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.
251 Comments
Hi MK,
Thank you for such a wonderful recipe. I have been searching for a good coconut cake and this is it! I did leave out the shredded coconut (love coconut but not a fan of the texture inside a cake) but covered the frosting with it. Each day we had a slice it seemed to taste even better which I didn’t think was possible because it was so, so good!
I just watched your crepe cake video and would love to try it in the near future.
Thank you for sharing your baking knowledge and yummy recipes.
Thank you so much for the wonderful feedback Jody! 🙂 So so happy to hear you enjoyed the coconut cake and hope you enjoy the crepe cake too 😀
Hello,
I just stumbled on your website and found this coconut cake that I wanted to try. I have bought so many coconut extract and almost all tasted chemical to me. Can you please tell me which brand of coconut extract did you use? Desperately looking for one.
Thanks
Jenn
Hi Jenn! 🙂 I get what you mean – it’s very had to find flavorings that don’t leave an artificial taste in your cakes! I use Hansells coconut flavoring/essence which works really well for me. I think the key is making sure you aren’t using too much and allowing the natural flavor in the cake to shine, with the additional flavoring just helping to amp up whatever flavor is already in the cake. Hope that makes sense and hope you enjoy the recipe 😀
My baking 😔 sucks. Sponge is the worst. They turn into bricks when I finish them from the oven. Except this recipe, this actually worked and what I got was a moist cake as I was promised. Gave some to my in laws and they loved too! I will be watching it for your cake recipes from now, Thanks, MK! Xx
Hi Kayo 🙂 so so happy to hear you loved the recipe and that your in-laws loved it too! Baking can take some practice and I am sure as you keep baking and learning your baking skills will only continue to improve 😀
Really appreciate the feedback and hope you enjoy the other recipes just as much! 🙂
whenever i tried baking, I was disapponted with the results- they were not cakes, but were bricks!
this receipe though, this worked! OMG.
it was fluffy and yummy, OMG the downside is that
i enjoyed too much of this cake and put on weight, OMG.
Haha thanks so much for the feedback Kayo!! So happy to hear you loved the recipe 😀
And don’t worry – you are not the only one eating too much cake recently!! 🤭🤭
A question from me … can I use coconut cream in a tin instead of coconut milk? And will the recipe do 2 x2lb loaf tins or just 1. ? I would just ice the top
Thanks
Hi Helen! 🙂 I would recommend using coconut milk, only because coconut cream has extra fat and with the recipe already having a good amount of fat for moisture, additional fat may make the cake dense. You could maybe dilute the coconut cream to make it more like a coconut milk consistency and this may work. Yes you should be able to get two 8inch loafs out of the recipe, though you may need to adjust the cooking time (if the loafs are short, then they may cook faster). Hope that helps and hope you enjoy the recipe 😀
Greetings! I looked through the comments to see if this has been asked, and if it was I definitely missed it. Do you know roughly how many cupcake a half batch of this recipe would make? I need 12. I’ve only made your vanilla cake so far and it was in layered rounds, not cupcake form. My guess is a half batch would make 12 no problem. Also bake time for a dozen — 18-20 mins?? Thank you for creating such an amazing page and incredible recipes.
Hi Terri! 🙂 Yes you’re correct in that half a batch would be just about right for 12 cupcakes. In terms of cook time, I would check around the 18min mark and go from there 🙂
Hope you enjoy the recipe and thank you so much for the wonderful feedback 😀
My husband loves this cake. He said it is better than what he remembered if his mom’s coconut cake. This is now his go to for coconut cake. It was a blessing that no ne in his family had his mom’s recipe which led me to searching online and found this one.
Hi Michelle! So so happy to hear you and your husband enjoyed the recipe 😀
I’m so happy that it was able to bring back memories of his mums coconut cake 🙂
Really appreciate the wonderful feedback!
Hello from Canada! I’ve been looking for the perfect Coconut recipe and haven’t found one until I made yours. Talk about fantastic. I followed your recipe exactly and the cake was moist, fluffy and full of coconut flavour!!! Thank you so much for all the love and attention you pour into creating your beautiful cakes. I also made the lemon cupcakes and again…perfection. Have a wonderful day
Hi Betty! Thank you so much for the wonderful feedback 😀 so so happy to hear you loved the coconut cake recipe and lemon cupcakes! Really appreciate the wonderful feedback 🙂
Much love from NZ to Canada!
I sure wish I would have tried your recipe first! I used a different bakers recipe and its not great. I’m wondering if I can use Cake Flour? I know in a pinch I’ve used flour and corn starch to make a homeade version, but I do have a lot of Cake Flour on hand and hoping I can use it. I can’t wait to try your recipe. Thanks from Canada!
Hi Betty! 🙂 I haven’t tried cake flour myself for this recipe, though the flour/cornstarch substitute I use in my recipes is intended to act as a cake flour substitute as we don’t get cake flour here in New Zealand. Many readers who have tried my recipes using cake flour as a replacement for both the flour and cornstarch have said the cakes came out wonderful, so I imagine it would be the same for this one! I would just recommend making sure the batter has been mixed well at the end so that the crumb isn’t too delicate 🙂
Hope you enjoy the recipe!
For a first time try on coconut cake, this recipe was spot on, light, moist and fluffy.
I used coconut oil instead of canola oil
Thanks a lot!!
Will definitely be repeating this recipe for years to come😍😍
Awesome! So so happy to hear you enjoyed the recipe Uzezi! 😀 I’ll have to try it out with coconut oil one day 😀
One of the best coconut cakes I’ve made EVER! So deliciously moist!
Yay! So so happy to hear you loved it Gayle 😀 really appreciate the feedback 🙂