5 from 10 votes
Best Coconut Cake
Best Coconut Cake consists of a moist, layered cake flavored with vanilla and coconut extracts, shredded sweetened coconut, and coconut milk incorporated into a cake flour-based batter. It is topped with a rich coconut cream cheese frosting and coated with additional shredded coconut. The combination delivers a delicate coconut flavor throughout moist layers and creamy frosting, creating a classic dessert often served at celebrations.
Prep Time
40 mins
Cook Time
22 mins
Total Time
1 hr 2 mins
Servings:
12
servings
Calories:
559 kcal
Course:
Dessert, Baked Goods, Brunch
Cuisine:
American
Ingredients
For the Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter unsalted, softened to room temperature
- 1 2/3 cups granulated sugar
- 5 large egg at room temperature, white
- 1/2 cup sour cream at room temperature, 120g
- 2 teaspoons vanilla extract pure
- 1 teaspoon coconut extract
- 1 cup coconut milk shaken, at room temperature, 240 ml, canned
- 1 cup shredded coconut 80g, sweetened
Coconut Cream Cheese Frosting
- 1 cup unsalted butter softened to room temperature, 230g
- 1 (8-ounces) cream cheese softened to room temperature, 224g block, full-fat
- 5 cups confectioners’ sugar 600g
- 2 tablespoons coconut milk shaken, 30 ml, canned
- 1/2 teaspoon vanilla extract pure
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
To Decorate the Cake
- 2 cups shredded coconut 160g, sweetened
Instructions
- Preheat oven to 350°F (177°C) and grease three (9-inch) round cake pans then, line them with parchment paper rounds, and then grease the parchment paper with baking spray or cooking spray. Set aside.
Cup of Yum
To make the cake:
- In a mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld mixer cream the butter and sugar together on medium-high speed for about 3 minutes or until creamy and smooth. With a spatula, scrape the sides and bottom of the bowl as needed.
- Add the egg whites and beat until combined. Add the sour cream, vanilla extract, and coconut extract and beat until combined, scraping the sides and bottom of the bowl as needed. The mixture may look curdled at this point.
- With the mixer running on low speed, slowly add the dry ingredients mixture and the coconut milk and beat until combined. Fold in the shredded coconut with a spatula until combined. The batter will be slightly thick.
- Divide the cake batter evenly between the three (9-inch) cake pans and bake for in the preheated 350ºF oven 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely on wire racks before frosting.
Make the frosting:
- To make the frosting, in the bowl of a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld mixer on medium speed, beat the butter and cream cheese together for about 2-3 minutes or until smooth and creamy.
- With the mixer on low speed, add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Scrape the sides and bottom of the pan as needed. With the mixer on high speed beat the mixture for about 3 minutes or until or until light and fluffy.
Assemble and decorate:
- To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a cake plate or stand. Using an offset spatula, spread about 1 1/2 cup of frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the frosting. Add the remaining cake layer and smooth the remaining frosting neatly over the top. Sprinkle coconut on top and sides.
- Refrigerate cake for at least 20 minutes before slicing so it holds it’s shape better when cutting.
Notes
- If coconut extract is unavailable, substitute with 1 teaspoon vanilla and 1/2 teaspoon almond extract.
- Adjust frosting thickness by adding more confectioners’ sugar if too thin, or more coconut milk if too thick.
- Store leftover cake tightly covered in the refrigerator for up to 5 days to retain freshness.
- If only two 9-inch pans are available, bake a two-layer cake and increase baking time to 24–27 minutes or until clean when tested with a toothpick.
- Alternatively, bake the cake in a 9x13 pan for about 40 minutes until a toothpick inserted near the center comes out clean.
- Use room temperature ingredients to ensure even mixing and smooth batter.
Nutrition Information
Calories
559kcal
(28%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
318mg
(13%)
Potassium
223mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
889IU
(18%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 559
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 318mg | 13% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.