This post may contain affiliate links. Please read our disclosure policy.
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
Tried This Recipe?
If you enjoyed this recipe, please take a moment to leave a star rating and a quick comment — I love hearing from you!
Want more comfort food inspiration? Join my FREE newsletter and get delicious new recipes sent straight to your inbox. 💌
Tip for mobile readers: scroll just a bit to tap the stars — thank you!
Thanks for stopping by my kitchen today — happy cooking, friends!💗 Kathleen
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
On your phone? Check out my web story here.
Amazing cake, shared by an amazing friend. I am in Australia and for any other non-Americans out there, there’s a DIY “Coco Lopez” style recipe at https://www.artofdrink.com/ingredient/cream-of-coconut-recipe. Basically coconut cream and lots of sugar. Don’t panic that it looks grey!
Hi, Eleanor! Thank you for sharing the link to the recipe 🙂
Glad you liked this cake!
By far the best coconut cake ever!!
I’m so happy to hear that, Sandy!!!
This cake was amazing. This will be the ONLY Coconut Cake I make. I love the density. Its on the same lines of a pound cake. I could eat this cake without the frosting.
If I made this in as a sheet cake instead of in round pans how long should I bake it for?
Hi Kaitlyn. I’ve only made this recipe as a layer cake, sorry!! I do have a recipe for Coconut Sheet Cake HERE
Hi! Should I use sweetened or unsweetened coconut flakes?
Hi Lea! Any of the two works! 😀
I ended up making this cake twice today. The first time I made it the layers completely caved in spectacularly. I’m talking sunken in completely in the middle where if I turned it over, it looked ok for maybe two seconds and it caved right back in. I looked at the directions and realized I didn’t measure the coconut cream correctly (I just dumped in the entire can). So I made it again correctly and it still caved but not as bad. Based on the other reviews I’m pretty sure it’s all on my end and not the recipe. I’m thinking perhaps it was too humid today.
Though I had problems with the recipe, the cake was still edible and it was delicious! My first cake fell apart and I just put it on a plate and left everyone pick at it. The little girl down the street couldnt stop eating it, so while ugly, it was still a hit. I can’t wait to try it tomorrow with frosting!
I made this cake for Mother’s Day and it was sooo delicious!! What modifications would have to be made so that this can be a white/vanilla cake? The cake was wonderful but would love to make it without the coconut as my husband doesn’t like it. Or what similar recipes do you have? I loved how fluffy the batter was and loved the consistency of the cake. Thank you!
Hi Daniela. Since Cream of Coconut is an ingredient to the batter, I don’t think that this can be modified. It also lends a heaviness to the batter. I have a lot of cakes on the site you might like. The Strawberry Triple layer is very moist and dense, as is the Banana Pudding Cake, Humming Bird Cake, Blueberry Coffee Cake, and Sock It To Me Cake. I hope that helps. You can also go to our home page and find our Cakes category to see all of the cakes I’ve shared <3
Can this cake be made with out the Coco
Lopes ?
My only go to coconut cake. I make the cake and freeze. Take out when needed and frost frozen. I also add some coco Lopez in the frosting. The best.
Thank you, Andrea! 😀
Hi…this cake recipe looks like just what I’m looking for. I would, however, be icing it with a cream cheese buttercream and piping roses etc and be 3 layers. Is the cake sufficiently dense enough for this? It looks lovely, but it’s hard to tell in the pics. Thanks in advance for your time!
Hi Holly! Yes, this cake is deliciously dense!
Please,can I use a canned coconut milk instead of the cream of coconut
Hi Hafsat!
Good question. Unfortunately I think you need the cream of coconut for this recipe. Even full fat coconut milk will act a little different as it tends to separate in the can and the cream of coconut is thicker. I don’t think coconut milk will give you the right consistency. They can’t always be used interchangeably.
Can you add chopped pecans to this cake?
Yes, you sure can!
Hi! I’m making this for my uncles birthday. I’m sure it will be great, but I want to be sure that I’m doing everything right. Should the butter be softened to room temperature before I mix it in or should it be cold?
