Coconut Cake

This is the best coconut cake recipe! It’s a light and fluffy southern coconut cake, frosted with coconut cream cheese frosting and sprinkled with coconut flakes. Coconut lovers will absolutely love this cake!

Try these other homemade cakes as well: Chantilly cake, chocolate drip cake, carrot cake, and lemon Bundt cake.

This moist and delicious coconut cake recipe is infused with natural flavor throughout and decorated with giant toasted coconut flakes.

Today’s post is a revamp of one of my oldest recipes. All the way back to 2015! It was one of those recipes that was good but could have been better.

My main issue with the original coconut cake recipe was that it used coconut extract. I don’t often like to use flavored extracts in my baking, as I find them to taste artificial and generally unpleasant.

Some are better than others, mind you, but I mostly stick to vanilla or try to infuse the flavors in some other way.

Coconut extract, not unlike almond extract, is very easy to overdo. It’s strong, often overpowering, and can make your baked goods taste like you’re eating suntan lotion if you’re not careful.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Get your copy today!

This is the best coconut cake you’ll ever try! The cake is flavored with canned coconut milk, coconut extract, and sweetened shredded coconut, and then topped with a rich coconut buttercream frosting. Coconut lovers, rejoice!

This coconut layer cake isn’t lacking in pure coconut flavor in the slightest.

The light and fluffy cake layers are made with canned coconut milk, coconut extract, and sweetened shredded coconut to really drive home the coconut flavor.

The coconut cake frosting contains both coconut milk and coconut extract. And because I can’t resist dressing up a layer cake, I added some toasted coconut to the frosted cake, but that’s an optional step.

There’s nothing artificial tasting about this cake. It’s a sweet and fluffy layer cake that the coconut lovers in your life will gobble right up, guaranteed.

Key Recipe Ingredients

Although this is an easy coconut cake recipe, it does call for some ingredients you might not keep on hand. However, everything is easy to find at the grocery store.

Here are some of the key ingredients to be aware of before making this recipe:

Canned Coconut Milk: Make sure to use full fat canned coconut milk and not the kind in a carton. Coconut milk can separate in the can, so it helps to shake your coconut milk first or whisk it together in a bowl before measuring it out.
Coconut extract: There’s 1 teaspoon each in the frosting and the cake batter. Don’t add more than the recipe calls for, as the coconut milk is also very flavorful.
Sweetened shredded coconut: This ingredient is optional, but highly recommended. It amps up the coconut flavor even more while also adding texture to the cake.
Egg Whites: Make sure your egg whites are at room temperature before mixing them. This will ensure that they reach their full volume and give you a softer, fluffier cake. If you need to get your egg whites to room temperature quickly, place the eggs in a bowl of warm water for 5 to 10 minutes, then separate them.

How to Make Coconut Cake

Making a coconut layer cake requires a few extra steps, but it’s still very easy to prepare. The basic steps for this recipe are: make the cake batter, bake the cake layers, prep the frosting, then assemble the cake.

Prep the cake pans: Spray two 8 or 9-inch round cake pans with non-stick cooking spray, then line the bottoms with parchment paper. This will prevent the cake from sticking to the pans.
Combine the dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Combine the wet ingredients: In another bowl, whisk together the buttermilk, coconut milk, vanilla extract, and coconut extract.
Add the dry and wet ingredients to the butter mixture: I recommend adding the dry ingredients in three additions, alternating with the wet ingredients. Always begin and end with the dry ingredients.

Beat the egg whites until stiff peaks form: You’ll need to do this in a separate, clean mixing bowl. Once they’ve been beaten, gently fold them into the cake batter. This makes for an ultra light and fluffy coconut cake.
Cool completely: Once the cake layers are fully baked through, remove them from the oven. Let the cake layers cool slightly in the pans, then remove them and transfer to a wire rack to cool completely.

Make the coconut buttercream: Beat the butter until smooth, then mix in the powdered sugar. Add the coconut milk, vanilla extract, coconut extract, and salt, stopping to scrape down the sides of the bowl as needed.
Assemble the cake: I’ve given detailed instructions on how to assemble this two-layer cake in the recipe card below. The most important thing is to let the cake layers cool completely before frosting and assembling the cake, otherwise the frosting will melt off.

