coconut cake cravings hit hardest when you want something soft, sweet, and sunny in flavor. Maybe you’ve had a dry slice before and swore off making it at home. I get it, and I’ve been there. That’s why I keep a simple method on repeat that gives a tender, even crumb every single time. If you want a reliable go-to bake that still feels special, this is it. By the way, I call it my Moist, Fluffy Coconut Cake – Try It Today because it really does deliver.
How to Make Coconut Cake
Let’s keep this easy and stress free. You’ll bake two layers, cool them well, and frost with a not-too-sweet coconut cream cheese buttercream. The cake gets its moisture from a mix of oil, butter, coconut milk, and a little sour cream. That combo keeps it soft even the next day.
Gather and prep
Set your oven to 350°F and line two 8 inch round pans with parchment. Grease the sides so nothing sticks. Pull out your cold stuff first so it warms up a bit: 4 egg whites plus 1 whole egg, 1 cup full fat canned coconut milk that’s well shaken, and 1/2 cup sour cream. When ingredients are closer to room temp, they blend better and the batter stays smooth.
In a medium bowl, whisk your dry mix so it’s even: about 2 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. If you only have all purpose flour, measure 2 cups, remove 4 tablespoons, and add 4 tablespoons cornstarch. It mimics cake flour and helps with a soft crumb.
Make the batter
Cream 1/2 cup softened unsalted butter with 1 1/4 cups sugar until fluffy, about 2 minutes with a hand mixer. Mix in 1/2 cup neutral oil. The oil brings moisture while the butter adds flavor. Add the egg whites in two rounds, then the whole egg, mixing just until blended. Stir in 1 teaspoon vanilla and 1 teaspoon coconut extract. The extract is key. It boosts coconut flavor without adding sweetness.
Now add your dry mix in three parts, alternating with the coconut milk and sour cream. Start and end with dry. Mix on low until the batter looks silky. Fold in 1 cup unsweetened shredded coconut. If you like a little texture, give the coconut a quick toast in a pan until it smells nutty. No need to brown it deeply, just a light kiss of color.
Bake and cool
Divide batter evenly into your pans. Tap each pan on the counter to pop large bubbles. Bake for 22 to 26 minutes, until the tops look set and a toothpick comes out clean or with a few moist crumbs. Let the pans rest on a rack for 10 minutes, then turn the cakes out and cool completely. This part is huge. If the layers are warm, frosting melts and slides. If you’re in a hurry, chill the layers in the fridge for 30 minutes before frosting.
Once cool, you’ll have soft, springy layers that smell like a beach vacation. This is the base for my Moist, Fluffy Coconut Cake – Try It Today and it never lets me down.
“I made this for a family party and not a single crumb was left. My aunt asked where I bought it, which made my day. The layers were light and moist, not heavy, and the coconut flavor was balanced. Definitely going in my repeat file.”
Coconut Cake Video Tutorial
Some of us are visual learners. If that’s you, the video walks through mixing, pan prep, and frosting in under ten minutes, with close ups of the batter texture and crumb coat. Watch it once, then follow along as you bake.
Need quick notes while watching? I tucked a mini guide below to keep you organized.
Try the video alongside this page when you make your own Moist, Fluffy Coconut Cake – Try It Today. It feels like baking with a friend in your kitchen.
Use These 6 Power Ingredients
If you only remember a few things, let it be these. They turn a decent cake into a tender, cloud like one with clean coconut flavor.
- Cake flour: Gives a fine, soft crumb. Swap with all purpose plus cornstarch if needed.
- Full fat coconut milk: Canned and well shaken. Adds real coconut taste and gentle richness.
- Sour cream: Keeps the cake moist and tender. Greek yogurt works too.
- Oil and butter combo: Oil for moisture, butter for flavor. You get the best of both.
- Coconut extract: Amplifies flavor without extra sugar. A little goes far.
- Unsweetened shredded coconut: For subtle texture and to reinforce the coconut vibe.
