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Moist, fluffy, and soft, this four layer Coconut Cake has the perfect amount of sweetness that is filled and topped with coconut cream cheese frosting and even more coconut. Yum! Based loosely around my Homemade Vanilla Cake Recipe, you will not be disappointed.
Tips and Tricks for a Successful Coconut Cake
After lots of trial and error, here are my tips and tricks for making the best Coconut Cake.
Baking Pans. Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). These are the ones I have and love. Using a darker pan will give you darker, crispier edges that don’t really have a place in a coconut cake, in my humble opinion.
Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites, and buttermilk all at room temperature yields you a smoother, better-incorporated cake batter and thus a better cake.
Do not over bake. A moist cake comes with the right ingredients and just the right amount of time in the lower two thirds of the oven.
Line baking pans with parchment paper. Parchment paper is my favorite kitchen tool. Your cakes will come out with ease! I like spraying my pans with nonstick cooking spray, lining the bottoms with parchment and then adding another spritz of cooking spray on top. Works perfectly.
Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cakes are not cooled completely.
Love coconut? Try these other recipes: Classic Coconut Macaroons, Coconut Almond Muffins, Triple Chocolate Coconut Filled Cupcakes, Coconut Cookies, and Coconut Cream Pie.
How to Make Coconut Cake
Making a layered cake can be difficult, but it really doesn’t have to be. Grease and line your pans well, follow the relatively simple directions, cool your cakes completely and you too will have delicious success!
Preheat + Prep Pans
Preheat oven. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside.
Combine Dry Ingredients + Set Aside
In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
Combine Buttermilk + Vanilla, Set Aside
In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.
Combine Remaining Wet Ingredients
In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. This process should take at least 3 minutes. Scrape the sides of the bowl and mix again briefly.
Starting + Ending with Flour Mixture, Alternate Buttermilk Mixture + Flour Mixture
Alternate adding in flour mixture with buttermilk mixture to the bowl with the egg/butter/sugar, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold in coconut by hand.
Pour into Pans + Bake
Divide evenly between baking pans and smooth the top. Bake in the lower two thirds of the oven. The coconut cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
How to Make Coconut Cream Cheese Frosting
Save, bookmark, pin and highlight this recipe!! One bite and you won’t want any other frosting ever.
Cream Butter + Cream Cheese Together
In a large mixing bowl, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.
Add Powdered Sugar + Extracts
Add in powdered sugar with the extracts and mix very slowly until it starts to come together. Once the powdered sugar has worked in, increase the mixer speed and whip until completely smooth, about 1 minute. Scrape the sides and bottom of the bowl to ensure a completely smooth frosting. Stir again if needed.
How to Assemble Coconut Cake
Slice Each Cake Lengthwise, Creating Four Even Layers
Using a bread knife, slice each completely cooled cake in half lengthwise to get four even layers.
Begin Stacking Layers, with Frosting in between Each Layer
Place one layer down on a cake stand and top with 3/4-1 cup of frosting. Spread evenly, pushing the frosting out towards the edges. Continue stacking the layers of cake with frosting together until all four layers are stacked up together with frosting in between.
Frost Top and Sides of Cake
With remaining frosting, complete frosting the cake. I like to add large dollops of frosting to the top and spread across to cover and then push excess down the sides. It’s easier to pull frosting off with an offset spatula…less crumbs that way!
Coat Entire Cake with Coconut
Once the cake is frosted, coat entirely with coconut, about 2 cups. Refrigerate until ready to serve.
Coconut Cake Variations
- 9×13 – This coconut cake will yield one 9×13 cake, bake for 30-45 minutes.
- 8-9 inch Round Cake – This method will yield two cakes in this size. Bake for 30-40 minutes.
- Cupcakes – This recipe will make and frost 24 cupcakes with extra frosting to spare. Bake for 18-20 minutes.
Make-Ahead + Storage Directions
To save you time and from worrying, I’ve outlined how you can make a perfect Coconut Cake ahead of time!
Once your cake has been baked, cooled and cut into layers, cover them tightly with plastic wrap and store at room temperature overnight. Prepare the frosting then cover and store in the fridge overnight as well. When you are ready to assemble and decorate, set the frosting out at room temperature to soften for about 15 minutes. Give it a quick mix to loosen it up in your mixer for about a minute, then frost away!
Freeze it!
If you want to make this cake even farther ahead of time, consider freezing it! Frosted or unfrosted cake layers can be frozen up to 3 months. To thaw, transfer from the freezer to the fridge overnight and then bring to room temperature before decorating or serving.
More Cakes to Make!
If you loved my Coconut Cake recipe you’ll love my other cakes on the blog!
- Amazing Italian Cream Cake
- The Perfect Chocolate Cake Recipe
- Simple Vanilla Cake Recipe
- The Best Carrot Cake Recipe
- Black Forest Cake Recipe
The printable recipe card is below, enjoy and happy baking! 🙂
Coconut Cake
Ingredients
For the Coconut Cake
- 2 1/2 cups all purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk
- 1 tablespoon real vanilla extract
- 1/2 cup salted butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 whole large eggs
- 2 whole egg whites
- 1 cup sweetened, shredded desiccated coconut plus more for decoration
For the Coconut Cream Cheese Frosting
- 1 cup salted butter very soft but not melted
- 16 oz cream cheese at room temperature
- 2 pounds powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
Instructions
For the Coconut Cake
- Preheat oven to 325 degrees. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
- In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
- In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.
- In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. This process should take at least 3 minutes. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold in coconut by hand. Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower two thirds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
For the Frosting
- In a large mixing bowl, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.
