭐️.
- It’s just cute! It looks like a giant, fluffy snowball and tastes like heaven. It’s a beautiful dessert to grace your Easter (or any holiday) dessert table.
While this cake is great any time of the year, something about it just feels like springtime to me. Maybe it’s the fresh coconut flavor, maybe my grandmother made it around Easter every year, but to me it belongs in the ranks of other spring recipes like my hummingbird cake, carrot cake, and carrot cupcakes (all great springtime dessert options!).
What You Need
For the Cake Layers
This is a moist fluffy cake comprised of two thick layers. I adapted it from my gender reveal cupcakes because I loved the fluffy crumb and taste of those. Here’s an overview of what goes into the cake layers.
- Butter and oil. I took a page from my vanilla cake and chocolate cake and used a blend of butter and oil for best flavor and texture (the oil really helps keep the cake moist since it ideally is refrigerated).
- Flavor. Vanilla extract is essential for flavor. While my grandmother never used coconut extract in her cake, I like the lovely tropical flavor a splash of it adds to my coconut cake and recommend using it.
- Sour cream. Full-fat sour cream (or a plain, full-fat Greek yogurt) works best here. Sour cream adds a lovely depth of flavor in addition to moisture (and that’s why it’s such a key ingredient in my yellow cake, too!).
- Egg whites. You’ll need just the whites for this recipe, discard the yolks or save them to make creme brulee or chocolate pie. While this cake isn’t a white cake in color, it’s similar to that one in that it get much of its fluffy structure from whipped egg whites.
For the Frosting
The frosting that I use (and my grandmother used) for coconut cake is a bit unique so I thought it deserved its own section. It uses flour and is quite similar to my ermine frosting in taste and texture, only there’s no need to make a roux!
- Butter. When I first shared this recipe I used a mix of butter and shortening (I think my grandmother only used Crisco). I don’t prefer to use this in my baking anymore so switched everything over to butter and have been very happy with the results. I use salted butter, but if you only have unsalted just add ¼ teaspoon of salt into the frosting.
- Sugar. We’re using granulated sugar, not powdered sugar. Because of this, the frosting needs to be beaten for an extended amount of time (over 10 minutes!) so that the sugar can fully dissolve.
- Flour. Since raw flour was in the news a few years ago for being contaminated, I now recommend heat-treating any flour that isn’t baked into your baked good (like edible cookie dough). This can quickly be done in the microwave in under a minute and I explain how to in the recipe card.
- Coconut milk. You can substitute whole milk instead, but I prefer to stay in coconut-theme since this is a coconut cake, after all, and opt for coconut milk. Shake the can very well before opening!
- Extract. I use just vanilla extract and skip the coconut extract here. You could certainly add a small amount if you wanted, but I felt it overpowered the cake and made things too coconut-y
- Coconut. My grandmother always used frozen shredded coconut, but I can’t ever find that in my grocery store. I use sweetened shredded coconut. Since that can be a bit stringy, I’ll often pulse it in my food processor for several seconds before using it on my cake.
SAM’S TIP: If you have a stand mixer, use it to make the frosting! This recipe requires a minimum of 12 minutes of stirring to properly dissolve the sugar. It’s great to have a machine do the heavy lifting!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Helpful Tips When Making Coconut Cake
Coconut cake comes together pretty quickly and easily, but there are a few things that I wanted to cover in more detail before we begin:
- Tips for the egg whites: This recipe calls for egg whites that need to be whipped to stiff peaks. Set yourself up for success and use a stainless steel or glass bowl (avoid plastic or silicone) and make sure it is completely clean, dry, and grease free. Make sure not even a tiny drop of egg yolk gets in with the whites or they won’t reach stiff peaks. (these are tips I’ve also shared when whipping egg whites for macarons and meringues). I demonstrate how I do this in the video in the recipe card, if that is helpful.
- Shred the coconut (again). Sweetened shredded coconut can sometimes be a bit stringy, lending itself to a texture that many people just don’t love. To help with this, I sometimes like to chop the coconut even finer; a few blitzes in the food processor usually does the trick!
- Bring in the machines (for the frosting). As I mentioned above, the coconut cake frosting is made with granulated sugar, which must be dissolved for the frosting to have its signature, smooth consistency. This has never taken me less than 12 minutes. Save yourself a major arm workout and use your stand mixer if you have one. If you don’t have a stand mixer or an electric mixer, you may want to opt for one of my other frosting recipes (I give a few options below!).
- The frosting WILL become smooth. Just keep mixing and be patient! It takes time but will ultimately be silky smooth.
Frequently Asked Questions
Use your hands and don’t be afraid of a mess. I scoop the coconut up the sides of the cake with my hands and gently press it into the frosting (make sure you apply the coconut immediately after applying the frosting so it sticks). Since coconut can sometimes be quite stringy, I find it helpful to cut it finer with a food processor before applying, which helps give an even coverage, too.
