Southern Coconut Cake
This southern coconut cake is the BEST coconut cake. It has light and tender coconut cake layers, a creamy coconut filling, and coconut cream cheese frosting. It’s a coconut lover’s dream come true!
Since I first shared this southern coconut cake recipe in 2010, this cake has been a favorite with my family and friends. Some recipes you’ll find here I make and enjoy just once or twice, but not this cake.
The coconut flavor in this cake really comes through— in the soft tender cake layers, the creamy whipped filling, the cream cheese frosting, and of course the toasted coconut topping. If you’re a fan of coconut you’re going to love this cake!
Table of Contents
- How to make this Southern Coconut Cake
- My best cake tips
- A few variations
- Other layer cake recipes to try
- Southern Coconut Cake recipe
How to make this Southern Coconut Cake
Layer cakes are a labor of love and can be a bit time-consuming, but this coconut cake is more than worth it.
Make sure to read and follow all of my tips below for the most success. I’ve done my homework and fine-tuned this recipe over the last 10 years, and it’s practically fool-proof.
There are 4 components to this cake:
- Coconut cake layers
- Coconut cream cheese buttercream frosting
- Creamy coconut filling
- Toasted coconut topping
Coconut Cake Layers
These white cake layers are so soft and very tender. They’re flavored with both coconut flavoring and coconut milk, which adds a lot of richness and helps keep the cake layers moist.
This recipe uses the reverse creaming method, which means all the dry ingredients are beaten together with the butter before the egg whites and coconut milk are added at the end. It’s not any more difficult than using the traditional creaming method, and I like how light the cake layers turn out.
Bake the cake layers in advance if you want (I usually bake mine at least 1 day ahead of when I will assemble the final cake) and store in the fridge for up to 3 days and in the freezer for a month or more. See my tips on how to store cake layers here.
Coconut Cream Cheese Frosting
For frosting, I’ve taken my classic cream cheese frosting and added coconut flavoring. I love the combo together and it’s the perfect rich topping to complement the light cake layers and whipped filling.
Creamy Coconut Filling
To balance the sweetness of the cake layers and cream cheese frosting, the filling for this southern coconut cake is simply whipped cream folded together with just a bit of frosting. It’s very light and creamy, with a hint of coconut flavor and sweetness.
Toasted Coconut Topping
Toast sweetened or unsweetened coconut in the oven until it’s golden brown and fragrant, stirring and checking it often so it doesn’t burn
It’s the perfect finish for this coconut cake! And together with the coconut cake layers, creamy filling, and cream cheese frosting is a magical coconutty combination. It’s delicious! And I know you’re going to love it as much as we do.
My best cake tips
- If you’re new to baking layer cakes or need a little help, be sure to check out my complete guide for how to build a layer cake. It’s got everything you need to know!
- This recipe uses one 13.5-oz can of unsweetened coconut milk (plus more for the frosting if you want). If you don’t see it in the baking aisle, look for it with the Asian foods. You can also use whole milk in a pinch, just increase coconut extract by 1 teaspoon in both the cake and frosting.
- This recipe uses cake flour to achieve a light and tender crumb. You should be able to find it in the baking aisle next to other specialty flours. If not, you can make your own.
- You can use either 8-inch or 9-inch cake pans. (These are the pans I have and love.) 8-inch pans will yield a taller cake, 9-inch will yield one that’s wider. You can also use more or less pans for a 2, 3, or 4-layered cake. I baked this cake in 3 8-inch pans.
- Because the cake layers are so tender, you’ll definitely want to line the cake pans with parchment paper rounds to make sure there’s no sticking. Here’s all my tips for prepping cake pans before baking.
- Handle baked cake layers carefully. For best results, chill layers completely in the fridge for several hours or overnight so they are firm and easier to work with. See my tips for storing cake layers.
- If you need a little help frosting your cake like a (semi) pro, see my full tutorial.
- You can use whatever type of flaked or shaved coconut to decorate the cake, per your preference. I used wide-slice unsweetened coconut for this cake, but I have also used traditional sweetened flaked coconut.
A few variations
I love this cake so much, I’ve made a few variations that are equally delicious! Be sure to check out my coconut lime cake that uses these same cake layers as a base. I’ve also make this cake, but filled it with homemade lemon curd for a lovely spring dessert.
Other layer cake recipes to try
Now you’re ready to tackle more beautiful layer cakes! Here are a few favorites:
Recipe originally published in April 2010.
Southern Coconut Cake recipe
Southern Coconut Cake
Ingredients
For the Coconut Cake:
- 5 large egg whites
- 1 ½ cup unsweetened full fat coconut milk , divided (375 ml)
- 1 tablespoon coconut flavoring
- 3 cups cake flour (340 grams)
- 2 ⅓ cups granulated sugar (470 grams)
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter , softened to room temperature (226 grams)
For the Cream Cheese Buttercream Frosting:
- 8 ounces cream cheese , softened to room temperature (227 grams)
- ½ cup unsalted butter , softened to room temperature (113 grams)
- 4 cups powdered sugar , sifted (455 grams)
- 1-3 tablespoons unsweetened coconut milk or whole milk
- 1 teaspoon coconut flavoring
- 1 cup flaked or shredded coconut , toasted (85 grams)
For the Whipped Coconut Filling:
- 1 cup of the Cream Cheese Buttercream Frosting , above
- 1 cup heavy whipping cream (250 ml)
Instructions
To make the cake:
- Preheat oven to 350°F. Butter and flour two or three 8-inch or 9-inch cake pans and line with parchment paper. (See Notes)
- In a small bowl, lightly whisk together the egg whites, ½ cup of the coconut milk, and coconut flavoring just until combined.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
- Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
To make the buttercream:
- Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth.
- Spread the coconut on a sheet pan. Toast in a 350°F oven until golden, checking every 2 minutes. Watch it carefully, the coconut will burn fast. Let it cool completely.
To make the Whipped Cream Cheese Filling:
- With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks.
To frost the cake:
- Place one cake layer on a cake stand or plate. Cover with some whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the cream cheese buttercream and cover in the toasted coconut.
- Chill for one hour before serving. Store in the fridge, cake will keep for several days.
Notes
- This recipe uses one 13.5-oz can of unsweetened coconut milk (plus more for the frosting if you want).
- The cake can be baked in either 8 or 9-inch pans. You can use 2 or 3 pans, depending on the look you’re going for: double layer (2 pans), triple layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). I’ve had some comments about the batter not fitting in two 8-inch pans. My pans are 4 inches deep and can accommodate a lot of batter. If you have only 2-inch deep pans, use 3 pans or 9-inch pans.
Oh My, Oh My – I LOVE coconut! This looks unbelievable! I really need to get that cookbook…. One question – Under the title (of the recipe), it says makes One 8-inch cake, so did you double this to make a layer cake? Or did it mean 1 "whole" cake, including the layers? This is on my must make list now!
dose cake make one layer cake or is it 3 layers, do I need to double the recipe. and can this cake be made as a sheet cake that would serve 20
This recipe makes one tall layer cake. How many layers in the cake is up to you. I baked mine in 2 8-inch round pans and cut each of those cakes in two, in order to make 4 layers. You can also divide batter evenly between 3 8-inch pans and bake that way. You can bake as a sheet cake, but since I have not done it myself, I don’t have a pan size recommendation or baking time adjustment. But give it a try if you want! And let me know what you end up doing! Good luck!
I made in 2 8″ pans as recommended and it ran over big time in my oven. Boy did I have a mess to clean and the cake wasn’t nearly baked in 35 minutes. Next time I’ll put into 3 8″ pans for sure.
I’m sorry to hear some of you are having trouble with the pans overflowing. My pans are 4 inches deep and can accommodate a lot of batter, and I overlooked the fact that many bakers are using pans 2 inches deeps. I’ve made a note on the recipe to hopefully prevent problems in the future, and I apologize that I wasn’t clearer from the beginning. It’s always such a bummer when you try a recipe and it fails so miserably! I hope you’ll give it another go, this is one of the best (and most loved) recipes from my site.
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I LOVE anything coconut, so the idea of coconut on top of coconut… mmmm…
Wendy- good question! I've clarified my post. The original recipe makes a three layer cake, but I only wanted two so my layers were thicker and required a longer baking time.
It still says “Yield: One 8-inch layer cake” but says to use 2 eight inch pans. Please clarify.
Layered cake = a cake with multiple layers. You’ll need to use multiple cake pans to make one layered cake. Sometimes you can make a layer cake by cutting one cake layer (from one cake pan) in half, but I’m not sure all of the batter for this recipe would fit in one pan, unless you used a 4-inch deep pan. Hope this helps! 🙂
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Sounds great! I'm trying to find a New Orleans wedding cake recipe. Think they use almond as the flavoring. You wouldn't happen to have a recipe like that?
Scott is in love with coconut! I might just have to make this for his birthday! Or maybe before…
Hi, I'm new here, and am excited to try this cake. However, I'm not sure where I can get coconut flavoring. Is it like coconut extract? Can I get it in a normal grocery store? Thanks!
Your cake is gorgeous. There is something special about a white cake-very elegant!
Beautiful! I love coconut and I'm obsessed with Sky High, too 🙂
LOVELY LOKKING CAKE..MOUTH WATERING
Coconut cake is one of my most favorites! Yours looks divine. 😉
That looks, well, delicious! And I love the name of your blog. 🙂
Your cake looks yummy. I'm not crazy about coconut, but I have a bunch of coconut flakes leftover from a Daring Baker's challenge that I need to use. I will try out this recipe.
What a beautiful cake! How do you get the layers so even? When I try to layer a cake they always seem to lop to one side or another!
jessyburke88@gmail.com
I bake all my layer cakes in springform pans, from sizes 4″ to 10″ in diameter. Springform pans produce flat level tops, so one does not have to do any trimming. I don’t know the reasoning, but for the past five years, every cake I have baked in springform pans have a flat level top! I stopped using regular cake pans years ago, finding springform pans to bake a cake to perfection. I am going to bake this particular coconut cake in an 8″ x 4″ inch pan, with a detachable bottom, and cut it into three layers, and frost it with a whipped cream & cream cheese frosting covered with toasted coconut!