- Add in powdered sugar with the extracts and mix very slowly until it starts to come together. Once the powdered sugar has worked in, increase the mixer speed and whip until completely smooth, about 1 minute. Scrape the sides and bottom of the bowl to ensure a completely smooth frosting. Stir again if needed.
For assembly
- Using a bread knife, slice each completely cooled cake in half lengthwise to get four even layers.
- Place one layer down on a cake stand and top with 3/4-1 cup of frosting. Spread evenly, pushing the frosting out towards the edges. Continue stacking the layers of cake with frosting together until all four layers are stacked up together with frosting in between.
- With remaining frosting, complete frosting the cake. I like to add large dollops of frosting to the top and spread across to cover and then push excess down the sides. It's easier to pull frosting off with an offset spatula…less crumbs that way!
- Once the cake is frosted, coat entirely with coconut, about 2 cups. Refrigerate until ready to serve.
Notes
- 1- 9×13 cake (bake for 30-45 minutes)
- 2- 8 or 9-inch round cakes (30-40 minutes)
- 24 cupcakes (bake for 18-20 minutes)
A little tip that worked great for me, I made the cake and put it in the fridge (covered well with Saran Wrap) for a day before I frosted it as it does seem to be a “somewhat” delicate cake. It really made a difference 🙂
Delicious every time I make it! Coconut cake is my husband’s favorite and he loves this one!!
I made this tonight and it was delicious! I’m wondering if it’s usually an extremely soft cake or if I did something wrong? The layers seem very fragile. It also didn’t rise much, any way to make it puff up a bit more? Thanks!
I made it!! 😋😋😋
The first night, I thought it was too sweet!! But the subsequent days, each slice was more and more delicious… On the 4th night, I sliced the remainder and put in the freezer. I will def. make this again. It was really good!! Bravo!!
Note: I added more coconut flavoring – to taste (probably 2-3 tbsp.) I think it may depend on the brand. 🤷🏽
I have made this cake several times and everyone loves it! It is so moist and delicious. If you love coconut this is the cake for you!!
Absolutely delicious! I made this coconut cake for Easter and it turned out wonderful! The cake was moist, and fluffy- just as described with a small crumble to it and excellent flavor. The icing was sweet but not overpowering and the perfect compliment to the texture of the cake! This will be a yearly Easter cake for our family. Highly highly recommend!
can you use coconut milk instead of the buttermilk or at least use half of each “
HI, I’m interested in baking your coconut cake. I have baked coconut cake before, but want to try it with other ingredients. I’m curious as to why not coconut mike instead of buttermilk? Does it change anything in the moisture?
Can you “half” the recipe and have enough batter for two 6” rounds? It’s only my husband and I.
yes!
It is totally incredible but I have felt very sweet using 400 grams for the recipe. They have tried to remove sugar but it does not affect the humidity?
After trying someone else’s coconut cake recipe and it being a dry disappointment, I was looking for another one to satisfy my coconut craving. I’m so glad I found yours! It’s absolutely moist and delicious. My family’s new favorite, thank you!
Would this cake hold up as a 3 tier cake for a wedding?
Absolutely love it. Thank you.
If you have dowels supporting it, then yes, it should work!
I usually don’t leave comments on anything. But this time I have too.
This cake is absolutely AWESOME!!
I followed the recipe exactly. Thank you so much for sharing this.
Hi, what is 2 pounds powdered sugar in cups please
This coconut cake is sooooooo moist and soft! I added coconut extract in the cake instead of vanilla and toasted the coconut shreds before decorating.
Cake taste soooooooo good. I used cake flour instead of flour. Moist and delicious. Thank you for sharing this recipe. Now this cake will be apart of holiday desserts.
This cake is delicious! My husband who is not a cake lover kept wanting more. Definitely my favorite cake recipe! Thank you.
I love this cake recipe… By far one of the best one i found hands down…. I use this cake recipe as a base for many. Great job💖 every time i make this cake it’s a hit.
Such an excellent cake, 5 stars! Made it for a party and everyone raved for it. Really great coconut flavor and super moist. I used coconut oil instead of veg oil. Made 2×9″ cakes and halved the frosting as I didnt cut each cake in half and didnt frost the sides either. Otherwise I think it would have been too sweet. Frosting could use less sugar so I would start less and add to taste. This is in my favorite recipes file!
I don’t have coconut extract so what should I do
If I want to make this in 9-x13 pan do I still need the same amount of frosting or could I cut the frosting ingredients in half?
Hi, Lauren! Really excited to try this. As we are also in quarantine, we don’t have buttermilk (I have 2%, no lemons). Could you recommend a substitute? Assuming the buttermilk is for moisture, could I use instant pudding with a 1/4 cup of sour cream to balance out the extra dry ingredients? I also have Greek yogurt. Thanks in advance! I can’t wait to have a well-stocked pantry again!
Try milk with a splash of vinegar. That’s the best substitute for buttermilk.
We love the coconut cake from The Peninsula Grill in Charleston, this was a great version to make during quarantine. It was my husband’s birthday this past week and I made it with my daughters – it was delicious! Wondering if we could freeze part of it? It is huge and there are only 4 of us. Do you think we could freeze slices of it?
Keep the awesome recipes coming.
Yes, you can definitely freeze! Just be sure to wrap it well so it doesn’t get freezer burnt.
Best Coconut Cake and Frosting Ever! Will be using this as my only Coconut Cake from now on. ⭐️⭐️⭐️⭐️⭐️
I made this cake on Easter. I have to say it is the BEST Coconut Cake I have ever baked. The frosting is also the best. I give it a 5 Star rating. I should have taken a picture but we were anxious to give it a taste. You won’t be disappointed.
I made this cake last month and It was ABSOLUTELY the best Coconut Cake I have ever tasted.! Will be making it again.