Best Coconut Cake Recipe Easy, Moist & From Scratch

Get ready to bake the absolute best coconut cake you’ve ever tasted! If you're searching for a simple, super moist, and utterly delicious coconut cake recipe that tastes like a dream, you've found it. This isn't just any milk cake; it’s a showstopper designed to be easy enough for any home baker, yet impressive enough for special occasions. We’re talking a tender, fluffy crumb loaded with real coconut flavor, topped with a balanced, creamy coconut cream cheese frosting.
Forget dry, bland cakes or complicated steps. This recipe is made from scratch using ingredients you can easily find at your local US grocery store. It’s perfect for birthdays, Easter, summer cookouts, or simply when you need a truly sweet dessert. We’ve fine-tuned every detail to ensure a perfect balance of sweetness and a big, authentic coconut punch. Ready to discover the best coconut cake recipe and learn how to make coconut cake from scratch? Let's dive in!

Ingredients

• For the Cake:
• 2 ½ cups (300g) cake flour: Sifted, for that super tender crumb. (See note below for AP flour substitution)
• 1 ½ cups (300g) granulated sugar: Provides sweetness and helps structure the cake.
• 1 tablespoon baking powder: Our primary leavening agent.
• ½ teaspoon baking soda: Works with the sour cream/buttermilk for a soft texture.
• ½ teaspoon salt: Balances sweetness and enhances all the flavors.
• ¾ cup (170g) unsalted butter: Softened to room temperature, for a smooth creaming process.
• 4 large egg whites: Helps keep the cake light and airy without adding excess richness from yolks.
• 1 cup (240ml) canned full-fat unsweetened coconut milk: Shake well before measuring! Adds richness and a deep coconut flavor.
• ½ cup (120g) sour cream or buttermilk: Room temperature, for ultimate moisture and a subtle tang.
• 2 teaspoons pure vanilla extract: Essential for depth of flavor.
• 1 teaspoon coconut extract (optional but recommended): Boosts that tropical coconut flavor even further.
• 1 cup (80g) sweetened shredded coconut: Folded into the batter for texture and extra moisture.
• Problem: Measuring out flour, sugar, baking powder, and soda individually, especially when trying to be precise, can slow down your prep.
  Agitate: Rushing through measurements can lead to mistakes, throwing off your cake's texture and flavor.
  Solution: Consider pre-measuring your dry ingredients (flour, sugar, baking powder, baking soda, salt) into separate bowls the night before or right before you start. This streamlines your baking process, making assembly much quicker and less prone to errors.
  Disclaimer: These are simply our recommendations to make your baking experience smoother; they are not required to make the recipe.

Directions

1. Prep Your Pans & Ingredients
   Preheat & Prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment. Lightly flour the pans, tapping out any excess.
   Room Temp: Ensure your butter, egg whites, coconut milk, and sour cream/buttermilk are all at room temperature. This helps them combine smoothly and creates a more uniform batter.
   Shake the Milk: Give your can of coconut milk a good shake or whisk it in a separate bowl until it's smooth and fully combined, as the cream can separate.
   
2. Mix the Dry Ingredients
   1. In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, baking soda, and salt. Whisk for about 30 seconds to ensure everything is evenly distributed. (If your cake flour tends to be clumpy, a quick sift before measuring can help).
3. Cream & Build the Wet Base
   Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter on medium speed until creamy, about 1 minute.
   1. Add the granulated sugar and beat on medium-high speed for 3-5 minutes, until the mixture is light in color and fluffy. Scrape down the sides of the bowl as needed.
   Add Egg Whites: Gradually add the egg whites, one at a time, beating well after each addition until just combined. Don't overmix here; you want them incorporated, not whipped.
   Mix in Liquids: Beat in the room temperature sour cream (or buttermilk), vanilla extract, and coconut extract (if using). The batter might look slightly curdled at this point – don't worry, it's totally normal and will smooth out.
4. Add Coconut Milk & Dry Ingredients
   1. With the mixer on low speed, alternate adding the dry ingredients mixture and the canned coconut milk to the wet ingredients. Start and end with the dry ingredients:
   1. Add 1/3 of the dry ingredients, mix until just combined.
   2. Add half of the coconut milk, mix until just combined.
   3. Add another 1/3 of the dry ingredients, mix until just combined.
   4. Add the remaining coconut milk, mix until just combined.
   5. Add the final 1/3 of the dry ingredients, mix until just smooth.
   Crucial Tip: Stop mixing as soon as the batter is smooth and no streaks of flour remain. Overmixing develops gluten, which can lead to a tough, dense cake.
5. Fold in the Coconut & Bake
   Fold in Shredded Coconut: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the sweetened shredded coconut until evenly distributed.
   Divide & Bake: Divide the batter evenly between your two prepared cake pans. You can eyeball it or use a kitchen scale for precision.
   
   1. Bake for 30-35 minutes, or until the tops are lightly golden and a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
   Cooling: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack, remove the parchment paper, and let them cool completely before frosting. This usually takes 1-2 hours.
6. Coconut Cream Cheese Frosting Ingredients
   For the Coconut Cream Cheese Frosting:
   1. 16 ounces (450g) full-fat cream cheese: Two 8-ounce blocks, softened to room temperature. Make sure it's brick-style, not spreadable.
   2. 1 cup (226g) unsalted butter: Two sticks, softened to room temperature.
   3. 4-5 cups (480-600g) confectioners’ sugar: Sifted, plus more if needed.
   4. 1 teaspoon pure vanilla extract: For classic flavor.
   5. ½ teaspoon coconut extract (optional): To amplify the coconut.
   6. Pinch of salt: To balance the sweetness.
   7. 1 cup (80g) sweetened shredded coconut: Finely chopped or left as is, for folding into the frosting and coating the cake.
7. Coconut Cream Cheese Frosting Step-by-Step Instructions
   Beat the Base
   1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter together on medium speed until completely smooth and fluffy, about 2-3 minutes. Make sure there are no lumps of cream cheese.
   2. Beat in the vanilla extract, coconut extract (if using), and a pinch of salt until well combined.
8. Add Sugar & Coconut
   1. With the mixer on low speed, gradually add the sifted confectioners' sugar, one cup at a time, mixing until fully incorporated after each addition.
   2. Once all the sugar is added, increase the speed to medium-high and whip for another 1-2 minutes until the frosting is light and fluffy.
   3. Remove the bowl from the mixer and gently fold in about ½ cup of the sweetened shredded coconut (finely chopped if you prefer a smoother texture) with a rubber spatula.
   Consistency Check: If the frosting seems too thick, add a tiny splash (1-2 teaspoons) of canned coconut milk until it reaches your desired consistency. If it's too thin, add more sifted powdered sugar, 1-2 tablespoons at a time, until it thickens, or chill it in the fridge for 20-30 minutes.