With these in your bowl, you’re already halfway to a bakery worthy result. They’re the backbone of my Moist, Fluffy Coconut Cake – Try It Today and the reason it stays soft even on day two.
Coconut Cream Cheese Buttercream Frosting
This frosting is smooth, sturdy, and not cloying. The cream cheese makes it tangy and keeps the sweetness in check. It spreads easily and sets up nicely in the fridge.
- 8 ounces cream cheese, soft
- 1 cup unsalted butter, soft
- 4 cups powdered sugar, sifted
- 2 to 4 tablespoons coconut milk, as needed
- 1 teaspoon vanilla and 1/2 teaspoon coconut extract
- Pinch of salt
Beat the cream cheese and butter until smooth and satiny. Add powdered sugar in two or three rounds on low, then bump to medium to make it fluffy. Mix in the extracts and salt. Add coconut milk a tablespoon at a time until you reach a spreadable, thick consistency. You want it to hold soft peaks on your spatula. If it gets too loose, chill it for 10 minutes and whisk again.
For extra coconut flair, press a handful of shredded coconut on the sides after frosting. It hides any rough edges and gives a pretty, snowy finish.
How to Frost a Layer Cake
Frosting can feel intimidating, but a few small steps make it smooth sailing. Take your time and let the fridge help you out.
The crumb coat
Place one layer on a turntable or plate. Add a big scoop of frosting and spread to the edges. Top with the second layer, bottom side up for a flat top. Spread a very thin layer of frosting all over the cake to seal crumbs. This is called the crumb coat. Chill for 15 to 20 minutes so it firms up.
Final coat and finish
Now add your main layer of frosting. Start on the top, then work down the sides. Use a bench scraper or the side of a long spatula to smooth it. If you see bare spots, fill them in and smooth again. Add a ring of shredded coconut around the bottom edge for a clean look, or sprinkle coconut on top and press lightly. If you like clean slices, chill the cake for 30 minutes before cutting. Wipe your knife between cuts for tidy edges.
When you take that first bite, you’ll see why I call it a Moist, Fluffy Coconut Cake – Try It Today. The texture is soft, the flavor is sunny, and the frosting ties it all together.
Common Questions
Can I make this in a 9 by 13 inch pan?
Yes. Bake at 350°F for about 28 to 34 minutes. Start checking early. Cool fully before frosting.
Can I use sweetened shredded coconut?
You can, but the cake will be sweeter and a bit heavier. If using sweetened, reduce the sugar in the batter by 2 to 3 tablespoons.
How do I store leftovers?
Cover and refrigerate for up to 4 days. For best texture, let slices sit at room temp for 20 to 30 minutes before serving.
Can I make the layers ahead?
Yes. Wrap cooled layers tightly and refrigerate up to 2 days or freeze up to 2 months. Thaw wrapped in the fridge, then frost.
What if I don’t have coconut extract?
Use a little extra vanilla and make sure you use full fat coconut milk. The cake will still taste coconutty, just a bit softer in scent.
Let’s Get You Baking
You now have a simple plan, a confident frosting method, and the exact ingredients that make coconut cake sing. Get your pans ready, shake that coconut milk, and don’t skip the crumb coat. If you try this Moist, Fluffy Coconut Cake – Try It Today, tag me and tell me how it went. I’m cheering you on from my kitchen and I can’t wait for you to cut into that first slice.
Some of us are visual learners. If that’s you, the video walks through mixing, pan prep, and frosting in under ten minutes, with close ups of the batter texture and crumb coat. Watch it once, then follow along as you bake.
Need quick notes while watching? I tucked a mini guide below to keep you organized.
Try the video alongside this page when you make your own Moist, Fluffy Coconut Cake – Try It Today. It feels like baking with a friend in your kitchen.
Use These 6 Power Ingredients
If you only remember a few things, let it be these. They turn a decent cake into a tender, cloud like one with clean coconut flavor.
