This Coconut Cake uses my delicious white cake recipe made from scratch. The cake has a soft, moist crumb and cream cheese coconut frosting on top.
I’ve bought too many frozen coconut cakes in my life that I knew I had to create a homemade version. This cake is moist and delicious and I know you’ll love the texture too.
This recipe was originally published in April 2017. The recipe notes were updated in February 2025.
Aimee’s Recipe Notes
Taste & Texture: Moist and tender white cake with rich coconut flavor, topped with creamy coconut cream cheese frosting.
Ease to Make: A bit of effort, but the from-scratch preparation ensures the best taste that’s worth it.
Cooking Tools: Baked as a two-layer cake in 9-inch cake pans. Notes included below on how to make it in a 13×9.
Top Tip: For an extra coconut kick, substitute buttermilk with cream of coconut in the batter. Also, using cake flour instead of all-purpose flour yields a softer crumb.
I am a huge fan of coconut layer cakes. Tender cake with layers of vanilla frosting and loads of coconut. Does it get any better than that?
My recipe for coconut cake will become your new favorite layer cake no matter the time of year.
Why You’ll Love This Coconut Cake
- Moist: whether you like that word or not, it describes the perfect texture of a cake!
- Coconut Flavor: I’ve added coconut to the cake and the frosting. Want more? Use cream of coconut in place of the buttermilk!
- Soft Crumb: by using just egg whites, you’re going to love this soft and tender crumb that still holds up to mega piles of frosting!
- Coconut Frosting: using my favorite cream cheese frosting recipe, I’ve added coconut! You can use toasted coconut if you prefer.
Featured Review
“This is one of the best coconut cake recipes that I have tried. Thank you for sharing! My family said, “Mom, this is the best coconut cake!” Thank you again!” -James & Clarissa
White Coconut Cake Ingredients
- Egg Whites- for today’s white cake you won’t be using the egg yolks. No worries though, save them and make a batch of homemade lemon curd. FYI- my Lemon Coconut Cake recipe is the perfect solution for using that creamy curd.
- Buttermilk- I originally was making this recipe with whole milk, because I never have buttermilk on hand. But now that I can make my own buttermilk substitute, I always use buttermilk in my white cake recipe!
- Want more coconut flavor? Swap out the buttermilk for cream of coconut (such as Coco Lopez). This is NOT coconut milk. Coconut milk brands vary in fat content and were not giving consistent results. The Cream of Coconut makes a delicious moist coconut cake.
- Extracts- I use a combination of vanilla extract and almond extract. If you’re able to find coconut extract, use that in place of the almond!
- Cake Flour- don’t even try to use all-purpose flour here. You’ll get an entirely different texture of cake. Use my tips on how to measure flour for best results!
How to Make Coconut Cake
Using my white cake as a guide for today’s recipe, this was the perfect starting point. Be sure to follow directions carefully!
- Wet Ingredients: combine the egg whites with some of the buttermilk in a bowl. In a mixing bowl, with a paddle attachment, beat room temperature butter, sugar, vanilla extract, and almond extract.
- Dry Ingredients: in a separate bowl, combine the dry ingredients.
- Combine: Add the dry ingredients to the butter and sugar mixture. Beat in the egg white mixture and finally, beat in the remaining buttermilk. Fold in coconut.
- Bake: I use two 9-inch cake pans for this recipe. Use a generous amount of baking spray (this is the kind with flour in it, made for baking), or use parchment paper. You could also use homemade cake release.
- Assemble: Place one cake layer 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 coconut cream cheese frosting to entire cake.
How to Frost a Coconut Cake
Sprinkle coconut flakes on top and sides of the cake. Place the cake stand on a baking sheet. This will catch any extra coconut.
Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied.
How to Make Coconut Cake Ahead of Time
Making Coconut Cake for Easter, a birthday, or a family gathering? Good news! You don’t have to bake and frost the entire cake on the same day. Here’s how to get a head start without sacrificing that soft, moist texture.
