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Coconut cake.

Coconut Cake

  • 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


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!



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
  • 23 tablespoons canned coconut milk (shake well before measuring)
  • 2 cups sweetened shredded coconut, for garnish


  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!


  • 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.

Keywords: coconut cake, coconut, coconut flakes, cake, frosting, dessert, baking