Coconut Cake

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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Happy April everyone! I’m amazed how quickly this year is flying by.

Does it seem like as you get older time goes so much faster?

When you are young, the days are long and the years between birthdays seem like forever. The wait for Christmas morning feels like eternity.

And then you have children. And the days with stomach bugs, sleepless nights, and crying babies drag on and on. And people warn you (wise wise women warn you) that you should embrace this time because before you know it, your children will be leaving the nest.

You give those wise women a side glance because on the surface, speeding through the sleepless night phase doesn’t sound so bad. Yet deep down, you don’t want that baby to grow up.

Suddenly (or at least it feels like suddenly), here you are. One child has left the nest. One child graduates high school next month, one is learning to drive this year (and turns 15 today!), and your baby is a teenager.


The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

I know ya’ll just want this recipe for Coconut Cake, but I do have a point to my story. I feel like I am one of those wise women now telling YOU a secret. Enjoy life. Embrace it. LIVE your life. Make memories.

Eat the dang cake.

Did you read that last line? So often we skip dessert. Life is short my friends, and I’m here to say, EAT DESSERT. I get it if you’re counting calories and trying to lose weight or be healthier. Here’s my advice. Don’t waste your time on semi-delicious food. If you’re going to eat dessert (which I highly encourage), eat the most amazing dessert possible. Not the whole cake. That’s where friends and family come in. That’s where the laughter and the memories come in! Bake it together. Eat it together. ENJOY LIFE!

Okay. This public service announcement is over, but I’m sure as my babies continue to leave the nest, this isn’t going to be the end of my story or my life lessons. Because there’s still one important thing to discuss… how do you scale down the amount of dinner you cook as your family shrinks? Cause that struggle is real.

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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Coconut Cake

Yield: 12 servings

Prep Time:20 minutes

Cook Time:26 minutes

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!



  • 5 egg whites, room temperature
  • 3/4 cup milk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup shredded, sweetened coconut


  • 1/2 cup unsalted butter, softened
  • 2 packages (8 oz each) cream cheese, softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 cups shredded, sweetened coconut



  1. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.


  1. Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy creama. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

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The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

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77 comments on “Coconut Cake”

  1. My birthday is this coming Thursday, and it definitely feels like the years are flying by. All the more reason to celebrate life’s blessings daily! 🙂 Thank you for sharing this fabulous cake recipe.

  2. YUM! This sounds amazing! PINNED!

  3. Eileen Corcoran

    My son is 40 and lives 3000 miles away.. My husband died 5 years ago. And I still have not learned to cook for fewer than 5 or 6! But the best part of that is that there is always room for company at the last minute and food to share wit new moms, folks who are ill, etc. And isn’t that what life is about?!

  4. Dolores Russell

    The coconut cake looks & sounds wonderful. I have one problem I don’t care for almond flavoring, may I use more vanilla or another flavor & if so what would you suggest?

  5. Phyl Ferrentino

    Can I substitute buttermilk for regular milk

  6. Karen

    Do you think this cake would freeze well?

  7. jabeve

    How long do you leave cake in pans before turning out to cool? Thanks, can’t wait to try it…also, can it be made in 9×13 pan?

  8. Wow!  I’ve never seen a coconut cake with shredded coconut in it before.  Yum!  I love coconut cake with cream cheese frosting!! This looks perfectly ready for Spring:)  

  9. I have been looking for a good coconut cake recipe. Thanks!

  10. Sugarmama

    I have found coconut extract at Walmart.  It’s the Watkins brand.
    Can’t wait to try this recipe (my mother-in-law LOVES coconut anything!) Sounds like a good recipe to try for Easter.
    Thank you for sharing!

  11. Jennifer

    I tried making this cake and it overflowed all over my oven. I was wondering if the tbsp of baking powder should have been a tsp. What else could have been the problem?

  12. Cathy

    I can’t wait to try this recipe.  I love coconut cake!!

  13. Can it be made gluten free?

  14. Hi.  Just wondering if I could do this cake in a buntz pan?  Looks so amazing.

  15. Judy jones

    Love your page!

  16. Jana

    This looks lovely!
    One question: Would it ruin the taste if I used unsweetened shredded coconut?

  17. Theresa

    I saw the picture, and I thought I need to immediately make this cake! A few questions – can I use canned coconut milk in place of the milk? Which attachment did you use to make the batter – paddle or whisk? Lastly, when you mix in the egg white mixture, how long does it take before it becomes “fluffy”? When I think of beating egg whites, I think of making meringue, so I don’t if we are trying to achieve that kind of airy-ness? Thanks! I can’t wait to make this!

    • 1- I don’t see why you couldn’t use coconut milk, but I’ve never tried it so I can’t guarantee results 🙂
      2- I use the whisk attachment when making cake batter
      3- Oh gosh, it only takes a minute or so to get it fluffy…different than a meringue 🙂

  18. I think eating cake is a perfect way of enjoying life! Looks delicious!

  19. Anonymous

    Will the unsalted butter   be used in cake baking. If yes like was told  that  the cake may not raise properly 

  20. I’d love to make these as cupcakes. If you have, how many does it make and what time/temp did you use. Thank you!

  21. Wanda jordan

    Try putting a pineapple filling in the center. That is the way my mom always made it. It was and is my favorite cake after 66 years. Thanks for the memories. Like you we are empty nesters and would never each a big cake. But cut recipe down and make or freeze half and ice half only. For food. Get the cook Book by Betty Crocker that is called ( dinner of 2). It will help you get a start. I’ve had mine now for over 46 years and fell back on it when the time came.

