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 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.
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!
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.
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.
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. 🙂
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!
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!
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. 🙂
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!
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!
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.
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!
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!
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/ 🙂
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.