Coconut Cake
Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.
Spring!
Can you believe it?? After such a mild winter, it seems that now we are blessed with an early spring. Here at my house, the sun is shining, the birds are singing, and the crocuses are in bloom.
And of course all that has me thinking about Easter recipes!
I’ve got deviled eggs, pineapple stuffing, quiche Lorraine, and lemon meringue pie on the brain, lol!
So it seemed to me like the perfect time to overhaul my old coconut cake post. This originally published way back in 2016, and it made a big splash!
Most everyone loved it, but I did get a few comments about it being dense (which I don’t always think is a bad thing… ie: pound cake?). So I decided to rework the recipe and create something with a little more of a downy-soft, moist, and fluffy texture.
Boy did I get what I was after!
This coconut cake recipe bakes up light as a cloud and so pillowy! It’s just sweet enough and extra-moist, and it’s perfumed throughout with the fresh, tropical aroma of coconut.
I like to bake it as a tall triple-layer beauty (talk about wow factor!), but it can also be made into a shorter, wider cake, a sheet cake, or even cupcakes.
Topped with a fluffy-sweet meringue frosting and coated in shredded coconut flakes, this simple coconut cake recipe will be the centerpiece of your holiday table. You’ll get rave reviews!
HOW TO MAKE COCONUT CAKE?
This is a really easy coconut cake recipe. I’ve adapted it from my classic white cake recipe, and I think you’ll love it!
It’s as simple as mixing your dry ingredients together in one bowl, your liquid ingredients in another bowl, and then combining the two. A lot like a quick bread!
Let’s start with the dry.
All-purpose flour, sugar, baking powder, and salt all go into a big bowl. Whisk everything together, just to get it combined.
Then, whisk your coconut milk, oil, egg whites, and coconut extract together in a smaller bowl.
For the coconut milk, you’ll want to use full-fat, unsweetened coconut in a can. I especially like the Thai Kitchen brand. Click the link in the recipe card below to order it online.
For the oil, you can use any neutral-tasting oil that is liquid at room temp. Vegetable oil and canola oil are good choices, as is grapeseed oil.
My old recipe called for melted coconut oil, but I think that was actually what was causing the denser texture. So if you like a more pound-cake-y coconut cake, definitely use melted coconut oil! It will give your cake an even coconuttier flavor.
Once all these wet ingredients are well-combined, add them into the larger bowl along with the dry ingredients.
Whisk everything together until smooth, then transfer the batter to your prepared pans and bake!
Keep an eye on your cake while it’s baking. You’ll know it’s done when it feels springy and when a toothpick inserted in the thickest part comes out clean.
In my oven this took 40 minutes, but ovens can vary, so I would suggest checking it 5 minutes early just to see. But don’t open the oven door too soon, or your cake could collapse!
Allow the cakes to cool completely, before filling and frosting them.
Then coat the entire thing in a thick layer of fluffy shredded coconut!
Do this by holding the iced cake over a big bowl, then just press big handfuls of coconut along the sides and over the top, allowing the excess to fall away into the bowl. You can see just what this looks like when you watch the video in the recipe card below.
WHAT FROSTING TO USE?
For what you see here, I used my favorite marshmallow frosting to fill and ice the cake. To me, coconut and marshmallow go together like bread and butter.
You can find the full step-by-step picture tutorial and recipe here: Marshmallow Frosting.
You could also try 7-minute frosting, which is a classic choice and very similar to this.
And there are lots of other options!
For the prior version of this southern coconut cake, I added a coconut pastry cream filling. Lemon curd would also be a great choice! You could even use chocolate mousse or strawberry jam between the layers.
As for the frosting, you have tons of great choices!
If you prefer something a little less sweet, definitely try this with whipped cream frosting or Swiss meringue buttercream. Cream cheese frosting is another great choice. My easy chocolate frosting would take things in a really delicious direction, and a simple American-style buttercream is always a favorite!
IS COCONUT CAKE HEALTHY?
There are lots of specifics on this in the nutritional info label found within the recipe card below, but I can tell you that this old-fashioned coconut cake is 100% dairy-free!
It is not vegan, however, because it does contain eggs. (Contrary to popular belief, eggs are not actually dairy. Even though they’re often sold in the dairy section, the term “dairy” only applies to milk products.)