Hey Maddie!So sorry for the omission! I just amended the recipe. Please use room temperature butter <3
Hi! Could I add some flaked coconut to the cake better? Do you think it could handle a cups worth and still turn out?
Trina, I think that would be absolutely delish!!!
Thank You for the recipe! I made it for a church lunch and people went crazy for it! I had to make the cake a couple of days in advance, so I had brushed the cakes with coconut water to keep it moist, frosted them and kept it in the fridge in one of those cake plates with a cover to travel. It worked beautifully! Thanks again:)
Hi, Theresa! Wow, I’m so happy you and your churchmates liked it! I hope you make this cake again!
I forgot to Rate it 5 stars for sure!
Thank you, Chandra!! 🙂
Hi Kathleen, I wanted to let you know that I made your recipe for a friends birthday who by the way loves everything coconut and the cake was a huge hit everyone loved it so much that someone asked me to make it for their father who is also a coconut fan. I am not a coconut lover at all but did try a small piece of cake and I have to tell you the cake was awesome. Can not wait to try a few more of your cake recipes!! This will be my go to recipe for coconut cake from now on! Thank you for a great recipe!!
Hi, Chandra! Wow, you’re amazing! I’m so happy you baked this cake and made your friends happy! Are you a coconut fan now? I hope you try more of our recipes! How about our Coconut Sheet Cake or Coconut Banana Cream Pie? Or our Strawberry Triple Layer Cake <3 Thank you for your feedback! 🙂
QUESTION: CAN I FREEZE THIS ICING?
I’m sorry Sheri, I haven’t tried to freeze it so I’m not sure!
Cream cheese doesn’t freeze well. I know from personal experience!
Hi Kathleen, I have never made a coconut cake and was wondering where I find Sweetened Cream of Coconut? I live in Canada, so not sure where to go for this item.
thanks, Heather
Hi Heather! The Sweetened Cream of Coconut is a “drink mixer”. A common brand in the US is Coco Lopez. Its what is used in drinks like pina coladas. In the US it can be found at most supermarkets in the liquor department, together with all the other mixers. I hope that helps <3
I was wondering what is sweetend cream of coconut, i live in Australia
Hi Jackie, it is a cocktail “mixer”, Often used in Pina Coladas
Hi any of the big grocery store’s like Sobey’s ,also anywhere that sells phillipino or oriental foods. I have found it to be cheaper as is condensed milk that that use lots.The super stores would also have it .
I am in western Canada ,small town & have bought lots locally
Made this cake and everyone enjoyed it. I tripled the coconut extract in the frosting and next time I will double the coconut extract in the cake ingredients.
Lee, I’m so glad everyone liked your coconut cake. <3
Hi Kathleen
I made this cake for my Birthday and it was a hit!!! Omg it was sooo good! This will definitely be my go to recipe for Coconut Cake. I also decorated it with the Raffaello Candies. Happy Birthday to me?! Thank you so much for a great recipe!!!
Woot! Happy Birthday, Kim! ??? So happy to hear you enjoyed it!
Hi!
I have made this recipe so many times and it always comes out great. Just recently I started to notice that it rise in the oven and when I take it out it drops. Also when I cut it the middle almost to the bottom of the cake looks like it’s not baking. And I’m not even opening the oven. I’m leaving it to bake. Till the time to take it out. I don’t know what to do again. Help please.
Hi Simone. I’m wondering if you just need to add a few minutes to your bake time. It sounds like perhaps the cakes are every so slightly underbaked. Honestly, when a cake is this dense and moist, it’s a lot harder to fine tune that perfect bake. Every oven operates slightly differently, so go by the toothpick test rather than the suggested bake time. Please let me know if that helps <3
Hi Kathleen,
Do you know if there’s a more natural cream of coconut out there?
Thanks!
Brenda
Gosh Brenda that’s a really great question. I’m sorry I don’t know the answer to that!
Trader Joe’s has an organic cream of coconut