Coconut extract will work fine. All my grocery store had was "coconut flavoring" and while I'm not exactly sure what the difference is, it got the job done.
And Jessy, there are many tricks to getting even layers. You can cut off the domed tops once the layers have cooled, or if you don't want to waste any cake (although those scraps are scrumptious!), turn down the oven to 300 degrees F and increase the baking time until a toothpick inserted into the center comes out clean. Also, Wilton sells strips that you soak in water and wrap around the pans that are supposed to produce flat layers, although I haven't used them myself.
Good luck!
if coconutty isn't a word, it should be. coconut rules, and this cake is pure and lovely and undoubtedly delicious. you do good work. 🙂
Have made this cake 3 times now…My family and friends love it…moist and tastes great! Thanks for sharing!
DELICIOUS!!! Thank you for sharing! Was easy to make. Used two 9" round because I didn't have 8" rounds and baked for 33 min. Love it and will make again.
Thanks for sharing this recipe…I halved it and made a mini cake using 6 inch round pans. I didn't have time to work with the frosting so I used a basic cream cheese frosting, subbing coconut milk and extract for the regular milk and vanilla extract. It turned out delish!!! Thanks again!
extremely yummy coconut cake! thanks for making my husband's birthday cake such a delicious and happy surprise. Our frosting, though, had a bit of a runny marshmallow-like consistency. Is that the way it's supposed to be or did I do something incorrectly? thanks!
I made this cake for my husband's birthday last weekend and it was a hit. This cake is delicious and beautiful. And thanks for the tip about how to make it all level – I enjoyed eating the cake scraps, and it made the cake look so nice once it was frosted.
I made a whipped cream frosting with a little coconut extract in it, and topped it with toasted, unsweetened coconut flakes. But it was the cake that wowed. Thanks for such an amazing recipe! ~leslie
I made this cake yesterday for my family and oh my God!!! it was a big hit. This is a real coconut cake from beginning to end. The only thing i did differently is I added both coconut and vanilla flavoring to the cake and the frosting and yes..I added a little coconut milk to the frosting as well…This is my go to coconut cake. Thank you…Thank you..thank you for this recipe.
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I am not understanding why you would grease and flour the pans and then line with parchment paper. Do you mean to do one or the other? I also assume I am using the frosting as the filling, too? Thanks. It looks great and I am wanting to make this as a birthday cake for someone who really loves coconut through and through.
It’s my experience that merely greasing the pan is not enough to ensure that a cake will come away from the pan intact, and so I like to use parchment paper as well. And greasing the parchment paper ensures that it too will come away from the cake without taking any of the cake with it. And yes, the icing should be used as the filling. Good luck with the birthday cake, I’m sure the coconut lover will enjoy it!
I just wanted to say that if you grease the pan, then swirl flour to cover the entire pan, this is a guaranteed way for the cake to not stick. Make sure to dump any ‘un-stuck’ flour. My mom used to make and sell cakes, and this was her trick. Hope that helps too 🙂
What a fabulous recipe! I used this recipe over the weekend to make my boyfriends Birthday cake. I searched quite a bit for one with ingredients that I felt would make a spectacular cake, and found them in yours! Instead of the frosting that goes with this, I made my own coconut whipped buttercream frosting; not a big fan of the eggwhite frostings.
Just wanted to say thank you for sharing and to let you know I credited your site on my blog for your fabulously sweet recipe.
Thanks 🙂
FabulouslySweet.com
I don’t know what I did wrong, but the icing would just not firm up. The cakes look great, but the icing is runny and liquefied. I guess I will just go with a regular cream cheese frosting.
I halved the coconut flavoring. I made as stated the first time, it was just too much. Also, the icing is to runny, why add 1 cup of milk? Not well written, buy great cake.
Leslie, I’m sorry to hear you had trouble with the recipe! Just came back to double check I hadn’t made a mistake, but there is no 1 cup milk in the frosting. Maybe you were confused about the 1 cup unsweetened coconut flakes?
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I made it and the taste is remarkable my nieces and nephews even loved it, and asking me to make it again for them, and I’m definitely be doing this again for them!! Thanks, I will include this on my recipe list. Other likable recipes at http://www.everything-cake.com and http://www.everything-bread.com .
I made this cake and is tasted wonderful, however, it was VERY small. It didn’t seem to rise very much. The cake was tiny, 8″ 2 layer cake but only made it to about 3″ in height. I did the recipe step by step. What could have gone wrong?
My bet would be that the egg whites weren’t whipped enough to and/or when added you stirred them too much. You need to make sure there is plenty of air (but don’t over whip the whites) for the cake to leaven properly.
Oh my, this cake looks delicious! I’ve tried out many coconut cake recipes so far but none of them really conquered me, so I can’t wait to try yours out because I have a feeling it will be the one I was looking for!
xo, Elisa
This may have to be my first post Passover baking project.
By the way, my daughter will be 28 on 4/6, but I still remember using Dr. Ferber’s book to get her to sleep through the night after 18 months of endless fussy nightly marathons. I swear she cried every time I put her down for the first year, and rarely napped!
I’m so glad you finally got a good night’s sleep! I hear how hard it is all the time to just hear lie there as your baby is crying but I guess it’s something you gotta train them to do. I’m sure when it comes time for me to have children, this’ll be something I learn to do!
This cake is absolutely stunning and has all the flavors I love!
We will begin by first saying BEAUTIFUL photos!!! We would love to have a piece of this coconut cake right about now.
So glad you finally got some good sleep!! And this cake…. she is a real beauty 🙂
Holy deliciousness girlfriend. This looks divine!! And a big congrats on your first full night of sleep. It’s grand, isn’t it?
This is so pretty! Love the look of this!
I just made this cake and I did a lot of researching of recipes before I come upon this one. I chose it for the ingredients and how good the picture was. This cake was amazing! It is so soft and pillow like! I definitely recommend trying this cake if your still wondering. But I must say I was terrified of the frosting. So I only had 1/2 cup of heavy cream so that’s all I used and I whipped it all the way and then folded it in the cream cheese frosting. It didn’t make it to runny..but it didn’t seem to add much to it but make it a little thinner and fluffier. Which is delicious but when your trying to ice the sides it tends to run off like its melting. So be quick and stick it in the fridge I’m sure that will do the trick! That’s what stage mine is at now. Also, I put mine in two 9″ cake pans and the rest in about 6 cupcake. I was afraid it wouldn’t fit in my cake box. All in all this is a good cake! Try it! And thanks for the recipe!
Southern Coconut Cake | Completely Delicious
I want this cake up in my face. No will power. And I hear you on the sleep training. Our first born (now 6) had to finally cry it out. He was ijust more and more infuriated when we went in to soothe him then leave. Finally tried cry it out and PRAISE BE! He slept. Totally new ballgame with the second though 🙂
This is incredble, Annalise. You amaze me.
That is most definitely a reason to celebrate…. And this is such a wonderful way to do so!! I hope the sleeping is still going well 🙂
beautiful coconut cake!
Your cake looks absolutely beautiful, sounds delicious too!
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Hi Love your blog – but think there’s an error re cake flour tip – you say ‘If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour’ don’t you have to take out two tbsps and replace with two tbsps of something else – baking soda? Can’t remember off the top of my head but I know I have to do this when making US recipes as we aren’t able to purchase bleached flour here in the UK or Europe as bleached flour is against health regulations.
Thanks for your comment, Lesley. I had to do some research on this one. It looks like the advice out there is split. Some of the resources I checked said the same thing I did- just remove 2 tablespoons of all purpose flour for every cup to equal 1 cup cake flour. And some other sources said to replace those 2 tablespoons of removed all purpose flour with 2 tablespoons of cornstarch and sift well. Looks like I’m going to have to try it both ways to see which one I like best! Have you tried either?
You remove 2 Tbsp of AP/plain flour and replace it with cornstarch. As is currently, the tip doesn’t make sense; it is redundant.
Anyway, I plan to try out this recipe. The cake looks amazing! I will sub buttermilk for the regular milk, since the former makes cakes much more moist and rich. YUM!
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I have to say that this is one gorgeous looking cake. I wanted to make something special for hubby for Father’s Day and this will definitely be the one . I just love coconut cake and could eat this till I explode!
Hi, what kind of milk did you use? skim, 1%, 2%, whole or can you use heavy cream?
I use whole milk almost exclusively in my baking. I’ll fix it in the recipe so that it’s more clear.
Well I only had skim milk and heavy cream so did half and half we will see how this turns out lol :0
I’m sure (I hope!) it turned out just fine. Really, any liquid will do. Whole milk is just a great all-purpose liquid!
I made this today and mine completely fell apart. I’m not sure what happened! What could’ve caused that to happen? It still tasted great though!
I did this too. The directions were so good and then mine fell apart and the cake was a little too overcooked I think. Ugh. Maybe Ill try again another time.
Oh dear! Sorry you had trouble.
I made this cake today with my niece. It was very moist. With all the coconut ingredients I thought it would be more coconut flavor but it was very subtle. Mine did fall apart on the sides but I think that’s because it was just cooled when I was icing it. I think if I let it sit longer before icing it I don’t think that would be a problem. Having an impatient little six-year-old waiting for her finished cake made me frosted it as soon as it got cooled. I followed the recipe as it. I found the buttercream frosting a little too sweet so I would cut down to 3 cups of confectioners sugar next time I make this.Thanks for sharing your recipe!
So glad you liked the cake! And I would have to agree that letting the cake cool completely before frosting it will make a huge difference. If you’re in a rush, put it in the fridge to speed things up. Thanks for the comment!
Hi Annalise, thank you for sharing this recipe. I am not a baker and have never made a cake before this one. I followed the recipe directions but the cake was not light and airy like yours but rather dense and heavy. The only deviation I made from the recipe was I baked the cakes for about 45 minutes because that’s how long it took to get a clean toothpick. I did use the cake flour and waited until the cakes were completely cool before frosting. Do you have any idea what may have caused this denseness so I can try to avoid the same mistake next time?
