This Coconut Cake is a show-stopping dessert with an ultra-moist, tender crumb and three layers of coconut flavor! What really sets it apart is the cream of coconut—used in both the cake and frosting—for a depth of flavor you can’t get any other way, while the sour cream and whipped egg whites make it irresistibly fluffy and light!

Follow along for step-by-step photos, expert tips, and variations to achieve bakery-style results every time.

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up close of a slice of coconut cake recipe showing how soft and fluffy it is

Why you’ll love This Coconut Cake Recipe

THREE TYPES OF COCONUT: Cream of coconut, coconut extract, and sweetened shredded coconut deliver rich, layered coconut flavor.
EXTRA-TENDER, VELVETY CRUMB: Light, airy, and soft cake that practically melts in your mouth.
ULTRA-MOIST: Moisture-packed layers thanks to cream of coconut and sour cream.
FLAVORFUL FROSTING: Cream cheese frosting is infused with cream of coconut and coconut extract.
THICK, VELVETY FROSTING: A creaming technique I learned from Cook’s Illustrated adds the cream cheese last, creating extra-thick, creamy frosting that holds its shape.
EASY TO CUSTOMIZE: Add lemon curd, fresh raspberries, or raspberry jam, sliced almonds, etc – all variations included!

top view of coconut cake recipe coated in toasted coconut flakes on a cake stand

Coconut Cream Cake Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Coconut Cake:

Shredded coconut: Use sweetened, fresh, soft flakes (not dry or clumped), and fluff before measuring for accurate volume.
Cream of coconut: Use sweetened cream of coconut like Coco Reàl (recommended) or Coco López, NOT coconut milk. Cream of coconut is a thick, rich, syrupy, and intensely coconut-forward.
Where can I find it? You can find it in the cocktail or mixer aisle (near piña colada mix), in the international or Latin foods section, or sometimes near the canned coconut milk. You can also purchase it on Amazon HERE.
All-purpose flour: I tested this recipe with both AP flour and cake flour, and the texture was superior with AP flour. The cake-flour version lacked enough structure, resulting in a soft but odd, unsatisfying texture.
Baking powder + baking soda: Work together to provide lift — baking powder gives a steady rise, while baking soda reacts with the sour cream for extra lightness and tenderness. Make sure they’re fresh (discard after 6–12 months) for proper rise.
Butter: Use unsalted butter so we can add salt to the recipe. It should be a cool room temperature (about 65–68°F) — soft enough to indent but not greasy — for proper creaming and structure control.
Sugar: Granulated sugar creams best with butter for a light, tender crumb and allows the coconut flavor to shine.
Egg whites: Use room temperature whites for maximum volume.
Sour cream: Full-fat yields the richest texture.
Vanilla extract: Pure vanilla provides the cleanest flavor and rounds out the coconut flavor.
Coconut extract Potent — measure carefully; a little goes a long way in boosting coconut flavor.

Coconut Cake Frosting:

Cream cheese: Use full-fat block cream cheese, not spreadable, because it’s firmer and yields a thicker, creamier frosting that holds its shape and whips up perfectly.
Butter: Use unsalted butter or omit the salt in the frosting.
Cream of Coconut: The same kind used in the cake for intense,
Powdered sugar, also known as confectioner’s sugar, sweetens the frosting and adds structure.
Vanilla and coconut extract: Flavor the frosting.
Salt: A pinch brightens flavors and prevents the frosting from tasting overly sweet.

top view of coconut cake ingredients: flour, baking powder, baking soda, sugar, coconut, sour cream, butter, eegg whites, vanilla extract, coconut extract, salt and cream of coconut

How to Make Coconut Cake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prep Ingredients. Whisk the cream of coconut and water together in a microwave-safe liquid measuring cup and microwave for 15-20 seconds to bring to room temperature. Whisk the Dry Ingredients in a medium bowl.

showing how to make Coconut Cake by whisking the flour, baking soda, baking powder, and salt together in a bowl

Step 2: Combine Wet Ingredients. Beat the butter and sugar on medium-high speed in a stand mixer for 2-3 minutes, then beat in the egg whites until combined. Add the sour cream, vanilla, and coconut extract, and beat just until combined (the mixture will look curdled).

