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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: It’s a foolproof best Moist Coconut Cake Recipe to achieve a bakery-style dessert at home with minimal effort. The secret ingredient, buttermilk, ensures a soft and tender crumb, while the rich coconut flavor shines in every bite. Perfect for any occasion, this cake comes together quickly and delivers impressive results every time.
- Super easy to make with straightforward steps.
- Buttermilk adds a unique richness and incredible tenderness.
- Ready in about an hour from start to finish.
- Coconut flakes and coconut extract enhance the flavor in every bite.
- Smooth, tangy Cream Cheese Frosting adds the perfect creamy contrast.
- Topped with crunchy, slightly sweet shredded coconut for a satisfying contrast.
- Just 10 Ingredients! Most of them are pantry staples, making this cake a breeze to make from scratch!
Fun story about this cake: After I made it for the photography you see here, I wrapped the unfrosted cake and froze it. A few weeks later, my husband, Kevin, was headed to a school poker night, and I volunteered to bring dessert. Not wanting to go through the trouble of baking from scratch, I defrosted the cake, added a layer of raspberry jam and frosting (since I had some on hand), and covered it with cream frosting. Kevin took it along, and the next morning, he told me it was an absolute hit! Everyone raved about it all night. I was a bit guilty though—this cake had been in my freezer for three months! The moral of the story? What you don’t know won’t hurt you!
Bold Balers Loved This!
“This cake was delicious! I used a 13×9 pan, the buttercream frosting, coconut and mini chocolate chips on top. Everyone loved it.” — Jane
“Amazing looking moist coconut cake with so much coconut flavor! Will make it again and again.” — Katy
” I must say that this fluffy coconut cake came out so rich and moist. The Pro Chef tips came in so handy and my husband loved the cake!” — Jinila
IMPORTANT NOTE: This recipe was improved and updated on 2/9/2025, to include NEW step-by-step photography, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips.
Table Of Contents
- What Is Coconut Cake?
- Tools You Need
- Key Ingredients and Substitues
- How To Make a Moist Coconut Cake
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Gluten-Free Coconut Cake
- FAQs
- More Coconut Dessert Recipes
What Is Coconut Cake?
Coconut Cake is a white or yellow cake frosted with creamy white frosting and topped with coconut flakes. It typically includes ingredients like flour, sugar, butter, and coconut milk, though variations exist with different ingredients and baking methods.
In my recipe, I’m making a fluffy white cake infused with coconut extract and buttermilk, paired with my Best-Ever Cream Cheese Frosting.
- Origin: Originated in the Southern U.S., especially in coconut-rich states like Florida and Georgia.
- Base: Traditionally made with a white or yellow cake base, coconut flakes, and frosting.
- Specialty: My version adds coconut extract and buttermilk for extra flavor and moisture.
- Topped with a rich and tangy cream cheese frosting.
Tools You Need To Make Coconut Cake:
- Measuring cups and spoons
- Two 8-inch (20 cm) round cake pans
- Parchment paper
- Stand mixer with a whisk and paddle attachments
- Alternatively, a large mixing bowl and handheld electric mixer or a bowl and a whisk
- Wooden skewer or toothpick
- Serving plate or cake stand
Ingredients and Substitutes
For The Coconut Cake
All-purpose Flour
- Provides structure and contributes to the cake’s lightness.
- Use a kitchen scale for accurate measurement.
- Substitute: Gluten-free flour blend or Easy Almond Flour Baking Mix.
Sweetened Flaked Coconut
- Adds flavor, moisture, and texture.
- Use sweetened coconut for a richer flavor.
- Unsweetened coconut or shredded coconut (for a more natural taste).
Baking Soda
- A leavening agent that helps the cake rise and become light.
- Ensure it’s fresh for optimal results.
Salt
- Enhances sweetness and balances the cake’s overall flavor.
- Use just a pinch to avoid overpowering the other ingredients.
Butter
- Provides moisture, richness, and flavor.
- Use softened butter for smoother mixing and better consistency. Both salted butter and unsalted butter will work.
- Substitute: Coconut oil or avocado oil (for more moisture) or vegan butter (for a dairy-free option).
Granulated Sugar
- Sweetens the cake and helps it rise, contributing to a tender crumb.
- Use granulated sugar for a balanced sweetness.
- Substitute: Coconut sugar (for a caramel-like flavor) or maple syrup (for a natural sweetness).
Eggs
- Provide structure, moisture, and fluffiness to the cake.
- Use room-temperature eggs for better mixing and consistency.
- Substitute: Flaxseed meal + water (for a vegan option) or applesauce (for a moist, lighter texture).
