The Best Coconut Cake Recipe (2024)

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Posted by Aimee 338 comments
Published: May 11, 2022 Last Updated: Mar 1, 2024

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The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake! Soft, moist crumb with a cream cheese coconut frosting!

Love coconut desserts? You MUST try our samoa truffles. Similar to the girl scout cookie, these truffles are packed with coconut, caramel, and chocolate flavor! Or give our coconut biscotti recipe a try!

The Best Coconut Cake Recipe (1)

Table of Contents

  • Why this Recipe Works
  • Ingredient Notes
  • How to Make Coconut Cake
  • Tips and Tricks
  • Coconut Sheet Cake
  • More Classic Cake Recipes
  • Coconut Cake Recipe Recipe

Why this Recipe Works

No matter the time of year, this easy coconut cake recipe is bound to be your new favorite layer cake.

  • Moist: whether you like that word or not, it describes the perfect texture of a cake!
  • Coconut Flavor: we’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 our favorite cream cheese frosting recipe, we’ve added coconut! You can use toasted coconut if you prefer.
The Best Coconut Cake Recipe (2)

Ingredient Notes

  • 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 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!

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!

  1. Wet Ingredients: combine the egg whites with some of the buttermilk in a bowl. In a mixing bowl, beat room temperature butter, sugar, vanilla extract, and almond extract.
  2. Dry Ingredients: in a separate bowl, combine the dry ingredients.
  3. 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.
  4. 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.
  5. 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 frosting to entire cake.

To add the coconut flakes or shredded coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconutand press gently into sides of cake. Repeat until desired amount of coconutapplied. ENJOY!

The Best Coconut Cake Recipe (3)

Tips and Tricks

  • 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.
  • Cream Cheese– for the frosting make sure you choose block cream cheese, not cream cheese spread.
  • Try our coconut cupcakes for a portable treat!

Coconut Sheet Cake

The Best Coconut Cake Recipe (4)

Sometimes you don’t want to make a layer cake, but you also crave homemade coconut cake. In that case, make it 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 cocout milk) for more coconut flavor, to replace the buttermilk.

More Classic Cake Recipes

  • Chocolate Pound Cake
  • Homemade Yellow Cake
  • 7 Up Pound Cake
  • Watergate Cake
  • Peanut Butter cake
  • Perfect Chocolate Cake Recipe

The Best Coconut Cake Recipe (5)

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Coconut Cake Recipe

4.64 from 535 votes

By: Aimee

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake! Soft, moist crumb with a cream cheese coconut frosting!

Prep Time: 20 minutes minutes

Cook Time: 26 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 16 minutes minutes

Servings: 16 servings

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 milk 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 sugarand 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 coconutto the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconutand press gently into sides of cake. Repeat until desired amount of coconutapplied. 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 at room temperature 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.

Video

Nutrition

Calories: 527kcal, Carbohydrates: 82g, Protein: 4g, Fat: 21g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Cholesterol: 45mg, Sodium: 231mg, Fiber: 2g, Sugar: 62g

Course: Cake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

The Best Coconut Cake Recipe (2024)

FAQs

What is the Tom Cruise coconut cake? ›

Karen Doan first created the cake when she opened Doan's Bakery in 1984. The family-owned and -operated bakery describes the Cruise Cake as a coconut bundt cake with chunks of white chocolate, covered in a layer of cream cheese frosting and a mountain of shredded coconut.

What is a secret ingredient for cakes? ›

Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile.

What is the best coconut for baking? ›

Dried Coconut: Desiccated, Shaved, Flaked and Shredded

Desiccated coconut refers to the relatively finely grated and dried mix often found covering your favourite lamington recipe, or sprinkled over other delicious baked goods. This is the best option for baking into slices, cakes and biscuits.

Which ingredient makes cake soft and fluffy? ›

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

How much is Doan's coconut cake? ›

He succeeded actually snagging two and while we can't all get on Tom Cruise's cake list, you can buy it from Doan's Bakery for $50 or for $125 from Goldbelly, a delivery service for popular American foods. Apparently this "Cruise coconut cake" helps keep the small bakery in business.

What is a billionaire cake? ›

There are 5 layers of moist chocolate sponge in our Billionaire Dream Cake, filled with a smooth premium Belgian chocolate buttercream, handmade shortbread pieces and award winning caramel sauce in each layer. It's sweet, it's crunchy, it has chocolate, and it has salted caramel filled pearls on top of each peak.

What is the secret to a perfect cake? ›

The next time you're baking a cake, keep these simple tricks in mind:
  1. Prep the ingredients. Have all of the ingredients at room temperature, unless the recipe directs otherwise. ...
  2. Use the right flour. ...
  3. Prep your pans. ...
  4. Alternate wet and dry ingredients. ...
  5. Preheat. ...
  6. Release air bubbles. ...
  7. Test for doneness. ...
  8. Cool down.
Jun 29, 2022

What is the main ingredient that makes a cake moist? ›

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

What adds richness to cakes? ›

In addition to its delicious taste, butter adds richness and flavor to your baked goods. Different types of butter are available, but salted and unsalted butter are the two most commonly used in baking.

Which is the most delicious coconut in the world? ›

Seasonality paired with organic farming practices results in each batch of young Thai coconuts not only tasting their best, but are also being unique in their own sweetness and water to meat ratio.

Is shredded coconut the same as coconut flakes? ›

“Coconut flakes tend to have a thicker texture, offering a chewier bite and shredded coconut has a more delicate texture,” Shasteen says. Flakes can stay crunchy even after they've been baked or toasted, while shredded coconut is gentler and more subtle.

Can I use shredded coconut instead of desiccated coconut? ›

I often use shredded coconut and desiccated coconut interchangeably when I am baking, making desserts, curries or coconut recipes. Shredded coconut is a larger fiber so you may want to pulse it in a food processor to make it finer to become more like desiccated coconut if needed.

What is the secret to a very fluffy cake? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Why are bakery cakes so fluffy? ›

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated.

Can I use both butter and oil in cake? ›

A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry.

How much does the Tom Cruise cake cost? ›

Tom Cruise.” The annual cake from Cruise, 61, has become the stuff of legend in Hollywood. The famous “Tom Cruise Cake” is a white chocolate-coconut Bundt cake from Doan's Bakery in California that has a hefty price tag of $125.

What is the meaning of coconut cake? ›

Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes. Coconut cake. A coconut cake garnished with Peeps.

What is the meaning of coconut oil cake? ›

Coconut-oil cake, a residue resulting from the extraction of coconut oil from copra, is used mostly for livestock feed. Oilseeds from which oil cake used as feed is produced include soybeans, peanuts, flaxseed (linseed), rapeseed, cottonseed, coconuts (copra), oil palm, and sunflower seeds.

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