Here are a few good options:
HOW LONG CAN THIS SIT OUT?
It’s fine to leave this cake sitting out at room temperature for a few hours.
The egg whites in the marshmallow frosting are pretty well cooked by the hot sugar syrup. But if you have any leftovers hanging around, it’s probably best to wrap them tightly and keep them in the refrigerator.
They will keep in there for several days to a week.
CAN YOU FREEZE IT?
This cake freezes beautifully. You can bake the layers, allow them to cool, and then wrap them tightly and they will last in the freezer for a few months at least. Fill and frost them while still frozen (this works great btw!) or thaw them in the refrigerator first.
You can try freezing the leftovers too, but depending on what kind of filling and frosting you’ve used, you may not have the best results. Some fillings and frostings don’t hold up well through the freeze/thaw process.
A FEW MORE OF MY FAVORITE COCONUT RECIPES:
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Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (scant)
- 13.66 fluid ounces coconut milk (1 can)*
- 1 cup oil (any neutral-flavored oil that is liquid at room temp will work)
- 2 egg whites (large)
- 1 1/2 teaspoons coconut extract
- 1/2 batch Marshmallow Frosting
- 1 1/2 cups shredded coconut (you may have some left over)
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Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans** with non-stick spray, and line them with circles cut from parchment.
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Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
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Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
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Add the coconut milk mixture to the flour mixture, and whisk together until smooth.
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Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (about 35 to 45 minutes).
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Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.
Recipe Video
*Full-fat (not lite) unsweetened coconut milk is best.
**Can also be baked as two 8-inch or 9-inch diameter layers, 24 cupcakes, or one 9x13" sheet cake. Adjust bake time as needed.
Allie, this cake is gorgeous!!!!
Thank you so much Alice! I hope your week is off to a great start, my friend!
I’m in cake heaven. Heck I’m in heaven. I’ve been waiting for this beauty since you mentioned it. Pinned and baking net weekend. Also gorgeous photos my dear!
Oh hooray! I’m so glad you’re going to try it. I hope you enjoy it as much as we did. Thank you so much Zainab! xoxo
Is the coconut oil measured, and then melted, or melted first and measured?
Melted first, then measured! Thanks for the great question, Linda 😉
This cake is stunning Allie! Love pastry cream filling – this cake is perfect for Easter! 🙂
Thank you so much Jess- that’s just what I was thinking too!
wow, the cake looks tempting !!!. kindly let me know if there’s any replacement for egg whites …
You could try using a flax egg Shashiya- but I haven’t tested it that way so I can’t guarantee the results. Make a flax egg by combining 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let it stand and thicken for 15 minutes before stirring into the batter. Good luck and let me know how you make out!
This Coconut Cake is perfect. ‘Nough said. <3
Thank you so much! I’m so happy you like it!
This cake is stunning! That coconut pastry cream? So yum.
It really is! Thank you so much Medha!
There’s no such thing as coconut overload to me. I’m in!
Oh I’m so glad! Thank you so much hon!
LOVE! This is entirely gorgeous, Allie!!!!! So perfect fo Easters!!!
Thank you so much Tori! We really enjoyed it- I may just have to make it again 🙂
This cake is gorgeous! Love the coconut “creme brulee” filling!!
Thank you so much Jen! Happy Easter sweetie!
Quelle merveille , bravo à vous !
VAL
Merci beaucoup, Val! xo
How pretty! I need a slice of this cloud cake.
Thank you so much Linda! Hope you’re having a great week sweetie!
Just made it but I added the coconut in the mix, delicious thank u for the recipe
So many coconut cake recipes that call for marshmallow creme, I love that this one has the original 7 minute frosting. Delicious
I’m so happy you like this, Diane! I’ll always choose homemade over store-bought, every time. And seven-minute frosting is such a classic and so simple to make. Thanks so much for the great feedback! xo
What a gorgeous cake! Love all the coconut flavor you packed into this cake!
Thanks Jessica! It’s the coconuttiest cake I’ve ever had, hehe 🙂
What a beautiful cake! I have never made pastry cream before. It sounds like I need to give it a try!