If you follow the instructions as written you shouldn’t run into any issues, but there are 2 main reasons homemade cakes (of any variety) sometimes turn out dry:
1) Over-measuring the flour. Never scoop your flour, which can pack it into the measuring cup! Instead, use a kitchen scale or stir the flour then spoon it into measuring cup and level off the excess flour.
2) Over-baking the cake. Bake both cake layers at the same time in the center rack and make sure our oven isn’t running hot (many ovens do! An oven thermometer is your best friend). Even 1 or 2 minutes too long in the oven can make the cake dry out.
Avoid these two classic pitfalls and you shouldn’t have any problem!
Yes! Cream cheese frosting would be an excellent alternative, or for a tropical fruit theme cover it with strawberry frosting or lemon frosting!
Enjoy!
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Coconut Cake Recipe
Ingredients
- 6 Tablespoons (85 g) unsalted butter softened to room temperature
- ⅔ cup (157 ml) avocado, vegetable, or canola oil
- 2 cups (400 g) granulated sugar
- 1 cup (240 g) sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 2 ¾ cup (344 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 6 (190 g) large egg whites room temperature
FROSTING
- 4 Tablespoons (31 g) all-purpose flour
- 1 ¼ cup (282 g) salted butter softened (this is typically 2 ½ sticks of butter)
- 1 ½ cups (300 g) granulated sugar (300g)
- 1 cup (236 ml) coconut milk (235ml)
- ¾ teaspoon vanilla extract
- 3 cups (300 g) sweetened shredded coconut, divided
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with rounds of parchment paper.
- Combine butter, oil, and sugar in the bowl of your stand mixer fitted with paddle attachment (or in a large bowl and use an electric mixer) and beat until ingredients are creamy and well-combined.6 Tablespoons (85 g) unsalted butter, ⅔ cup (157 ml) avocado, vegetable, or canola oil, 2 cups (400 g) granulated sugar
- Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.1 cup (240 g) sour cream, 2 teaspoons vanilla extract, ½ teaspoon coconut extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda and salt.2 ¾ cup (344 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon table salt
- Using a spatula and stirring by hand, gradually, gently stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. I'll usually add the dry ingredients in 3-4 parts.
- Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.
- Pour egg whites into a medium-large sized glass or stainless steel bowl that is completely clean, dry, and grease-free. Using an electric mixer, beat on high-speed until stiff peaks form (meaning that if you remove the beater from the mixture, the peak that forms holds its shape and does not fold over or dissolve back in on itself).6 (190 g) large egg whites
- Add the whipped egg whites to the batter and use a spatula to gently fold the egg whites into the batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
- Divide batter evenly into prepared cake pans.
- Bake on 350F (175C) for 35-37 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
- Allow cakes to cool in pans for 10-15 minutes before running a knife around the edge to loosen the cakes and carefully inverting onto a cooling rack to cool completely before frosting.
Frosting
- Heat treat the flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir, then use an instant-read thermometer to check the temperature (must exceed 160F (71C)). If not warm enough, continue to heat in 10-second intervals until temperature is reached. Allow flour to cool completely before using (if it is lumpy, run it through a sifter before using). This "heat-treats" the flour in case it was contaminated. Set aside.4 Tablespoons (31 g) all-purpose flour
- Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.1 ¼ cup (282 g) salted butter, 1 ½ cups (300 g) granulated sugar
- Add flour, one tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.
- Add coconut milk and vanilla extract and stir to combine1 cup (236 ml) coconut milk, ¾ teaspoon vanilla extract
- Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes, until frosting is smooth.
- Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.
- Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with some of the shredded coconut.3 cups (300 g) sweetened shredded coconut, divided
- Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle remaining coconut over the top of the cake, and then use your hands to press coconut all around the sides.
Notes
Frosting: Butter vs Shortening
In the original version of this recipe (and the one I recorded in the video) I originally used ¾ cup of butter and 9 Tablespoons of vegetable shortening (Crisco). I don’t prefer to use shortening in my baking any longer so have tested and updated the recipe to use all butter. Feel free to use whichever you prefer.Frosting – Stand Mixer Note
If you have a stand mixer, definitely use it for this recipe as the frosting requires a long period of mixing. It *can* be done with an electric hand mixer, but may take longer than indicated and will be an arm workout!Frosting alternatives
For me, coconut cake just wouldn’t be coconut cake without this old-fashioned frosting. However, I know it’s not for everyone. This cake could also be covered with any of these frostings below, just make sure to cover with coconut shavings!- Cream Cheese Frosting (a splash of coconut extract would be a good addition for coconut flavor)
- Vanilla Frosting
- Swiss Meringue Buttercream
- Chocolate Frosting (of course the cake won’t have that pristine white appearance outside, but I love the chocolate/coconut pairing!).
Coconut
The shreds of coconut are often a bit too long for my liking so I’ll typically pulse them in my food processor for a few seconds to make the shreds finer. My grandmother always used 18 oz of frozen shredded coconut for the outside of the cake, but that’s not easily accessible near me any longer. Just thaw it first before using.What To Do With Those Leftover Egg Yolks?