Again thanks for sharing and I appreciate your help.
Without being in your kitchen with you while you made this cake, unfortunately I couldn’t tell you what went wrong. That being said, the cake’s texture is as much about how it’s mixed as it is what goes in it. Perhaps it was mixed too much once you added the dry ingredients? I’m sorry I can’t be of more help, and I’m sorry the cake didn’t turn out!
Exactly the same. I have made it twice now and it is dense and almost soggy, though it is looking more than golden brown and 100 ‘/. Clean with toothpick for all layers. Can’t work it out. I make lots of cakes too. Curd and buttercream lovely but I use 9 eggs not 5 and 14 oz sugar.
Evidently Annalise can only opine on what might cause a dense cake if she’s in your kitchen watching you bake.
Hi Annalise, I LOVE this cake, so fluffy and moist! I had an eye on it for a while and finally made it. But, I made a few small changes to the cake recipe, added some almonds and a ganache topping. The result: my Sky High Raffaello Cake!
You can check out the recipe and pictures here: http://sugary-and-buttery.blogspot.com/2013/07/sky-high-raffaello-cake.html
I’m so glad you liked the cake! It is one of my favorites. Just had a look at your version and it’s beautiful, thanks for sharing!
I like the picture of the cake above but when it comes to adding the cooked coconut am i suppose to put some cooked mixed with some uncooked? Because it doesnt look like all the coconut was cooked on the picture above. I want to get it perfect because im it for my fiance.
Impressive! I mean it.
I would like to know what you mean by the: unsweetened coconut, which is the last ingredient for the buttercream frosting. Could you clarify, thanks. Is it coconut flakes, coconut milk…?
I just want to say that I was so intimidated by this recipe at first. I bake a lot-but usually not cakes (more of a cookie person). This sounded so complicated! But, tomorrow is my mom’a birthday and coconut cake is her favorite. So, I gave it a try. Just want to say that everything turned out beautifully! The whole house smells delicious! The icings are wonderful-and, although I haven’t tasted the cake- I know it will be fantastic! Thank you for sharing this recipe with us!!!
This was an AMAZING cake! I made the cake the day before and frosted/assembled it the day of.
I substituted coconut milk for all the milks used above and added unsweetened coconut to the frosting and toasted sweetened coconut for the outside and it turned out so well. It was a great mixture and not too sweet. I’d make this again in a heartbeat!
I’m so glad you enjoyed this! It’s one of my favorite recipes.
Hello,
I have searched for the perfect coconut cake recipe for so long for my cousins engagement cake and then I found this, it had everything I was looking for although I did have some difficulty. The cake batter appeared curdeled and came out of the oven quiet dense and crusty on the outside. And then when I made the filling it curdeled when I added the frosting. Although the overall taste was good it defiantly looked nothing like yours… Any tips?
???
This is hands down the best cake I have ever had. We threw a surprise party for my sister-in-law’s 30th birthday and she is a huge coconut lover so my brother asked me to bake a coconut cake for her. Again, best cake ever. My entire family raved about it and my sister in law LOVED it. She said it reminded her of wedding cake and my brother was speechless. I ended up using 2 9 inch pans and cutting the layers in half to make a 4 layer cake. I will say you have to be delicate with the cake layers. Mine did not crumble but slight pieces fell off if I wasn’t careful. I followed the recipe exactly and it was perfect. This was a truly beautiful and extraordinary cake. Best cake I’ve ever made.
So glad you enjoyed it. It’s one of my favorites too!
In your recipe for the Cream Cheese Buttercream Frosting you call for 1-3 tablespoons of unsweetened coconut milk. Exactly how many tablespoons is it supposed to be? And does it matter if the coconut milk is unsweetened or not?
The amount you use will depend on your preference. I add a tablespoon at a time until it reaches my preferred spreadable consistency. And unsweetened coconut milk is preferred since there is so much sugar in the recipe already, but you could use sweetened. Just know the frosting will be sweeter.
Tonight was the second time I made this cake; and again it was amazing! I made a few modifications. I used a little less butter (5 Tb) in the icing & added a ts vanilla. For the inside layer I used a jar of lemon curd. Also, for the cake I kept one yolk out of the five. It is a very tender and moist cake. In my opinion way better than cooks illustrated’s. Thanks! It has become a birthday favorite!
I’ve made this cake too many times to count in the last few months. Everyone loves it. It’s coconut through and through. I’m making it again for my boyfriends’ Thanksgiving.
Thanks for this awesome recipe!
I only have one boyfriend 🙂 Didn’t mean to make it plural.
Thanks so much for the comment, I’m so happy to hear you enjoyed the cake!
I saw this recipe here and my bf beg me for a coconut cake for years so for his bday I wanted to surprise him .. So I send this yummy recipe to my friend and she made the cake … To die for … It was so delicious and it was a thumbs up for my bf … Will be doing some myself in the near future .. Thanks for sharing
I was pleasantly surprised at how yummy this cake is. I always dabble with extract and emulsions so I was able to make adjustments according to the taste that I was trying to achieve and it was an awesome experience. This cake is easy and extremely moist. I thank you for sharing and am thankful to have had the pleasure. Next time I will add some pineapples and am sure that it will be equally as awesome.
So glad you enjoyed the cake! The addition of pineapple would be sublime!
Hi, I only have 4 inch deep pans. Can I still make this exact recipe or I have to make modifications. I know the baking time and temperature will change but can you also give me your opinion on the best time and temp to use? Thanks
You have 4-inch pans or pans that are 4 inches deep? If they’re just 4 inches deep, you’ll be fine to proceed with the recipe as normal. If they are 4-inch round pans, you might try cutting the recipe in half, otherwise you’ll end up with at least 4 layers and a very tall cake!
Oh, I meant an 8 inch pan that is 4 inches deep but you’ve answered that already. Thanks for your prompt response.; really appreciate it. Will try it soon and let you know
.
Annalise, because of your unique and amazing recipe, i have made my husband a very very happy man. He loves coconut cake and recently asked if I could make him one. Out of all the recipes on the internet, i chose yours. As I was preparing it, i thought that maybe it was going to be a coconut overload with the milk and extract in both the cake and frosting but it could not have been more of a delightful combination! The only problem i had was that my 8-inch pans were too small for the amount of batter in this cake. I am not sure why but other than that, this is truly the best cake i have ever made! My husband was ever so pleased. It is the best coconut cake I have ever tasted. I haven’t had a bakery come close to this deliciously moist and flavorful cake and the best part is, I made it! Thank you! Thank you! Thank you!
Thank you so much for taking the time to leave this comment! I’m so glad to hear that both you and your husband enjoyed this cake. It’s one of my favorites! I know it does seem like a lot of coconut flavor at first, but I think the flavor of the coconut milk is lost during baking. I agree, it’s the right amount!
Sorry you had trouble with your cake pans. I have 4-inch deep cake pans, like these: round cake pans.
I followed the recipe and instructions exactly and it was perfect. Tasted wonderful and looked very impressive.
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Will be making this for my son’s birthday in a few days. We are a family of three so I would like to halve the cake batter recipe and bake in 6″ pans. I am not a regular baker and would really appreciate any advice as to cooking times with the smaller size. Thanks and I’m looking forward to trying this version – looks absolutely moist and delicious. Also, love the tips you provide.
Hi Barbara! I’m so happy you’re giving this recipe a try. It’s one of my favorites. I can’t give you specific instructions since I have not attempted a scaled-down cake before, but I would advise checking on the cake after 20 minutes, and every 3-5 minutes after that until the centers have slightly domed and bounce back when pressed gently. Keep the temp the same. Good luck, I hope it turns out. And happy birthday to your son!
Annalise, this is a fantastic cake … thanks. Happy to have found our new go to recipe for coconut cake. And your tips on building a layered cake were incredibly helpful. Looking forward to visiting your blog often.
I made this cake this past Xmas. It came out wonderful! It takes time but in the end it’s so worth it. My sister, Mom & niece rave over it. Will try it again. Thank Thank you so much for the recipe.
So happy to hear you enjoyed the recipe, thanks for the comment! 🙂
Wow, like everyone else, I really love this cake. It is so moist and tender. Thanks for teaching me the joys of cake flour. This is a great recipe. Thanks again, Dave
Thanks for this awesome recipe! I made it with a little twist and substituted the butter 1:1 for virgin coconut oil. Adds another depth to the coconut flavour!
This cake was awesome! Couldn’t have came out better. Made it for my moms birthday since she loves coconut so this was the perfect choice and I got plenty of compliments on it. Thanks for the wonderful recipe (:
I thought this cake was great and had lots of compliments. However, when I went to cut the cooled cakes in half the first completely fell apart. So I had to improvise. Next, unsweetened coconut is completely tasteless, so I used sweetened. I thought the recipe was great, but it was a 6 out of 10 on real coconutty flavor. Granted, the only coconut flavor I could buy locally was a store brand. I’m ordering an extract from the Internet for the next one. The icing and filling recipes were great.
Making this tomorrow for my husband’s 40th birthday! Wish me luck!
Good luck, and happy birthday to your husband!
Just made this cake for my Dad for his 80th birthday. He loves coconut cake and asks for it every year. I was so thankful to find your recipe. I followed the recipe step by step and the cake turned out fabulously. We are having at least 20 people over tomorrow to celebrate and I’m so thankful to be able to serve this lovely cake. I will definitely be making it again!
So glad to hear the recipe turned out so well. Thanks for the comment, Teresa! Happy 80th to your dad!
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Can this recipe be made into cupcakes? How will the baking time be different?
Absolutely! You can make any cake recipe into cupcakes. I’d fill liners 2/3 full and bake them for about 10-12 minutes. Not sure of the yield, probably several dozen. Happy baking!