- Cake flour: Gives a fine, soft crumb. Swap with all purpose plus cornstarch if needed.
- Full fat coconut milk: Canned and well shaken. Adds real coconut taste and gentle richness.
- Sour cream: Keeps the cake moist and tender. Greek yogurt works too.
- Oil and butter combo: Oil for moisture, butter for flavor. You get the best of both.
- Coconut extract: Amplifies flavor without extra sugar. A little goes far.
- Unsweetened shredded coconut: For subtle texture and to reinforce the coconut vibe.
With these in your bowl, you’re already halfway to a bakery worthy result. They’re the backbone of my Moist, Fluffy Coconut Cake – Try It Today and the reason it stays soft even on day two.
Coconut Cream Cheese Buttercream Frosting
This frosting is smooth, sturdy, and not cloying. The cream cheese makes it tangy and keeps the sweetness in check. It spreads easily and sets up nicely in the fridge.
- 8 ounces cream cheese, soft
- 1 cup unsalted butter, soft
- 4 cups powdered sugar, sifted
- 2 to 4 tablespoons coconut milk, as needed
- 1 teaspoon vanilla and 1/2 teaspoon coconut extract
- Pinch of salt
Beat the cream cheese and butter until smooth and satiny. Add powdered sugar in two or three rounds on low, then bump to medium to make it fluffy. Mix in the extracts and salt. Add coconut milk a tablespoon at a time until you reach a spreadable, thick consistency. You want it to hold soft peaks on your spatula. If it gets too loose, chill it for 10 minutes and whisk again.
For extra coconut flair, press a handful of shredded coconut on the sides after frosting. It hides any rough edges and gives a pretty, snowy finish.
How to Frost a Layer Cake
Frosting can feel intimidating, but a few small steps make it smooth sailing. Take your time and let the fridge help you out.
The crumb coat
Place one layer on a turntable or plate. Add a big scoop of frosting and spread to the edges. Top with the second layer, bottom side up for a flat top. Spread a very thin layer of frosting all over the cake to seal crumbs. This is called the crumb coat. Chill for 15 to 20 minutes so it firms up.
Final coat and finish
Now add your main layer of frosting. Start on the top, then work down the sides. Use a bench scraper or the side of a long spatula to smooth it. If you see bare spots, fill them in and smooth again. Add a ring of shredded coconut around the bottom edge for a clean look, or sprinkle coconut on top and press lightly. If you like clean slices, chill the cake for 30 minutes before cutting. Wipe your knife between cuts for tidy edges.
When you take that first bite, you’ll see why I call it a Moist, Fluffy Coconut Cake – Try It Today. The texture is soft, the flavor is sunny, and the frosting ties it all together.
Common Questions
Can I make this in a 9 by 13 inch pan?
Yes. Bake at 350°F for about 28 to 34 minutes. Start checking early. Cool fully before frosting.
Can I use sweetened shredded coconut?
You can, but the cake will be sweeter and a bit heavier. If using sweetened, reduce the sugar in the batter by 2 to 3 tablespoons.
How do I store leftovers?
Cover and refrigerate for up to 4 days. For best texture, let slices sit at room temp for 20 to 30 minutes before serving.
Can I make the layers ahead?
Yes. Wrap cooled layers tightly and refrigerate up to 2 days or freeze up to 2 months. Thaw wrapped in the fridge, then frost.
What if I don’t have coconut extract?
Use a little extra vanilla and make sure you use full fat coconut milk. The cake will still taste coconutty, just a bit softer in scent.
Let’s Get You Baking
You now have a simple plan, a confident frosting method, and the exact ingredients that make coconut cake sing. Get your pans ready, shake that coconut milk, and don’t skip the crumb coat. If you try this Moist, Fluffy Coconut Cake – Try It Today, tag me and tell me how it went. I’m cheering you on from my kitchen and I can’t wait for you to cut into that first slice.