So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe changed my mind. So much so that I would consider this coconut cake to be one of my new favourites – it’s that good! This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
What makes this coconut cake recipe so great?
There’s a few different elements which makes this recipe truly stand out.
Firstly, my recipe not only uses coconut flavouring (you can use coconut extract or essence), but also coconut milk. This adds extra coconut flavor to the cake and contributes to the fluffy texture. This is because coconut milk adds moisture to the cake batter and it has a high fat content, which contributes to a super tender crumb.
Secondly, this cake recipe uses the creaming method when it comes to mixing the cake batter. This is when the butter and sugar is mixed together at the beginning for a few minutes. What this does is it creates air pockets in the mixture, which expand during baking, giving your cake a light and fluffy texture.
Lastly, the dry ingredients are slowly incorporated into the batter at the end by hand mixing with a spatula. This is to prevent overmixing of the batter as this can lead to a tough and dense cake.
How to make coconut cake
Begin by preheating your oven to 160 °C (320°F) with the fan on (if your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C/350°F) and grease two 8 inch cake pans (I use my homemade cake release). You also want to line the bottoms with baking/parchment paper. The coconut cake layers do tend to stick to the bottom of the pan, so you need to line the bottom of the cake tins with baking paper just to make sure they come out in one piece!
In a bowl, sift together your all purpose flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
In another mixing bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine), cream together for 2 minutes until lighter in colour.
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs). Scrape down the bowl as needed.
Add in your vanilla extract/essence, coconut essence/extract and half a cup of the coconut milk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 3/4 cup of coconut milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 6 on recipe card below).
Finish off by adding in the shredded coconut and gently fold with a spatula until just combined. Do not overmix the batter.
Pour batter evenly into the two 8 inch cake tins, and bake for 33 minutes or until a toothpick comes out clean.
Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the coconut cream cheese frosting recipe below.
How to make coconut cream cheese frosting
Cream your butter for a few minutes until it’s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
Next add in your cold cream cheese, vanilla and coconut essence/extract. Mix just until the frosting is smooth. Avoid over-mixing.
How to decorate a coconut cake
There are so many great ways to decorate a coconut cake! Here is how I did mine 🙂
Firstly, I like to trim off the caramelized edges of the cake layers, but this is totally optional and not necessary. I purely did this for aesthetic purposes.
Once that’s done place a generous amount of frosting on your first cake layer and spread it out with an offset spatula or knife.
Place your next cake layer on top and spread out a generous amount of frosting on the top and sides. You can use a cake scraper to smooth out the sides (see video demonstration).
Cover the top and sides with the shredded coconut by gently pushing the coconut into the frosting.
And that is it! Your coconut cake is ready to serve 🙂
Commonly Asked Questions
How do you store coconut cake?
This cake can be left out at room temperature for about half a day, but due to the cream cheese, it will need to be refrigerated after that/overnight. Place in an airtight container before putting it in the fridge to prevent the cake from drying out. For more tips on how to safely store a cake in the fridge, check out my blog post on 3 uncommon baking tips.
If you’re not using the cream cheese frosting, then the cake can be left at room temperature for a few days (be sure to wrap it in plastic wrap or place in an airtight container to keep it nice and fresh).
Can I turn this cake into a coconut sheet cake?
Yes, you can use this recipe to make a coconut sheet cake (a 9×13 inch cake pan will work best). You will just need to adjust the cooking time as needed, and will only need half the amount of frosting.
Should I use sweetened or unsweetened coconut for this recipe?
You want to use unsweetened coconut for this recipe. Sweetened coconut may make the cake too sweet!
Can I use desiccated coconut or coconut flakes?
You can use dessicated coconut or coconut flakes instead of shredded coconut, however dessicated coconut is much finer so may not provide the same texture that the latter two would.
How do you press coconut on a cake?
The easiest way I find to do this is just with my hands! Grab a palmful of shredded coconut (or whichever type of coconut you’re using), and place it on the side of the cake by gently pressing your palm into the cake. It’s also best if the frosting is a little soft so the coconut sticks easier.
Moist Coconut Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 5 tbsp (66 g) unflavoured vegetable oil - I use canola oil. In the video I say 3 tbsp (40g), but have since tried with 5 tbsp (66g) and recommend it (see note 9 for more info).
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried & unsweetened, also called threaded coconut
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried & unsweetened, for decorating (recommended for texture - see note 8). Also called threaded coconut
Instructions
Coconut Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease the bottom and sides of two 8 inch cake tins (mine are 3 inches deep), and also line the bottom of the tin with baking/parchment paper (see note 4).
- In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
- In another large bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 5), cream together for 2 minutes until lighter in colour.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in your vanilla, coconut essence/extract and half a cup of the coconut milk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 3/4 cup of coconut milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 6).
- Finish off by adding in the shredded coconut and gently fold with a spatula until just combined. Do not overmix the batter.
- Distribute the batter evenly into the two 8 inch cake tins, and bake for 33 minutes or until a toothpick comes out clean.
- Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the coconut cream cheese frosting recipe below.
Coconut Cream Cheese Frosting
- Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.
- Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.
