Coconut Cake Recipe
This Coconut Cake Recipe is a homemade, tropical delight—light coconut layers, whipped coconut-cream frosting, and a hint of sunshine in every bite.
Meet this dreamy two-layer homemade coconut cake—perfect for bridal showers, beach-themed parties, or a cozy Sunday afternoon dessert. It dazzles with a light crumb, whipped coconut-cream frosting, and just enough sweet shredded coconut to spark smiles. Simple pantry staples plus unsweetened Greek yogurt give it moisture and a gentle tang that dances with every bite. You know what? It’s my little tribute to the sunny coast of Florida where I grew up, chasing ice cream trucks under swaying palm trees. I first baked this coconut cake one summer after turning fifty, inspired by a vintage recipe my mom shared, and it’s been my favorite go-to for celebrations or a little midweek treat.
Why You’ll Love This Recipe
• Effortless baking with everyday pantry ingredients
• Fluffy layers bursting with real coconut flavor
• Silky, smooth coconut-cream frosting that isn’t grainy
• A hint of tang from Greek yogurt for perfect moisture
• Done in roughly 75 minutes, start to finish
• Ideal for celebrations, potlucks, or a simple family treat
• Customizable to gluten-free or vegan diets
• Keeps fresh in the fridge for up to 4 days
Ingredients
Dry Ingredients
- 3 cups (360 g) cake flour or all-purpose flour (King Arthur Flour)
- 1 tbsp (15 g) baking powder
- ½ tsp fine sea salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) coconut sugar (Bob’s Red Mill), optional for deeper flavor
Wet Ingredients
- 3 large eggs, room temperature (let sit 30 min)
- 1 cup (240 ml) coconut milk (full-fat) or whole milk
- ½ cup (120 g) plain Greek yogurt (Fage), for tang and moisture
- ½ cup (115 g) unsalted butter or coconut oil, melted
- 2 tsp pure vanilla extract
- 1½ cups (120 g) sweetened shredded coconut, plus extra for garnish
Frosting
- 8 oz (225 g) cream cheese, softened (block style for stability)
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- ½ cup (120 ml) canned coconut cream, chilled overnight
- 1 tsp coconut extract, optional
- 1 cup (80 g) sweetened shredded coconut, for topping
Tip: Chill canned coconut cream at least 8 hours so it whips up just like heavy cream.
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper (this helps the layers lift out cleanly).
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, and coconut sugar if you’re using it—this even distribution keeps the crumb tender.
- In a separate bowl, beat eggs lightly, then whisk in coconut milk, Greek yogurt, melted butter, and vanilla. Make sure the butter isn’t piping hot so it won’t cook the eggs.
- Pour wet ingredients into the dry mix. Stir with a spatula until just combined—overmixing can make the crumb tough. Gently fold in shredded coconut.
- Divide batter evenly between the pans (I use a kitchen scale for accuracy). Smooth the tops with a spatula so they bake flat.
- Bake for 25–30 minutes, rotating pans halfway through. The cakes are done when a toothpick comes out with a few moist crumbs attached.
- Let cakes cool in the pans for 10 minutes. Then invert onto a wire rack, peel off parchment, and cool completely (about 20 minutes).
- While layers cool, chill a mixing bowl and beaters in the freezer for 10 minutes. Scoop out the solid part of the coconut cream and whip until soft peaks form.
- In another bowl, beat cream cheese and butter until fluffy, then gradually add powdered sugar. Fold in whipped coconut cream and coconut extract if using.
- To assemble, place one layer on a cake stand, spread a thick layer of frosting, top with the second cake, then cover the top and sides with frosting. Press extra shredded coconut onto the sides for a pretty finish.
Servings & Timing
Yield: Makes one two-layer 8-inch cake (12–16 slices)
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Chill/Rest Time: 15 minutes (plus cooling)
Total Time: About 1 hour 15 minutes
Variations
• Pineapple Coconut Surprise: Spread 1 cup crushed, drained pineapple between layers for extra tropical flair.
