This is the best coconut cake recipe: soft, fluffy, and packed with coconut flavor in every bite. If you’re a coconut lover, then this tender cake is about to be your new favorite!
With layers of moist cake, luscious coconut filling, and creamy coconut buttercream frosting, it’s the kind of dessert that turns any occasion into a celebration. Whether it’s Easter, Christmas, or a birthday, this cake delivers major tropical vibes.
This recipe is inspired by my absolute favorite coconut cake from Kalaheo Cafe in Kauai, Hawaii. We travel to Kauai every couple of years, and the Kalaheo Cafe is one of our first stops--usually for an epic breakfast the morning after we arrive. Without fail, we always leave with a to-go slice (or two) of their famous coconut cake.
Since I can't get that coconut cake as often as I'd like, I wanted to make a version at home. This is my best stab at it. What makes this cake so special? If I'm craving coconut cake, I want it to have lots of coconut and taste well, like coconut.
So I go all in with cream of coconut, coconut milk, coconut extract, AND sweetened coconut flakes. The result? A melt-in-your-mouth fluffy texture with an irresistible coconut punch.
Want to see some of my other recipes inspired by our trips to Kauai? You'll love this Dole pineapple whip, a dairy-free soft serve that's super refreshing. For breakfast, we always have Spam musubi or Loco Moco. And you can't forget ahi poke! Back to that homemade coconut cake though...let's get baking!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- cake flour
- baking powder
- baking soda
- salted butter
- granulated sugar
- large eggs
- cream of coconut
- vanilla extract
- coconut extract
- coconut milk
- cornstarch
- sweetened coconut flakes
- powdered sugar
- edible flowers (I used mums, veronica, and chamomile flowers)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get baking!
First, make the cake: Grease 3 (9-inch) round cake pans and line with parchment paper. Preheat the oven to 350°F. Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.
Then, beat the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition until the yellow disappears. Add the flour mixture alternately with the cream of coconut in 3 additions, beginning and ending with the flour. Beat in the vanilla extract and coconut extract.
Next, divide the batter evenly between the prepared pans. Bake for 18 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove the cakes from the oven and let cool in their pans for 5 minutes. Run a knife around the edges and turn out onto a cooling rack.
Meanwhile, make the coconut filling: Whisk together the coconut milk, granulated sugar, and cornstarch in a medium saucepan. Cook over medium-high heat until the mixture coats the back of a wooden spoon. Remove from the heat and whisk in the butter and coconut flakes. Let cool completely.
Make the coconut buttercream: Beat the butter with an electric mixer until fluffy. Beat in the cream of coconut. Add the powdered sugar until light and fluffy. Beat in the vanilla extract and coconut extract.
Assemble the cake: Place one cake layer on a cake stand. Pipe about ⅓ cup of the buttercream around the top edge of the cake.
Spread half of the filling within the edges of the buttercream. Repeat with another cake layer, ⅓ cup buttercream, and remaining half of the filling. Place the remaining cake layer on top. Spread the remaining buttercream on the top and sides of the cake.
Finally, press the remaining coconut flakes on the top and sides of the cake. Refrigerate until ready to serve. Garnish with edible flowers, if desired.
Substitutions
Need to make some ingredient adjustments? Here are some ideas:
- Cake flour - Cake flour has lower protein content than all-purpose flour, creating a delicate, soft texture. If all you have is all-purpose flour, that's okay.
- Salted butter - Substitute unsalted butter for the salted butter and add ½ teaspoon salt.
- Coconut cream - You can find coconut cream alongside other cocktail mixers at the grocery store. Or, substitute heavy cream if you prefer. It has about the same consistency and fat content.
Variations
Check out these additional ways to change up this recipe:
- Lemony Coconut Cake - Instead of making the coconut filling, spread lemon curd in between the layers.
- Coconut Layer Cake with Coconut Buttercream - To make things a little simpler, you can double the frosting recipe and omit the coconut filling, spreading frosting in between the layers instead.
- Easter Coconut Cake - Swap out mini Cadbury eggs for the fresh flowers to make this an Easter-worthy dessert.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- liquid measuring cup
- measuring spoons
- 3 (9-inch) round cake pans
- stand mixer with paddle attachment
- whisk
- medium bowl
- cooling racks
- piping bag
- medium saucepan
Storage
Wrap the cake tightly with plastic wrap and refrigerate for up to 5 days.
