Description

Nothing beats the taste of a homemade creamy coconut cake with a light, fluffy texture and rich coconut flavor. Whether you’re celebrating a birthday, hosting a party, or simply indulging in a sweet treat, this easy coconut cake recipe will be your go-to.

Unlike dry cakes, this moist coconut cake stays soft thanks to a perfect blend of coconut milk, butter, and sour cream. Plus, it’s topped with a silky coconut frosting and finished with shredded coconut for extra texture and flavor.

Let’s get baking! This step-by-step guide will show you exactly how to make a coconut cake from scratch like a pro!

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour (or cake flour for extra fluffiness)
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup coconut milk (full-fat for best results)
½ cup sour cream (adds moisture)
1 cup shredded coconut

For the Coconut Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup coconut milk
1 tsp vanilla extract
1 ½ cups shredded coconut (for topping)

Substitutions & Variations:
Dairy-Free Version: Use vegan butter and coconut yogurt instead of sour cream.
Gluten-Free Option: Swap flour for a 1:1 gluten-free baking mix.
Extra Flavor Boost: Add almond extract or rum for a richer taste.

Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 2: Cream the Butter & Sugar

In a large mixing bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Step 3: Combine Wet & Dry Ingredients

Gradually add the dry ingredients, alternating with coconut milk and sour cream, mixing just until combined.
Fold in shredded coconut for added texture.

Step 4: Bake the Cake

Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 5: Make the Coconut Frosting

In a large bowl, beat butter until creamy.
Gradually add powdered sugar, then mix in coconut milk and vanilla extract until smooth.

Step 6: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous amount of coconut frosting over the top.
Repeat with the remaining layers, covering the entire cake with frosting.

Step 7: Garnish & Serve

Sprinkle shredded coconut over the frosted cake.
Chill for 30 minutes before slicing to set the frosting. Enjoy!

Notes

Use Room Temperature Ingredients – Ensures even mixing.
Do Not Overmix – Overmixing can make the cake dense.
For Extra Moisture – Add 1 tbsp of vegetable oil to the batter.
Chill Before Slicing – Helps the frosting set.
Toasted Coconut Garnish – Toast shredded coconut for extra flavor.