This creamy coconut cake is a dream come true for coconut lovers. It’s a moist, fluffy cake infused with rich coconut flavor, topped with a luscious coconut frosting. Perfect for special occasions, this dessert will impress your family and friends with its delightful texture and taste.

Why You’ll Love This Recipe

Incredibly moist and flavorful
Easy to make with simple ingredients
Perfect for birthdays, holidays, and gatherings
A crowd-pleaser for coconut lovers
Can be made ahead of time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Coconut milk
Vanilla extract
Sweetened shredded coconut
Heavy cream
Powdered sugar

Directions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans. In a bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Stir in vanilla extract and shredded coconut.
Bake: Pour the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: Beat heavy cream with powdered sugar until stiff peaks form. Spread the frosting over the cooled cake layers.
Assemble and Serve: Stack the cake layers, covering the entire cake with frosting. Garnish with extra shredded coconut if desired.

Servings and Timing

Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Chocolate Coconut Cake: Add cocoa powder to the batter for a chocolate twist.
Lemon Coconut Cake: Add lemon zest and juice for a refreshing citrus flavor.
Nutty Coconut Cake: Fold in chopped almonds or pecans for a crunchy texture.
Dairy-Free Option: Use coconut oil instead of butter and dairy-free whipped topping.

Storage/Reheating

Refrigerator: Store the cake in an airtight container for up to 4 days.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Let the cake come to room temperature before serving. If frozen, thaw in the fridge overnight.

FAQs

How do I keep my coconut cake moist?

Use coconut milk in the batter and avoid overbaking. Storing it properly also helps retain moisture.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead and frost them before serving.

What’s the best frosting for coconut cake?

A coconut-flavored whipped cream frosting or cream cheese frosting works great.

Can I use coconut flour instead of all-purpose flour?

Coconut flour is very absorbent and not a direct substitute. You’d need to adjust the liquid ratios.

How do I toast shredded coconut for garnish?

Spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally.

Can I use sweetened or unsweetened shredded coconut?

Both work, but sweetened coconut adds extra moisture and sweetness.

What can I substitute for coconut milk?

You can use whole milk or almond milk, but coconut milk gives the best flavor.

How do I make this cake gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour.

Can I make this cake into cupcakes?

Yes! Pour the batter into cupcake liners and bake for 18–20 minutes.

Why did my cake turn out dense?

Overmixing the batter or using too much flour can make the cake dense. Make sure to measure ingredients correctly.

Conclusion

This creamy coconut cake is a delightful dessert that’s rich, fluffy, and full of tropical flavor. Whether for a celebration or a sweet treat, this cake is sure to impress. Try it today and enjoy the perfect balance of sweetness and creaminess!