• Gluten-Free Swap: Use 3 cups almond flour plus 1 tsp xanthan gum.
• Vegan Version: Replace eggs with flax eggs, swap butter for coconut oil, and use dairy-free yogurt.
• Lime Zest Boost: Stir in 1 tbsp lime zest and a splash of lime juice into the frosting.
• Mini Bundt Cakes: Divide batter among six mini bundt pans—perfect for gifting.
• Mango Ripple: Fold ½ cup mango puree into the batter for a sweet swirl.
Storage & Reheating
Store your frosted coconut cake in an airtight container in the fridge for up to 4 days. To freeze unfrosted layers, wrap each tightly in plastic wrap and foil—freeze for up to 2 months. Thaw overnight in the fridge before frosting or serving. Note: whipped coconut cream doesn’t reheat well—serve chilled for best texture. Make-ahead tip: bake layers a day ahead, wrap well, and assemble just before guests arrive for super-fresh taste.
Notes
• Using cake flour yields a soft, tender crumb, but all-purpose flour works fine if that’s what you have.
• Sifting powdered sugar prevents lumps and keeps the frosting silky.
• Ensure coconut cream is very cold before whipping; room-temp cream won’t fluff up.
• Freshly shredded coconut adds moisture and chew—avoid those rock-hard packs.
• For taller layers, bake in 9-inch pans and reduce bake time by 5 minutes.
FAQs
Q: Can I make this cake gluten-free?
A: Absolutely—swap in almond flour and add 1 tsp xanthan gum to bind.
Q: My frosting is too soft—what went wrong?
A: Chill your bowl and beaters, and be sure the coconut cream is fully chilled before whipping.
Q: Can I use desiccated coconut instead of shredded?
A: Desiccated coconut is drier, so shredded gives better moisture and texture.
Q: How do I prevent a dense cake?
A: Measure flour by weight or spoon into cups without packing, and mix until just combined.
Q: Is it OK to freeze the whole frosted cake?
A: Yes—wrap tightly in plastic and foil, freeze up to 2 months, then thaw in the fridge overnight.
Q: Can I replace Greek yogurt with sour cream?
A: Sure—use an equal amount for similar moisture and tang.
Conclusion
Whipping up this Coconut Cake Recipe feels like a mini tropical getaway—light, fluffy layers crowned with creamy coconut frosting. Whether you’re celebrating a special occasion or craving an easy homemade dessert, it never fails to hit the spot. Give it a try, then come back and let me know how it turned out—and don’t miss my Coconut Macaroons or Pineapple Upside-Down Cake for more homemade dessert inspiration!
Coconut Cake Recipe
Ingredients
- 3 cups Cake flour or all-purpose flour
- 1 tbsp Baking powder
- ½ tsp Fine sea salt
- 1 cup Granulated sugar
- 1 cup Coconut sugar (optional for deeper flavor)
- 3 large Eggs (room temperature)
- 1 cup Coconut milk (full-fat) or whole milk
- ½ cup Plain Greek yogurt (for tang and moisture)
- ½ cup Unsalted butter or coconut oil (melted)
- 2 tsp Pure vanilla extract
- 1½ cups Sweetened shredded coconut (plus extra for garnish)
- 8 oz Cream cheese (softened)
- ½ cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- ½ cup Canned coconut cream (chilled overnight)
- 1 tsp Coconut extract (optional)
- 1 cup Sweetened shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, and coconut sugar (if using).
- In a separate bowl, beat eggs lightly, then whisk in coconut milk, Greek yogurt, melted butter, and vanilla.
- Pour the wet ingredients into the dry mix and stir until just combined. Gently fold in shredded coconut.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs attached.
- Whip the solid part of the chilled coconut cream until soft peaks form. In another bowl, beat cream cheese and butter until fluffy, then gradually add powdered sugar. Fold in whipped coconut cream and coconut extract if using.
- Place one cake layer on a stand, spread frosting, add the second layer, and cover the top and sides with frosting. Press extra shredded coconut onto the sides for garnish.
