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If you’re looking for the best coconut cake recipe, this is it. This cake is incredibly moist, soft, and packed with coconut flavor in every bite, thanks to a combination of creamy coconut and buttermilk that makes the texture absolutely irresistible.
It’s finished with a rich coconut cream cheese frosting and a generous sprinkle of shredded coconut, so every bite is layered with flavor and just the right amount of sweetness. This is the kind of cake people remember — perfect for holidays, celebrations, or anytime you want a true showstopper.
If you love coconut desserts like I do, be sure to try my Coconut Pound Cake for a rich, buttery version, Coconut Sheet Cake for an easy crowd-pleaser, and Coconut Cupcakes for a fun, individual treat. And if you’re looking for even more cake inspiration, don’t miss my full Cake Recipes Collection.
✨ Before You Begin
✨ Use cream of coconut, not coconut milk: Look for products like Coco Lopez in the drink mixer or liquor section—this is what gives the cake its rich flavor and ultra-moist texture.
✨ Measure flour correctly: Spoon and level your flour so the cake stays light and tender, not dense.
✨ Don’t skip the buttermilk: It adds moisture and a slight tang that balances the sweetness beautifully.
✨ Room temperature ingredients matter: This helps everything mix smoothly and evenly for the best texture.
✨ Don’t overbake: Pull the cake as soon as a toothpick comes out with a few moist crumbs.
Coconut Cake Ingredients + Key Notes
Cream of Coconut (such as Coco Lopez): This is one of the secrets to this cake’s incredibly moist texture and rich coconut flavor. It’s thicker, sweeter, and much more concentrated than coconut milk, so don’t substitute the two. It’s often sold as a cocktail mixer, so look for it in the liquor or drink mixer section of your grocery store.
Buttermilk: Keeps the cake soft and tender while adding a slight tang that balances the sweetness.
Egg Whites: Whipped and folded in to create a lighter, fluffier texture.
Shredded Coconut: Use sweetened shredded coconut for the best flavor and texture.
How to Make 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 two 9-inch cake pans and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake layers cool completely before frosting. To make the frosting, beat together the cream cheese, butter, cream of coconut, vanilla, coconut extract, and powdered sugar until smooth, then frost the cake and finish with shredded coconut.
Pro Tips
⭐ Don’t overbake
Bake just until a toothpick comes out with a few moist crumbs. Overbaking is the fastest way to dry out a coconut cake.
⭐ Chill before slicing
This cake is even better after chilling — the frosting sets up and the flavors deepen beautifully.
⭐ Watch your frosting
Cream cheese frosting can loosen if overbeaten. Mix just until smooth and fluffy.
Coconut Cake Notes
Don’t Overbake: Bake the cake just until a toothpick comes out of the center clean. Please don’t overbake it or you’ll go and ruin a fabulous cake! I like to make the cake the day before I want to serve it. It, of course, needs to be refrigerated because of the cream cheese frosting, but I honestly prefer it cold anyway so it’s all good.
Frosting Texture: Let me say that the texture of this frosting is not like a firm buttercream. It has a softer, looser texture. It, of course, should not be runny. It should be stable enough to spread on the cake and obviously not run off the sides. After the cake has been frosted, place it in the fridge and the frosting will firm up and set.
Do not overbeat frosting: The cream cheese in the frosting will become runny if overbeaten. Some readers have had a problem with the frosting being runny.
Storing + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge?
The completed, frosted cake will last 3 days in the fridge. Remember, because the frosting has cream cheese in it, the leftovers must be refrigerated.
Can This Be Frozen?
You can also freeze the cake, unfrosted, for up to three months. Seal in the cake layers in 2 layers of plastic wrap.
Make Ahead Tips:
You can store this cake for two days in the fridge. If you have a cake lid, use that to cover it. Otherwise, you can use plastic wrap. Chill, uncovered, for twenty minutes to let the icing harden, then cover carefully. Alternatively, you can place a few toothpicks around the cake to prop up the plastic wrap and keep it from collecting icing! The little toothpick holes are easy to smooth over before serving.
