This Coconut Cake is a tropical dream come true, with its moist, tender crumb and rich, creamy coconut flavor. Each bite is a delightful blend of sweet and nutty notes, enhanced by the subtle crunch of toasted coconut flakes. Perfect for any occasion, this cake is a showstopper that’s surprisingly simple to make in just 1 hour and 30 minutes.
Indulge in the luscious texture of this dessert, where the velvety frosting melts in your mouth, and the cake’s airy layers practically dissolve with every forkful. Packed with 889 calories per slice, it’s a decadent treat that’s worth every bite. Whether you’re celebrating or simply treating yourself, this Coconut Cake promises to transport your taste buds to paradise.
Ingredients for Coconut Cake
- For the Cake:
- 6 Tablespoons (85 g) unsalted butter, softened to room temperature
- ⅔ cup (157 ml) avocado, vegetable, or canola oil (use your preferred neutral oil)
- 2 cups (400 g) granulated sugar
- 1 cup (240 g) sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 6 large egg whites (190 g), room temperature
- For the Frosting:
- 4 Tablespoons (31 g) all-purpose flour (heat-treated, see instructions)
- 1 ¼ cups (282 g) salted butter, softened (about 2 ½ sticks)
- 1 ½ cups (300 g) granulated sugar
- 1 cup (236 ml) coconut milk
- ¾ teaspoon vanilla extract
- 3 cups (300 g) sweetened shredded coconut, divided
Step-by-Step Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 8” cake pans (or use baking spray) and line the bottoms with parchment paper rounds.
- Mix Wet Ingredients: In a stand mixer with a paddle attachment (or using an electric mixer), beat butter, oil, and sugar until creamy and well-combined. Scrape down the bowl, then add sour cream, vanilla extract, and coconut extract. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in 3-4 parts, stirring gently by hand until fully combined. Set aside.
- Whip Egg Whites: In a clean, grease-free bowl, beat egg whites on high speed until stiff peaks form (peaks hold their shape). Gently fold the whipped egg whites into the batter until no streaks remain.
- Bake: Divide batter evenly between the prepared pans. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Let cakes cool in pans for 10-15 minutes, then invert onto a cooling rack to cool completely.
- Heat-Treat Flour for Frosting: Place flour in a microwave-safe dish and heat for 30 seconds. Stir and check temperature with an instant-read thermometer (must exceed 160°F/71°C). If needed, heat in 10-second intervals. Let cool completely (sift if lumpy).
- Make Frosting: In a stand mixer, beat butter and sugar until creamy. Add heat-treated flour, one tablespoon at a time, beating for 15 seconds after each addition. Scrape down the bowl, then add coconut milk and vanilla extract. Beat on medium-high for 6 minutes, scrape, and beat another 6 minutes until smooth and not gritty.
- Assemble Cake: Place one cake layer on a serving dish. Spread an even layer of frosting on top and sprinkle with shredded coconut. Add the second layer and frost the top and sides. Press remaining coconut onto the sides and sprinkle over the top.
Perfect Pairings: Serving Suggestions
This Coconut Cake is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce can take it to the next level. For a tropical twist, serve with fresh pineapple slices or a dollop of whipped cream infused with a hint of coconut extract.
Keep It Fresh: Storage and Reheating Tips
Store your Coconut Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To maintain its moisture, place a slice of bread in the container—it works wonders! If you prefer it warm, microwave a slice for 10-15 seconds before serving.
Mix It Up: Recipe Variations
For a nutty twist, add 1/2 cup of chopped macadamia nuts to the batter. If you’re a chocolate lover, fold in 1/2 cup of mini chocolate chips or layer the cake with a chocolate ganache. For a lighter version, substitute the sour cream with Greek yogurt and use a sugar alternative like monk fruit sweetener.
