Coconut Cake Recipe
A slice of moist coconut cake brings tropical sweetness and melt-in-your-mouth softness to any table. The delicate crumb and rich coconut flavor make it a favorite for all seasons.
This moist coconut cake is paired with a coconut cream cheese frosting, then coated in shredded coconut for texture and flair. It’s nostalgic, yet indulgently modern.
What You’ll Need to Make This Moist Coconut Cake
- All-purpose flour – Forms the sturdy but tender base of the cake, perfect for holding moisture without getting dense.
- Canned coconut milk – The star liquid element, delivering lush coconut flavor and essential moisture.
- Vegetable oil – Enhances softness, helping the cake stay fresh and tender for longer.
- Unsalted butter – Adds a rich, buttery undertone and helps create a velvety crumb.
- Shredded coconut (unsweetened) – Brings texture and boosts the coconut flavor inside and outside the cake.
- Coconut extract – Intensifies the tropical notes for a true coconut-forward experience.
- Cream cheese – The base of the frosting, its tang balances the sweetness while keeping the frosting smooth and pipeable.
How to Make This Coconut Dream Come to Life
Start by combining your dry ingredients—flour, cornstarch, salt, and baking powder—then set aside. Cream butter, sugar, and oil until fluffy, then beat in eggs one at a time.
Next, blend in the coconut and vanilla extracts along with a portion of coconut milk. Fold the dry ingredients into the wet in stages, alternating with the rest of the coconut milk, and finish by gently stirring in the shredded coconut.
Divide the batter into two 8-inch pans and bake until a toothpick comes out clean. Let the cakes cool completely before frosting.
For the frosting, whip the butter until airy, then slowly mix in icing sugar. Beat in cold cream cheese, coconut, and vanilla extract just until smooth. Frost the cooled cake layers, then press shredded coconut onto the exterior for that signature finish.
Coconut Cake Secrets & Sweet Variations
The key to achieving a soft, moist crumb is not to overmix the batter—fold gently and stop once no dry streaks remain. For even more moisture, using the recommended extra oil makes a noticeable difference in texture.
Can’t find coconut extract? Almond extract adds a complementary note without overpowering the cake. Prefer something bolder? Add a layer of pineapple jam between the cake layers for a piña colada twist.
The frosting’s stability depends on cold, firm cream cheese—avoid spreadable versions. If it softens during assembly, chill it briefly and re-whip for structure.
Keeping Your Coconut Cake Fresh
To keep this moist coconut cake at its best, store leftovers in an airtight container in the fridge for up to five days. The coconut coating helps lock in moisture, so each slice stays tender.
For longer storage, freeze frosted or unfrosted cake layers individually wrapped in plastic, then foil. Thaw in the fridge overnight before serving, and bring to room temperature for the softest texture.
Coconut Cake Recipe
Ingredients
Coconut Cake
- 3 large eggs at room temperature
- 1¼ cups 275 g canned coconut milk
- ½ tsp salt omit if using salted butter
- ½ cup 113 g unsalted butter, softened
- 5 tbsp 66 g unflavoured vegetable oil (e.g., canola)
- 1 tsp coconut essence or extract or ½ tsp almond essence as a substitute
- 1 cup 80 g shredded coconut, dried and unsweetened
- 2¼ cups 280 g all-purpose flour
- 1 tbsp baking powder
- ¼ cup 30 g cornstarch
- 1½ tsps vanilla essence or extract
- 1⅔ cups 332 g granulated white sugar
Coconut Cream Cheese Frosting
- 1 tsp coconut essence or extract or ½ tsp almond essence as a substitute
- 4½ cups 570 g icing sugar (also known as powdered or confectioners sugar)
- 1½ tsps vanilla essence or extract
- 1½ cups 120 g shredded coconut, dried and unsweetened, for decorating
- 1½ cups 335 g cream cheese, firm and cold
- 1 cup 225 g unsalted butter, softened
Instructions
Coconut Cake
- Set your oven to 160°C (320°F) with the fan function activated. Prepare two 8-inch cake pans by greasing the sides and base, and lining the bottoms with parchment paper.
- Sift together the flour, cornstarch, baking powder, and salt into a mixing bowl. Whisk briefly to combine evenly.
- In a separate large bowl, cream the butter, oil, and sugar using an electric mixer on medium speed for approximately 2 minutes until the mixture becomes pale and fluffy.
- Incorporate the eggs one at a time, mixing thoroughly between each addition.
- Pour in the vanilla extract, coconut essence, and ½ cup of the coconut milk, then mix until smooth. Set aside the mixer.
- Fold in half of the sifted dry ingredients using a spatula until just blended. Add the remaining ¾ cup of coconut milk, folding gently, then incorporate the rest of the dry mixture, being cautious not to overmix.
- Add the shredded coconut and fold through gently until integrated.
- Divide the batter equally between the two prepared pans and bake for approximately 33 minutes, or until a skewer inserted comes out clean.
- Cool the cakes in their tins for 15–20 minutes before transferring them to a wire rack to cool completely prior to frosting.
Coconut Cream Cheese Frosting
- Beat the butter for several minutes until light and airy using a stand or hand mixer on medium-high speed.
- Gradually add the icing sugar in three additions, beating on low until fully incorporated before the next batch.
- Add the cold cream cheese, vanilla, and coconut essence, then mix only until the frosting is smooth. Avoid overmixing.
- Once the cakes are cooled, generously frost each layer and the exterior of the assembled cake.
Assembly
- Optionally trim the browned edges of each cake layer.
- Spread a thick layer of frosting over the first cake layer.
- Stack the second layer atop the first and frost the top and sides uniformly.
- Press shredded coconut onto the frosted exterior for added texture and visual appeal.
- Store leftovers in an airtight container to retain moisture.