Frequently Asked Questions
◆ Why is my coconut cake so moist?
The combination of cream of coconut, like Coco Lopez, and buttermilk is what makes this cake incredibly moist. The cream of coconut adds richness and sweetness, while the buttermilk keeps the crumb soft and tender.
◆ Can I use coconut milk instead of cream of coconut?
No. Cream of coconut is thick and sweetened, while coconut milk is thinner and unsweetened. Using coconut milk will change both the flavor and texture of the cake.
◆ Why do I need to whip the egg whites separately?
Whipping the egg whites and folding them in adds air to the batter, which gives the cake a lighter texture while still keeping it rich and moist.
◆ Do I have to refrigerate this cake?
Yes. Because of the cream cheese frosting, the cake should be stored in the refrigerator. It actually tastes even better slightly chilled.
More Coconut Recipes
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Coconut Cream Cake
Ingredients
Cake:
- 2 3/4 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 3/4 Cups Sugar
- 1 Cup 2 Sticks Unsalted Butter, Room Temperature
- 1 Cup Sweetened Cream of Coconut-like Coco Lopez
- 4 Large Eggs Separated
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut Extract
- 1 Cup Buttermilk Well Shaken
Frosting:
- 2 -8 Ounce Packages Cream Cheese at Room Temperature
- 1/2 Cup 1 Stick Unsalted Butter, at Room Temperature
- 2-3 Cups Powdered Sugar
- 1/2 Cup Sweetened Cream of Coconut-like Coco Lopez
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut Extract
- 2 cups toasted sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Spray 2- 9-inch cake pans with non-stick baking spray.
- In a medium bowl, combine flour, baking powder, baking soda and 1/2 teaspoon salt and whisk; set aside.
- In a large bowl, add sugar, butter and sweetened cream of coconut. Using an electric mixer beat until fluffy, about 3 minutes. Beat in egg yolks, one at a time. Add vanilla and coconut extracts. With the mixer set on low, beat in dry ingredients and then buttermilk, each just until blended.
- In another bowl, using clean and dry beaters, beat egg whites and a pinch of salt until they are stiff but not dry. Gently fold egg whites into cake batter.
- Evenly divide batter between prepared cake pans. Bake in preheated oven for about 45 minutes or until the toothpick inserted into the center comes out clean. Allow cake to cool in pans for 10-15 minutes then turn cakes out onto racks to cool completely.
- When cakes are cool make the frosting; using an electric mixer beat cream cheese and butter together until they are just combined (Do Not overbeat or frosting will become runny). Add cream of coconut, vanilla and coconut extracts and beat just until combined. Add 2 cups of powdered sugar and beat until all ingredients are just combined and smooth. Add more powdered sugar as needed to achieve desired consistency (Some readers found the frosting to be runny with only 2 cups of powdered sugar)
- Frost cake and sprinkle toasted coconut all over and gently press it so it adheres to decorate. Store cake in the fridge until serving.
Fans Also Made:
Nutrition
Source: Bon Appetite
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I have made this cake many times and I must say hand downs this cake is good thank you sharing
Hey, Robin! We’re glad you like this cake! Thanks for the positive feedback and 5-star rating! 🙂
This cake is so good I have made this many times this is first time making 9×13 for thanksgiving dinner for community at the church
Hey Robin. Im so happy this cake is in your regular rotation. I truly love it! Thanks so much for leaving a comment and the 5 star rating!
I love this cake!!!! I make it for my mom every year for her birthday! The cake always seems to get stuck to my baking pan (an older pan) so I got new pans but they are 10 inch. Do you think that’s okay or should i use parchment paper on the 9 inch pans?
Hi, Catherine! Happy birthday to your mom! I think parchment papers and grease it with butter will be alright, or spray non-stick baking spray. 🙂
Enjoy baking!