- Next add in your cold cream cheese, vanilla and coconut essence/extract. Mix just until the frosting is smooth. Avoid over-mixing (see note 7).
- Frost cooled cake layers with the frosting (assembly instructions below). Once sliced, place any leftovers in an airtight container to ensure the cake stays moist.
Assembly
- Trim off the caramelized edges of the cake layers if you wish (this is optional and not necessary).
- Place a generous amount of frosting on your first cake layer and spread it out with an offset spatula or knife.
- Place your next cake layer on top and spread out a generous amount of frosting on the top and sides. You can use a cake scraper to smooth out the sides (see video demonstration).
- Cover the top and sides with the shredded coconut by gently pushing the coconut into the frosting.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
253 Comments
Hi Maryam, i have tried so many of your recipes and i love them all. I will try this recipe in a few days. I want to ask you, can i use coconut oil instead of coconut extract as i do not have coconut extract nor almond extract in my country. Thank you so much in advance.
Regards
Hi Ezgi 🙂 aww thank you so much, so so happy to hear you’re enjoying the recipes 😀
For this one, it’s probably best to just omit the coconut or almond extract if you don’t have access to them. Coconut oil won’t give the same flavour, so it’s better to leave it out altogether. Hope you love the recipe when you try it 🙂
I LOVE your recipies! I’ve tried the Moist Coconut and it came out perfect. I need to bake one for a wedding of about 50 people. Can I use the automatic calculator for a bigger cake or should I make separate batches of batter? This will be the second wedding I bake (coconut). Thank you for your delicious cakes.
Hi Louisa! So glad to hear you’re loving the recipes 😀
Yes you can make a double or even triple batch, but I would just recommend not making the cake layers too thick. As a rough guide, 2x the recipe would make two good sized 10 inch cakes 🙂
Hope that helps and all the best with the wedding cake!
I made this exactly how the recipe was written. It was perfect. I made it for a party and everyone went nuts for it and the host said it’s the best coconut cake he ever had in his life. I left the remainder with him because I know he’s a coconut cake fan. It was moist and delicious.
Aww this makes me so so happy Debbie! So glad you all loved the coconut cake 😀
Hi MK
I made this cake yesterday for my husband’s birthday.
I had tasted a cake similar to this year’s ago and was happy to find the recipe on you blog.
It came out absolutely perfect.
Shared some with our neighbors and also received positive feedback.
Looking ffwd to many more lovely recipes.
Thanks
Jamila
Cape Town, South Africa 🇿🇦
Aww yay! So glad you all loved the recipe Jamila 😀 really appreciate the wonderful feedback 🙂
I don’t have granulated sugar. What would the quantity for caster sugar be?
Hi Bianca! 🙂
I haven’t tried with caster sugar myself, but I think a 1:1 substitute should work okay.
Hope you enjoy the recipe!
I didn’t have 8″ pans, so baked as a single thicker layer in a 9″ pan for a longer time, and it came out great. I ran out of time and did not have time to frost this cake before taking it to a party, so I just dusted the top with powdered sugar and even without any frosting, it was a huge hit! I’m planning to make again for my birthday next week and don’t think I’ll frost it, since I think that would be actually too sweet for me.
Awesome! So glad you loved the recipe Kim and that you and your guests loved it even without the frosting!
Really appreciate the wonderful feedback 🙂
Where do you get unsweetened coconut? Can i use 9″ cake pans? If so should I half the recipe?
Hi Wanda! 🙂
Here in NZ our shredded dried coconut is unsweetened, so is what I use in this recipe 🙂
You could probably get away with using sweetened coconut if you can’t find unsweetened, just keep in mind the cake will likely be a bit sweeter.
For this recipe I use two 8-inch pans, so if using two 9-inch pans you can either make 1.5x the recipe or stick with 1x the recipe but the cake layers will be slightly thinner so will cook faster than the original recipe (so you’d want to check the cakes a little earlier than the stated cook time to ensure they don’t overbake).
Hope that helps and hope you enjoy the recipe 🙂
Can this be made into cupcakes, if so how long would I cook them for and would the temperature be the same? Thanks.
Hi Judy! 🙂
Yes you can totally turn these into cupcakes, simply reduce the cook time to around the 18 min mark. If you want 11-12 cupcakes, I would half the recipe.
Hope that helps and hope you enjoy the recipe! 🙂
Hi,
I am wanting to make this recipe in two 9″ round cake pans, how many times should I multiply the batter with this recipe? Thanks
Regards
Kim
Hi Kim! 🙂
You can either use 1x the recipe for two thinner 9 inch cake layers (you’ll just need to reduce the cook time slightly), or make 1.5x the recipe for two thicker 9 inch cake layers (more closer in size to the original recipe). Hope that helps and hope you enjoy the recipe 🙂
This really satisfied my coconut craving, so yummy! The cake’s texture was very moist, similar to carrot cake. I didn’t have cream cheese so I whipped up some cream along with the remaining coconut milk and a touch of sugar. It was delicious topped with toasted coconut flakes and got rave reviews from the family. Thanks for a great recipe!
Awesome! So glad you and your family loved the recipe Christine 😀