Coconut Cake
A tender, snow-white coconut cake with coconut milk in the batter, sweetened shredded coconut throughout, and a cream cheese frosting. The kind of celebration cake that makes everyone ask for the recipe. The trick is using both coconut milk AND shredded coconut for layered coconut flavor.
Prep Time
16 min
Cook Time
34 min
Servings
4
Calories
559 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Coconut1 cup
- Flour2 cups
- Sugar½ cup
- Eggs2
- Milk1 cup
- Butter¼ cup
- Baking Powder1 tsp
- Vanilla Extract1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Coconut1 cup
- Flour2 cups
- Sugar0.5 cup
- Eggs2
- Milk1 cup
- Butter0.25 cup
- Baking Powder1 tsp
- Vanilla Extract1 tsp
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. In a bowl, whisk 2½ cups cake flour, 1 tablespoon baking powder, ½ teaspoon salt.
- 2
In a stand mixer, beat 1 cup of softened butter with 1¾ cups sugar until very light and fluffy, about 4 minutes. Beat in 4 large egg whites one at a time, then 2 teaspoons of coconut extract and 1 teaspoon vanilla.
- 3
Add the dry ingredients in 3 additions, alternating with 1 cup of full-fat coconut milk. Mix only until combined. Fold in 1 cup of sweetened shredded coconut.
- 4
Divide between the two pans. Smooth the tops. Bake 28-32 minutes until a toothpick comes out clean and the tops spring back when lightly pressed. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- 5
Make the cream cheese frosting: beat 12 oz softened cream cheese with ¾ cup softened butter until smooth. Add 4-5 cups powdered sugar (depending on desired consistency), 1 teaspoon vanilla, ½ teaspoon coconut extract. Beat until light and fluffy.
- 6
Place one cake layer on a serving plate. Spread with frosting. Top with the second layer. Frost the top and sides. Press 2 cups of sweetened shredded coconut all over the frosted cake — sides included. Refrigerate 30 minutes to set before slicing.
Watch how to make Coconut Cake
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💡 Expert Tips
- 1.Egg whites only, no yolks. White cake. Yolks would turn this yellow and change the flavor profile.
- 2.Full-fat coconut milk. Light coconut milk lacks the richness. Look for canned full-fat coconut milk in the Asian or baking aisle.
- 3.Cake flour matters. Cake flour has less protein than all-purpose, giving you a finer, more tender crumb. Substitution: 1 cup AP flour minus 2 tablespoons + 2 tablespoons cornstarch = 1 cup cake flour.
- 4.Press coconut into the sides. Wet frosting holds the coconut. Pat firmly with the flat of your hand to get full coverage.
🔬 Why It Works
Coconut cake gets its character from layered coconut flavor: coconut milk in the batter (subtle), coconut extract (assertive), shredded coconut in the cake (texture), and coconut on the frosting (visual + texture). Egg whites only keep the cake snow-white and tender. Cake flour produces the fine velvety crumb that defines a wedding-cake-style coconut cake. The cream cheese frosting balances the sweetness with tang.
Frequently Asked Questions
Can I use sweetened coconut milk?▾
Why is mine yellow instead of white?▾
Can I make it ahead?▾
Best toasted coconut for the outside?▾
4.2
695 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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