Natural Coconut Extract
- Adds a tropical, fragrant coconut flavor.
- Use pure coconut extract for the best flavor.
- Substitute: Vanilla extract (for a neutral flavor) or almond extract (for a nutty twist).
Buttermilk
- Helps tenderize the cake and adds tanginess and moisture.
- Use full-fat buttermilk for a richer texture.
- Substitute: Milk + 1 tablespoon lemon juice or vinegar (to mimic the acidity), or coconut milk (for a dairy-free version).
For The Cream Cheese Frosting
Cream Cheese Frosting (1 recipe)
- Rich and tangy, balancing the sweetness of the cake with a creamy texture.
- Prepare according to your recipe.
- Substitute: Vegan cream cheese (for a dairy-free frosting) or mascarpone (for a creamier, less tangy option).
Flaked Sweetened Coconut (for decorating)
- Adds a crunchy texture and coconut flavor on top of the frosting.
- Use sweetened coconut for a richer flavor.
- Substitute: Unsweetened coconut or shredded coconut (for a less sweet, more natural option).
How To Make a Coconut Cake
Make The Coconut Cake
- Prep: Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) cake pans with parchment paper.
- Mix dry ingredients: In a small bowl mix together the flour, coconut flakes, baking soda and salt together. Set aside.
- Mix wet ingredients: Using a stand mixer with a paddle attachment (or an electric hand mixer), cream the butter and sugar together on high speed until light and fluffy, about 5 minutes.
- Add yolks and extract: Add the egg yolks, one at a time, followed by the coconut extract.
- Combine: Turn the mixer speed to low and alternate adding the flour mix and the buttermilk into the butter mixture, beginning and ending with the flour, until fully combined.
- Whip up egg whites: In a separate, clean bowl, whip the egg whites on medium-high speed to stiff peaks, roughly 3 minutes.
- Folding in egg whites: Gently fold in the egg whites to the butter/flour mix with a large metal spoon until combined, then divide the batter between the prepared pan.
- Bake: Bake for 30 – 35 minutes or until a wooden skewer comes out clean.
- Cooling: Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling wire rack to cool completely.
Decorate The Coconut Cake
- Bottom layer: Place the bottom cake layer on a serving plate or cake stand and spread a ½ cup (4 oz/115 g) of cream cheese frosting on top all the way to the edges. Add the next layer of cake: Frost the top and sides with the remaining frosting.
- Side and top: Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake, covering it completely. Or, you can check out my post How to Do a Crumb Coat for a very professional result.
- Slice and enjoy!
Gemma’s Pro Chef Tips:
- Room-temperature ingredients: Always use room-temperature ingredients when making cakes for the most even mixing and best rise.
- A layer of Raspberry jam with the cream cheese in the middle really adds a lovely bright flavor.
- Make it more tropical: For an extra tropical surprise, mix ¼ cup (1¼ oz/35 g) of drained, chopped canned pineapple with ½ cup (4 oz/115 g) of cream cheese frosting between the cake layers.
- A Thin-Edged Metal Spoon: Using a thin-edged metal spoon instead of a regular spatula will minimize knocking out the incorporated air in egg whites to ensure the cake lightness.
- Refrigeration:
- Because of the cream cheese frosting, this cake needs to stay refrigerated.
- If you would prefer to make a cake that can stay at room temperature (70°F/21°C-76°F/24°C) for up to 2 days, frost this with my Best-Ever Vanilla Buttercream Frosting or Ermine Frosting. You can add 1-2 teaspoons of coconut extract to it to boost the coconut flavor.
- Other Cake Styles: Feel free to use this recipe for sheet cake or cupcakes! Instead of cake pans, you can use half-sheet pans for incredibly moist coconut sheet cake or cupcake tins for tasty coconut cupcakes.
Make Ahead and Storage Instructions
Make Ahead:
-
Cake:
- Bake layers in advance, wrap in plastic wrap.
- Store at room temperature for up to 2 days or freeze for up to 3 months.
-
Frosting:
- Prepare 1-2 days ahead, store in an airtight container in the fridge. Let sit at room temperature before using frosting.
- You can also freeze the frosting for 6-8 weeks.
Storage:
-
Room Temperature:
- Unfrosted cake layers stay fresh for two 2 days when wrapped tightly.
-
Refrigerator:
- Assembled cake stays fresh wrapped in cling wrap for up to 4 days.
- Allow to sit for 30 minutes at room temperature before serving.
-
Freezer:
- Freeze unfrosted layers for up to 3 months; thaw overnight in the fridge.
- Frosted cake can be frozen for 1 month.
