This homemade coconut cake is rich, decadent, and sweet! The cake has a soft and moist crumb. The homemade coconut frosting is so smooth and creamy! This cake is perfect for birthdays, celebrations, and rainy days. The coconut flavor is delicious. Great for any coconut lovers!

Coconut cake.

Why You’ll Love This Recipe

  • This coconut cake is baked from scratch.
  • It has a cozy and sweet flavor!
  • This cake is so moist and flavorful.
  • The homemade coconut frosting is the perfect finishing touch.
  • For a homemade cake, this recipe is simple and straightforward.
  • It is versatile.
  • You can customize this cake to your liking by adding different toppings, such as shredded coconut, toasted coconut, or fruit.
  • Save time with store bought frosting.
  • The coconut cake and the coconut frosting are melt in your mouth delicious.
  • Great for so many occasions! Make this cake for birthdays, graduations, holidays, and family parties.
  • Check out this Coconut Peanut Butter Pie for another delicious dessert recipe!

How to Frost a Layer Cake

Follow these easy steps to make the perfect layer cake!

  1. Prepare the cake layers.  Make sure the cake layers are completely cooled before frosting. If the cake layers are still warm, the frosting will melt and become runny.
  2. Crumb coat the cake.  This is a thin layer of frosting that helps to seal in any loose crumbs. To crumb coat the cake, spread a thin layer of frosting over the top and sides of the cake. You don’t need to worry about making the crumb coat smooth at this point.
  3. Chill the cake. Once the crumb coat is applied, chill the cake in the refrigerator for 30 minutes to 1 hour. This will help the crumb coat to set and make it easier to frost the cake smoothly.
  4. Frost the cake.  Once the cake is chilled, frost the cake with the remaining frosting. Use an offset spatula or a cake decorating turntable to help you smooth the frosting over the top and sides of the cake.
  5. Decorate the cake.  Once the cake is frosted, you can decorate it with any desired toppings, such as sprinkles, candies, or fresh fruit.

Ingredients & Substitutes

Scroll down to the recipe card for the full coconut cake recipe!

For the cake, use all-purpose flour. I have tested this cake using gluten-free flour and had great success!

Both baking powder and baking soda help leaven this cake.

Add in a pinch of salt to balance out the sweetness.

For both the cake and the frosting, use softened unsalted butter. I prefer unsalted butter so that the cake is not too salty. Place the sticks of butter on the countertop about an hour before baking. This makes them soft enough.

Sugar helps sweeten the cake. Use white sugar, not brown sugar.

Eggs help this cake rise and become light and moist. Do not use a vegan egg replacement, chia eggs, or flax eggs.

Both vanilla extract and coconut extract add a cozy flavor. I highly recommend buying coconut extract for this cake!

Use canned coconut milk. My favorite brand is Thai.

In the frosting, powdered sugar adds the sweetness.

Lastly, garnish the frosted cake with shredded coconut.

Ingredients for coconut cake.

Taste & Texture

This easy coconut cake is moist and fluffy, with a slightly sweet and tropical flavor!

The coconut frosting is creamy and rich, with a strong coconut flavor.

The two textures and flavors complement each other perfectly, creating a truly delicious cake!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour three 8-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then, set aside.

Whisk with flour mixture.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Butter and sugar in bowl.
Creamy butter in bowl.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.

Butter and egg in bowl.
Yellow mixture with vanilla.
Yellow batter in bowl.

Step 5

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.

Creamy coconut batter.
Cake batter with coconut milk.
Creamy coconut frosting.

Step 6

Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.

Coconut batter in three pans.

Step 7

Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Baked coconut cake.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Round dessert on wire rack.

Step 9

To prepare the frosting, in a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the vanilla extract, coconut extract, and coconut milk, until the desired consistency is reached.

Beaten butter in bowl.
Vanilla, milk, and frosting.
Bowl of coconut frosting.

Step 10

Place one cake layer on a serving plate. Then, spread a generous amount of frosting evenly over the top. Repeat with the remaining cake layers and frosting.

Round cake with frosting.

Step 11

Use the remaining frosting to frost the sides of the cake.

Frosted cake on stand.

Step 12

Sprinkle the shredded coconut generously over the frosted cake, pressing it gently onto the sides and sprinkling some on top.

Coconut flakes on cake.

Step 13

Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the frosting to set.