Do you have a recipe for the 7 minute icing? My aunt use to make cakes using this icing and I have NEVER tasted any icing this good in my life. It’s absolutely awesome !!!! thanks EL
An excellent recipe – perfect for spring events especially Easter and/or Mother’s Day! Many thanks …
i have a question? Can i use a hand mixer because i don’t have a stand mixer so i will have to do it manuel would that be okay? i’m looking forward to making this Coconut cake for my hubby for his birthday.. this is his favorite.
I made this cake for the first time a few months ago. Even those that aren’t so fond of coconut love this cake! Recently I used your cake and buttercream frosting recipe to make cupcakes. They were delicious as well, but I missed the whipped cream cheese layer 🙂 Thank you for sharing this recipe. My family and friends are forever grateful!
Can you make cupcakes with this recipe if so what modifications would you suggest?
You can find my coconut cupcake adaptation of this recipe here! https://www.completelydelicious.com/coconut-cupcakes/ 🙂
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Wanting to make this in two days…hoping you can tell me if I can use my box of coconut milk ( a dairy-alternative) or if I’m supposed to use that cream of coconut in a can. ?
You should use your coconut milk, as long as it’s unsweetened. Do not use the super sweet coconut cream stuff. Hope this helps!
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This cake is so worth the effort! made it this year for Easter. eating it was like one of those memorable ‘food moments’ when my sister looked at me and said i should open a bakery. listen, this cake has a LOT of steps, but if you can follow directions and take a couple of days to do it, you won’t be sorry. promise. what a great recipie!
oh and used 3, 8″ cake pans and just did 3 layers. i halved the whipped cream/buttercream filling recipe since i had fewer layers to frost. 1/2 cup buttercream and 1/2 cup whipping cream. worked prefectly. the layers were fewer but a little larger, so the extra1/2 cup buttercream came in handy. wouldn’t have had enough to frost the outside of the cake otherwise.
I made this cake for Easter this past Saturday. I went to culinary school and have made dozens of cakes so when my aunt told me this was hands down the best cake she’s ever eaten I knew I nailed a new recipe! Thank you greatly for posting it. I love finding new ones and trying them out and I was so happy with how this turned out! Beautiful! I used two 9″ pans and halved them. So perfect. Happy Easter!
So glad you and your family enjoyed it so much, it’s one of my favorite recipes! Thanks for the comment!
Hi, I hope you get a chance to read this. I’d like to make this cake today because it looks/sounds amazing, but I’m a bit concerned about my pans. The only pans I have are quite small — I have just 2 and they are 6 inches wide and about 3 inches deep. Can you make a recommendation for how far I should fill them so they don’t over-flow? Half full? A quarter full? I think I can manage this recipe but I’d hate for it to be ruined just because of over-flow. Any advice you can give would be greatly appreciated! Aside from this I’m looking forward to baking this! Thanks in advance.
P.S. If you think my pans will cause this recipe to end badly no matter what, maybe I should do cupcakes instead? If so, how far do you advise I fill an average size cupcake mold?
Hi Katie! As a general rule, I never fill any of my cake pans more than 2/3 full. With 6-inch pans, I’m not sure how many layers you’re going to get- at least 4, and maybe 5 or 6. If you only have 2, just bake them 2 at a time. Your cake batter is okay to sit out on the counter while the first batch(es) is/are baking. Once they are done baking, let them cool 5 minutes in the pan, then transfer them to a cooling rack. Wash your pans and re-grease and line with parchment and bake another batch. You might end up with a really tall cake, or you could choose to do two smaller cakes (though that may require more frosting). Cupcakes are a good option too! Fill the muffin tins 2/3 full also. This recipe will likely make 3 dozen+ cupcakes.
I hope this is at least somewhat helpful! Happy baking!
Thank you! I was just standing here putting my ingredients together for cupcakes as your reply came through! I appreciate you replying, and I’m going to go ahead with cupcakes for today. I’m sure these will be delicious and when I use your recipe again I’ll be sure to just go ahead and get bigger pans. I’m just too nervous about using these small pans today. I’ll let you know how these cupcakes turn out though. 😉
So I finished the cupcakes. I ended up doing one set of cupcakes and then using the rest of the batter for the 2 small cake pans. I had to deal with a couple of unexpected distractions which caused me to lose focus and make mistakes in the mixing process (putting one thing in before the other thing — like that), but all in all the cake came out great. I wish I’d just gone for all the batter in the two pans. It would have been perfect. The cake is very soft and spongy — similar to spongecake but not THAT spongy. The flavor is wonderful. The frosting came out well, but the whipped filling was a bit too thin — the result of mistakes made in the mixing, as I mentioned. Still, the cake (and cupcakes!) came out quite well for being my first time with this recipe (and with distractions!). Now I just have to wait for everyone to get home and give me their verdict. 🙂
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This cake looks delicious and is a truly “white” cake, at least in the picture. Just a couple of questions. I have only a hand mixer. Will that do? Also, should the egg whites be at room temperature or chilled from the fridge? Making this for Mother’s Day this weekend. Thank you!
Hi! Thx for your recipe! It was great!! I just made it this past Sun for mothers day and got rave reviews! I added half almond extract (1/2) tsp and half vanilla extract (1/2) tsp and used coconut milk … vs cocount flavoring or imitation coconit which ia all my store had. I like to keep thinga ass natrual as possible. What I did to get extra coconut flavor ia added coconut cream (comes in a box at the store) to my frosting. I used a Pyrex casserole dish and cut the cake in half lengthwise for the filling. It turned out beautifl and very delish!!
Happy to hear you enjoyed the cake, thanks for the comment!
THANK YOU FOR THIS !!!!!!!!!! I’m making it for a baby shower and can hardly wait to serve it !!! My southern momma LOVED coconut cake and she would surely have loved this recipe. There was almost always a coconut cake sitting on the dining room table. 🙂
My trick is to heavily butter the pan and flour it, then refrigerate the pan while I’m mixing the batter. This makes the flour and butter cold again and it makes a solid layer against the batter. Never, ever had a cake stick when I use this method. Also, I sometimes use the ez-foil pans instead of regular baking pans, and since they are flexible I can just pop the cake out. However, my cakes end up slightly domed because they don’t bake as evenly in those types of pans, and I end up having to slice my cakes to make nice flat layers.
This cake turned out very nice!! The only thing I would recommend is refridgerating the layers with the whipped buttercream (the middle stuff) for an hour before icing. I didn’t do that and the layers were falling.
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Would you make some recommendations for altitude adjustments for your coconut cake. I live at 4500 ft and most cake sink in the middle. Thanks
Hi Sue! I live just above 4,500 ft and rarely make any adjustments to my recipes, though I know other locals that do. Unfortunately since I don’t do much high altitude baking I can’t offer much suggestions, sorry! I’m sure there are many high altitude baking resources online if you look!
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I made this today and filled it with some lemon curd, delicious! But it didn’t rise very much. I made 3/5 of the recipe (would have halved it but halving an egg white seemed silly) and put it in one 8″ pan. The only thing I can think of as to why is the egg whites. The recipe says to whisk slightly, as I was doing it I really felt like I should be whipping them at least to soft peaks but I followed the recipe and it didn’t rise… Have you any idea why? Am I supposed to whip the whites?
Would love to try it again, thanks.
I made this today because I couldn’t find my regular one. Let’s just say it can stay lost. This was THE BEST coconut cake evvvver!!! My customers went crazy for it. It was a beautiful cake too. So light and fluffy. Your an angel. Thank you!!!! I will use no other one again. 😉
Oh I used 3-9 inch pans. Worked awesomely.
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I made your cake for a birthday party last week.Got more compliments.It is the best! Will make it again for my daughter ‘s B. D. this week.I decorated the cake with sugared pansies ! So pretty. Thanks.Helen.
Hi Helen! So happy to hear you enjoyed the recipe. Thanks for the comment!
This cake was so fun to make, really pretty, and so delicious. I’m am learning to be a better baker by making lots of cakes – then taking them into work to my little guinea pigs. This was a hit. Thank you for the great recipe. It’s a keeper!
So happy to hear you liked the cake, thank you so much for the comment!
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I attempted this cake twice today trying to bake my wife her favorite, coconut cake for her birthday. The first attempt had several issues: perhaps the baking powder was not in date and I used the convection feature on the oven thinking I could cut baking time. The layers looked like pancakes instead of cake. They tasted okay just did not rise. So I made a second attempt with NEW baking powder and NO convection. Once again the layers did not rise; they were tasty but looked like pancakes. Eventually I adapted a French vanilla box cake mix and used your recipe for frosting and filling. The filling was a little runny. I had to use frosting on the edges of each layer to keep it from running down the side. I did finally get a pretty cake to put on the cake stand I made her for her special day. Where do you think I went wrong?
Beautiful cake, loved it. My cake didn’t turn out white though, it’s a bit yellowish.even thoug I only used the egg whites..hm.
Mine did too and I followed the recipe EXACTLY. 🙁
Can this cake be frozen?!
You can store the cake layers, unfrosted, in the freezer for up to 2 months. Just make sure they’re well-wrapped in plastic wrap. Let them thaw completely in their wrappings before frosting.
I made this cake for the 4th time yesterday and everyone loved it!!! This cake is moist and delicious. Thank you for another amazing recipe.
Thanks for the comment, Mandy. So happy to hear you enjoyed the cake enough to make it 4 times!
I would prefer to use whole eggs ( I hate wasting food & would have no use for 5 yolks). I would think 3 whole eggs would do & I guess it will be not as white. Any ideas?
I liked the cake recipe, although it was a bit too sweet for my taste. I’ll use less sugar next time.
I totally agree! It’s an amazing coconut cake recipe but just a little bit too sweet. Maybe could just use 2 cups of sugar instead of the 2 1/3 cup of sugar.
Hi there
Could I use coconut cream instead of milk? Just to get it a bit richer? AND for it to be able to hold underneath fondant? Thanks a stack – beautiful cake!
Can I make this without a stand mixer (with paddle attachment)? I only have a hand mixer.
Yes, you should be able to prepare this cake just fine using a hand-held mixer.
