Coconut Cake Recipe

I’ve been testing coconut cakes for a while now, and I kept coming back to the same problem: plenty of coconut flavor, but dry layers or overly sweet fillings. This version finally hit the balance I was looking for—soft cake, real coconut flavor throughout, and a filling that stays creamy without overwhelming the crumb.

I Love This Cake Because

This is the coconut cake I make when I want something reliable but still special, especially when texture matters as much as flavor.

• The cake layers bake up soft and even, with no dry edges
• The coconut filling stays creamy and sliceable
• The cream cheese frosting keeps everything balanced, not cloying
• It holds up well for stacking, slicing, and storing
• The coconut flavor is present but not overpowering

Key Ingredients & Why I Use Them

Coconut milk: I use the creamy portion only. This adds richness without watering down the batter or frosting.

Coconut yogurt: This keeps the cake moist and tender. I’ve tested versions without it, and the crumb just isn’t the same.

Egg whites: Using only whites gives the cake structure while keeping it light and soft.

Shredded coconut: I fold this in gently at the end so it adds texture without weighing the batter down.

Cream cheese: This is what keeps the frosting balanced. I prefer it here over a butter-only frosting for contrast.

How I Make This Coconut Cake

The full recipe card is below, but here’s how I make it step by step. This recipe yields a three-layer 8-inch cake. Full ingredients list and instructions can be found on the recipe card at the bottom of this post.

Step 1: Preparing the Cake Batter

I start by preheating the oven to 350°F (175°C). I grease three 8-inch cake pans with oil and line the bottoms with parchment paper. I don’t skip the parchment here—it makes releasing the layers much easier, especially with a tender crumb.

In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt, then set aside. Using a mixer, beat the butter for 30 seconds until creamy. Add the oil and sugar, and beat on medium-high speed until light and fluffy. This step helps create a softer cake texture, so I give it a full minute or two.

I add the egg whites one at a time, whisking well after each addition and scraping down the sides of the bowl as needed. I don’t rush this—adding them gradually keeps the batter smooth and emulsified.

Next, I mix in the coconut yogurt, vanilla extract, and coconut extract until everything is fully combined and smooth.

With the mixer on low speed, I add half of the coconut milk, followed by half of the dry ingredients. I mix just until incorporated, then repeat with the remaining coconut milk and dry ingredients. I stop mixing as soon as the flour disappears to avoid overworking the batter.

At the very end, I gently fold in the shredded coconut by hand. This keeps the texture light while still adding coconut flavor and a bit of chew.

I divide the batter evenly between the prepared pans and smooth the tops so the layers bake evenly. I bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.

Once baked, I let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. If I’m not assembling the cake the same day, I wrap each layer tightly in plastic wrap and freeze them. Frozen layers are easier to stack and frost cleanly.

Step 2: Crafting the Coconut Filling

In a heavy-bottomed saucepan, combine the sweetened condensed milk, butter, shredded coconut, and heavy cream (or coconut cream/milk). Cook over medium heat, stirring constantly, for 10 to 15 minutes, until the mixture thickens and pulls away from the sides of the pan. When it reaches that stage, I know it will set properly once cooled.

Transfer to a bowl, cover with plastic wrap, and let cool to room temperature. This filling can be made ahead of time and stored in the fridge for up to one week or in the freezer for up to two months. Bring it to room temperature before using.

Step 3: Coconut Cream Cheese Frosting

In a stand mixer bowl, or using an electric hand mixer, beat the butter on medium speed for 1 minute, then add the cream cheese and beat for another minute until smooth. I always scrape the bowl again and beat for another 30 seconds to make sure everything is smooth before adding sugar.

Gradually add 4 cups of powdered sugar and mix on low speed until incorporated. Add the coconut milk and coconut extract, mixing until smooth. IIf the frosting feels too thin, I add up to 1 additional cup of powdered sugar, a little at a time, until it reaches a spreadable, pipeable consistency. When I’m assembling, I like to transfer some of the frosting to a piping bag fitted with a round tip—it makes creating clean filling rings much easier.

