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4.58 from 28 votes
A slice was cut from and being lifted off the perfectly baked two-layer moist coconut cake, with white frosting between layers and on the outside, covered with crunchy coconut.
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Coconut Cake Recipe
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

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
Author: Gemma Stafford
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
Instructions
Make The Coconut Cake

  1. Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) cake pans with parchment paper.

  2. In a small bowl mix together the flour, coconut flakes, baking soda and salt together. Set aside.

  3. 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.

  4. Add the egg yolks, one at a time, followed by the coconut extract.

  5. 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.

  6. In a separate, clean bowl, whip the egg whites on medium-high speed to stiff peaks, roughly 3 minutes.

  7. 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.

  8. Bake for 30 - 35 minutes or until a wooden skewer comes out clean.
  9. 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

  1. 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.

  2. Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake, covering it completely.

  3. 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.