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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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Reader Interactions
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[…] Then, Gonna Want Seconds made a beautiful Coconut Cake with Coconut Cream Cheese Frosting […]
Perfect Coconut Cake recipe! I followed the recipe exactly and it came out great! This was the first time I used Sweetened cream of coconut and noticed there was a thickened layer at the top of the can. I used one beater on the mixer and carefully but thoroughly mixed it up in the can. It’s Christmas so I garnished with a few lime twists and raspberries. It was beautiful. Thanks for sharing your recipe!
Hi Kim! So glad you enjoyed it! I love the limes and raspberries for some Christmas color!
I made this for a birthday party today and everyone absolutely loved it! It was positively sinful and gone much to quickly. I didn’t have an issue with runny frosting – I actually had to microwave it for a few seconds, but it all turned out perfect. I’ll definitely be making this again!
Hi Heather! So glad the coconut cake was a hit! Thanks for taking the time to share your experience with us 🙂
Could you use the recipe for cupcakes?
Could you use this recipe for cupcakes?
Hi Barb, I haven’t yet used this recipe for cupcakes. It’s a little heavy for cupcake. I like this recipe for cupcakes https://www.gonnawantseconds.com/coconut-cake/
Hey Kathleen!
I just wanted to let you know I used the frosting recipe only for the cake I was baking for my niece. I used only ONE cup of powdered sugar and it was more than enough! If I added the second one it would be too sweet for me and too thick! You might be right about the different types of the powdered sugar…
Frosting came up delicious!
Hey Alex! So glad you used the frosting and liked how it came out. I ADORE this frosting! I think overbeating the frosting is another culprit to making the frosting runny. I’m really happy it worked well for you 😉
Hi Kathleen,
One thing I do know about cream cheese, if you over beat it, it will turn to soup. The more cream cheese is mixed in your mixer, the softer it gets. Maybe this will help your followers when making your icing.
Wow Adrianne! Thanks for the tip! I’ll put it up in the post!
This cake is delicious! It received received rave reviews from family and friends. Looks pretty too!
Hey Kirsten! So glad you made it. Thanks so much for letting us know 😉 Really glad you got rave reviews!
I can’t wait t try this cake…it sounds delicious. If I’m successful I’m going to use it for a baby shower dessert. I’m not sure what sweetened cream of coconut is though?I’ve used coconut milk from a can before but not sweetened cream of coconut.
Hi Kirsten, Sweetened Cream of Coconut is a product found in the liquor aisel of the grocery store. It is a drink mixer (it has no alcohol) and is very thick.
Thank you!
BEST COCONUT CAKE EVER!
Thanks Nichole! So very glad you liked it 🙂
Made this today. Sounded delicious! I put in 2 9″ pans and it overflowed all in my oven 🙁 Hoping I can salvage it. Any idea why it would do this?
Carolyn, Yikes! I’m so sorry!!! I’ve rechecked my hand written recipe and it’s all correct. I’ve made this exact recipe at least half a dozen times and have never had that happen. Not sure what could have gone wrong
Yes my icing was way too runny as well and my guests said it was too heavy is it supposed to be?
Hi Kathy, I changed the recipe suggesting more powdered sugar as needed. Sorry that happened! How much did you use? I love love love the frosting. I wouldn’t change it except to thicken it up if needed. It’s so weird I’ve never had that happen. Did you personally think it was too heavy? Everyone has different preferences so feel free to customize it for your tastes. 😉
I make a coconut cake very similar to this but spread seedless raspberry preserves between the layers. Adds another layer of flavor.
Carol Jean that does sound delicious!
I just made this cake. I can’t wait for it to chill to taste it! My mouth is watering. However, my frosting is runny. Also, my cake fell. Looked beautiful until last 15 minutes of baking time. Any suggestions would be greatly appreciated.
Hmm…I’ve never had it fall before. Do you think maybe it was under baked a little? I know that’s happened to me before on a bundt cake I used to make. What is your elevation. I’m at sea level…not sure if that might have something to do with it. Another reader said the frosting was runny….so weird cuz it’s never been runny for me. I triple checked that I typed the recipe correctly and I typed it as I made it. I think that maybe powdered sugar is different in different parts of the country. I also wonder if the coconut cream is a different thickness. I’m going to change the recipe to reflect this. I sure hope you like the cake when you taste it!
Is 2 c. of powdered sugar correct for the frosting? I made this cake over the weekend (it was delicious, by the way), but with only 2 c. of powdered sugar it was way to runny to put on the cake.
Hey ACR, I just rechecked my recipe and yes, it does call for 2 cups. I hope you had some extra powdered sugar on hand to stiffen it up. I’ve never had it come out runny before. I’m so glad you thought it was delicious. 🙂
Should the sprinkled coconut be sweetened or unsweetened?
Hey Sandy, I used sweetened
This looks sooo delicious! Making it today for my son. He’s not a huge fan of cream cheese frosting though. Can you suggest another frosting that would be complimentary?
I think any Butter Cream frosting would be delicious
Did you try this recipe?how was it?
I made this cake and it is so good. you will hate yourself in the morning b/c you ate the hold think.
Thanks Sandra! I’m with you 🙂
living in australia dont know what coco lopes is ….
It’s a mixer used in cocktails. Hope that helps 😉
This looks wonderful. I think any cake is a good conductor of cream cheese icing. The cake doesn’t even have to be particularly good. But this cake looks awesome. Thanks for sharing.
Linda
I am a hugs coconut fan myself and could never resist a slice of this cake.