A collage showing how to make coconut cake by 1) creaming butter and sugars together, 2) beating in egg whites, 3) adding sour cream, vanilla extract, and coconut extract, 4) beating it together

Step 3: Add Dry Ingredients. Slowly add the Dry Ingredients, alternating with the coconut/water mixture. Beat on low speed until almost combined, then do a few final stirs by hand, scraping up the bottom of the bowl.

showing how to make coconut cake by adding the dry ingredients alternating with the cream of coconut/water mixture, then mixing until smooth

Step 4: Bake & Cool. Divide the batter evenly among the prepared cake pans and bake. Cool the cakes in the pans set on a cooling rack for 1 hour, then remove from the pans and finish cooling directly on the rack.

showing how to make coconut cake by baking the cakes, then cooling on a wire rack

Step 5: Toast Coconut. Add the shredded coconut to a large baking sheet and bake for 5-7 minutes, stirring often.

showing how to make coconut cake by toasting shredded coconut on a baking sheet in the oven untill golden

Step 6: Make Frosting. Using a stand mixer fitted with a paddle, beat the butter and sugar on low for one minute, then on medium-high speed for 2 minutes (it will be powdery). Add the cream cheese 1 piece at a time, beating after each addition. Beat in the cream of coconut, extracts, and salt. If your frosting seems too runny, beat in a little more powdered sugar.

a collage showing how to make coconut cake frosting by beating the butter and powdered sugar, then adding the cream cheese, then adding the cream of coconut, vanilla extract and coconut extract and beating to combine

Step 7: Layer Cakes. Place one leveled cake layer on a serving plate, cut side up. Evenly frost with a cup of frosting. Top with the 2nd-level cake layer, cut side up, and evenly frost with another cup of frosting. Top with the third cake layer, cut side down.

showing how to make coconut cake recipe by layering one cake then, topping with frosting, a second cake, then topping with a layer of frosting, then a third cake, and a layer of frosting

Step 8: Frost. Spread the remaining frosting evenly over the top and sides of the cake. Press the toasted coconut onto the top and sides of the cake. Time permitting, refrigerate for 30 minutes before slicing for prettier, cleaner slices, then let it come to room temperature for serving.

showing how to make coconut cake by frosting the outsides and pressing in toasted shredded coconut

Coconut Coconut Cake TIPS

Don’t pack flour: It’s best to weigh the flour, but if you don’t have a kitchen scale (this is mine, highly recommend), then fluff, spoon, and level the flour — never scoop directly from the bag, or the cake can turn dense.
Short-cut cake pan lining: I’m a fan of my round silicone baking mats!
Use room temperature ingredients: Eggs, butter, and sour cream mix more evenly for a tender crumb.
Quickly warm eggs: Place in a bowl of warm (not hot) water for 10–20 minutes.
Don’t overmix: Stop when most of the flour streaks have disappeared to prevent a dense texture, then stir the rest by hand.
Avoid overbaking: Start checking at 20 minutes, or sooner if your oven runs hot; overbaking dries the cake. The baking time will depend on how soft your butter is, your oven, and the type of pan you’re using.
Toast coconut evenly: Stir the coconut often while toasting to ensure it toasts evenly, especially toward the end, to prevent burning.
Soften at room temperature: Both the butter and cream cheese for the frosting should be softened at room temperature (never microwaved) for a thick, consistent consistency every time.

taking a bite of coconut coconut cake with a fork showing how soft and fluffy it is

Easy Coconut Cake Recipe variations

Chocolate Coconut Cake: Add ½ cup cocoa powder to the dry ingredients for a rich chocolate twist. Top with chocolate ganache and toasted coconut.
Pineapple Coconut Cake: Fold 1 cup crushed pineapple (drained) into the batter for a piña colada-inspired flavor.
Lemon-Coconut Cake: Replace 2 tablespoons of water with lemon juice and add 1 tablespoon lemon zest to the batter and ½ teaspoon to the frosting, or spread lemon curd between the cake layers.
Raspberry or Raspberry Jam: Layer the cakes with fresh raspberries or raspberry jam for a fruity burst.
Coconut-Almond Cake: Fold in ½ cup chopped toasted almonds for crunch and nutty flavor.
Coconut Cupcakes: Bake the batter in a cupcake pan at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean.