Recipe Substitutions

There are a few ingredients substitutions you can use in this recipe without negatively affecting the final product:

Sweetened shredded coconut: Feel free to omit it from the cake batter, if desired. You may also use unsweetened shredded coconut if you prefer.
Canned coconut milk: Is a must in the cake batter. However, the canned coconut milk in the buttercream frosting may be replaced with heavy cream.

Storage & Freezing Instructions

At room temperature: This cake can be stored in an airtight container at room temperature for up to two days. You can also store the cake in the fridge for up to 4 days. If you chill the cake, allow it to come to room temperature before serving.
In the freezer: The cake layers and frosting will also freeze well for up to 3 months. Wrap the cake layers tightly with plastic wrap and store the frosting in a large freezer bag. When you’re ready to assemble the cake, bring everything to room temperature and frost the cake. You may also wrap slices of the cake tightly with plastic wrap and freeze them for 2 to 3 months. Bring to room temperature before serving.

Baking Tips

Be sure to spoon and level the cake flour when measuring it out, rather than scooping it straight from the container. If you scoop it directly from the container, you’ll likely measure out too much by mistake.
Make sure all of your ingredients are at room temperature before getting started. This includes the buttermilk (or milk), coconut milk, butter, and egg whites!
If any egg yolks sneak into your egg whites, they won’t whip up properly. I recommend cracking each egg white in a separate small bowl, then adding it to your mixing bowl.
Gently fold the egg whites into the cake batter. This is what makes the cake ultra light and fluffy!

More Coconut Desserts You’ll Love!

Prep Time: 1 hr

Cook Time: 35 mins

Cooling Time: 2 hrs

Total Time: 3 hrs 35 mins

Servings: 8 slices

For the cake

1 tablespoon baking powder
½ teaspoon salt
½ cup buttermilk or whole milk at room temperature (120 ml)
½ cup canned full fat coconut milk at room temperature (120 ml)
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup unsalted butter softened to room temperature (230 grams; 2 sticks)
1 ¾ cups granulated sugar (350 grams)
5 large egg whites at room temperature
½ cup sweetened shredded coconut optional (50 grams)

For the coconut buttercream

1 ½ cups unsalted butter softened (340 grams; 3 sticks)
4 ½ cups powdered sugar (540 grams)
3 to 4 tablespoons canned full fat coconut milk or heavy cream (45 to 60 ml)
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
⅛ teaspoon salt

To make the coconut cake: Preheat the oven to 350°F (180°C). Spray two 8 or 9-inch round cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside.
In a large mixing bowl, whisk the cake flour, baking powder, and salt together until well combined. Set aside.
Combine the buttermilk, coconut milk, vanilla extract, and coconut extract in a large mixing bowl or measuring cup and stir until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
In a separate clean mixing bowl, beat the egg whites to stiff peaks. Fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined. Gently fold the shredded coconut into the batter.
Divide the cake batter evenly between the two prepared cake pans and spread around into one even layer.
To make the coconut buttercream: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
Mix in half of the powdered sugar on low speed. Then mix in the remaining half of the powdered sugar until fully combined.
Add the coconut milk or heavy cream (start with 3 tablespoons and add a little more if needed), vanilla extract, coconut extract, and salt and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
To assemble the cake: Level the tops of each cake with a knife or cake leveler.
Add a tablespoon of buttercream to the center of a cardboard cake round, a large plate, or a cake stand to help the cake stick to the surface and not move around.
Place the second cake layer upside down on top of the frosted cake layer.
Use the remaining frosting to frost the top and sides of the cake. Decorate with toasted coconut, if desired.

Storage Instructions: This cake can be stored in an airtight container at room temperature for up to two days or in the fridge for up to four days. Allow to come to room temperature before serving.

Freezing Instructions: Cake layers and frosting will also freeze well for up to 3 months. Wrap the cake layers tightly with plastic wrap and store the frosting in a large freezer bag. When you’re ready to assemble the cake, bring everything to room temperature and frost the cake.

