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My coconut cake recipe has swiftly become a family favorite. It’s moist, fluffy, and layered with coconut flavor, from the cake to the coconut cream cheese frosting!
Everyone raves about this coconut cake recipe.
We don’t shy away from making fancy layered cakes at home, especially when they’re of the coconut variety.
For this recipe, I got inspiration from my coconut flour cake, but I wanted to take it one step further and let the coconut flavor shine. So, I added shredded coconut to the base and extract to the frosting. According to my family, this is the best coconut cake recipe ever! It uses pantry staple ingredients and bakes in no time at all.
If you’re looking for more layer cake recipes, try my Snickers cake, Biscoff cake, or cookie dough cake next!
Key ingredients
- All-purpose flour. I tried this recipe with regular flour and a gluten-free blend, and both worked well. If you use the latter, make sure the blend contains xanthan gum.
- Sugar. I used white sugar. You could also use brown sugar, though the cake will be darker.
- Baking soda. Helps the cake rise. Don’t swap it for baking powder as it won’t have the same effect.
- Kosher salt. Brings out natural sweetness.
- Water. Binds the dry ingredients. I also tested using coconut milk, and I couldn’t really taste a difference.
- Oil. Use any neutral-flavored oil.
- Vanilla extract. A must for any good cake recipe.
- Vinegar. Works with the baking soda to give the cake rise. White vinegar or apple cider vinegar both work.
- Shredded coconut. The key ingredient! I used finely shredded unsweetened coconut and large coconut flakes for varying textures.
- Cream cheese frosting. I made my own with a mix of room temperature cream cheese, powdered sugar, cream, and coconut extract.
How to make a coconut cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line 2 round 9-inch cake pans with parchment paper.
Step 2- Mix. Combine the dry ingredients in a large bowl, then add the wet and whisk until smooth. Stir in the coconut flakes.
Step 3- Bake. Pour the batter mixture into the pans, spread it into an even layer, and bake until a toothpick comes out mostly clean.
Step 4- Frost. Using a stand mixer on low speed, beat the frosting ingredients to stiff peaks. Layer the cakes on a serving plate with a sheet of frosting between them, on top, and along the sides.
Arman’s recipe tips
- Don’t have coconut extract? I’ve used almond extract in a pinch, and while the flavor isn’t identical, it is a lovely alternative.
- Make a four-layer cake. Once the cakes have cooled completely, slice each in half with a serrated knife. You may want to double the frosting recipe so you have enough for each cake layer.
- Use toasted coconut. If you don’t mind a more nutty, toasted flavor, you can use toasted coconut flakes, though I recommend you only add them as decoration. I tested baking the cake with toasted coconut, and it tasted burnt.
- Don’t overmix. Mixing too much will make the cake tough and prevent it from rising.
- Let the cake cool completely before frosting. Otherwise, the frosting will melt into the cake.
- Decorate the cake. Cover the sides of the cake with shredded coconut for the perfect finishing touch.
Frequently asked questions
The cake may turn out dry if it’s overmixed or if too much flour was added to the cake batter. Try to avoid packing down the flour when scooping it to measure.
I don’t recommend switching up the flour. This recipe has been designed especially for using regular all-purpose flour, so changing to a different flour will affect the results of the cake.
More coconut recipes
Coconut Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 tablespoon vinegar
- 1/2 cup oil
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
Frosting
- 8 ounces cream cheese softened
- 1 cup confectioners sugar
- 3/4 cup heavy cream
- 1 teaspoon coconut extract or vanilla extract
Instructions
- Preheat the oven to 190C/375F.
- In a mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add the water, oil, vanilla, and vinegar and whisk until smooth. Fold through the coconut flakes.
- Grease two 8-inch cake pans and divide the batter between the two.
- Bake the cakes for 30-35 minutes or until a skewer comes out clean.
- Let the cakes cool completely before frosting.
- To make the frosting, beat the cream cheese until smooth and creamy. Slowly add in the powdered sugar until combined. Add the cream and coconut extract and beat until stiff peaks form.
Notes
- Make it vegan. Use dairy-free cream cheese.
- Coconut buttercream frosting. Swap the cream cheese for unsalted butter.
- Coconut sheet cake. Bake the cake in a 9×13-inch pan and bake for 40 minutes.
- Coconut cupcakes. Pour the batter into lined cupcake tins and bake for 18-20 minutes.
- Coconut bundt cake. Bake the cake in a 10-cup bundt cake pan and bake for 50 minutes or until a toothpick inserted comes out clean.
Nutrition
Originally published May 2023, updated and republished February 2025
What an amazing colour. I just think it takes lots of time to make it.
This really is moist and fluffy! I like it so much.
What a nice recipe. How long can it be outside from the fridge?
This coconut cake is truly outstanding! I couldn’t believe how good it tastes without eggs.
I like your recipes.
Just made this cake and it is delicious. But glad I picked up that the instructions left out adding the coconut extract. Be sure to add it. I did at the last minute….
I am about to make this delicious looking cake . I can’t seem to find coconut extract or essence . Will replacing it with vanilla extract deter from the flavour much ?
It should be okay.
The picture of the cake shows 3 layers but the recipe says 1 8” pan. Does this recipe make 1 or 3 layers?
one layer.
Can I use regular milk or coconut milk instead of water and everything else same as per recipe ?
Absolutely!
This looks so good and can’t wait to try. Is there any world where this recipe could be cooked as a muffin to make more portable/single serving for covid-times?
I haven’t tried but feel free to experiment and see!
Great recipe! Found I had enough cake batter for 3 sandwich tins. Recipe method mentions vinegar but no mention of vinegar in the ingredients!?
Yes! 1 tablespoon vinegar.
A few questions:
1) If you replace the coconut extract with vanilla, will it still taste overwhelmingly like coconut?; and
2) Is it EGGY?
Thanks!
Vinegar and it’s quantity is not mentioned under the ingredients list in the recipe, while it is mentioned in the method as well as earlier in the recipe. Could you mention the quantity of vinegar to add please? Thank you.
Yes it is fixed now- 1 tablespoon
If you only use one eight inch pan how do you get the layers?
The recipe is for a single layer cake. for 2 layers, double the recipe. For 3 layers, triple the recipe.