Oh yes! Definitely try. I think you’ll love it! I make it all the time 🙂 Thanks Laura!
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soooo pretty! This totally screams SPRINGTIME to me!
Aw, I love that! I’m all about the spring stuff lately. Thanks Kayle!
This is such a beautiful sounding (and looking!) cake, Allie, that I was drawn to click on the post before reading your latest (also yummy-sounding) creation.
It looks so light and delicate, but also perfectly balanced with that dreamy pastry cream. 🙂
Can you make this into cupcakes??
You absolutely can, Ali, and there are instructions for how to do so at the bottom of the recipe card. Hope that helps!
Wow, this cake looks amazing and sounds that way too! I have been looking for a coconut cake recipe to replicate a cake we get at a local restaurant. Even though we never need dessert, when we dine there, my hubby and I always split one slice of their cake. This filling between layers looks a little different, but sounds like it might be similar in taste. I will be trying out this recipe very soon! I have pinned this one to my coconut board (yes, I have a coconut board). I would love it if you have a moment if you would stop by and share this over at the Celebrate Your Story! link party. If you have a sec, this is the link: http://celebrateanddecorate.com/
Awesome! I’ll be sure to swing by. I’m so happy you like this and don’t worry, I have a coconut board too! Thanks so much for pinning 🙂
Hi! I made this cake to rave reviews – and hope to make it again this weekend! But, my pastry cream (while absolutely delicious), oozed out of the sides of the cake as soon as I put the second layer on top last time I made it! How can I make my pastry cream firm enough to hold its shape this time? I want it to look as good as it tastes!
Hey RiRi! I’m so glad you liked the cake but I’m sorry you had trouble! I have two suggestions for you for next time: 1) Try cooking the pastry cream a little bit longer. It should be thick like pudding before you take it off the heat, and it will firm up even more as it chills. 2) Don’t take it all the way to the edges of the cake. Leave a little bare margin all the way around, about a half inch or so, to allow for spreading once the weight of the next layer(s) go on. You can even pipe a little border of frosting around the edge to hold that filling in. I hope that helps! Thanks so much for reading and for the great question!
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Made this cake for Father’s Day. The flavor was wonderful, but the cake itself was super dense. It could be because there is so much liquid in the recipe. Has anyone else had this issue? Suggestions on how to correct it? Thanks.
Hey Heidi! I am so sorry you had trouble with this recipe. I just went back and looked at it again to make sure I didn’t have any errors… It looks right to me though. I’ve used this same ratio several times (here, here, and here) and my cakes usually come out really light and fluffy. When you mention about there being a lot of liquid, did you mean in the cake recipe or in the filling? I just really want to help troubleshoot for you. Let me know, thanks!
Thanks for your reply. The filling was great, but the cake itself was dense. When I searched online for the possible reason, most sites said that happens when there is too much liquid. Maybe my problem is that I melted the coconut oil before measuring it. If I measured the oil while it was solid, then melted it, I would have used less oil. What do you think?
No I don’t know Heidi- I always melt before measuring too. I can’t imagine the liquid would have been the problem since it’s the same ratio I use for so many other cakes too. I’m wondering if it could have been the baking powder? Maybe it was expired or maybe the batter sat a little too long before going into the oven? Sometimes I’ve had that happen. Or maybe it just didn’t bake long enough. I’ve had that happen too, where I take the cake out of the oven before it’s “set” enough to hold up it’s own weight, and then as it cools it deflates 🙁 Sorry I don’t have any definitive answers for you! There are just so many factors when it comes to baking…
Mine came out pretty dense as well. But I am thinking it might be that my baking powder is old. I am going to buy new baking powder today and retrying it.
Hey I’m so sorry that happened to you Jennifer! New baking powder might do the trick but I also just wanted to suggest that you beat the batter on medium or medium-high speed for about 90 seconds or so before transferring it to the pans for baking. You don’t want to overdo it because that could result in a tough texture. But it would probably help to aerate the batter a bit. I hope that helps! Good luck and enjoy 🙂
I’ve been searching for the perfect dairy free coconut cake recipe and I will be making this tomorrow morning! I’m so excited. Would substituting coconut sugar work as well with this recipe? And I am worried I won’t find the pastry cream with coconut milk. Is there a substitute you’d recommend if I cannot find that? Thank you!