You may also wrap slices of the cake tightly with plastic wrap and freeze for 2 to 3 months. Bring to room temperature before serving.

Canned Coconut Milk: Make sure to use full fat canned coconut milk and not the kind in a carton. Coconut milk can separate in the can, so it helps to shake your coconut milk first or whisk it together in a bowl before measuring it out.

Cake flour: If you don’t keep cake flour on hand, you can use my homemade cake flour substitute.

Buttermilk: You can make a buttermilk substitute with just milk and either vinegar or lemon juice. Or you can substitute the buttermilk in the cake batter with an equal amount of whole milk.

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

FAQs

Can I use 3 9-inch cake pans? Yes, but the baking time will be different. Start with 20 minutes, and add more time as necessary until a cake tester comes out clean from the centers.

Can this be made into cupcakes? Yes! This recipe will make 24 cupcakes. Bake the cupcakes for 17-19 minutes, or until a cake tester comes out clean from the centers.

Can I use all-purpose flour instead of cake flour? For this cake, cake flour will really give you the best, most tender, light and fluffy crumb. If you want to use all-purpose flour, decrease the amount to 2 ¼ cups (281 g), as AP flour weighs more than cake flour cup for cup.

Does coconut cake need to be refrigerated? Yes. Store leftovers in an airtight container in the fridge for up to three days. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.

Southern Coconut Cake

Fluffy and moist coconut cake, filled and frosted with coconut cream cheese frosting and topped with toasted coconut flakes.

Prep Time 30 mins

Cook Time 40 mins

Decorating Time 1 hr

For the Coconut Cake

2 ½ cups (280 g) cake flour
¼ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
10 tablespoon (140 g) unsalted butter, softened
1 ½ cups (300 g) granulated white sugar
6 egg whites, at room temperature
2 teaspoon vanilla
2 teaspoon coconut extract
1 cup (240 ml) canned, full fat coconut milk (unsweetened)
½ cup (122 g) sour cream

For the Coconut Cream Cheese Frosting

1 cup (224 g) unsalted butter, softened
8 oz. cream cheese, cold
4 cups (520 g) powdered sugar
1 teaspoon coconut extract
1 cup (96 g) shredded, sweetened coconut flakes

Preheat the oven to 350 degrees. Spray 3 6 inch cake pans with non stick spray and line the bottoms with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the dry ingredients.2 ½ cups (280 g) cake flour, ¼ teaspoon baking soda, 1 ½ teaspoon baking powder, ½ teaspoon salt
Add in the coconut milk and sour cream and mix on medium speed just until combined. 1 cup (240 ml) canned, full fat coconut milk (unsweetened), ½ cup (122 g) sour cream
Add in the dry ingredients a little at a time. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
Divide the batter evenly among the cake pans. Bake the cakes for 28-32 minutes, or until a toothpick comes out clean from the centers.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to completely cool.

Add in cold cream cheese and mix until incorporated and fluffy again, 1-2 minutes8 oz. cream cheese, cold
Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.4 cups (520 g) powdered sugar
Lastly add in the coconut extract and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.1 teaspoon coconut extract

Assembling the Cake

STEP ONE Getting Perfectly Sized Cake Layers: Once the cakes are completely cooled, make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
STEP TWO Frosting the Cake: Then place a dollop of coconut cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of coconut cream cheese frosting on top of the cake layer and even it out with your offset spatula, turning the cake turntable as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible.
STEP THREE Decorating the Cake: Transfer the rest of the frosting to a piping bag fitted with a decorative tip. Press shredded coconut on the sides and top of the cake. Pipe decorative swirls on the top edges of the cake. Transfer the cake to a serving plate, then serve!1 cup (96 g) shredded, sweetened coconut flakes

Keyword cake, coconut, cream cheese frosting, layer cake

Let us know how it was!

Why You’ll Love this Amazing Coconut Cake

It’s filled and frosted with creamy coconut cream cheese frosting.

It’s an extremely moist cake. The cake has a super moist crumb, and paired with the cream cheese frosting it just completely melts in your mouth.