I made this cake yesterday. It was alot of work but was worth it. Its so moist an rich an pretty too. Its so perfect. Love the frosting! Very coconutty. How long will the cake last if it is refrigerated?
Happy to hear you like the cake Troy! It should keep for about 5 days in the fridge, though it never lasts that long at our house! 🙂
I wanted something besides the “usual pies” for X-mas, so I decided on coconut cake. I had a recipe for southern style 3-day coconut cake, but I couldn’t find it, so I tried this recipe–turns out it can also be a 3-day cake. The only thing I did different was to put tart raspberry pie filling on top of the filling between layers. It was the best desert I’ve ever made from scratch. The cake was light and delicate and the filling was wonderful. The raspberries cut the sweetness of the filling just a bit. Everyone loved it. The cake flour make a big difference. Thanks for a great recipe!
I am interested in using this cake for a wedding cake, but I worry that it may crumble. Do you think it is tough enough for the challenge? Thank you for the delicious recipe!
It can be a little more difficult to work with, as it is a tender cake. However, I have used this recipe in several wedding cakes without any problems. A few tips: make sure to use dowels so the weight of cakes on top will be supported, and keep it completely cold until delivery. Then you should be fine!
I just out my cake in the oven. I’m left with a half a cup of milk and flavoring still standing. Was this suppose to go into the cake? I’m confused as you ask to put it aside and nowhere in the recipe for the cake did you ask me to throw it in? I’m confused. Please help. Making this for a friends birthday tomorrow!
Hi Ann! In step #2 it says to mix the 1/2 cup of milk and flavoring with the egg whites, and add it to the batter at the end of step #3. Sorry you missed the instructions! Hope the cake still turned out okay.
Thank you so much Annalise. I see my mistake. Cake didn’t come out too bad. I did a second batch and it came out wonderful.
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I have baked many a coconut cake over the years trying to find the perfect flavor and I found your recipe last year and have fallen in LOVE!!! It’s absolutely PERFECT! People can not stop talking about it, it’s that AMAZING! Thanks so much for this wonderful recipe!!!
Hi can I use cream of coconut instead of coconut milk?
Cream of coconut is a sweetened liquid mostly used for beverages, and is quite different from unsweetened coconut milk. They are not interchangeable. If you do not have coconut milk, I would sub it with regular whole milk. The coconut flavoring should still be strong enough that the flavor will come through.
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Hi. I was looking for a new coconut cake recipe. I have always made the Paula’s Deen (Jamie’s coconut cake) , which is good enough. Today I found yours. Looks good and the reviews say so.
Tomorrow I’ll be making yours.
I’ll let you know how did it go.!
love it
I made this yesterday using 3 8 inch pans. It was a big hit with the husband the teenager loved it and even my picky 11 year old. I originally thought the frosting wouldn’t be enough so I doubled the recipe and ended up with a ton left over so I guess I’ll have to make another cake!
Hi! I was wondering, why do you use 4tsps. of baking powder? I’ve been looking for a coconut cake recipe to try out and another recipe I was looking at asked for 4tsps. of baking powder as well. I’m just curious since 4tsps. seems like a lot to me. 🙂
Hello! I had a mad craving for coconut cake and made your recipe. I used coconut milk only, and the butter for coconut oil. It was absolutely amazing. Thank you so much for this recipe!
I made this cake for my hubby’s birthday .- also my 8 month old little man in sleeping.:) i had actually researched for a coconut cake recipe and yours looked and sounded outstanding. Except that I didn’t know the egg whites were supposed to be whisked until fluffy. As a result,my cake barely rise and became dense. I wish there had been a bit more direction on the egg whites part as it seems major part of the cake.’s quality.
Thank you for sharing the recipe.
Hi Brenda! The egg whites actually don’t need to be whipped in this recipe, just whisked together with the milk and coconut flavoring as written. Sorry the cake didn’t turn out as you hoped.
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Thank you for sharing this recipe. I made this cake and it was a total success. I loved the beautiful white color of the cake, and it did have a very tender crumb. That coconut butter cream/whipped cream filling was the best! The only thing I didn’t do was to toast the coconut, but that’s no biggie– the cake was much appreciated by my dinner guests. I’ll be sharing this on my blog, with full credit going to you, of course. Thanks, again.
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Made this cake this weekend and it was amazing! Thanks for sharing!
So happy to hear you enjoyed the cake, it’s one of my faves. Thanks for the comment!
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I made a version of this cake for a birthday party and it was a huge success. I will admit that I’m terrible at following directions and made a few tweaks to the recipe. The cake was super moist very easy to handle (no crumbling issues)…. Instead of egg whites, I replace it with 5 whole eggs (at room temp). I used all coconut milk and skipped the whole milk and the coconut flavor (I was afraid it would taste fake). I also used 2 ½ sticks of butter. The cake was absolutely perfect.
The cake is spot on! Very nice recipe. I love cakes from scratch, but often have trouble achieving a good texture. I made a vanilla custard out of the egg yolks and added a small bag of frozen (fresh) coconut with a little coconut milk for the filling. Kept the buttercream the same and called it a coconut cream pie cake. Thanks for the recipe!
Can this cake be frozen and defrosted before frosting?
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Do you think it would be possible to make a chocolate coconut cake by adding some cocoa powder?
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Probably, but since I haven’t tested a recipe I couldn’t tell you how much cocoa to add or any other adjustments that will need to be made.
Great recipe! I did have a few problems. One is that I didn’t realize that one has to CUT the parchment paper to fit the bottom of the pan. (I have done a lot of baking, but virtually no cake baking.) So I started off with really weird looking layers – that only got worse.
And then when I cut the layers … not good news. They were uneven. I figured I’d fix that when I stacked them up. Yeah, that didn’t work at all – it was the leaning coconut cake. I was afraid one or more layers might just slide on off.
And the coconut – looked great – nice brown color. It didn’t really stick all that well to the icing.
Oh, and I didn’t realize that I was supposed to refrigerate the whole thing for an hour after “done”. Fortunately it was for a party literally across the street.
Everyone said what went wrong was completely my fault = they didn’t SAY it was because I’m an idiot. Except for the coconut sticking to the sides – that is just the way it is.
Otherwise . . . the cake was really pretty easy and delicious. Realy delicious. Will make again. Maybe use four cake pans with CUT parchment paper (who knew?). I’m not the brightest bulb in the pack, but I know how to figure things out . . . eventually.
Hi there I just want to thank you for this awesome recipe I have tried it a few times for potlucks and I have just impressed everybody. I’m actually making this same recipe for my son Aiden’s birthday tomorrow but he wanted a banana cream Filled cake so I omitted the coconut flavoring and I substituted plain milk for the coconut milk and I added one fourth more of milk and attitude that filled cake so I omitted the coconut flavoring and I substituted plain milk for the coconut milk and added A half a packet of banana pudding mix the 4 ounce kind and I’m hoping that it will turn out good thank you again for a great recipe
Sounds like a great adaptation! I hope your son loves it! 🙂
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Thanks for sharing the recipe, it looks moist and delicious!
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Thanks so much for sharing this recipe. I made it for a low country boil I recently hosted and it was a big success. It didn’t look as pretty yours, but it tasted great. The cake was so light and delicious the frosting was amazing too. I will be making this again. Thank you!
this cake is amazing! I’ve made it several times and even the non-coconut lovers in my life like it. I’ve even had people pay me to make one for them specifically. Anyway, I’m about to make another and had a question – for the coconut milk – do you use the one in the Caron or the one in the can (full fat)? I use the one in the can but it just dawned on me that that may not be what the recipe calls for.
this cake is amazing! I’ve made it several times and even the non-coconut lovers in my life like it. I’ve even had people pay me to make one for them specifically. Anyway, I’m about to make another and had a question – for the coconut milk – do you use the one in the Carton or the one in the can (full fat)? I use the one in the can but it just dawned on me that that may not be what the recipe calls for.
Yes, I use the one in the can! Glad you enjoy this recipe, it’s one of my faves. 🙂
This cake turned out perfect! I baked it for my husband’s birthday since he loves coconut, and he couldn’t stop eating it! I used two 8- inch pans. They did rise more but I just trimmed the top layer of both cakes a bit and they were fine. Thank you for this delicious recipe. I will surely be baking this again!
Can buttermilk be substituted for the coconut milk in this recipe?
Can buttermilk be substituted for coconut milk in this recipe?
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This cake was a failure. I followed the directions and it completely sank in the middle on both cakes. I bake all the time and was very disappointed in this recipe.
I made this cake today, very time consuming this I must say. I will see how it tastes tomorrow. The only problem was the whipped cream center separated while whipping and incorporating the buttercream in there. It did not absorb the butter cream, so I made another half batch of the butter cream to make up for it. NO clue what I did wrong
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This cake was way to sweet very very sweet!
I tried it yesterday for my sisters bday and people loved it, it really has the coconut flavor. It was too sweet in my opinion and i had already omitted 1 cup of sugar in the creamcheese buttercream… which btw i still have almost 2 cups left in the fridge. Ill make cupcakes with it since there is nothing left of the cake 😛
And for people trying it for the first time, be careful roasting the coconut it takes less than two mins on low broil.
thank you for the recipe, its a keeper
Thanks so much for the feedback, Meg. I’m sure other readers will appreciate it. Glad you all enjoyed the cake!
This cake is so amazing!! I just made it 🙂 I wasn’t able to let it sit in the fridge for an hour because we really wanted to try the cake!
The cake is fabulous. I used regular flour, not cake flour, and did not remove 2 T per 1 C as the instructions said. I wasn’t too worried about. The cake had a wonderful texture and amazing coconut aroma and taste.
I baked mine in 2 x 9″ pans which was the perfect size.
The whipped cream was to die for.
I’m going to make this again, but top it with whipped cream only with a splash of coconut milk in the whipping cream. The frosting was a bit too sweet for my liking, but it was nonetheless DELICIOUS! I just couldn’t eat a huge piece lol Maybe that is how it is supposed to be.
Anyhow, thanks for this recipe. It’s amazing, I love it, and it’s a keeper!
