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.
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!
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’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!
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!
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.
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!
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 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.
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!!!
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…?
Impressive! I mean it.
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.
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: https://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!
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.
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!