Assembling Old-Fashioned Coconut Cake Step by Step

For these steps you’ll need:

a cake scraper
a rotating cake turntable
an offset spatula
a sharp knife
a disposable piping bag fitted with a large decorative tip for the frosting swirls

STEP ONE Getting Perfectly Sized Cake Layers: Once the cakes are completely cooled, make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.

STEP TWO Frosting the Cake: Then place a dollop of coconut cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of coconut cream cheese frosting on top of the cake layer and even it out with your offset spatula, turning the cake turntable as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible.

STEP THREE Decorating the Cake: Transfer the rest of the frosting to a piping bag fitted with a decorative tip. Press shredded coconut on the sides and top of the cake. Pipe decorative swirls on the top edges of the cake. Transfer the cake to a serving plate, then serve!

All Natural Ingredients

I was on a mission to redo this Coconut Cake recipe using coconut in its pure form. There is a slew of coconut products out there, so the possibilities are endless.

Canned coconut milk
Coconut milk powder
Pure creamed coconut
Coconut sugar
Fine shredded coconut
Medium shredded coconut
Coconut flakes
And some whole coconuts for good measure

All of these ingredients (except for the coconut flakes) were super easy to find in the grocery store.

For me, the first three were found in the Ethnic Foods section, the rest in the baking section. The only thing that was harder to find was the large coconut flakes, which I picked up at Whole Foods.

I didn’t end up using elements of the whole coconuts other than for the pics, but I was surprised at how easy they were to crack!

There are a bunch of videos on how to do this, and I recommend watching one to see how it’s done, but basically, all you need to do is:

Poke out one or more of the “eyes” with a screwdriver (I was able to poke through without using a hammer)
Drain the coconut water into a bowl
Hammer around the axis of the coconut while turning it, and eventually a crack will start to form (this didn’t take long)
Keep hammering until the crack is big enough that you can pry the coconut open

Coconut Tip!

If you’re cracking more than one coconut and want to keep the water, drain them into separate bowls. I didn’t know at the time, but the second coconut I cracked was a bit rotten on the inside, and I didn’t want to use the water after I saw that.

Step by Step Instructions

STEP ONE: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the flour mixture.

STEP TWO: In a large bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)

STEP THREE: Then add in the eggs whites, vanilla and coconut extract and mix medium-high speed until smooth and pale in color, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.

STEP FOUR: Add in the coconut milk and sour cream and mix on medium speed just until combined.

STEP FIVE: Add the dry ingredients to the wet ingredients a little at a time, until all has been added completely, Mixing on low speed then medium speed for each addition. Mix just until the cake batter is combined and smooth, scraping the sides of the bowl as necessary.

STEP FIVE: Pour batter between the parchment paper lined cake pans. Bake the cakes for 28-32 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.

STEP SIX: To make the coconut cream cheese frosting, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.) Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes. Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together. Lastly add in the coconut extract and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.

How to Make this Coconut Cake Recipe

For the actual cake recipe, I ended up using the canned coconut milk in place of regular milk, and I added medium shredded coconut to the batter.

I would have preferred to use fine shredded coconut, because I don’t love the texture of coconut, but the stuff I had was unsweetened and I wanted to add a bit more sweetness to the cake. Either combination will work though — sweetened/unsweetened, fine/medium/coarse. It’s just a matter of preference!

I didn’t end up using the coconut sugar in the final version of the recipe, because it colored the cake batter too much and I wanted a nice, white/yellow cake.

So you can use coconut sugar and it will work totally fine, the cake will just have a slightly different flavor and color. But it’s important to note that coconut sugar doesn’t actually taste like coconut at all. It’s made from the sap of the flower buds of the coconut palms, not the coconut itself. It tastes and looks similar to brown sugar.

The coconut milk powder worked extremely well in the frosting. It added an amazing flavor without affecting the texture. If you were to use canned coconut milk instead, you’d have to use a lot more of it for the flavor to come through, and it could make the frosting too soft. I highly recommend using the milk powder if you can find it!

I only used the coconut milk powder in the frosting, not the cake, but I think it would be a great way to add more flavor to the cake if you wanted to. I’d probably add a couple of Tbsp to the dry ingredients.

This pretty Coconut Cake is finished off with a simple decoration of some giant toasted coconut flakes, and I just love the look of them. I was able to buy mine already toasted, but I popped them into the oven for a bit more to enhance the color.

