Light and Fluffy Coconut Cake
This coconut cake is guaranteed to be the BEST coconut cake you’ve ever had. 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 old-fashioned “southern” coconut cake recipe in 2010, this cake has been a favorite with pretty much everyone. I have family and friends request it for birthdays and holidays, and it’s the recipe on my site with the most consistent 5-star reviews. There’s no doubt about it, everyone LOVES this cake!
What makes this coconut cake special?
- The coconut flavor really comes through in every aspect of this cake, from the cake layers to the frosting, to the toasted coconut on top!
- Using canned coconut milk not only helps with flavor, but it also make the cake super moist and tender.
- It’s an elegant yet comforting dessert, perfect for any occasion.
One bite and I know you’ll agree, this really is the best coconut cake recipe!
“I just want to say that I was so intimidated by this recipe at first. I bake a lot-but usually not cakes. This sounded so complicated! But, tomorrow is my mom’s birthday and coconut cake is her favorite. So, I gave it a try. Just want to say that everything turned out beautifully! Thank you for sharing this recipe with us!!!” — reader Diane
Table of Contents
- What makes this coconut cake special?
- How to make the best coconut layer cake
- My best cake tips
- Flavor variations
- Make this cake now!
How to make the best coconut layer 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 and a toasted coconut topping. Let me show you how to make it!
Moist and tender 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.
Tip: Bake the cake layers in advance for easy assembly. I usually bake mine at least 1 day ahead of when I will assemble the final cake. Cake layers can be stored in the fridge for up to 2 days and in the freezer for a month or more. See my tips on how to store cake layers here.
Rich 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. (If you want a lighter/less-sweet frosting, I recommend trying my chantilly cream frosting instead.)
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.
Tip: This is my hack for many layer cakes where I want a slightly different filling between the layers than the overall frosting. Simply fold whipped cream and a bit of frosting together! Voila!
Top it with toasted coconut
Coconut is of course the perfect finish for this cake. I prefer to toast it in the oven until it’s golden brown, but you can also leave it untoasted for an all-white appearance. Use sweetened coconut or unsweetened coconut, coconut flakes or shredded coconut, it’s all up to you!
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
- Need help assembling and frosting layer cakes? If you’re new to bakinglayer 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.
- 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. I baked this cake in 3 8-inch pans, but if using 9-inch, only bake 2 layers.
- Use parchment paper rounds to prevent sticking! The cake layers are so tender, so don’t skip this step and be sure to grease your pans too. 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.
baking tip:Why you should use cake flour
If you don’t have cake flour on hand, substitute 3/4 cup + 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for 1 cup of cake flour. You can also simply just use all-purpose flour, cup for cup. The results won’t quite be the same, there’s not the same guarantee of success, but you’ll likely still have a delicious cake.
Flavor variations
I love this cake so much, I’ve made a few variations that are equally delicious! These all use the coconut cake layers as a starting point:
Make this cake now!
Recipe originally published in April 2010, with slight improvements to the recipe and clearer instructions added over the years. Most recent update April 2025, it’s just as awesome as ever!
Light and Fluffy Coconut Layer Cake
Ingredients
For the Coconut Cake:
- 5 large egg whites
- 1 ½ cup (375 ml) unsweetened full fat coconut milk , divided
- 2 teaspoons coconut flavoring (see Notes)
- 3 cups (340 grams) cake flour
- 2 ⅓ cups (470 grams) granulated sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter , softened to room temperature
For the Cream Cheese Buttercream Frosting:
- 8 ounces (227 grams) cream cheese , softened to room temperature
- ½ cup (113 grams) unsalted butter , softened to room temperature
- 4 cups (455 grams) powdered sugar , sifted
- 1-3 tablespoons unsweetened coconut milk or whole milk
- 1 teaspoon coconut flavoring
For the Whipped Coconut Filling:
- 1 cup of the Cream Cheese Buttercream Frosting , above
- 1 cup (250 ml) heavy whipping cream
- 1-2 cups (85 grams) flaked or shredded coconut , for decoration
Instructions
To make the cake:
- Preheat oven to 350°F. Butter and flour (or use nonstick baking spray) 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 so the mixture is uniform.
- 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 about 35-40 minutes. Baking time will vary based on pan size and how many layers you're baking, so start checking when the tops look dry and set. The tops should bounce back when gently pressed.
- Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. If making cake layers in advance, wrap in plastic and store in the fridge for up to 2 days and in the freezer for up to 1 month (thaw in the freezer overnight before using).
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.
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 and decorate 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 and filling. Frost the entire cake with the cream cheese buttercream as desired.
- To toast coconut, 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 before adding to the frosted cake.
- Chill the cake for one hour before serving. Store in the fridge, cake will keep for several days.
Video
Notes
- This recipe uses one 13.5-oz can of unsweetened coconut milk (plus more for the frosting if you want).
- “Coconut flavoring” can be coconut extract or coconut baking emulsion flavoring. This is what I use.
- The cake can be baked in either 8 or 9-inch pans and you can use 2 or 3 pans, depending on the look you’re going for. Be sure to not fill cake pans more than 2/3 full, or they may overflow in the oven. If using 8-inch pans, make sure they are deep enough, or bake more separate layers.
- This recipe uses the Reverse Creaming Method, meaning you cream the butter and sugar along with the dry ingredients. This coats the flour with a layer of fat, resulting in a very light texture.
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 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!
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.
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!
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!
Where can I find the original icing recipe.
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!
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.
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.
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!
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 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!
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!
Amazing recipe! I added about 150-220gr of shredded coconut to the cake recipe, just beautiful!
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.