Step 14

Finally, slice and serve coconut cake!

Slice of coconut cake.

Expert Tips for Success

Follow these tips and tricks to make the best coconut cake.

Use good quality coconut milk from a can. Do not use coconut milk from a carton.

Do not overmix the batter. Overmixing will make the cake tough.

Use coconut extract! It really adds so much flavor.

Let the cake cool completely before frosting. This will help to prevent the frosting from melting.

To make the frosting thicker, use more powdered sugar. To make the frosting thinner, use more coconut milk.

Three layer coconut cake.

Coconut Frosting

The coconut frosting is thick, creamy, and smooth!

To make the best frosting, use a stand mixer or electric hand mixer. Do not mix by hand.

Use softened butter. This becomes creamy easily.

If the frosting is too thick, add a drop of coconut milk.

If the frosting is too thin, add slightly more powdered sugar.

Flavor Variations & Add-Ins

Here are some fun ideas to switch up the flavors of your coconut cake.

Add different flavors to the cake, such as almond extract, lime zest, or pineapple.

You can add different toppings to the cake, such as toasted coconut, chocolate chips, or fruit.

How to Serve & Store

This cake is best served chilled. Chill the cake for at least 1 hour after frosting.

This cake pairs well with a glass of milk, coffee, or ice cream!

Store it in the refrigerator for up to 4 days.

Freeze this coconut cake for up to 2 months.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Simply bake the cake and then let it cool completely. Wrap it tightly in plastic wrap and then store it in the refrigerator for up to 3 days.

How do I prevent the cake from becoming dry?

To prevent the cake from becoming dry, make sure that the oven is not too hot and that the cake is not overbaked.

What is the Tom Cruise cake?

The Tom Cruise cake is a white chocolate-coconut Bundt cake that is reportedly a favorite of actor Tom Cruise. He has been known to gift the cake to his closest friends and family for the holidays. The cake is made with a sour cream pound cake base, flavored with coconut and vanilla extracts, and packed with coconut flakes and white chocolate chips. It is finished off with cream cheese frosting and toasted coconut flakes.

Can you freeze this cake?

Yes. Freeze individual slices for up to 2 months.

Can you make this into a sheet cake?

Yes! Add the cake batter to a greased and floured 9-inch by 13-inch pan. Bake for about 35 to 40 minutes, or until a toothpick inserted comes out clean. Then, allow the cake to cool before adding the frosting on top.

Does it need to be refrigerated?

Yes, this cake needs to be stored in the fridge.

Slice of cake with coconut.

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Coconut cake.

Coconut Cake

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  • Author: Addison LaBonte
  • Prep Time: 15
  • Cooling Time: 1 hour
  • Cook Time: 25
  • Total Time: 1 hour, 40 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Cuisine: American
Print Recipe

Description

This homemade coconut cake is light, soft, and fluffy!  The cake has a tender crumb and a sweet flavor.  The coconut frosting is ultra creamy and smooth.  This cake is perfect for coconut lovers!

Ingredients

Scale

For the coconut cake:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned coconut milk (shake well before measuring)

For the coconut frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2–3 tablespoons canned coconut milk (shake well before measuring)
  • 2 cups sweetened shredded coconut, for garnish

Instructions

  1. First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
  6. Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the frosting, in a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the vanilla extract, coconut extract, and coconut milk, until the desired consistency is reached.
  10. Place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Repeat with the remaining cake layers and frosting.
  11. Use the remaining frosting to frost the sides of the cake.
  12. Sprinkle the shredded coconut generously over the frosted cake, pressing it gently onto the sides and sprinkling some on top.
  13. Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the frosting to set.
  14. Finally, slice and serve coconut cake!

Notes

  • I love the flavor of coconut extract.  It adds so much flavor to this cake.  If you cannot find it in your store, buy it from Amazon or replace with vanilla extract.
  • Do not overmix the cake batter.
  • The cake layers are done baking when a toothpick inserted comes out clean.
  • Allow the cakes to fully cool before adding the frosting.
  • If the frosting is too thick, add more coconut milk.  If the frosting is too thin, add more powdered sugar.
  • For the cake and frosting, use canned coconut milk, not coconut milk from a carton.
  • Store this cake covered in the fridge for up to 4 days.
  • Freeze for up to 2 months.

Enjoy this delicious coconut cake!