Can i use the filling for the frosting? I’m making a pineapple filling
Sure! A few weeks ago I made a frosting variation for this cake that may work well for you: 8 oz cream cheese, 2 cups sifted powdered sugar, 1 tsp coconut extract. Beat till smooth and creamy. Separately beat 1 cup heavy whipping cream and fold in 3 additions into the cream cheese mixture. Frost cake and chill for 1 hour. Frosting will be fairly soft so it’s best kept in the fridge until you’re ready to serve. Hope this helps!
I just made this cake. It is amazing! My sister,Agnes, has been talking about our Grandmother’s coconut layer cake and so I figured I’d give this one a shot.
She will be over tomorrow to taste. I think she will cry.
Hi! First off – love the cake and the recipe! Simply fabulous! I’m making for the first time for an Easter dinner dessert. The only problem I’m having is with the whipped cream cheese filling. It won’t whip! The texture remains too liquid to spread as a filling. I even tried a second time with the same result. I’m a seasoned baker – so I am at a loss as to why it won’t thicken up. Not to worry – I’ll use the extra frosting between the layers.
Thanks for sharing this recipe!!
How will I use splenda in this recipe.
I’ve never baked with splenda, so I can’t give you any advice. Sorry! Perhaps another reader can jump in with some suggestions.
Amazing recipe! I added about 150-220gr of shredded coconut to the cake recipe, just beautiful!
did you use the thick coconut milk or coconut milk in the carton for cereal? I’m assuming thick but wanted to double check. Thanks!
I used the unsweetened thick coconut milk that comes in a can. Hope this helps!
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Hi ! I can’t wait to make your cake. I read the comments and your notes about pans and how your pans are deeper. And I
Now, I have 9inch round pans that are 2 inches deep. Do you recommend filling them both halfway and baking 4 separate layers ?
Hi Lucy! I would recommend filling your pans no more than 2/3 full. Half full is a pretty safe bet. It’s been a while since I’ve made this cake so I’m not sure if you’ll get 3 or 4 layers filling your 9-inch pans that way, but either way should make a pretty great layer cake! Hope this helps!
My search for the perfect coconut cake is officially over!! I can’t thank you enough. Since coconut cake is my amazing mothers favorite dessert, over the years I have tried countless recipes which were tasty but never got my mother’s approval being the conissour she is. I made this mothers day and she raved over it, she even ate a second piece. Highly recommend to all, can’t wait to try other recipes on here.
Yay! I’m so happy to hear that you and your mother enjoyed this cake so much. Thanks for taking the time to leave a comment!
Hi – I gave this a try and it came out very dense. I see others had the same result but there is no response as to why this happens. Perhaps a few tips – such as how much do you whisck the egg whites? Do you just fold this into the batter so it doesn’t get over beat? How can I get this cake to be fluffy instead of non-rising and dense. I followed the recipe exactly. Please help – I would love to try this recipe again
Hi Kathryn! I’m sorry you had trouble with this cake. This is the most popular and well-reviewed recipe on my site, and I’ve made it countless times, so I know the recipe is solid. However, you’re right, I should have some troubleshooting ideas for those who have had issues with it. My apologies!
The recipe I adapted this from actually had you beat the egg whites and add them to the batter at the very end. So there’s that option if you’d like to try it. However, I find that to be a little fussy – moving my batter to another bowl, washing my mixer bowl and beating the whites. I find that just adding the whites with the other wet ingredients works just fine. I suspect the problem may be that the butter isn’t beaten long enough with the other ingredients. Not enough air beaten into the butter will yield a denser cake. Do you think that could be it? I’ve made a few minor word changes to the recipe to hopefully prevent others from having the same problems.
I hope this has been helpful. I’m afraid without being with you while you made this cake, I can’t say for sure what went wrong. Hopefully the next time will be better! Good luck!
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I would like to omit the coconut milk. Will omitting the coconut milk change the texture of the batter? Can I just substitute with more milk or maybe even water?
Thank you
You can substitute all of the coconut milk with whole milk without any problems.
Thanks for the recipe I am making it for my aunt who turned 85 and requested a coconut cake for her 85th Birthday. I’m hoping it turns out well. Thanks for sharing.
Good Morning! I made the cake for my aunts 85th Birthday and it turned out great. I will definite use this recipe again. The only problem I had was I had to share a slice with my wife because it went so fast!
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Where can I find the original icing recipe.
Love this recipe! I have a question though, if I were to make the buttercream without the cream cheese, how much butter do you reckon that I should add into the recipe? Thank you!
Hi Ashley! Here’s a link to my whipped vanilla buttercream frosting, which you can use in place of the cream cheese frosting. Substitute coconut flavoring for the vanilla and almond extracts in that recipe if you’d like. Hope that helps!
Thank you for this! I will definitely try it out. I have another question, its there a reason for leaving out the egg yolk? I am assuming its for preventing the cake turn yellow but was wondering if there’s other reason for it.
Most tender white cakes are made with egg whites only, this one included!
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Wow! Even as a Gluten Free cake this was sensational! Moist and flavorful! This recipe made 27 cupcakes and the frosting was fabulous, I ran out of time and didn’t even add the whipped cream. I used all coconut milk in the cake recipe instead of the regular milk. I beat the egg whites until they were foamy and then added the coconut extract and coconut milk. Thanks for a “completely delicious recipe”!
Thanks for the feedback, Debi! So happy to hear you enjoyed the recipe!
For the coconut milk in the recipe, do you use canned coconut milk or the refrigerated kind in the carton? This looks amazing! Can’t wait to try it out.
I use canned unsweetened coconut milk.
I have tasted this cake, delicious, but have not made it yet. My friend made it and used a fresh coconut using a rasp to achieve the fresh coconut flakes. T was truly the most fantastic cake I gave ever tasted. Only rave reviews! The fresh coconut was divine!
Can you substitute canned coconut cream for coconut milk?
Coconut cream or cream of coconut are not the same as coconut milk and should not be used as a substitute.
I bake all my layer cakes in springform pans, from sizes 4″ to 10″ in diameter. Springform pans produce flat level tops, so one does not have to do any trimming. I don’t know the reasoning, but for the past five years, every cake I have baked in springform pans have a flat level top! I stopped using regular cake pans years ago, finding springform pans to bake a cake to perfection. I am going to bake this particular coconut cake in an 8″ x 4″ inch pan, with a detachable bottom, and cut it into three layers, and frost it with a whipped cream & cream cheese frosting covered with toasted coconut!
I made this cake a couple of days ago. Now, I’m vegan, so i couldn’t taste it, but my co-workers raved about it. My mom also loved it! I love to bake & I research recipes before trying them. The only thing different with my cake was the fact that I didn’t need any milk to thin out my filling & I only used a little over 3 cups of powdered sugar in the icing. According to everyone, this is one of the best cakes I’ve made to date! Thanks!
I don’t like sweets or anything with coconut. One client asked for a coconut cake filled with raspberries. I found your recipe and decifef ti make it. While I was leveling the cake I tried the cake with the raspberry filling and the icing, it was AMAZING! love this recipe.❤
Have you ever made this cake completely and them frozen it? I’d like to prepare for thanksgiving ahead of time and be able to pull out of the freezer the day before. Do you think the texture or consistency of the coconut or frosting will be altered?
Have you ever made this cake completely and then frozen it? A client would like it for thanksgiving ahead of time and be able to pull out of the freezer the day before. Do you think the texture or consistency of the coconut or frosting will be altered?
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I first made this cake for my in laws 4 years ago when I was visiting (we weren’t even engaged yet)! My partner’s whole family loves coconut, and this is the recipe I found. I can’t tell you how much we love it! I am now not allowed to come visit without making this cake! 🙂 it is such a hit and I am so grateful for this amazing recipe. The texture of the cake is to die for, the coconut flavor is amazing, and we just can’t get enough. Thank you!!!
P.S. I highly recommend chilling before serving – it helps the frosting to set and form just a slight crust on the outside, which makes it so much easier to cut and serve. One time that I made it we didn’t have space in the fridge to chill it, and it just wasn’t the same. You could even make t ahead and chill overnight – just wrap it in plastic wrap!
This cake is literally the best thing I have ever baked. I made it for my dad for his birthday, and my entire family raved about it. So thrilled, so delicious! Thank you for this recipe!
This cake is DELICIOUS!!!!! I received rave reviews. Thank you so much for sharing.
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I love that the whole cake is covered in toasted coconut! It’s a gorgeous presentation and adds so much on the texture front. I will be doing this to my future coconut cake as well. Thanks for posting!
What tools did you use
Simply delicious! I didn’t change a thing and and it was perfect.
Yay! So happy to hear you enjoyed it.
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I just made this cake and everything tastes great. One big problem though, there isn’t enough batter. I used three eighth inch pans, and when it was time to fill the last one I could only barely cover the bottom. The other layers aren’t even that big either! Next time I think I might double the recipe.
Hello! It can be tricky to bake cake layers that are all the same, I feel your pain. I actually wrote a blog post, How to Bake Even Cake Layers, where I share my method for getting them all the same (spoiler alert – I use a kitchen scale). If the layers were all super thin, then there may have been something else going on with the cake and if you want to send me an email I’d be happy to help you troubleshoot! 🙂
I wasn’t having trouble baking even layers, it was that I didn’t have enough batter. Thanks for the advice though!
By even, I meant that the cake layers were equal in size. 🙂 If you measure out your batter you’ll have equal amounts in every pan! Sounds like you just put too much in your first two pans.
This cake is the best. Over the Christmas holidays I made a coconut cake using a recipe from a different site. I sliced it and immediately through the entire cake in the garbage. Then I searched for another recipe and found this one. My oh my, this cake was so delicious and I got rave reviews from everyone who tasted it. I’m getting ready to make for my job for our Easter potluck.
Yay! Thanks for the feedback Cris. I hope your coworkers love it!
Yet again this recipe gets rave reviews. Everyone at work simply loved this cake. This time I toasted the coconut and mixed it with some un-toasted coconut. I wish I could add a picture.
