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If you’re looking for a moist coconut cake with a soft, tender crumb, this coconut buttermilk cake is a classic you’ll come back to again and again. The buttermilk gives it a light, delicate texture while keeping it incredibly moist, and the coconut flavor comes through in every bite without feeling heavy.
This is a more traditional, Southern-style coconut cake—simple, balanced, and baked in a loaf pan with a sweet buttermilk glaze and toasted coconut on top. It’s perfect for everything from casual get-togethers to holidays when you want something homemade and comforting.
If you love coconut desserts, be sure to try my Coconut Cake for a richer, layered version, Coconut Pound Cake for a buttery twist, and Coconut Sheet Cake for an easy crowd-pleaser. You can also browse my full Cake Recipes Collection for even more favorites.
Let’s bake this!
✨ Before You Begin
✨ Don’t overbake: This cake is meant to be soft and moist. Pull it when a toothpick shows a few moist crumbs—not completely clean.
✨ Use real buttermilk: It’s key to the tender texture and slight tang that balances the sweetness.
✨ Measure flour correctly: Spoon and level your flour to avoid a dense cake.
✨ Cream the butter and sugar fully: That full 8 minutes adds air and gives the cake structure. Don’t rush it!
✨ Let the cake cool before glazing: This keeps the glaze from soaking in too quickly and gives you that beautiful finish.
Moist Coconut Cake Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Buttermilk: The key to this cake’s soft, tender crumb. It adds moisture and a slight tang that keeps the flavor balanced.
Coconut Extract: Boosts the coconut flavor without making the cake heavy.
Sweetened Shredded Coconut: Adds texture and little bursts of coconut flavor throughout the cake.
Butter: Adds richness, while the buttermilk keeps the cake from feeling too dense.
How to Make Moist Coconut Cake
Start by mixing the dry ingredients in one bowl and the wet ingredients in another, then combine them with the buttermilk just until blended. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to keep the cake light. Divide the batter between pans and bake until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool completely before glazing. To make the glaze, whisk together powdered sugar and buttermilk until smooth and pourable, then drizzle over the cooled cake and finish with toasted coconut.
⭐ Pro Tips
⭐ Don’t overbake
If your skewer comes out completely clean, the cake is likely overbaked. Look for a few moist crumbs for the best texture.
⭐ Use the right pan
A 9×5-inch loaf pan is important for proper baking—smaller pans can cause overflow or uneven baking.
⭐ Control your glaze
Add the buttermilk slowly so you can adjust the thickness. You want it pourable, but not runny.
🔬 Cooking Science: Why This Cake Is So Moist
Buttermilk plays a key role in this cake’s texture. Its natural acidity tenderizes the gluten in the flour, which keeps the crumb soft and prevents the cake from becoming dense. Combined with proper creaming of the butter and sugar, this creates a cake that’s light, moist, and beautifully balanced.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
Wrap the cake tightly or store in an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to a week if glazed.
Reheating
This cake is best enjoyed at room temperature. If chilled, let it sit out before serving for the best texture.
Freezing
Wrap the cake tightly in plastic wrap and freeze for up to 4 months. Thaw in the refrigerator before serving.
Make-Ahead
You can bake the cake a day or two ahead of time. For best results, wait to add the glaze until just before serving.
Frequently Asked Questions
◆ Why is my coconut cake so moist?
Buttermilk helps break down gluten, creating a softer, more tender crumb while adding moisture without making the cake heavy.
◆ Can I substitute milk for buttermilk?
It’s not recommended. You can make a quick substitute, but real buttermilk gives the best flavor and texture.
◆ Why do you cream butter and sugar for so long?
That extended mixing time incorporates air into the batter, which helps the cake rise properly and creates a lighter texture.
◆ Can I make this in a different pan?
This recipe is designed for a 9×5-inch loaf pan. Using another pan may require adjusting the bake time.
More Coconut Desserts You’ll Love
Pina Colada Sheet Cake – A tropical coconut and pineapple cake with bright, summery flavor.
Impossible Coconut Pie– A rich, creamy dessert loaded with coconut in every bite.
Coconut Almond Macaroons – Chewy coconut cookies with crisp edges and a sweet, toasty finish.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Coconut Buttermilk Cake
Ingredients
Cake:
- 1 1/2 sticks unsalted butter at room temperature
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 large eggs
- 1 cup buttermilk
- 1 1/4 cups sweetened shredded coconut
Topping:
- 1 cup powdered sugar sifted
- 2 tablespoons buttermilk
- 1/4 cup sweetened shredded coconut divided
Instructions
Cake:
- Spray a 9X5-inch loaf pan with non-stick cooking spray. Preheat oven to 350°F (177°C).
- In a medium bowl combine flour (2 cups), baking powder (1 1/2 teaspoons), and salt (1/2 teaspoon) and set aside.
- In the bowl of a stand-up mixer, add butter (1 ½ sticks) and granulated sugar (1 cup) and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
- Add vanilla (1 teaspoon) and coconut extract (1/2 teaspoon) to the bowl. Add the eggs (3 large) one at a time and mix well, scraping down the bowl, after each addition.
- Set the mixer to low and add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk (You will be adding 1 cup total of buttermilk), and mix until incorporated.
- Using a large spoon mix in 1 ¼ cups of the coconut.
- Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from the pan and allow the cake to cool completely.
Topping:
- Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350°F (177°C) oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
- In a small bowl, whisk together the powdered sugar (1 cup) and 1 1/2 tablespoons of the remaining buttermilk. Add an additional 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!
Notes
- Oven: Do not overbake your cake! If your skewer comes out clean, the cake will be slightly overdone, and you will miss the fabulous moistness the cake is supposed to have. If your oven temperature tends to run a bit hot, either turn it down or check the cake for doneness a few minutes earlier than the recipe calls for.
- Pan: You need a 9X5 inch pan to accommodate the volume of batter in this recipe.
- Glaze: When making the glaze, add the second tablespoon of buttermilk slowly so you can control the thickness of the glaze. You may not need the entire second tablespoon.
Nutrition
Source: Martha Stewart
Family loves this recipe, but my edges get too brown by the time the center is done. I am using a Wilton metal loaf pan. Any suggestions?
Hi Janet. It may be that your oven runs hot. You can reduce the temperature and extend the baking time.
Very experienced baker here. I really liked this snaking cake. It’s full of coconut flavour, a subtle sweetness and beautiful texture, (as long as you don’t over bake). Be sure to toast the coconut that you sprinkle on top. If you don’t have coconut extract, just substitute a little of the butter with solid coconut oil. I see this has been adapted from Martha Stewart’s recipe, I am surprised this turned out so nice as I find her recipes terrible in general. Thank you!
Thank you for your tips, Christina. I’m glad you like this cake!