This coconut cake stands out for its ultra-moist crumb, perfect balance of sweetness, and bold coconut flavor. Whether you serve it at a birthday party, family gathering, or weekend dinner, it’s guaranteed to be a crowd-pleaser. The cake layers are infused with coconut milk, and the frosting complements it with a smooth, creamy finish. Plus, it’s simple enough for beginner bakers to tackle with confidence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Coconut milk
Vanilla extract
Sweetened shredded coconut
Cream cheese
Powdered sugar
Heavy cream (optional, for consistency in frosting)
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
Fold in the shredded coconut gently.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat cream cheese and powdered sugar together until smooth and fluffy. Add a splash of heavy cream if needed for spreading consistency.
Frost the cooled cakes, stacking one on top of the other. Cover the top and sides with frosting and sprinkle extra shredded coconut over the entire cake.
Servings and timing
This recipe makes about 12 servings. The preparation time is approximately 20 minutes, with a baking time of 25–30 minutes. Allow additional time for cooling and frosting (about 45 minutes), bringing the total time to around 1 hour and 30 minutes.
Variations
Add a hint of almond extract to the batter for a slightly nutty undertone.
Substitute buttermilk for coconut milk for a tangier flavor.
Add a layer of pineapple filling between the cake layers for a tropical twist.
Toast the shredded coconut for a golden, crunchy finish.
Turn it into cupcakes for single-serve treats—adjust the baking time to 18–20 minutes.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. For best flavor, allow slices to come to room temperature before serving. To freeze, wrap individual slices or the entire cake (without frosting) tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and frost before serving.
FAQs
How do I make the cake extra moist?
Use full-fat coconut milk and don’t overmix the batter. Be sure not to overbake the cake either—check doneness with a toothpick.
Can I use canned or fresh coconut?
Sweetened shredded coconut is best for texture and flavor, but you can use unsweetened or fresh if preferred—just adjust the sweetness in the recipe.
Is this cake good for layering?
Yes, the texture is sturdy yet soft, making it ideal for stacking layers without collapsing.
Can I make this coconut cake dairy-free?
Yes, use dairy-free butter, coconut-based cream cheese, and plant-based milk alternatives.
Can I use a different size cake pan?
Yes, you can use a 9×13 inch pan or make cupcakes. Adjust the baking time accordingly.
Can I make the cake ahead of time?
Absolutely. You can bake the layers a day ahead, wrap them tightly, and frost them the next day.
Can I add coconut extract for more flavor?
Yes, add 1/2 to 1 teaspoon of coconut extract for a stronger coconut flavor.
How do I keep the frosting from being too runny?
Use chilled cream cheese and powdered sugar. If it’s too loose, add more sugar or chill it for a bit before frosting.
Can I decorate the cake with anything else?
Yes, consider adding toasted coconut, white chocolate shavings, or even fresh berries on top for visual appeal.
Is this cake freezer-friendly?
Yes, the unfrosted cake layers freeze very well. Wrap them tightly and store for up to 3 months.
Conclusion
This Moist Coconut Cake is a delightful dessert full of tropical flavor and soft, tender crumb. Whether you’re celebrating or simply craving something sweet, it’s a dependable and delicious choice. Easy to bake, beautiful to serve, and loved by all ages, this cake is a recipe you’ll want to come back to again and again.
This Moist Coconut Cake is a tender, flavorful dessert with bold coconut flavor, creamy frosting, and a fluffy texture. Ideal for celebrations or everyday indulgence.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup coconut milk (full-fat recommended)
1 1/2 cups sweetened shredded coconut
8 oz cream cheese, softened
3–4 cups powdered sugar
1–2 tbsp heavy cream (optional, for frosting consistency)
Extra shredded coconut for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Fold in the shredded coconut gently.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat cream cheese and powdered sugar until smooth and fluffy. Add heavy cream if needed for desired consistency.
Frost the cooled cakes, stacking one layer on top of the other. Cover the top and sides with frosting.
Sprinkle extra shredded coconut over the entire frosted cake.
Notes
Use full-fat coconut milk for best texture and moisture.Don’t overmix the batter to maintain a light crumb.Let cake layers cool completely before frosting.Store leftovers in an airtight container in the refrigerator for up to 5 days.Unfrosted cake layers can be frozen for up to 3 months.