  22. Karen K

    You indicate 1 cup coconut for the cake but no where do I see to add coconut in your instructions. Hmm.

  23. Can not wait to try this recipe at home , Looks yummy

  24. Donna

    Hi!  When I added in the dry ingredients it was a bit dry and felt never really turned into a creamy cake like batter until I beat in the egg white mixture.  Consequently there were  teenie lumps in the final batter.  Is that normal?  I used the paddle attachment on mixer versus the whisk attachment.  Think that would have made a difference?

  25. Ana

    Do you think this recipe would still work if I used less sugar – 1 cup instead of 1 3/4 cup?

  26. Maggie

    Ana  I used 1 cup of sugar it turned out just fine!

  27. Kc

    Hi, would I have to add anything if I wanted to put in a box of instant pudding mix with the batter?

  28. This is very very yummuy!!! I got a big refreshment after taking it.Thankyou for this awesome recipe.

  29. Anonymous

    Can this recipe be doubled?

  30. Melissa

    Amie, ty for sharing this recipe. I have it in the oven right this moment. Fathers Day gift for my wonderful husband. I hope I didn’t goof by using coconut milk in place of the milk. I couldn’t resist. I had some on hand so I went for it. The batter was so white and so silky looking. I may use this recipe for a wedding cake Im making next month. Thank you again and GBY. 

  31. This is one of my most favorite cake ever! Coconut is the best flavor. I would love to try it at home. Thanks for the easy to follow recipe.

  32. The cake turned out really good, but it was dense instead of light and airy, is it suppose to be dense? I did use cake flour like you suggested but I was wondering if I used all purpose flour would that help?

  33. Joy

    Thanks , so after you put in the milk at the end , do you actually beat for another 3 to 4 minutes. I did and it was fluffy but turned out dense – thanks again

  34. Koko

    Can I use all purpose flour instead of cake flour

  35. Kelly

    I already bought heavy whipping cream for another recipe, will it be ok to use this as well for frosting on this cake?

  36. Alisa

    Anyone try this recipe in a 13×9 pan? 

  37. tae

    Can i use heavy whipping cream in place of the butter to get an all white pure cake, because butter gives a slight yellow tint and i’m looking to get a pure white cake

  38. Shelly Flanigan

    I have been browsing the internet for a coconut cake and found your recipe. I am so excited to try it. The reason I have been looking for a coconut cake is this week my husband and I were in Grand Lake Colorado (beautiful) and I had the most amazing ice cream. It was coconut ice cream with raspberry swirls and oreo cookies. I really wish I had gotten 2 scoops. So any way, I make and sell cake pops and I am always looking for new ideas and I thought that the combination of my ice cream flavors would make an amazing cake pop. Wish me luck!

  39. Anna


    I’ve been searching for the perfect coconut cake recipe and I have found it!  I made this cake exactly as directed.  I didn’t even get to frost  it as I dropped one of the layers on the floor. It was delicious without the frosting, so moist, everyone who tried it agreed with me.  I will attempt to make it again soon.
    Thank you ????

  40. Azia gould

    To make a two layered half sheet of this cake would I double or triple the recipe?

  41. Cindy Scoma

    Cannot wait to try. Sounds so much like cake i grew up loving. Lost Mother’s recipe over the years & yours is the first i have found using scratch white cake incorporating fresh coconut into batter. We used the 7 minute frosting liberally doused with fresh coconut. Cannot wait to bake. Thank you!

  42. Tae

    im sorry but i am trying to understand all the comments according to the reciepe, are we beating the egg whites until stiff peaks, or do you just whisk the egg whites with the milk until combined, beating egg whites and folding them into a cake (will give your cake a totally different texture) and just whisking them in milk until combine and then adding them to to the combined butter and sugar mixture (will also give it a different texture)

  43. Yvonne

    Can you substitute buttermilk for the milk?

  44. Anonymous

    Cake flour?? Can I use all purpose flour?
    Or where can I find cake flour?

  45. Katie W.

    Hi! I was just wondering how long this cake lasts after making? And do I need to refrigerate it? 

  46. Jane-Sechele

    Thanks for the recipe. Can I use unsweetened coconut since I can easily make fresh coconut flakes and do I dry the flakes?

  47. It is really looking lovely!!

  48. Jorge

    Can I use all purpose flour?

  49. Sandy

    Can I use a tube pan instead 2 layers.  If so how long would I bake the cake in a tube pan?

  50. Karen

    What is the feedback with using coconut milk instead of milk?

  51. Mary

    I’ve made this cake several times and absolutely adore it but this time I put a layer cheesecake in the middle!  Mmmm….

  52. Deb

    I made the cake exactly as written.  I had the same experience as another poster.  The batter was very dry until the egg white mixture and milk was added.  In the end, the batter was fine but that did concern me.  I used 9” pans and durIng baking, the cakes rose slightly above the edge but there was no spillage.  

    I had to add an extra cup of confectioners sugar to the frosting and even then it was too thin.  I had to put the frosted cake in the fridge fro keep the frosting from melting.

    All in all, a very good cake and it was received after Easter dinner.  I just need to figure out what happened to the frosting.

  53. Anonymous

    Best cake ever! Can I make cupcakes with this recipe?
    Thank you

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