Can You Bake and Freeze the Cake Layers Unfrosted?
Yes! Freezing the unfrosted cake layers is one of my favorite ways to get ahead when making a layer cake.
- Bake and cool. Prepare the coconut cake layers as directed and let them cool completely.
- Wrap tightly. Wrap each cake layer individually in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag.
- Freeze. Store the wrapped layers in the freezer for up to 3 months.
- Thaw. When you’re ready to assemble the cake, thaw the wrapped layers in the refrigerator overnight. Keep them covered until thawed to prevent condensation from collecting directly on the cake.
How Far Ahead Can You Frost Coconut Cake?
Because this recipe uses a rich coconut cream cheese frosting, I recommend frosting the cake 1–2 days before serving for the best flavor and texture.
Once frosted, cover the cake in a cake saver or airtight cake container and refrigerate until you’re ready to serve.
For the best texture, remove the cake from the refrigerator about 30 minutes before serving so the frosting can soften slightly.
My Holiday Make-Ahead Schedule
If you’re serving Coconut Cake on Easter Sunday (or any holiday), here’s an easy schedule:
- Thursday or Friday: Bake the cake layers, cool completely, and wrap tightly. Refrigerate for short-term storage or freeze if making them further ahead.
- Saturday: Prepare the coconut cream cheese frosting, assemble the cake, and cover it with shredded coconut. Refrigerate overnight.
- Easter Sunday: Remove the cake from the refrigerator about 30 minutes before serving, slice, and enjoy!
Aimee’s Prep Tip: If you’re using toasted coconut on the outside of your cake, consider adding it closer to serving time for the best texture. The coconut will soften slightly as it sits against the frosting in the refrigerator.
How to Store Leftover Coconut Cake
- Store frosted cake in the refrigerator in a cake saver.
- Or freeze leftover cake in airtight container for up to 3 months. Use my guide on how to freeze cake.
Coconut Cake FAQs
A sunken cake usually means the center wasn’t fully baked or the cake rose too quickly and collapsed. For this recipe, make sure your baking powder is fresh, avoid opening the oven door, and bake until a toothpick inserted into the center comes out clean with just a few moist crumbs.
Too much flour and overmixing the batter can create a dry cake. Be sure to measure your flour correctly (spooning it into a measuring cup instead of scooping).
Absolutely! In fact, I’ve already done the work for you with my Coconut Cupcakes recipe.
Yes, you can substitute the almond extract for coconut extract if you’d like.
Easy Coconut Cake in a 13×9 (Sheet Cake)
Sometimes you don’t want to make a layer cake, but you also crave homemade coconut cake. In that case, make this easy coconut cake recipe in a 13×9. Same great recipe, just easier!
A few tips:
- Be sure to grease and flour your 13×9 baking dish, or use our homemade cake release.
- Bake for 35-38 minutes, until a toothpick in the center comes out clean. Do not overbake as it tends to dry the cake out.
- Use cream of coconut (not coconut milk) for more coconut flavor, to replace the buttermilk.
Favorite Cake Recipes
Do you love coconut desserts? You MUST try my samoa truffles. These truffles pack coconut, caramel, and chocolate flavor, just like the girl scout cookie. Or give my coconut biscotti recipe a try next!
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Simple Coconut Cake Recipe
Ingredients
FOR THE CAKE:
- 5 egg whites room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened to room temperature
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded sweetened coconut
FOR THE FROSTING:
- ½ cup unsalted butter softened
- 1 package cream cheese, softened to room temperature 8 ounce
- 5 cups powdered sugar
- ¼ cup heavy cream
- 2 cups shredded sweetened coconut
Instructions
FOR THE CAKE:
- Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
- 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 buttermilk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- 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.
FOR THE FROSTING:
- Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- 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!