OMG this cake is so delicious! It’s flavor, softness texture… a real hit for any occasion. To avoid buttercream running I just added three cups of glass and less of 1/4 of coconut cream in this case I used Goya coconut cream and it also worked perfect!
That sounds awesome, Yajaira! 🙂
I’m glad you like this coconut cake!
This is a delicious cake, and it also makes great cupcakes. Every time I’ve made it however, I cannot get the icing to be thick enough to adhere to the sides of the cake. I do not think over beating it is the issue because there are still pieces of cream cheese in the icing. I have increased the powdered sugar to the point of almost doubling. The amount called for in the recipe but it’s still will not adhere to the sides of the cake. I question that two packages of 8 ounce cream cheese, and 2 cups of powdered sugar Are the right ratio to each other for the icing to be thick enough to adhere to the cake.
Whip the butter and powdered sugar first until its light in color and fluffy. Beat the cream cheese by itself just until its smooth. Cream cheese will get runny when the stabilizers are broken down and also when sugar is added to it. Sugar is hygroscopic and will pull the moisture out of the cream cheese if added directly. Combining it with the butter dissolves the sugar in the fat which makes it less available to pull moisture from the cream cheese. Add all together and blend only until incorporated. People just simply mix it too much and dont know the proper mixing method
I don’t see the coconut listed in the recipe. How much did you use, and was it sweetened or unsweetened? Also how did you toast it?
Hi Shelia. I clarified the recipes. I use 2 cups toasted sweetened coconut flakes.Enjoy!!!
This is a delicious recipe – the cake is truly moist with just the right amount of coconut flavor. However, the frosting was runny – I debated on whether to add the cream of coconut with the worry of frosting not firming up – I added it and it was runny and the amount of sugar I added to get it to the consistency never occurred. I made a 9 x13 cake and only frosted the top of the cake. It did firm up chilling in fridge but it would never have adhered to the sides. Maybe there is something about the cream of coconut one needs to know – it is a 1/4 solid fat and the rest liquid in the can – is it only the solid fat you need to use?? In any event – thank you for the recipe my family enjoyed it – a perfect dessert to our Easter dinner.
Hi Nora. I use Coco Lopez which, I believe is different than regular canned cream of coconut. It’s thicker and doesn’t separate like the canned stuff does. It works beautifully in the frosting.
Can this be made into cupcakes? I made the cake & it was delicious.
Hi, Jeanette. I haven’t tried converting this into cupcakes. I do have coconut cupcakes.
Made it for Mother’s Day and was a hit. Made it again today for my brother in law birthday.
But this time only use 1/4 cup of the coconut liquid because last time it was so runny that I had to keep adding sugar
to have the right consistency used five and a half! Great cake!
Hi, Lily! I’m so happy that this cake is part of your special days. Thank you for your feedback! 🙂
I have made this recipe a number of times and the cake always turns out fabulous. I always seem to have some extra batter that I make into cupcakes and they turned out great. Every time I have made this the icing is too runny. I have added more powdered sugar until I’ve just about double the amount called for in the recipe and still it is too runny to adhere to the sides of the cake. I believe I have figured out the problem. The ratio between the cream cheese and the powdered sugar is where the problem lies. The recipe calls for 2 packages of 8 ounce cream cheese and only 2 to 3 cups of powdered sugar. My sister-in-law had a recipe that never failed and her ratio was one package of 8 ounce cream cheese to 4 cups of powdered sugar and she never had a problem with it not adhering to the sides of the cake. I will definitely be trying that next time.
Want to make this from company coming the end of the month. Can this be made in a 9×13 pan?
Thanks so much,
Michele
Hi, Michele, Based on the pan size conversion: 9×13 pan is equivalent to 2(9-inch) round pans… so I think it’s ok to make this in 9×13 pan, just check for doneness. Let us know how it turns out!