Yay! So happy you love this cake as much as I do. If you want to share a photo on instagram, tag #completelydelicious or tag my account @completelydelicious. Or send me an email completelydelicious@gmail.com. I’d love to see it!
The most tender cake I have ever made. Hubby claims he doesn’t like coconut, yet loved this cake. Will be on every Easter table from here on out.
Yay! I’m so happy you both loved it!
I want to bake your coconut cake but I only have 9″ round cake pans. Will those work? How would I need to adjust the baking time? Thanks in advance!
They’ll absolutely work! Baking time should be roughly the same.
I made your cake today for a friend’s birthday who requested coconut cake! I don’t like coconut cake but I’m actually really excited to try this and it may change my mind. I wish I could post a picture because it turned out perfectly! I followed the recipe to a “T” except the only difference was that she requested the coconut not be toasted on the outside! Thanks for this recipe!
* Followed instructions for baking at a lower temp with weighed measured batter and perfectly flat layers of cake resulted! Nailed it!
I am going to bake it tomorrow for the first time. Can i bake the whole recipe in one 9″ springform pan and then cut? Also when whipping the egg whites you just whisk slightly with a hand whip? Thanks!
Hi Mary,
I’m sure Annalise will comment, but I suspect a 9″ springform doesn’t have enough depth and you might run the risk of it overflowing – plus the baking time to get the centre done might result in very dry edges. You’ve probably already made this, so curious if it turned out for you.
Also, the egg whites, milk and flavouring you just need to lightly whisk to incorporate – you’re not whipping it.
Hope that helps next time you make it!
Hi Mary! I’m not sure a 9-inch springform pan will hold all of the batter. You can use the pan if you’d like, but I wouldn’t fill it more than 2/3 full. You can also bake the cake in batches with the pan if you’d like. Good luck!
Made the cake for a birthday this weekend as I couldn’t find the recipe I loved from ‘dixiecaviar.com’ (don’t even try, looks like the site is down or been hijacked), but so glad because this recipe is so much better! Much nicer crumb, and much lighter too.
Followed the cake recipe almost to the letter, only I used whites from a carton measured out at 150 ml (a touch over 5 oz) – worked perfectly – and cut the sugar to 2 cups which didn’t cause any issues. Baked it in 2 9″ round pans, 2″ deep, and had no problems with run over even though I’m at a higher elevation (Calgary, AB).
I used a different filling and frosting from Better Homes and Gardens to finish, so I can’t comment on anything other what I think is an excellent cake recipe.
So happy to hear you liked the cake, thanks for the feedback! 🙂
I made this recipe and made cupcakes and mini bundt cakes. I filled the cupcakes and mini bundt cake with the filling and frosted them – they are delicious. Thank you for a very tasty recipe.
Thanks for sharing your recipe! I made this cake for my boyfriend’s birthday, and it looked fantastic, the cake was also really nice and moist. But somehow it was overbearingly sweet. Not sure where I went wrong, but it was honestly to the point that we couldnt finish our first piece. Will try to make this again, but lower the sugar content. Love coconut!
Just made this cake and it tastes great! Only problems are that it didn’t make enough batter so I only have two really thin cake layers. The frosting is really runny so I couldn’t get it to stay on. I had to freeze it every five minutes and I lost a lot of frosting because of this. Anyone have any tips on how to make the frosting less runny for future times?
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This recipe looks fantastic ! thanks for sharing.
My husband wanted to make this cake for his dad’s 78th birthday, they both love coconut…. I will say it was the best coconut cake we have ever eaten. He made 4 layers and toasted the coconut, which I thought it was a very crucial step you might not want to miss. He also added the egg yolks, we didn’t have another use for them at that time. He also added a little frozen coconut into the batter as well. And the cake was still light and airy and the frosting was also amazing. Thank you very much.
Is it possible to make this cake into cupcakes? If yes, how long would you bake it for and at what temperature? Thank you so much!
Yes, I do make these into cupcakes! Check out my coconut cupcake recipe here.
Going to try your recipe for my daughter’s b’day cake… she loves coconut…
Dont u have a video of this cake ….
I’ve a confusion. About beating the egg whites…
Whether to beat it to peaks like done in chiffon cakes or simply mixing with the milk
Just whisk it with the milk! No need to beat.
I just made this cake in preparation for my anniversary and it came out perfect. It’s a 2 layer 8 inch and the layers are a bit tall which I like but didn’t expect and I’m considering making another batch to make it a 3 layer except I’m out of coconut milk so I’ll probably end up doing that tomorrow. Tomorrow is frosting day and the anniversary!!!!
Can this cake be made 3 days in advance before serving?
Yes you can make this cake in advance. Cake layers can be kept in the fridge for up to a week or in the freezer for a month or more. You can see my full post on how to store cake layers for more info. If you would like to make the whole frosted cake 3 days in advance, that probably will work fine. I’d just keep it wrapped in the fridge. I hope this helps!
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This cake came out amazing. I love it so much. Thanks for sharing the recipe. Is it possible to substitute coconut milk with coconut cream to create a richer coconut cake ? I was just curious.
I haven’t tried it so I couldn’t say, sorry!
Love this cake. I have never made it as a layer cake.
I always make a sheet cake. It comes out perfect every time. Very light cake with great coconut flavor. My daughters fiance and my teenage son ask for this cake at family dinners. I also use white sugar frosting. You can find that recipe at tastey kitchen and it’s aptly named “that’s the best frosting I’ve ever had”. I’m sure it is wonderful with the original frosting but I used this as an alternative because my teenage son hates cream cheese. Frosting and it worked so well it’s always been my go to with this cake.
I just love the cake recipe. It is amazing.
I just love the cake. I never had such amazing cake at home. Thanks for sharing such valuable information. Thanks for your efforts Annalise.
I just made this cake today. It’s yummy. I baked it in a 9 x 13 pan, as I didn’t want to bother with layers. And I just made a butter cream frosting with cream cheese and using the coconut milk to thin it. I would certainly recommend this to anyone that wants a really good cake. My sisters are fruitose intolerant. So I can’t use a cake mix when planning to serve them. I made this for Easter Dinner tomorrow, but made a cupcake from some of the batter so I could try it.
Thanks for the feedback! I’m so happy this cake worked out for you!
The description of this coconut cake being a ‘tender white cake’ caught my eye. II love a tender crumbed cake! I followed the directions as written…even using a kitchen scale for measuring. However, my cake has more of a pound cake texture. I’m wondering if that’s because the egg whites are not beaten until fluffy? The recipe states to ‘lightly whisk’ the egg whites with the coconut milk, then to add to batter beating only until incorporated. Maybe that effects the texture? My baking powder is current so I’m trying to pinpoint my mistake. The buttercream icing was delicious, as was the filling. However, I cut my two 9″ layers in half and the filling was too skimpy, probably a better amount for an 8″, 3 layer cake. The toasted coconut was a nice addition to the top of my cake…I think better than most coconut cakes that are coated with untoasted coconut. My guests, including the ‘birthday girl’ for whom I made it seemed to really enjoy it..but they could’ve just been saying that-Ha! Any iput would be appreciated, thank you!
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Nice recipe……. I made this cake a lot of time and I enjoyed it all the time.
it’s flavored with coconut too. Yummy in taste. Thanks a lot for sharing.
Thanks a lot for sharing to make such a delicious cake. I made it and really it was so tasty that I cannot explain.
Wow! I really like the direction you explain to make this delicious cake. Superb written. Thank you so much for sharing such content.
This is my new go-to Coconut Cake!! This was truly fabulous. I’ll admit I was nervous when the directions said mix the butter into the flour – what?! But my gosh, this was the best cake I have had in a long time. I totally agree with the previous comment from Emily. The tips were extremely helpful and right on target. Thank you!!
Hi! I know this recipe is from awhile ago…but I hope you’ll still answer haha!
I’m really excited to try this recipe this weekend, but could you clarify how much I should beat the egg whites? What texture/how much bubbles or foam should I look for to ensure it has a good rise?
And i was thinking about adding different food coloring to each layer as an ombré effect…but is it delicate enough that that would run the risk of deflating it?
Anyway, even if you don’t answer, the cake looks fantastic and I Any wait to try it! Thank you!
No need to beat the egg whites! Just whisk them with the coconut milk and flavoring until combined.
Awesome recipe I hope my son will like it very much. Thanks for your efforts. Annalise
First of all thank you so much for this recipe and all your detailed troubleshooting in the comments. I had an issue with the outcome as well that I hope you can help with. I did a couple of test cupcakes first and they turned out amazing. Rose beautifully, lovely white color and amazing flavour! That gave me the confidence to go ahead with my planned 9 inch layer cake.
However my cake hardly rose at all. It is barely an inch thick and even with a second layer it’s going to be way too thin. I’m not sure what went wrong. Since the cupcakes rose well, could it be that the batter resting for so long affected the rise? I’m surprised because there is so much baking powder in the recipe this was the last thing I expected.
I followed the recipe except for reducing the sugar by 70 grams. I did accidentally drop my butter into the egg white mixture first but caught it in time to fish out the butter chunks and add it into the flour mixture.
I really like the recipe and want to try it again especially after reading all the positive comments. Any idea what went wrong in my case so I can remedy it next time?
I would try it with the full amount of sugar and see if that fixes the issue. Also, make sure you’re really creaming the butter with the dry ingredients. It should be very light and fluffy. All of of the incorporated air help with the rise. I hope you have better luck the second time around! 🙂
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This cake was AMAZING! It went over so well at my husbands work. Everyone in the office wants it for their birthday cake. I have tried 2 other coconut cakes. One was dry and the other is bland (how is that even a thing with a coconut cake?) This cake is perfect!
Thank you for sharing your recipe!? I will definitely try it.
I have made this cake so many times and there is NEVER leftovers. I do let it refrigerate overnight and it’s so easy to work with. I also bake in 9 inch pans and make 2 layers then slice and make 2 cakes out of it. My friend whom is allergic to most foods and glueten will always eat a piece because she loves it so much.