Hey Alessia! I’m so glad you’re going to make this cake! It’s one of my favorites. To answer your questions, I have not really experimented much with coconut sugar, but as long as it’s something that can be swapped for regular sugar in equal measure, it should work. And as for the coconut pastry cream, I’m not sure it’s something you can buy. You’ll want to make it yourself and the recipe is linked within the recipe card. Just click over to check it out- it’s really good!
I just made this pretty cake, but I also ended up with very dense layers. It wasn’t my baking powder since I just bought it last weekend and made a cake Monday without an issue. I’m wondering if the egg whites were supposed to be beaten and then folded in to get the rise it needed? Did anyone eat the dense layers? Is it like pound cake? Don’t know if I should go ahead and make frosting or start over with another cake. (I have no more coconut milk)
Hey Ellen! Sorry to hear that you weren’t happy with the texture of the cake. I do like your idea though of whipping the whites for a lighter texture. It’s a great suggestion. I suppose it’s up to your personal taste- if you don’t like the poundcake-like texture then maybe try that idea. Let me know how it goes!
Fantastic & easy recipe. Mine came out dense but the flavours made up for it. All components of the cake were so yummy. I licked the pudding batter clean. Thanks for a cake my entire family can enjoy!
My pleasure! I’m so happy you and your family enjoyed.
hi I’m about to make this cake and after reading the comments I have a couple of questions.
First, what is the texture of the cake supposed to be? Is this a dense cake like a pound cake or is it something else.
Second, in the cake could I use vanilla extract in place of the coconut extract for more of a vanilla flavor and would that work with the rest of the coconut flavorings.
Thanks
Hey Shirley! Thanks so much for the great question. I found the texture to be more similar to pound cake than say, angel food cake. It’s moist and the crumb is quite fine. You could absolutely use vanilla in place of the coconut extract, and I think that would be lovely. Hope you enjoy!
Hi!i just used this recipe to bake the cakes. The only thing i changed was that I used two 9 inch cake pans but otherwise followed the recipe exactly and my cakes turned out quite flat and dense ☹️ This is my second time trying it and I cant figure out where Im going wrong!Any ideas?
Hi Vagisha! There are a few things that might cause your cakes to come out flat. 1) Check to make sure your leavening isn’t expired. Baking powder and baking soda lose their efficacy over time. 2) Make sure they’re really, truly done before taking them out of the oven. Sometimes, if they’re still a little wet inside, they’ll deflate as they cool. You want to make sure that structure is really secure! But do bear in mind that the texture of this cake is a little more dense, like a pound cake. Sorry you weren’t happy with the result, I hope you have better luck next time!
hi allie! for the cake can I subsitute coconut oil with butter instead? and should it be the same amount or more? thanks!
Hi Yang! I haven’t tried that so I can’t say for sure- but I would think it would work, if you use equal amount of melted butter. Good luck!
So, I made this (twice) and it is absolutely incredible.
I’m running into 2 problems.
My pastry cream is not nearly as thick as yours and my top layer slid off ?.
My frosting isnt quite as stable as yours, either and started running down the sides, but I beat it until stiff peaks were formed.
Any ideas of how to fix these issues?
Hey Autumn- so sorry you had difficulty. I think if you cook your pastry cream a little longer that should help. It doesn’t reach it’s full thickening power until it comes to a bubble, so try that and I think you’ll see it becomes quite thick. As for the frosting, I think that is pretty typical of this type of topping. It does that for me when I make it too, but when I put the coconut on I just press it into place and it seems to stay that way. If you’re looking for a more stable frosting recipe, I would highly recommend this option: https://bakingamoment.com/swiss-meringue-buttercream/. It doesn’t have quite the same marshmallow-y quality (it’s more buttery), but it’s so silky and delicious!
Is the coconut milk the kind in the can or the kind found in the dairy case?
I used the kind in a can; if you click the link in the recipe card it will take you to the exact brand.
I LOVE coconut cake, and if it’s paired with marshmallow frosting like this one…double wow! I have got to give this one a try, perhaps with a little pineapple frosting for a tropical vibe… 🙂
That sounds fantastic Erin! Pineapple and coconut are such a great combo!
