The Best Ever Coconut Cake Recipe

The Best Ever Coconut Cake Recipe

How To Make The Best Ever Coconut Cake

Coconut overload! This fluffy coconut cake coated with coconut cream cheese frosting then finished with shredded coconuts on top.

Preparation: 40 minutes
Cooking: 20 minutes
Cool Time: 2 hours
Total: 3 hours



  • 3cupscake flour
  • 1tbspbaking powder
  • ½tspsalt
  • 2cupsgranulated sugar
  • ¾cupunsalted butter,at room temperature
  • ¼cupvegetable oil or canola oil
  • 1⅓cupsunsweetened canned coconut milk,well shaken, at room temperature
  • 2large eggs,at room temperature, yolks and whites separated
  • 1tspcoconut extract
  • ½tspvanilla extract
  • 4large egg whites,at room temperature
  • tspcream of tartar

For Coconut Cream Cheese Frosting:

  • 12ozcream cheese,nearly at room temperature
  • ¾cupunsalted butter,at room temperature
  • 1tspcoconut extract
  • 5cupspowdered sugar
  • cupscoconut,shredded



  1. Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.

  2. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture.

  3. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter, and canola oil on medium speed until well combined. Scrape down the bowl.

  4. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Scrape down the bowl.

  5. Add 1/3 of the flour mixture, then blend just until combined. Add half of the coconut milk and mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in the last 1/3 of the flour mixture.

  6. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.

  7. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition. Do not overmix.

  8. Divide batter among prepared cake pans. Spread batter into an even layer and bake in the preheated oven for about 19 to 22 minutes until a toothpick inserted into the center of the cake comes out clean.

  9. Allow to cool in cake pan for 5 to 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.

  10. Stack the cakes, frosting in between each layer. Frost top and sides. Place cake on the stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut, pressing gently on sides to adhere.

  11. Store in an airtight container in the refrigerator. Let rest at room temp until no longer cold before serving.

  12. Coconut Cream Cheese Frosting:

  13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.

  14. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny.


  • Calories: 670.35kcal
  • Fat: 35.47g
  • Saturated Fat: 21.34g
  • Trans Fat: 0.73g
  • Monounsaturated Fat: 9.35g
  • Polyunsaturated Fat: 1.84g
  • Carbohydrates: 85.38g
  • Fiber: 1.13g
  • Sugar: 62.98g
  • Protein: 5.87g
  • Cholesterol: 92.39mg
  • Sodium: 248.79mg
  • Calcium: 102.29mg
  • Potassium: 157.74mg
  • Iron: 3.02mg
  • Vitamin A: 233.38µg
  • Vitamin C: 0.44mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to