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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
Reader Interactions
Comments
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How would you suggest altering the cook time if I wanted to make this in 2 round cake pans?
Hi Beth. I’m sorry I haven’t made this recipe in 2 round pans yet so I can’t give you any advice on that 🙁
I’m taking this to work tomorrow as some coworkers and I are celebrating our boss who is expecting baby number three! We are having a little baby shower at a local restaurant for her. Do you have any suggestions on how to transport or store this? It is in the oven as I write this! It’s going to be amazing!
Hi Lynne. How fun! It definitely needs to be stored in the refrigerator. I generally stick 5-6 toothpicks on the top, then cover it with plastic wrap. The toothpicks hold the plastic wrap just off the surface of the frosting. 🙂 Hope that helps! Have a great time.
Probably the most delicious cake I’ve made. it turned out perfectly and my husband loved it. Everyone should try this receipe
Thank you Shez. You made my day 🙂
These look delicious! i will have to try it soon
Hope you do 🙂
This cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Thanks Julie! It’s a great cake for Easter!
I made this cake last night. I made it almost as listed, but I left out the coconut extract because I don’t like the taste of it. I also eyeballed the glaze when I made it without using exact measurements (I added 1/8 teaspoon vanilla to the glaze). I also let it sit (accidentally) so it thickened into a cross between a glaze and a frosting. IT WAS SO GOOD. I only had a 8 1/2 inch loaf pan, so I made three cupcakes/muffins out of the excess batter. The cupcakes were done around the 30 minute mark, just FYI. I should have tented the pan when I took the cupcakes out because the loaf needed to bake for a little longer than an hour, and the top and sides got a little tough. That means that the cake was fine around the center, but the end pieces (or buttbread, depending on who you ask) were a little too done for my taste. All other pieces were rich, buttery and moist. Awesome recipe, and I can’t wait to try more recipes from this blog.
Oh, I forgot! My sister doesn’t even like coconut, and she loved this cake! She took two pieces.
Even better to know! LOL 😉
Hey Jessica. I’m so happy to hear about your experience with the recipe! Thanks so much for sharing. Good to know how to work the recipe with an 8 inch loaf pan!!! 🙂
Have you ever tried lemon extract in it. I love lemon and coconut together.
Hi Cinda. No, I haven’t, but I agree with you the lemon and coconut are a great combination. Should work out well 🙂
oooh this sounds incredible! i will have to try it soon! thanks for sharing!
You’re so welcome Lawnrence! Hope you give it a try!!!
in the UK.
What does 1 1/2 sticks of butter look like in kg or lbs please.
Hi Lorraine. 1 1/2 sticks is 6 ounces.
Great recipe, this turned out beautifully. No substitutions or changes, perfect as is. I ended up using about 2/3rds of the glaze and coconut. Served this at a potluck with some sliced fresh strawberries and pistachio gelato. Huge hit with everyone there. Thanks for a keeper of a recipe. (Im actually having a slice of this with my morning coffee as I type!)
Hey John I’m so happy it was a hit at your potluck! Thanks for sharing 🙂
Is it one cup of buttermilk or a half of cup of buttermilk?
Hi Naeema. It’s 1 cup in the batter of the cake. I think the confusion is that you add it in 2 additions–1/2 cup at a time. Does that make sense? Lmk 😉
This cake looks wonderful Kathleen! This would be wonderful to serve for Easter. Look forward to trying it!
Thanks Kelley! I agree this would be perfect for Easter! Can you believe I still haven’t planned my menu?!!! YIKES!
How much sugar? I don’t see any mentioned except for the powdered sugar in the glaze.
Hi Tammy. It’s 1 cup. I’ve amended the recipe. Thanks so much for catching that! 🙂
i made it today and posted it on my blog. it is sooo good!
Hi Dina. I’m happy to hear you liked it. It’s so delicious isn’t it?!!!
Sorry, I misspelled recipe.
oops… You might want to check your receipe. I think you left out 1c. sugar in the ingredients list. You listed only the powdered sugar so I used that to blend with the butter… 🙁
Martha listed 1c. granulated sugar for the cake and the powdered sugar for the glaze.
🙂
I was not happy with the results of the powdered sugar in the cake but I did not try it with the granulated sugar so I can’t compare… I ran out of coconut!
Oh NO! I’m so very sorry!!! Honestly I really try so hard not to make any mistakes when I give out a recipe! You are of course right the recipe calls for 1 cup of sugar. I’ve amended the recipe. Sorry again to let you down!!! 🙁
I don’t see where you amended the recipe.It still reads powdered sugar.
Hi Cheryl. The recipe has been amended. The regular sugar is used in the Batter instructions in step 3. The powdered sugar is used in the Toppings instructions in step 2. Hope that helps 🙂
I love all things coconut! This sounds so lovely!
Thanks so much Joanne 🙂