Step 4: Assembling

I place the first cake layer on a serving plate or cake stand. Using the piping bag, I pipe a ring of frosting around the edge of the cake. This ring acts as a barrier to keep the filling from spilling out.

I add about ⅓ to ½ cup of the coconut filling inside the ring and spread it evenly.

I place the second cake layer on top and repeat the process, piping another frosting ring and filling the center.

I place the final cake layer on top, then frost the top and sides of the cake using an offset spatula, smoothing everything out as I go.

To finish, I press shredded coconut or coconut flakes onto the sides and top of the cake. If I’m decorating further, I add coconut brigadeiros or Raffaello candies for a clean, polished finish. Decorate with coconut brigadeiros or Rafaello candies for an extra touch of elegance.

Storage

Store the assembled Coconut Cake in the refrigerator, covered, for up to 4 days. Let it sit at room temperature for about 30 minutes before serving. You can also freeze individual slices or the entire cake for up to 2 months. Wrap tightly in plastic wrap and place in an airtight container before freezing.

Tips & Tricks

These are the small details I pay attention to when making this cake, and they make a real difference in how it bakes and assembles.

• Use the creamy part of the coconut milk. I always scoop from the top of the can and avoid the watery portion. It gives better flavor and keeps both the batter and frosting from thinning out.
• Freezing the cake layers makes assembly easier. This is especially helpful with soft, tender cakes like this one. Frozen layers are sturdier, crumb less, and stack more cleanly.
• Don’t skip the frosting ring. This step matters more than it looks. The ring keeps the filling contained and gives you clean, even slices once the cake is cut.
• Stop mixing as soon as the batter comes together. Overmixing is the fastest way to lose the soft texture you’re aiming for here.
• Bring the filling to room temperature before using. Cold filling is harder to spread and can tear the cake layers.
• Quick Tip: If your frosting feels soft while decorating, refrigerate it for 10–15 minutes, then remix briefly before continuing.

Variations on Coconut Cake

This cake is fabulous on its own, but if you had to make some changes, I would do the below!

• Chocolate Coconut Cake: Add 1/3 cup of cocoa powder to the batter and top with dark chocolate ganache instead of cream cheese frosting.
• Lemon Coconut Cake: Incorporate 2 teaspoons of lemon zest into the batter and replace the coconut extract with lemon extract.
• Tropical Coconut Cake: Add diced pineapple or mango to the filling for a fruity twist.
• Nutty Coconut Cake: Fold 1/2 cup of toasted chopped almonds or pecans into the batter for added crunch.

FAQs

Turning This Into Coconut Cupcakes

I use the same batter, filling, and frosting for cupcakes.

I line a standard muffin pan with paper liners and divide the batter evenly between about 24 liners, filling each one about two-thirds full. I bake them at 350°F (175°C) for 18–22 minutes, until a toothpick inserted into the center comes out clean.

Once the cupcakes are completely cool, I core the centers and fill them with the coconut filling. I finish by piping the cream cheese frosting on top and sprinkling shredded coconut over the frosting. Coconut truffles or brigadeiros make a nice finishing touch.

…Or a Coconut Sheet Cake

To make a sheet cake, I prepare the batter as written and bake it in a greased and parchment-lined 9×13-inch pan at 350°F (175°C) for 35–40 minutes, until a toothpick comes out clean.

Once the cake is fully cooled, I use a dowel or the handle of a wooden spoon to poke holes across the surface. I pipe or spoon the coconut filling into the holes so it distributes throughout the cake.

I frost the top with the coconut cream cheese frosting and smooth it out with an offset spatula. I finish with shredded coconut or flakes and any decorative toppings I like.

This version is easier to serve and works well for gatherings.

More Recipes You Might Enjoy

If you liked this coconut cake, you might also enjoy my Coconut Cupcakes, Raspberry Coconut Cake, Coconut Brigadeiros, or Coconut Chocolate Bars. They use similar flavors but in different formats and textures.

If you make this cake, I’d love to hear how it turned out. Leave a comment and rating below, or tag me on Instagram so I can see your version.