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.
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! 🙂
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.
Do you think it would be possible to make a chocolate coconut cake by adding some cocoa powder?
❤️
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.
Can this cake be frozen and defrosted before frosting?
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!
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.
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!
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.
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.
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!
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. 🙂
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 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
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.
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!!!