Excellent cake; I made 2 9-inch layers. Recipe was accurate; tips very helpful.
The cake is moist yet firm. Great texture; it needed to bake a little longer, since I reduced the temperature.
I cut the powered sugar to 2 cups and chilled it before and after adding the cream, which I also reduced by half.
Without chilling, it goes limp.
I did this because I’m just not used to sugar and fat as called for in the recipe. It’s a little harder for the coconut to agree to outside of the cake, so I’ll let it soften in the kitchen before patting it on. I tried shredded instead of shaved, which I’ll try next time.
I’m thinking of 1/2-ing the recipe and making a single layer with the lighter frosting.
A cake like this is a splurge; but I’d appreciate tips on making it “lighter” so I could enjoy it more often.
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This is my go to recipe for Coconut Cake. It’s always a hit in my house. I always use 3 – 8” cake pan and divide the batter among the 3 pans.
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Thank you for sharing this recipe! I’ve made it servals times and it is excellent! You mention in the notes that your pans are 8×4. For the cake shown in the recipe photo did you use three 8×4 pans? If not, what did you do? I did not see this addressed in the recipe or comments. Please clarify.
I used three pans! So happy to hear you’ve enjoyed this recipe, thanks for the feedback!
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Coconut is the absolute favorite flavor cake of my southern gent and this has been, by far, his absolute favorite recipe. I’ve made it for him several times now and it has turned out perfectly every time. Thank you so much for sharing this and helping me give him a little taste of home.
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This is easy to follow, bakes beautifully and tastes amazing! I used 2 9” pans and cut one in half so I had two skinny layers and one regular with the creamy filling in between each layer! It was amazing and everyone loved it!
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Made this cake for Easter and it was delicious! Great coconut flavor throughout.
Made the 3 layers and I am feeling quite accomplished now, lol.
I will make this again, thanks for the great tips and a really great recipe!
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I’ve even had people pay me to make one for them specifically. Anyway, I’m about to make another and had a question – for the coconut milk – do you use the one in the Carton or the one in the can (full fat)?
Definitely use full fat, and I always use canned.
I made this cake for the first time 2 weeks ago and it turn out amazing. I did 3 nine inch pans and divided each cake to make 6 layers. I made a homemade pineapple custard filling and alternated with the whipped buttercream filling. My 30 year bestfriend has never ever asked for a cake and she wants this one for her upcoming birthday! I am about to make it again but in cupcake form with a homemade raspberry filling in half and a vanilla custard with raspberry vodka added in half. This way I found a use for the yolks. Fingers crossed???
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hey, what will happen if I whip the egg whites in this recipe? Looking for a chiffon-like texture. Although some cakes tend to turn rubbery if you whip the egg whites in the recipe and they were not intended to be whipped.
You can whip the egg whites in this recipe if you’d like. Then fold them into the rest of the batter. That’s actually what I had written in this recipe for years, then one day I tried just mixing in the whites without whipping and I honestly didn’t notice a difference. This cake is plenty light and fluffy without it, but the recipe will work either way!
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I just want to say that I was so intimidated by this recipe at first. I bake a lot-but usually not cakes (more of a cookie person). This sounded so complicated! But, tomorrow is my mom’s birthday and coconut cake is her favorite. Thank You So Much.
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I’m planning to make this tomorrow but only have sweetened canned coconut milk. Do you have a best guess for how much sugar to cut out of recipe?
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About how many cupcakes would this yeild?
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Probably at least 2 dozen cupcakes.
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Absolutely the best coconut cake I’ve ever made. It was moist and tasty, it was just delicious! My forever go to recipe. Thanks so much for this masterpiece.
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made in 2 8″ pans as recommended and it ran over big time in my oven. Boy did I have a mess to clean and the
Oh shoot! So frustrating, I’m sorry. But I have a note in the recipe that if you use only 2 8-inch pans that they need to be at least 3 inches deep to prevent overflow.
I wish they had 10 stars because this cake is worth it and then some. I came across this recipe when a friend mentioned she wished for a coconut cake like her grandma used to make. Well it delivered for her and for so many others since. I get requests for me to make it ALL the time now. One thing I do is double the frosting because the more the better as far as I’m concerned. Thank you so much for sharing.
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Yes this is the best coconut (or any) cake that I’ve ever made. Have made it for Christmas the last 3 years and everyone loves it! It is so very light and moist plus makes a beautiful presentation. A labor of love but so worth it! ***** 5 stars
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Sister! I have made this cake 4 times. Each time with glowing feedback from family & neighbors. I have been asked to make it birthdays & Xmas. I am so glad I found your recipe. Thank you so much for your expertise.
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Looks amazing! Is it possible to make it in a 2 layered loaf cake with a 9×5 loaf pan? How would one convert the recipe?
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Hello, I was wondering if coconut flavoring and coconut extract are the same or different? Thank you in advance I’m really looking forward to trying this recipe!
You can use either for this recipe! Most flavorings or emulsions can be used 1:1 same as an extract. Hope this helps!
Annalise, congratulations on concocting a truly excellent recipe. I made this for my sister-in-law as the finale of a special birthday party. When I served it, the room literally grew quiet. I was not worried…I knew they were taking it in. A wonderful, wonderful cake! Just a month later, I asked my daughter, if she wanted her usual German chocolate for her birthday…she asked for the coconut cake instead! The good news is that this time the party is smaller and there will be leftovers!
This recipe looks amazing! Can I use coconut extract instead of coconut flavouring? Thanks!
Yes, definitely!
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Is the unsweetened coconut milk the kind for a box such as Silk, Or do I need the canned variety with the fats?
Full-fat canned coconut milk! 🙂
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I made this cake for my sister’s bday. I made it over 3 days. ( fridged the layers) I baked the layers in three 9′ pans. The cake was so light and tender. I did sprinkle flaked coconut in between the layers, on top of the luscious filling. This is going to be my go to coconut cake recipe.
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I love this cake and I have made it quite a few times and it is always a crowd pleaser! So delicious! The last time I made it I made it into cupcakes, using the whipped filling to fill the cupcakes, and then topped with the icing and toasted coconut. They were a huge hit and great this way too!
Oooh yum, love the idea of turning these into cupcakes!
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Absolutely delicious! Full of coconut flavor! It’s very rich so a small slice is sufficient, even for the kids. Thank you for sharing. I followed the recipe exactly.
I’ve made this cake several times and it always turns out perfectly. I have never doubled it but I’ve made 2 recipes back to back in 12 inch pans to make a huge 4 layer cake for birthdays and holidays. I don’t eat coconut cake but it is always requested. I’ve also put homemade pineapple curd in between the layers. Thank you for this wonderful recipe.
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I have made this 4 times! Evertime I make it I have gotten great compliments. I have been searching for my Aunt Katherine coconut for ages. When I ran across yours just by reading the recipe this was the one. Thank you for your kindness to share with others. And yes, I am from Tennessee.
Super easy to make and my family absolutely loved it!
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The BEST coconut cake ever, this is my families GO to for events….
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This is the 3rd year that I’ve made this cake for Christmas. I love all things coconut and this is the best cake I’ve ever had or made. Wonderful recipe…make no changes, just read through instructions several times before you begin.
I forgot to leave 5 ☆s when I left my review!
This cake is the MOST AMAZING CAKE I’ve ever had in my life!!!
I made this cake for Christmas because the coconut top is so pretty and reminds me of snow and it has been a huge hit. I can’t stop eating it, and so sad that it’s almost gone. I am not an experienced baker (but I cook a LOT) so was a little nervous about making this but I’m so happy with the results.
I did break up the process into two days because it was too much for me to do in one day along with cooking Christmas dinner. I made the cake layers on Christmas eve and wrapped them in plastic and stored in the fridge overnight. On Christmas I made the frostings and assembled. It was nice knowing that the frosting didn’t have to look perfect because I was going to sprinkle the coconut on top to hide any imperfections. I chilled the cake in the fridge while making Christmas dinner and then removed and brought to room temp while we ate dinner.
I’m so happy that I came across this recipe. I will definitely be making it for the rest of my life! Maybe I’ll start a tradition and make this every Christmas.. We’ll see 🙂
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Love this recipe just like my great grandmother made . taking a bite of this cake brought back a warm memory of her , thank you
Just love this recipe , just like my Great Grandmother used to make in Tennessee. Taking the first bite of this cake brought back warm memories of her . Thank you so much
This is the BEST coconut cake I’ve ever had.
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I happened upon this recipe a few years ago searching for the best coconut cake to bake my mom for her birthday. It has become her every year birthday cake, along with half of my family members! it bakes perfectly and that whipped cream never ever disappoints! It is out of this world delicious!! Magnolia and Amy’s here in NYC do not come close!! KUDOS and thank you for this sublime recipe!!!!!
This cake is so good and moist .
My cake is in the oven and I just read an answer to a comment that said “you have to whip the egg whites “ The instructions say to lightly whisk… I hope my cake turns out okay..
This is hands down the best cake I’ve ever made. Absolutely delicious and a must have at Easter at my house now! I made it gluten free for the first today and I’m praying it tastes as good as usual!
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Delicious! I made this for a friend’s birthday a couple of days ago. I use regular flour because cake flour wasn’t available. I added a teaspoon of vanilla to the whipped cream frosting. I added three tablespoons of flour, used three fewer tablespoons of sugar and baked it at 375 for 30 minutes all because we’re at 8800 ft. It came out perfectly. Thank you for a great recipe!
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Oh My, Oh My – I LOVE coconut! This looks unbelievable! I really need to get that cookbook…. One question – Under the title (of the recipe), it says makes One 8-inch cake, so did you double this to make a layer cake? Or did it mean 1 “whole” cake, including the layers? This is on my must make list now!
The recipe is for a layer cake! 🙂
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I happened upon this recipe one time years ago for a dear friend to reminisce her grandma’s southern cake. It was a HUGE hit and now I have so many friends request it every year for their birthdays. It’s so delicious and I always have ti make 2 of them at a time or my family will be super mad I didn’t “save” any for them.
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