Notes
- Buttermilk- I originally was making this recipe with whole milk, because I never have buttermilk on hand. But now that I can make my own buttermilk substitute, I always use buttermilk in my white cake recipe! Want more coconut flavor? Swap out the buttermilk for cream of coconut (such as Coco Lopez). This is NOT coconut milk. Coconut milk brands vary in fat content and were not giving consistent results. The Cream of Coconut works perfect. Worried? Use buttermilk!
- Extracts- I use a combination of vanilla extract and almond extract. If you’re able to find coconut extract, use that in place of the almond!
- Cake Flour- don’t even try to use all-purpose flour here. You’ll get an entirely different texture of cake. Use my tips on how to measure flour for best results!
- Start with room temperature butter and egg whites. The eggs are easier to separate when they are cold, then let your egg whites come to room temperature with the butter.
- Use sweetened shredded coconut for best results! Feel free to toast the coconut for the outside of the cake if you prefer. Sweetened coconut is more moist than unsweetened, which helps today’s cake texture.
- Store frosted cake in the refrigerator in a cake saver. Or freeze leftover cake in airtight container for up to 3 months.
- 13×9- bake cake in greased and floured 13×9 dish for 35-38 minutes. Frost as directed.
- Try my coconut cupcakes for a portable treat!
We loved this cake! I must have made a mistake the first time that I made it, as it turned out like an angel food cake (which was amazing too!) The next time it was perfect! Note to self: Do not substitute coconut milk in the frosting recipe!! My mother in law thought it sounded like a good idea – it was not. It was a funny mistake though and we all got a good giggle out of it! 10/10 recipe!!!!
I am so glad it was a hit, thank for the tip on what not to do 🙂
I can see that this cake will be great once I get it right…. I normally have no issues, I will attempt this cake for the 3rd time today. My previous 2 have sunk and never really finished cooking in the middle. At first I thought it was the baking powder being close to expiration, or that I mixed the batter to long, possibly because I tried to bake to large of a cake, put all the batter in one pan, to cut the layers later. My last 2 thoughts are I am using farm fresh eggs so maybe my ratio is off, or that the cream of coconut is throwing the whole balance off for some reason. I do not know, if someone has the answer please let me know, you might save me ruining another cake. Thanks!
I have made this cake many times and always a favorite in are large family.
The best coconut recipe. I never wrote down my mother’s coconut cake recipe. So this taste like her’s and I did not get to take picture. It is all most gone. This recipe is a keeper and will use always my family says this taste like my mom’s. So being only maybe three slices left and it being a day after being made it is family approved.
Can you use this recipe for plain white cupcakes omitting the coconut?
You can. But I do have a white cupcakes recipe 🙂
Not sure what I did wrong. The cake turned out a little dry but tasted wonderful other than that!
Sometimes overmixing can make the cake too dry. Or not measuring the flour correctly (be sure to spoon it into your measuring cups).
I’ve used this recipe as my go to coconut cake recipe for awhile now. This time I decided to make this recipe as cupcakes and used your suggestion of using cream of coconut in place of the buttermilk. For some reason all of the cupcake centers sank in. Not sure what the problem was as I followed the recipe exactly, but won’t be making that substitution again in the future.
I too have made this recipe two other times. Everyone loved it! This time I decided to use the Cream of Coconut and it sunk in the middle. I think I will stay with the buttermilk but still us the coconut extract instead of the almond extract.
At what temperature is Cake in 9×13 pan baked & at
what temperature? Also temp & time to bake 8” or 9” cake
layers. I didn’t see this info in the recipe. Maybe just missed it?
This is one of the best coconut cake recipes that I have tried. Thank you for sharing! My family said,
“Mom, this is the best coconut cake!” Thank you again!
So happy to hear this!
Made this cake for my husband since he’s a big fan of coconut. It was powered Dr except it was a little too sweet for me. Next time I will decrease some of the sugar and switch some of the sweetened coconut flakes for unsweetened.
This was the best cake I’ve made in years! The only difference i made was I used half coconut extract and half almond. Sooo Amazing! Thank you so much for sharing!