How to serve Coconut Cake with Cream of Coconut

Refrigerate the cake for 20-30 minutes before slicing to help it hold its shape. Use a sharp serrated knife and cut straight down in a gentle sawing motion to avoid tearing the fluffy layers. After slicing, allow the cake to come to room temperature for optimal flavor and texture.

HOW TO STORE Easy Coconut Cake

•Store in a cake container or an airtight container in the refrigerator to keep the cake moist and to prevent absorbing other odors.
•Before serving, let it sit at room temperature for 20–30 minutes so the cake and frosting soften slightly—this makes it taste fresh and creamy rather than cold and stiff. You can also microwave individual servings for 10 seconds.

HOW TO freeze

•Layers: Wrap unfrosted layers tightly and freeze for up to 3 months.
•Whole Cake: Chill the fully assembled cake first to firm the frosting, then wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

a slice of coconut cream cake on its side showing the layers of frosting

Looking for more Cake Recipes?

Kentucky Butter Cake
Lemon Blueberry Cake
Chocolate Raspberry Cake
White Chocolate Raspberry Cake
Strawberry Shortcake Cake
Brown Sugar Caramel Cake
Butter Cake
Carrot Cake
Chantilly Cake
Lemon Cake
Coconut Cake
Red Velvet Cake
German Chocolate Cake
Chocolate Lava Cake

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©Carlsbad Cravings by CarlsbadCravings.com

Servings: -12 slices

Total Time: 3 22

Prep Time: 1

Cook Time: 22

Cooling 2

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Ingredients

1/2 cup cream of coconut (See Notes)
1/2 cup water
12 TBS (1 ½ sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
5 egg whites
1/2 cup sour cream, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract

DRY INGREDIENTS

2 1/2 cups (285g) all purpose flour fluffed, spooned & leveled (See Notes)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

COCONUT AND FROSTING

1 3/4 cups sweetened shredded coconut
12 Tbsp (1 ½ sticks) unsalted butter, room temperature
5 cups powdered sugar
16 ounces full-fat brick cream cheese, room temperature
2 tablespoons cream of coconut (See Notes)
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
Pinch of salt

Instructions

Coconut Cake

Prep: Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper, or I love these round silicone nonstick baking mats. Lightly grease the pans with nonstick cooking spray.
Cream of Coconut: Whisk the cream of coconut and water together in a microwave-safe liquid measuring cup or small bowl. Microwave for 15-20 seconds to bring to room temperature. Set aside, then whisk again before using.
Dry Ingredients: Whisk together in a medium mixing bowl and set aside.
Cream Butter: Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes, scraping down the sides of the bowl as needed, until light, pale, and fluffy.
Beat in Ingredients: Switch to the whisk attachment. On medium speed, beat in the egg whites until combined. Add the sour cream, vanilla, and coconut extract, and beat until combined (the mixture will look curdled), scraping down the sides of the bowl as needed.
Add Dry Ingredients: With the mixer on low speed, slowly add the Dry Ingredients alternating with the coconut/water mixture. Beat on low speed until almost combined, then do a few final stirs by hand, scraping up the bottom of the bowl.
Divide Batter: Pour the batter evenly among the prepared cake pans (I weigh them with a kitchen scale to ensure they're evenly filled). Tap them on the counter a few times to remove excess air bubbles.
Bake and Cool: Bake at 350°F for 21–24 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour, then remove from the pans and finish cooling directly on the rack.

Coconut

Toast Coconut: While the cakes are cooling, toast the coconut. Add the shredded coconut to a large baking sheet or jelly roll pan (21×15) in an even layer. Bake at 350°F for 5-7 minutes, stirring 3-4 times, and watching closely at the end so it doesn't burn.