Why Do you Toast Coconut?

Toasting coconut gives it a delicious nutty flavor. It’s really a step that you don’t want to skip! It also gives it a crispier texture and smells just heavenly.

How to Toast Coconut

Toasting coconut is super easy and can be done in no time. Preheat your oven to 350F and spread the coconut in a thin, even layer on a large baking sheet. Pop it in the oven for 5mins, stir it around, and keep toasting until the desired color is reached. It’s important to note that it can go from beautiful golden brown to burnt very quickly, so watch it like a hawk and stir it around often. Make sure the coconut is cooled completely before using it on the cake.

This Coconut Cake recipe has the perfect hit of coconut flavor throughout without being overpowering or tasting artificial. Any coconut fan in your life is sure to love it!

Frequently Asked Questions

How can I convert this recipe?

The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
For other conversions go here.

Can I make it in advance?

The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temperature and rewhip before using.
The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.

Can I get the measurements by weight/grams?

There is a Metric option in the recipe card. If you click it it will convert everything to grams.
This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.

Tips for this Coconut Cake Recipe

Be sure to use canned coconut milk, not the stuff in the carton, and shake it well before use. Mine was quite smooth, but it can separate a bit, so be sure to shake it!
I would have used very fine shredded coconut in the cake batter if I had it available, but you can use any kind you like. I used sweetened, but unsweetened will work too.
The coconut milk powder worked extremely well in the frosting, adding great flavor without affecting the texture.
If you like, you can add a couple of Tbsps of coconut milk powder into the dry ingredients in the cake batter to enhance the flavor even more.
I love the large coconut flakes on the outside of this cake, but if you can’t find them you can use any kind of shredded coconut.
If you prefer to use an American buttercream, like my original coconut cake recipe used, you can use my Simple Vanilla Buttercream recipe and add coconut milk powder to it.
I like to prepare my cake pans using Homemade Cake Release then line with parchment.
Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
See my post on Simple Syrup for tips on how to make sure your cakes stay moist.
To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.

This moist and delicious coconut cake recipe is infused with natural coconut flavor throughout.

canned coconut milk
sweetened, any size (I used medium)

Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Gently fold in shredded coconut.
Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Coconut Swiss Meringue Buttercream

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add coconut milk powder and whip until smooth.

Assembly

Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
Frost the top and sides of the cake and smooth with a bench scraper. Do a swirl on the top.
Gently press toasted coconut flakes into the sides of the cake.

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.

** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Ingredients for Coconut Layer Cake

Cake Flour- I recommend cake flour for the fluffiest coconut cake
Granulated Sugar- used to sweeten the cake
Butter- softened unsalted butter is used in the cake and frosting
Egg Whites- gives the cake a fluffy texture, make sure they’re room temperature
Sour Cream- makes the cake extra moist, I recommend using full fat sour cream
Coconut Milk- canned, full fat coconut milk gives this cake a delicious coconut flavor and adds extra richness
Coconut Extract- optional, but adds extra coconut flavor to this cake
Vanilla- I recommend vanilla bean paste for the best flavor, but vanilla extract works well too
Baking Soda & Baking Powder- used to leaven the cake and give it a fluffy texture
Cream Cheese- full fat cream cheese will yield the best cream cheese frosting
Powdered Sugar- used to sweeten the cream cheese frosting
Shredded Coconut- used to decorate the outside of the cake

Pro Tips

For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

Troubleshooting cream cheese frosting:

Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
Make sure your butter is the right temperature, not too cold and not too soft. Usually 30-40 minutes out of the fridge is just right.
Make sure your cream cheese is cold. This will help the frosting to have the right consistency.
If your frosting gets too warm while assembling the cake, chill it in the fridge for 10-20 minutes. Whip again with an electric mixer to get it back to the right consistency. This is a soft frosting because of the cream cheese so you may need to chill and rewhip a few times while putting the cake together.

Make sure all your wet ingredients for the cake layers are room temperature. You’ll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a “gummy” cake.

Other Recipes to Try

No Bake Cheesecake

Chocolate Chip Loaf Cake