Created on October 3rd, 2025 at 08:00 am
This Perfect Coconut Cake is a delightful treat for any occasion. Its soft, fluffy layers are filled with sweet coconut flavor. Topped with rich frosting, it’s a dessert that’s hard to resist. Perfect for birthdays, holidays, or just because!
Why You’ll Love This
You’ll love this recipe because it’s easy and comes together quickly. With simple ingredients and clear steps, even beginners can make it. The cake is moist and bursting with coconut goodness. Plus, it’s a hit at gatherings and will impress your family and friends.
Recipe Time
Prep Time: 30 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour 15 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- 8-inch round baking pans
- Whisk
How to Make It
Making this coconut cake is straightforward. Start by mixing the dry and wet ingredients separately. Then, combine them with shredded coconut for flavor and texture. Bake, cool, and then enjoy this sweet treat!
Ingredients
- 3 cups cake flour, measured, then sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 3 large egg whites, room temperature
- 1/2 cup full-fat sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup buttermilk, room temperature
- 10 ounces sweetened shredded coconut
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 1/2 cups butter (3/4 pound), room temperature
- 1/4 cup coconut milk powder, sifted
Directions
- Preheat your oven to 350° F. Prepare three 8-inch round baking pans by buttering them. Line the bottom with parchment paper, butter again, and lightly dust with flour. Set aside.
- In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, about 5 minutes. Scrape the sides and add the eggs one at a time, then the egg whites. Mix until smooth, then add the sour cream, vanilla, and coconut extracts.
- On low speed, add the flour mixture and buttermilk in alternating additions, starting and ending with the dry ingredients. Be careful not to overmix.
- Fold in the coconut with a spatula.
- Divide the batter into the three prepared pans and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before transferring to wire racks to cool completely.
How to Serve This Recipe
This coconut cake is best served chilled. You can slice it and share it at gatherings or enjoy it as a delicious dessert after dinner. Pair it with a fresh fruit salad for a delightful combination!
How to Store This Recipe
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need it to last longer, refrigerate it, where it will stay fresh for about a week.
Tips for Success
- Ensure all ingredients are at room temperature for the best results.
- Do not overmix the batter; it should be just combined.
- Use fresh, high-quality shredded coconut for the best flavor.
Variation
You can add a layer of cream cheese or vanilla frosting between the cake layers for a tasty twist. Feel free to add more or less coconut based on your preference.
FAQs
Can I use unsweetened coconut?
Yes, you can, but the cake may be less sweet.
How can I tell if the cake is done?
Insert a toothpick into the center; it should come out clean.
Can I freeze this cake?
Absolutely! Wrap it well and freeze for up to 2 months. Just thaw it overnight in the fridge before serving.
