Okay, let me tell you about this coconut cake—it’s like a fluffy cloud of tropical goodness that makes any day feel like a party. I’m obsessed with how it looks (all snowy and pretty) and how it tastes (like a beach vacation in dessert form).
I’ve been baking for years, and this recipe is my go-to when I want something that’s easy but feels special. Whether you’re making it for a birthday, a get-together, or just because you deserve a treat, this coconut cake is going to steal the show. Let’s get into it!
Why I’m Crazy About This Cake
There’s just something about coconut cake that feels like a warm hug. It’s soft, moist, and packed with that sweet, nutty coconut flavor I can’t get enough of. The frosting is creamy with a little tang, and the shredded coconut on top? It’s like the cherry on a sundae—it makes it look so inviting. I love that it’s simple enough for a beginner but looks like you spent all day in the kitchen. Honestly, every time I make it, people ask for seconds (and the recipe!).
My Favorite Coconut Cake Recipe
This makes a three-layer 8-inch cake that’s perfect for 10-12 people (or fewer if you’re like me and want leftovers). It’s straightforward, uses stuff you can grab at any store, and doesn’t need any crazy equipment. Here’s how to make it happen.
What You’ll Need
For the Cake:
- 2 ¾ cups all-purpose flour (I just scoop it with a measuring cup and level it off)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (2 sticks), softened (leave it out for a bit to get soft)
- 1 ¾ cups regular white sugar
- 4 large eggs (pull them out with the butter so they’re not cold)
- 1 tsp vanilla extract
- 1 tsp coconut extract (trust me, it’s worth grabbing for that extra yum)
- 1 cup canned coconut milk (shake the can first!)
- ½ cup buttermilk (or mix ½ cup milk with ½ tsp vinegar and let it sit a few minutes)
- 1 cup sweetened shredded coconut (the kind in the baking aisle)
For the Frosting:
- 12 oz cream cheese (1 ½ blocks), softened
- ¾ cup unsalted butter (1 ½ sticks), softened
- 4 ½ cups powdered sugar (don’t worry about sifting unless it’s super clumpy)
- 1 tsp coconut extract
- A tiny pinch of salt
- 2 cups sweetened shredded coconut (to make it pretty)
How to Do It
- Get Set Up: Crank your oven to 350°F. Grab three 8-inch round cake pans, rub them with butter or spray with cooking spray, and stick a circle of parchment paper in the bottom of each (it’s a lifesaver for getting the cakes out). Sprinkle a little flour in there, too.
- Mix the Dry Bits: In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set it aside for now.
- Cream the Butter and Sugar: In a big bowl, use a hand mixer (or a stand mixer if you’re fancy) to beat the butter and sugar. Keep going for about 3 minutes until it’s light and fluffy—it’s like magic watching it transform.
- Add Eggs and Flavor: Pop the eggs in one at a time, mixing well after each one. Then toss in the vanilla and coconut extracts and give it a quick mix.
- Bring It Together: Mix the coconut milk and buttermilk in a cup or small bowl. With the mixer on low, add some flour mix (about a third), then half the coconut milk mix. Add more flour, the rest of the coconut milk, and finish with the last of the flour. Don’t overmix—just get it smooth. Stir in the shredded coconut with a spoon.
- Bake It: Split the batter between the three pans (I eyeball about 1 ½ cups each). Smooth the tops and bake for 22-26 minutes. Poke a toothpick in the middle—if it’s clean, you’re good! Let the cakes cool in the pans for 10 minutes, then move them to a rack or plates to cool all the way.
- Whip Up the Frosting: Beat the cream cheese and butter in a big bowl until they’re smooth and creamy, about 2 minutes. Slowly add the powdered sugar, mixing until it’s all blended, then add the coconut extract and a pinch of salt. Beat it a bit more until it’s fluffy and spreadable.
- Build Your Masterpiece: If your cakes are domed, slice off the tops to make them flat (snack on those scraps!). Put one cake on a plate or stand, spread about ¾ cup frosting on top. Add the next cake, more frosting, then the last cake. Spread a thin layer of frosting all over to catch crumbs, then pop it in the fridge for 15 minutes. After that, slather on the rest of the frosting and press shredded coconut all over—it’s so fun to make it look snowy!
- Dig In: Slice it up and enjoy! Keep any leftovers in a container in the fridge for up to 4 days. I like to let it sit out for a bit before eating so it’s not too cold.
Little Tricks I’ve Learned
- Buttermilk Hack: No buttermilk? Mix regular milk with a splash of vinegar or lemon juice and let it sit for 5 minutes. Works like a charm.
- Soft Butter is Everything: If your butter or cream cheese is too cold, your batter and frosting will be lumpy. Let them sit out or zap them in the microwave for a few seconds.
- Coconut Milk Tip: Grab canned coconut milk, not the kind you drink. It’s richer and makes the cake taste amazing.
- Save Time: You can bake the cakes a day ahead, wrap them up tight, and keep them on the counter. Frost when you’re ready.
- Make It Yours: Sometimes I spread a little pineapple jam or lemon curd between the layers for a fun twist. Or skip the cream cheese frosting for plain vanilla if that’s more your vibe.
Why This Cake’s a Keeper
This coconut cake is my happy place. It’s not too heavy, the coconut flavor is just right, and that frosting? Oh man, it’s so creamy I could eat it with a spoon. Covering it with shredded coconut feels like decorating a present, and it always looks so pretty when it’s done. It’s one of those recipes that makes you feel like a rockstar baker, even if you’re just winging it.
Fun Ways to Enjoy It
This cake is awesome as-is, but I love pairing it with:
- A scoop of vanilla ice cream or something tropical like mango sorbet.
- Some fresh berries or pineapple chunks on the side for a burst of color.
- A cup of coffee or an iced tea—it’s like they were made for each other.
If you’re feeling extra, sprinkle some toasted coconut on top or add a few candles for a celebration vibe.
Let’s Bake Some Joy
Making this coconut cake is one of those things that just feels good. The kitchen smells amazing, and when you take that first bite, it’s pure bliss. I hope you give it a try and love it as much as I do. If you make it, tell me how it goes—I’m dying to hear!
Happy baking! 🥥