- Freezer:
- Freeze sliced cakes in one layer on a flat tray until solid. Then wrap cake slices individually with plastic wrap or aluminum foil and transfer them into an airtight container or freezer-safe bag.
- You can freeze your cake for up to 3 months, but the texture and flavor may not be as good as when fresh.
- To thaw your frozen cake, remove the slices from the freezer and let it thaw at room temperature for a couple of hours. You can also thaw the cake in the refrigerator overnight and bring it back to room temperature closer to serving.
FAQs
Can I use unsweetened coconut flakes? How do I sweeten unsweetened coconut?
This recipe calls for sweetened coconut flakes because it adds more sweetness and flavor to your cake batter. However, if you only have unsweetened coconut flakes on hand, no worries! Here’s how to sweeten unsweetened coconut flakes:
- Place your coconut flakes, about a pound or so, in a Ziplock bag with 2 tablespoons of powdered sugar.
- Shake the bag, making sure to coat all the flakes, and it’s ready to use in your batter!
How can I enhance my coconut flavor?
When making a homemade coconut cake, you want the flavor of coconut to pop. In this recipe, I include coconut flakes and coconut extract throughout the cake as well as the decorations, but here are some ways to enhance them:
- Coconut flakes: The best way to enhance the coconut flavor and texture is to toast your coconut flakes. Ppreheat your oven to 325°F (165°C) and place the shredded coconut on a parchment-lined baking sheet. Bake, stirring frequently to prevent burning, for 5 to 10 minutes until the flakes are light golden brown.
Feel free to toast your flakes in coconut oil for an extra boost of coconut flavor! - Coconut extract: Use high-quality natural coconut extract that is made of real coconut flesh instead of artificial chemicals for the best coconut flavor.
You can also make your own extracts using my Homemade Extract recipe.
You can also add a teaspoon coconut extract into your frosting to make Coconut Cream Cheese Frosting! - Coconut milk: While I recommend buttermilk for this recipe for the extra moisture and lightness, you can use coconut milk if you’re looking to make an extra nutty and sweet cake.
Why did my cake sink in the middle? How to prevent a sinking cake?
Sometimes, you’ll find that your cake sags or sinks in the middle after baking. This can happen for a few reasons:
- High temperature
When the oven runs high, the outside gets cooked to harden too fast, preventing the inside from rising more. - Underbake
- This happens when an oven runs low, one opens the door in the early baking stage or the cake isn’t baked for long enough. The ingredients, especially the leavening / raising agent don’t have enough time to create gas to hold up the shape.
- Bake cakes until no wetness on top, firm to touch in the center, the edge pulls away from the mold a little bit or a toothpick inserted comes out clean.
- To know your oven well: https://www.biggerbolderbaking.com/toaster-oven-otg-baking-guide/ , https://www.biggerbolderbaking.com/guide-to-knowing-your-oven/
- Failed raising agent
- When baking soda expires, it won’t be active enough to create so much gas, so the cake won’t rise.
- If you sit the batter too long, it will also lose its effectiveness.
- Over leavened
- When too much leavening / raising agent is used, the gas/air it created during baking surpasses the cake’s capacity — its structure cannot hold that much air so collapses.
- Unbalanced consistency(usually too wet here)
- Flours in different places behave in different ways, depending on how, where, when and the type of wheat grain being milled. They absorb liquid differently.
- Hold back some liquid by using up to three-quarters of the required amount in one go and adjust it accordingly to get the same consistency as the recipe.
- Over-mixing
- Bring ingredients together (especially while folding dry into wet ) until just combined/incorporated, otherwise, the air will be knocked out.
- Dramatic temperature change after baking during cooling
- Letting it cool down in a very drafty spot will cause it to sink before the reaming heat inside the cake stabilizes the structure.
- Let cakes cool in the pan for around 15 minutes or completely to help the cake set properly.
How to get coconut flakes to stick to my cake?
One of the best parts about this cake is the decorations! Coconut flakes can be a bit tricky to work with because they can get messy and they may not properly stick. I recommend taking it slow:
- Use an offset spatula to cover a small section of the cake with Cream Cheese Frosting and immediately add your coconut flakes. Keep repeating until your entire cake is covered. Waiting too long to add the coconut may cause your frosting to dry up.
- If some spaces look sparse, go in with some more coconut flakes and gently press them in.
- If you find the coconut flakes are sticking to your hand, use some parchment paper to gently press the flakes into the top and sides of the cake.
Gluten-Free Coconut Cake
I want all of my Bold Bakers to be able to try this incredibly moist Coconut Cake. Good news! For those of you who have gluten allergies or want to try a gluten-free version, it’s very simple. Replace the all-purpose flour with a Gluten-Free All-Purpose Flour Blend, Almond Flour, Oat Flour, or coconut flour.