To freeze, you can freeze the entire cake (if it's wrapped tightly). Or, cut the cake into slices and wrap each slice individually and place in an airtight container. Freeze for up to 6 months.
Tasty Tip
For a cake that stands tall and doesn't lean to one side, I recommend trimming any domed cake layers first. Simply use a serrated knife to make the cake layers even.
Tasty Tip #2
Both the coconut cream and coconut milk will need to be thoroughly mixed before using. It usually separates in the can into a thick coconut layer on top of a thinner watery layer. I pour the mixture into a measuring cup and stir with a whisk until it's incorporated.
Frequently asked questions
I put 4 different coconut products the cake--if I'm craving coconut cake, I want it to smack me in the face with coconut flavor! A combo of coconut cream (the key ingredient in piña coladas), coconut milk, coconut extract, and coconut flakes is my secret to ultra coconut flavor.
The combination of butter plus whole fat coconut milk helps this cake remain super moist. Also, make sure to bake the cake layers just until a toothpick inserted in the centers of each cake come out clean. Prevent over-baking for the best results.
Adding a frosting dam around the perimeter of the cake layers keeps the coconut filling from squishing out.
You can! Instead of the coconut filling, use your favorite jam or preserves. Raspberry is a great choice. Lemon curd is another option that I love to use.
Before you trim any domes from the tops of the cake layers, let them come to room temperature. They're even easier to cut if they've been chilled in the refrigerator for a few hours.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with coconut cake:
🍽Get the recipe
Best Ever Coconut Layer Cake
Equipment
- dry measuring cups
- liquid measuring cup
- measuring spoons
- 3 (9-inch) round cake pans
- stand mixer with paddle attachment
- whisk
- medium bowl
- cooling racks
- piping bag
- medium saucepan
Ingredients
For the cake layers:
- 3 cups cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup cream of coconut (such as Coco Lopez)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
For the coconut filling:
- 1 (13.5-ounce) can coconut milk
- ½ cup granulated sugar
- 2 tablespoon cornstarch
- 2 tablespoon salted butter
- 1 cup sweetened coconut flakes
For the coconut buttercream:
- 1 cup salted butter, softened
- 3 tablespoon cream of coconut (such as Coco Lopez)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
For decorating:
- 2 cups sweetened coconut flakes
- Edible flowers (optional)
Instructions
- Make the cake: Grease 3 (9-inch) cake pans and line the bottom of each pan with parchment paper. Preheat the oven to 350°F. Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.
- Beat 1 cup butter and 1½ cups granulated sugar at medium-high speed with an electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition until the yellow disappears.
- Add the flour mixture alternately with 1 cup cream of coconut in three additions, beginning and ending with the flour. Beat in 1 teaspoon vanilla extract and ½ teaspoon coconut extract.
- Divide the batter evenly between the prepared pans. Bake for 18 minutes or until a wooden pick inserted in the centers comes out clean. Remove the cakes from the oven and let cool in their pans for 5 minutes. Run a knife around the edges and turn out onto cooling racks to cool completely.
- While the cakes bake and cool, make the coconut filling: Whisk together the coconut milk, ½ cup granulated sugar, and cornstarch in a medium saucepan. Cook over medium-high heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon.
- Remove from the heat and whisk in 2 tablespoons butter and 1 cup coconut flakes. Let cool completely. (Set over an ice bath to cool quickly.)
- Make the coconut buttercream: Beat 1 cup butter at medium speed with an electric mixer until fluffy. Beat in 3 tablespoons cream of coconut. Add the powdered sugar, 1 cup at a time, until light and fluffy. Beat in 1 teaspoon vanilla extract and ½ teaspoon coconut extract.
- Assemble the cake: Place one cake layer on a cake plate or stand. Pipe about ⅓ cup of the buttercream around the top edge of the cake.
- Spread half of the filling within the edges of the buttercream. Repeat with the second cake layer, ⅓ cup coconut frosting, and the remaining half of the filling. Place the remaining cake layer on top. Spread the remaining buttercream on the top and sides of the cake. (It will just coat the cake.)
- Press the remaining shredded coconut flakes on the sides and top of the cake. Refrigerate until ready to serve. Garnish with edible flowers, if desired.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Do not use the same utensils on cooked food, that previously touched raw eggs.
- Wash hands after touching raw eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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