Here are some great recipes that use a lot of egg yolks!Storing
Store in an airtight container in the refrigerator for up to 5 days. This cake may also be tightly wrapped and frozen for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in April of 2016. In 2019 I made some improvements to the cake recipe and in 2024 updated the post to be more helpful.
Michael Dee
Hi there, this cake reminds me of my favorite cake, any chance you could try ‘pastelle de tres leches’. Your recipes are always the best and I use them often. Thanks
Sam
Hi Michael! I actually have a tres leches cake. 🙂
Dzenana
Peeerfect!
Leo Hines
It’s interesting to know that your cake recipe only called for egg whites and not both egg yolks and the whites separated and incorporated in the batter separately. Could I possibly do a combination of the two and the end product still be a great cake? Thank you in advance.
Sam
Hi Leo! It would be a very different recipe and I can’t guarantee how it would turn out that way, unfortunately.I prefer to use all whites as it makes a very fluffy and moist cake.
roberta
Hi, do you think i could add coconut into the actual cake to make the flavour stonger? if so, how much? thanks!
Sam
Hi Roberta! It may make the texture a little bit funny, but without having tried it I can’t say how much you would need. If you experiment with it, I would love to know how it turns out for you. 🙂
barb
H There!
Can this cake be iced and stored over night in the fridge or should it stay on the counter? Can I use toasted coconut for the outside decor?
Sam
Hi Barb! You can leave it at room temperature, covered tightly so it doesn’t dry out. You could use toasted coconut if you’d prefer. 🙂
COTTON CANDY
Hi I am enjoying your recipe but in making my cakes can I use buttermilk instead of regular milk
Sam
It should probably work in this cake. 🙂
F.L.
Hello,
Is it alright to use Swan’s Down cake flour as a substitute for All-Purpose flour?
Sam
You can use cake flour here if you’d like. Be sure to adjust the amount as you would for any substitution. 🙂
F.L.
Awesome! Thank you so much! I may just use all-purpose flour, so that I don’t destroy the cake! 😊
Sam
All purpose flour works very well here. I like to make my recipes with ingredients most people have on hand. Enjoy! 🙂
F. L.
Hello,
My mixer does not have a paddle attachment and I am having a difficult time finding a mixer that does. Is that a deal-breaker for making the frosting? Thank you so much!
Sam
If you have another attachment that is similar you could use that but you don’t want to use anything like a whisk or a dough hook. They aren’t going to work quite the same. You could do it with a hand mixer if you don’t have a suitable attachment for your stand mixer. I hope this helps. 🙂
F. L.
Great! Thank you so much!
Laura Johnson
Anything I should adjust to make these into cupcakes? Thanks
Sam
Hi Laura! The temperature will stay the same but typically cupcakes only need to bake for around 17 minutes. I wouldn’t fill the liners more than 3/4 of the way full, max. I hope that helps! 🙂
Althea W
The recipe seem overwhelming aw written but it was good using my KitchenAid. The video was a plus! Made it for hubby’s birthday and it was great. Very rich and dense so you only need a little piece to be satisfied. I enjoy making the frosting and it taste surprisingly delicious since I never seen Crisco used in frostings. Will certainly make it again in the future.
Sam
I am so glad you enjoyed it so much, Althea! 🙂
Kennedy
Hey! I love this cake batter so much, and I want to use it in my wedding cake, as I’ll be making my own. Do you feel it’s a sturdy enough cake to use in a tiered cake?
Sam
Hi Kennedy! This cake is pretty sturdy so it should hold up pretty well. 🙂
Teal
If I used all butter in the frosting would it mess it up
Sam
Using all butter should work fine here. 🙂
Bobbi Priddy
I have not made this cake yet but my Southern Mother in law taught me the trick for the best ever coconut cake. you need to punch holes in the cooled layers and drizzle on some coconut milk and let it absorb into the cake. Of course, you can’t overdo it and make the layers soggy. Of course she didn’t have exact amounts
just the technique.
Sam
That sounds like an excellent idea, Bobbi! 🙂
Charlene R Hicks
Great recipe!!
Sam
Thank you so much, Charlene! 🙂
KAY
So good! Worth all the extra time and love it needs. Your videos are so helpful…I did use the bakers angel flake coconut and it seemed just fine.
Sam
Thank you so much, Kay! I am so glad you enjoyed the video. I am so glad you enjoyed it so much. 🙂
TAMARA LINDSEY
How much cake flour can I use in this recipe?
Emily @ Sugar Spun Run
You’ll want to substitute as you would for any other recipe. Here’s some more detailed information on how to substitute cake flour for all-purpose flour.
Mimi
Do you use Sweetened Coconut Flakes or Unsweetened?
Sugar Spun Run
Hi, Mimi! I used sweetened coconut flakes. 🙂
Mimi
Thanks