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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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Hello. I have a question for you regarding the frosting for this cake. I made the frosting recipe exactly as written. I used a name-brand cream cheese and made sure not to over beat it. Everything was at room temperature and it is not hot outside. (69 degrees) I had to use 9 cups of powdered sugar in order to get the frosting to thicken enough to stay on the cake. Any ideas what could have gone wrong?
Hey Milissa, I wish I had an easy answer. This recipe originally came from Bon Appetit Magazine. Hand over my heart, I’ve never had problems with the frosting. I know some readers have though. I soooo wish I could figure out why. Is there any chance it was very humid when you made it?
I will say it’s a fairly soft, loose frosting when I make it. Maybe people are expecting the frosting to have a stiffer, buttercream texture. I’m going to add some more notes to the post.
I’m truly sorry I don’t have an answer for you! I can’t thank you enough for commenting and explaining what isn’t working in the recipe for you. I Sincerely want this, and all of my recipes, to work fabulously for EVERYONE in their kitchen! <3
Hi Kathleen,
I made this cake for Thanksgiving this year 2018. It was amazing!! Even people who said they didn’t like coconut enjoyed it. About the frosting. I made it and only used the cream cheese (room temp) and powered sugar. It came out great!! Also, I added a surprise which my grandmother used to do. Crushed pineapple between the two layers…yummy
Kay
Hi, Kay!! Omg, that’s so awesome! So happy to hear it was a hit! Thanks for letting us know that cream cheese and powdered sugar will work as well too. Your grandma’s version is amazing!! I hope this’ll be a part of your Thanksgiving tradition! 🙂 <3
Is this cake very moist and does it fall apart easily? I’m looking for a denser coconut cake that will hold together better when sliced. Thanks!
Hi Emily! This cake is very dense and incredibly moist. I have no problem with it being crumbly or fragile. Slices nicely. 🙂
Thanks for the response! I tried it and it’s amazing! A great alternative to the typical fluffy, light coconut cakes. I will be using this recipe for a wedding cake I am making next week!
Oh, I’m so happy to hear that Emily. I’m glad that it gave you the texture you were looking for. I adore this cake! <3
I’ve made this cake and Loved it. I was planning to make it today ,but can’t find the link to the recipe!! Help!
Hi Sandy. I’ve had some weird technicaL issue. The original recipe is up and live. So sorry for any inconvenience <3
I cant seem to pull the recipe up on this page. There is no link to go under. I do see what is in it but cant pull up full recipe to get measurement. Please help
Hi Lotta. I’m so sorry. I don’t have any idea how that recipe was erased. Will post it back ASAP! <3
Still waiting for this awesome looking recipe 🙂
So sorry Manjit! It’s up and LIVE now. We had a little technical glitch and our tech gal was just able to fix it. So sorry for any inconvenience!!
Hi do you know how soon you’ll post the recipe again? I would love to make this cake for my family!
Oh Toya! I’m so very sorry. The recipe is up and LIVE! So sorry for any inconvenience!!! <3
When I make a coconut cake, I usually use 4-5 frozen bags of real coconut from the frozen section. Is that about the same amount I would need to use for this cake?
Hi Denise. I must admit I’e never started this cake with frozen bags of coconut. It sounds like it would be outrageously delicious!
Can you use a 9×13 pan or bunt pan?
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Hi Debbie. This cake is very moist and heavy. I don’t think it would be the best in a bundt pan because it’s too heavy and will be super tricky getting out of the pan in one piece. I haven’t made it in a 9X13 but the volume of the batter should work just fine.
I’ve made this cake several times, it’s my favorite! This time I made the frosting with generic store brand cream cheese and it was runny. It didn’t taste as good as the name brand either. Now I know. Even with four cups of powdered sugar it’s still runny.
Hi Leah, I am happy to hear that this is one of your favorite cakes! Regarding the frosting, it appears that the more you beat the cream cheese the runnier it gets, which might be the issue with the generic store brand. Hopefully this helps and thanks for sharing.
Is 45 minutes for bake time correct?
Yes 🙂
One time I forgot to put sugar in a chocolate cake I was making ,it was so thick when I was beating it it amazed me me >
Then the light bulb finally went off,no sugar in it,as soon as I added the sugar it made it perfect ,sugar will make things runnier this was my proof ,as I had noticed after this near mistake.
Hope it helps ladies
Your picture covers the recipe card with the ingredients. 2 cups of ap flour? 2
Hi Andi. Sorry that’s happening! Seems to be a glitch with some browsers. Can you tell me what browser you’re using. The recipe calls for 2 3/4 Cups All Purpose Flour
Can I make the cake the night before and then frost it the next day?
Sure!