- Substitute Gluten-Free All-Purpose Flour Blend for all-purpose flour at a 1:1 ratio.
- Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent.
- A good starting point is to substitute ¼ cup (1 ounce) of coconut flour for every cup of almond flour. You will also nxeed to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.
A good rule of thumb when substituting flour is to hold back some liquid by using up to three-quarters of the required amount in one go and adjust accordingly to get the same consistency.
More Coconut Dessert Recipes, Check Out:
- Creamy Coconut Custard Tart With Pate Sucree
- 15-Minute Coconut Cream Pie
- 3-Ingredient Coconut Macaroons
- Coconut Cream Cheese Pound Cake
- Dairy-Free Coconut Ice Cream (No Machine)
- 3-Ingredient Coconut Cookies (Vegan)
Try These Recipes!
Coconut Cake Recipe
My Coconut Cake Recipe is bakery-worthy in just an hour—ultra-fluffy, moist, and topped with velvety frosting and crunchy coconut.
Servings: 12 servings
My Coconut Cake Recipe is bakery-worthy in just an hour—ultra-fluffy, moist, and topped with velvety frosting and crunchy coconut.
Servings: 12 servings
Ingredients
For The Coconut Cake
- 2 cups (10 oz/284 g) all-purpose flour
- 1⅓ cups (4 oz/115 g) sweetened flaked coconut
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8 oz/225 g) butter , at room temperature
- 2 cups (16 oz/450 g) granulated sugar
- 4 large eggs, separated, at room temperature
- 1½ teaspoons natural coconut extract
- 1 cup (8 fl oz/240 ml) buttermilk
For The Cream Cheese Frosting
- 1 recipe Cream Cheese Frosting
- 3 cups (9 oz/ 255 g) flaked sweetened coconut
Instructions
Make The Coconut Cake
- Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) cake pans with parchment paper.
- In a small bowl mix together the flour, coconut flakes, baking soda and salt together. Set aside.
- Using a stand mixer with a paddle attachment (or an electric hand mixer), cream the butter and sugar together on high speed until light and fluffy, about 5 minutes.
- Add the egg yolks, one at a time, followed by the coconut extract.
- Turn the mixer speed to low and alternate adding the flour mix and the buttermilk into the butter mixture, beginning and ending with the flour, until fully combined.
- In a separate, clean bowl, whip the egg whites on medium-high speed to stiff peaks, roughly 3 minutes.
- Gently fold in the egg whites to the butter/flour mix with a large metal spoon until combined, then divide the batter between the prepared pans.
- Bake for 30 – 35 minutes or until a wooden skewer comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
Decorate The Coconut Cake
- Place the bottom cake layer on a serving plate or cake stand and spread a ½ cup (4 oz/115 g) of cream cheese frosting on top all the way to the edges. Add the next layer of cake and frost the top and sides with the remaining frosting.
- Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake, covering it completely.
- Slice and enjoy! Cover and store the cake at room temperature for up to 2 days. For longer storage keep it in the refrigerator for up to 4 days. Allow it to come to room temperature before serving.
Really good!.. not to sweet and wonderfully coconut flavor… very .oist. I didn’t take a picture of the finally product I was to shy at the party to take a picture but they all liked it.
Hello..can I make this as a sheet cake?
Hi Gemma,
Will this recipe work well for cupcakes? Thanks in advance
I have a question. Can you prep your flour, baking soda, baking powder and salt and put it in an air tight container and leave it over night or a day can you still use it for you desert?
Hi Gemma,
Is there anything that I can use to replace the coconut extract?
Thanks
Abi
I never leave reviews but I felt I should as the recipe and the reviews have helped me out so much. I made this for my husband’s birthday last week after a long hiatus from baking. I must say that this cake came out so rich and moist apart from a few technical difficulties from my part. I used an 11 by 9 inch pan , therefore extending the cooking time as the centre of the cake was still undone at 35 mins , therefore forcing me to increase the baking time up to 45-50 mins for it be fully… Read more »
Can I use fresh grated coconut instead of sweetened coconut flakes? I do not get sweetened flakes in my place.
Can you use cake flour in this coconut cake ?? I’m curious why this recipe has all purpose flour but some others have cake flour.
This cake was delicious! I used a 13×9 pan, the buttercream frosting, coconut and mini chocolate chips on top. Everyone loved it.
Amazing looking cake with so much coconut flavor! Will make it again and again.
Thank you Gemma for yummy easy recipes.