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4.63 from 8 votes
Tall slice of coconut cake on a pink plate with a gold fork.
Coconut Cake
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins

Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.

Course: Dessert, Snack
Cuisine: American, Southern
Keyword: best coconut cake recipe, coconut cake, coconut cake recipe, coconut cream cake
Servings: 10
Calories: 486 kcal
  1. 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.

  2. Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.

  3. Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.

  4. Add the coconut milk mixture to the flour mixture, and whisk together until smooth.

  5. 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).

  6. Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.

Recipe Video

Recipe Notes

*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. 

Nutrition Facts
Coconut Cake
Amount Per Serving
Calories 486 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Sodium 298mg13%
Potassium 324mg9%
Carbohydrates 83g28%
Fiber 1g4%
Sugar 56g62%
Protein 6g12%
Vitamin C 1mg1%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.