Have you ever craved a dessert that transports you to a tropical paradise with every bite? A perfectly baked coconut cake recipe combines tender layers, creamy frosting, and that unmistakable coconut flavor that melts in your mouth. Making this easy coconut cake recipe at home not only saves money compared to bakery prices, but it also allows you to control ingredients, customize sweetness levels, and create a showstopping dessert that impresses family and friends. Whether you're celebrating a special occasion or simply treating yourself to something extraordinary, this homemade coconut cake delivers bakery-quality results without the complexity. The secret lies in using quality coconut products and following a few simple techniques that guarantee moist, flavorful results every single time.

Ingredients List

    • 2½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon coconut extract
    • 1 cup coconut milk
    • 1 cup sweetened shredded coconut

For the Coconut Cream Frosting:

    • 1½ cups unsalted butter, softened
    • 4 cups powdered sugar
    • ⅓ cup coconut cream
    • 1 teaspoon vanilla extract
    • 2 cups sweetened shredded coconut (for coating)
    • Optional: ¼ teaspoon salt for flavor balance

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes (plus cooling time)

This timeline doesn't include cooling and frosting, which adds about 2 hours total. Plan to start this cake at least 3 hours before serving for best results.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. This prevents sticking and ensures easy removal. Dust lightly with flour for extra insurance.

Step 2: Mix Dry Ingredients Whisk together flour, baking powder, and salt in a medium bowl. This distributes leavening agents evenly, preventing pockets of baking powder that create uneven rising. Set aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugar Beat softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until light and fluffy. This incorporation of air creates the cake's tender crumb. The mixture should look pale and almost doubled in volume.

Step 4: Add Eggs and Extracts Add eggs one at a time, beating well after each addition. This prevents the batter from separating. Mix in vanilla and coconut extracts thoroughly. The coconut extract amplifies that tropical flavor significantly in this coconut cake recipe.

Step 5: Alternate Dry and Wet Ingredients Add flour mixture in three additions, alternating with coconut milk, beginning and ending with flour. Mix on low speed just until combined after each addition. Overmixing develops gluten, creating a tough cake. Fold in shredded coconut gently with a spatula.

Step 6: Bake to Perfection Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed, indicating they're done in this easy coconut cake recipe.

Step 7: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Frosting a warm cake causes melting and sliding—patience here ensures professional-looking results.

Step 8: Make Coconut Frosting Beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time. Add coconut cream and vanilla, beating until light and fluffy, about 3-4 minutes. The frosting should hold stiff peaks.

Step 9: Assemble and Frost Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly on top. Add second layer and apply a thin crumb coat over the entire cake. Refrigerate for 15 minutes, then apply final frosting layer generously.

Step 10: Coat with Coconut Press shredded coconut onto the sides and top of the frosted cake. Work over a large plate or baking sheet to catch falling coconut for easy cleanup and reuse.

Nutritional Information

Per serving (serves 12):

    • Calories: 685
    • Protein: 6g
    • Carbohydrates: 82g
    • Fat: 38g
    • Fiber: 2g
    • Calcium: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a dairy-free version, substitute plant-based butter and use full-fat canned coconut milk throughout. Gluten-free flour blends (with xanthan gum) work well as 1:1 replacements.

Flavor Variations: Add lime zest to the batter for a tropical twist, or fold in crushed pineapple (well-drained) for a pina colada-inspired cake. Coffee enhances chocolate notes—add 2 tablespoons of espresso powder if desired.

Meal Prep: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap. Freeze unfrosted layers for up to 3 months. Thaw overnight in the refrigerator before frosting.

Frosting Consistency: If your frosting is too soft, refrigerate for 15 minutes. Too stiff? Add coconut cream one tablespoon at a time until spreadable.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature butter and eggs emulsify properly, creating a smooth batter. Cold ingredients cause separation and dense texture. Let ingredients sit out for 45-60 minutes before starting.

Overmixing the Batter: Once flour is added, mix only until just combined. Overmixing develops gluten strands, resulting in tough, rubbery cake instead of tender crumb.

Opening the Oven Door Too Soon: Resist checking before 25 minutes. Temperature fluctuations cause cakes to sink in the center. Use the oven light to monitor progress.

Frosting a Warm Cake: This melts frosting instantly, creating a sliding mess. Always cool cakes completely—rushing this step ruins hours of work.

Skipping Parchment Paper: Cakes stick stubbornly without it. Parchment guarantees easy release and perfect presentation every time.

Storage / Leftovers Tips

Store your finished coconut cake recipe in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The coconut coating may soften slightly when refrigerated—let it come to room temperature 30 minutes before serving for best texture. For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator.

To maintain moisture in this easy coconut cake recipe, place a slice of bread in the container with leftover cake—it absorbs excess air and keeps the cake tender. Avoid storing near strong-smelling foods, as the porous cake absorbs odors easily. For best flavor, consume frosted cake within 3 days, as the oils in coconut can develop off-flavors after extended storage.