Time-Saving Hacks for Busy Bakers
To save time, prepare the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also use a store-bought frosting and mix in 1/2 teaspoon of coconut extract for a quick coconut flavor boost. Pre-measure your ingredients the night before to streamline the baking process.
Essential Equipment for Success
Ensure you have a stand mixer or hand mixer for creaming the butter and sugar, and a silicone spatula for gently folding in the egg whites. A cake turntable can make frosting the cake easier, and a toothpick is your best friend for checking doneness. Don’t forget parchment paper to line your pans for easy removal!
Coconut Cake
Ingredients
- 6 Tablespoons unsalted butter softened to room temperature
- ⅔ cup avocado, vegetable, or canola oil
- 2 cups granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 6 large egg whites room temperature
FROSTING
- 4 Tablespoons all-purpose flour
- 1 ¼ cup salted butter softened (this is typically 2 ½ sticks of butter)
- 1 ½ cups granulated sugar
- 1 cup coconut milk
- ¾ teaspoon vanilla extract
- 3 cups sweetened shredded coconut divided
Instructions
- Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with rounds of parchment paper.
- Combine butter, oil, and sugar in the bowl of your stand mixer fitted with paddle attachment (or in a large bowl and use an electric mixer) and beat until ingredients are creamy and well-combined. 6 Tablespoons (85 g) unsalted butter, ⅔ cup (157 ml) avocado, vegetable, or canola oil, 2 cups (400 g) granulated sugar
- Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.1 cup (240 g) sour cream, 2 teaspoons vanilla extract, ½ teaspoon coconut extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda and salt.2 ¾ cup (344 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon table salt
- Using a spatula and stirring by hand, gradually, gently stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. I’ll usually add the dry ingredients in 3-4 parts. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.
- Pour egg whites into a medium-large sized glass or stainless steel bowl that is completely clean, dry, and grease-free. Using an electric mixer, beat on high-speed until stiff peaks form (meaning that if you remove the beater from the mixture, the peak that forms holds its shape and does not fold over or dissolve back in on itself).6 (190 g) large egg whites
- Add the whipped egg whites to the batter and use a spatula to gently fold the egg whites into the batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
- Divide batter evenly into prepared cake pans.
- Bake on 350F (175C) for 35-37 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter). Allow cakes to cool in pans for 10-15 minutes before running a knife around the edge to loosen the cakes and carefully inverting onto a cooling rack to cool completely before frosting.
- FrostingHeat treat the flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir, then use an instant-read thermometer to check the temperature (must exceed 160F (71C)). If not warm enough, continue to heat in 10-second intervals until temperature is reached. Allow flour to cool completely before using (if it is lumpy, run it through a sifter before using). This “heat-treats” the flour in case it was contaminated. Set aside.4 Tablespoons (31 g) all-purpose flour
- Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-speed until creamy and well-combined.1 ¼ cup (282 g) salted butter, 1 ½ cups (300 g) granulated sugar
- Add flour, one tablespoon at a time, beating on medium speed for 15 seconds after each addition. Scrape down sides and bottom of bowl and beat again for 20 seconds.
- Add coconut milk and vanilla extract and stir to combine1 cup (236 ml) coconut milk, ¾ teaspoon vanilla extract
- Turn mixer speed up to medium-high and beat for 6 minutes. Scrape down the sides and bottom of the bowl and beat again at least another 6 minutes, until frosting is smooth.
- Test the frosting by tasting or rubbing between your fingers, it should not be gritty or grainy at all. If it still is, carefully scrape the sides and bottom of your mixing bowl again and stir again on high speed until no longer grainy.
- Once your cakes are cool, ice them by placing one layer on your serving dish and applying an even layer of frosting to the top. Sprinkle liberally with some of the shredded coconut.3 cups (300 g) sweetened shredded coconut, divided
- Place your second layer on top of the first and apply an even layer of frosting around the top and sides of the cake. Sprinkle remaining coconut over the top of the cake, and then use your hands to press coconut all around the sides.