Dear Allie,
I am pretty addicted to your recipes and Helen Fletcher’s. She has become quite a friend. At the moment I want to make the coconut cake but as it happens, our shelves are out of coconut milk and I only have a cup. I do have coconut cream, cream of coconut, evaporated milk, etc. etc. I have every form of coconut, even the power and coconut flour, but what do you recommend I do to top up the “missing quantity” of coconut milk??
Let me know. We are in near isolation here, and the only think keeping me somewhat sane is baking.
Ugh, I know how you feel! The isolation is really hard and not being able to get the things you need makes it even more so. Now, I have not tested this recipe with any of the ingredients you have listed, but out of all of them I think coconut cream might be your best bet. If it is unsweetened, that is. If not then maybe evaporated milk. You are going to have to play around I think! Use what you can and if you don’t have anything unsweetened then maybe cut back on the granulated sugar to compensate. Good luck, I’ll keep my fingers crossed that you’re able to make it work!
You have powder in the ingredients and baking soda in the directions.
Thank you for the heads up! It is meant to be powder. Correcting that now!
Thank you so much for this recipe!! I made pastry cream for the filling and then Swiss meringue buttercream for the icing. Served for Easter dinner for my daughter and me. Oh. Dear. Heavens!!! Where have I been??!! I worried the buttercream was a little runny but I left the whole cake setting in a domed cake stand and it lasted wonderfully for a week. Want to make again but the pastry cream does take a little time. Thanks again!!
You’re so welcome Jennifer! I’m so glad you and your daughter enjoyed so much. Thanks for the great feedback!
Hi Allie,
Could you recommend a brand of shredded coconut that would be best to make this cake?
Thank you!!!
xoxoxo
I used Baker’s Angel Flake. Good luck!
I was thinking about adding sweetened fine coconut for extra flavour. Have you tried that? How much should I add?
How long would you recommend baking this cake in a 9×13 pan?
You’ll have to play around and see Katy. No two ovens are exactly the same, so just look for a cake that feels springy, and when you insert a toothpick in the center it should come out clean. Good luck!
Can I substitute coconut milk for whole milk in this recipe?
Yes, that will work beautifully!
Will I need to adjust this recipe for higher altitude? I’ll be baking this in Denver at 5,000 ft.
Hi Allie,
I had to let you know how much we enjoyed your coconut cake recipe! I made it with the marshmallow frosting and your lemon curd in center! My sister loved it so much she had to have your recipe! Needless to say she had a happy birthday surprise. 🎂
Thank you so much for sharing your recipes!!!
This was delicious! I made it for my brother’s birthday cake. He likes coconut and lemon so I made this in two layers. I made lemon curd to go between the layers and lemon cream cheese for the frosting. We all enjoyed it. I will definitely be making it again.
Thanks for a great recipe!
“Contrary to popular belief, eggs are not actually dairy.” Wait…what? Whose ‘popular belief’ considers eggs…from a CHICKEN…as dairy.
You’d be surprised. I often get comments from readers on dairy-free recipes telling me I can’t call it dairy-free bc it contains eggs. I think they believe that since eggs are often sold in the dairy section.
This cake looks very light and fluffy. Can I reduce the sugar in this recipe without affecting the texture; if so, by how much? Can I brush the cake layers with a lime simple syrup or would it make the cake too moist?
Also, I’ve been looking for an oil-based vanilla cake, but haven’t found many. I was wondering if I could modify this recipe into a vanilla cake by replacing the coconut milk with whole or 2% milk and the coconut extract with vanilla extract. Do you think it would work or would it affect the light and fluffy texture of the cake?
Hey there! I wouldn’t recommend reducing the sugar, but you could definitely brush it with a simple syrup for extra moisture and flavor. If you’re looking for an oil-based vanilla cake, you could probably do as you suggested, or follow this recipe: White Cake, subbing vanilla in for almond extract.
This cake was delicious! I made lemon curd to go between the layers, lemon cream cheese frosting and coated it with sweetened coconut flakes. It’s the first layer cake I’ve made. It made 3 layers. I stacked two and frosted the third on its own. I will be making them again.