COCONUT FROSTING

Note: This is a unique method from Cook's Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
Beat Frosting: Using a stand mixer fitted with a paddle, beat the butter and sugar on low for one minute, then on medium-high speed for 2 minutes (it will be powdery). Add the cream cheese 1 piece at a time, beating a few times after each addition. Beat in the cream of coconut, extracts, and salt. If your frosting seems too runny, beat in a little more powdered sugar.

Assemble and Frost

Level Cakes: The cakes must be completely cool before continuing. Using a serrated knife, level the top of each cake.
Layer Cakes: Place one cake layer on a serving plate, cut side up. Evenly frost with a cup of frosting. Top with the 2nd cake layer, cut side up, and evenly frost with another cup of frosting. Top with the third cake layer, cut side down.
Frost: Spread the remaining frosting evenly over the top and sides of the cake. Press the toasted coconut onto the top and sides of the cake. Time permitting, refrigerate for 30 minutes before slicing for prettier, cleaner slices, then let it come to room temperature for serving.

Notes

Cream of coconut: Use sweetened cream of coconut like Coco Reàl (recommended) or Coco López, NOT coconut milk. Cream of coconut is a thick, rich, syrupy, and intensely coconut-forward.
Where can I find it? You can find it in the cocktail or mixer aisle (near piña colada mix), in the international or Latin foods section, or sometimes near the canned coconut milk. You can also purchase it on Amazon HERE.
Don’t pack flour: It’s best to weigh the flour, but if you don’t have a kitchen scale (this is mine, highly recommend), then fluff, spoon, and level the flour — never scoop directly from the bag, or the cake can turn dense.
Short-cut cake pan lining: I’m a fan of my round silicone baking mats!

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14 Comments

Allison Paul says

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I just love your delicious recipes and looking forward to trying these scrumptious cakes. I love baking! Thanks for the detailed recipes, the vivid pictures and valuable info!

- Jen says
  
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  Thank you so much Allison for your kind comment! I am so happy you are enjoying my recipes and I am super excited for you to try this Coconut Cake! I hope you love it as much as us!
  
Denise says

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I’m made your white cake with cranberries last Christmas and it was a huge hit so I was so excited to see this in my inbox! Can’t wait to make it for Easter!

- Jen says
  
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  Hi Denise, I am so happy you loved he White Cake with Cranberries, thank you! I hope this recipe becomes your new Easter fave!
  
Camille says

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Hi Jen, I make it least two recipes of yours a week and I have never tried. recipe of yours I haven’t loved! I am not much of a baker so I really appreciate all your extra details in your post. I will definitely be making this for Easter!

- Jen says
  
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  That is awesome you make so many of my recipes Camille! I’m so happy and flattered you are loving them so much – seriously made my day! I hope you absolutely love this Coconut Cake! Happy Easter!
  
Natalie says

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The cream of coconut is genius! Can’t wait to make this!!

- Jen says
  
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  Cream of Coconut is a favorite of mine – so magical and so many uses! I’m excited for you to make this Coconut Cake, I think you’ll love it!
  
A.J. says

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Can I add some sweetened coconut to the cake batter because I am truly a coconut fiend and have loved coconut for all my life as far back as I can remember so I wanted to know if coconut can be added to the cake batter and if so which would be the best way to incorporate the coconut in the batter ? Toasted or untoasted.

- Jen says
  
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  I think coconut in the batter would be delicious! I would use toasted 🙂
  
Leslie says

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Jen,
Does the finished cake need to be stored in the fridge?

- Jen says
  
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  Yes, I would store it in the refrigerator and bring to room temperature before serving. Enjoy!
  
Ginny says

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Loved it! My husband loves pretty much anything with coconut. I saw this recipe and knew this was the cake he would want for his birthday. It came out perfect! Absolute winner. He wants me to make this cake for his birthday from now on ; )

- Jen says
  
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  Yay! I’m so glad it was a hit and helped to make your husband’s birthday extra special. I love that it’s now officially his go-to birthday cake—what a win!