Coconut Cake

Three layers of moist coconut sponge are filled with a decadent coconut filling and covered in frosting and toasted coconut for the ultimate coconut cake!

This particular recipe has a storied history in my family.

The first time I made this coconut cake, it was to celebrate my cousin’s undergrad senior art show. My family loooooooves coconut, so I knew this cake would be a total hit – and I was right!

Several years later, I made this same cake for my best friend’s engagement party. She loved it so much that she asked me to make it as her wedding cake.

Now friends, I am not a wedding cake decorator, so I panicked at first. But she had a very talented friend lined up and ready to decorate the cake – all I had to do was make the cake layers themselves.

I love my friend and her now husband a whole lot, so I said yes. And I have never in my life seen a wedding cake get devoured so fast! There was nary a crumb left by the end of the night.

So, needless to say, this cake is always a big hit. And with good reason: it really is the very best coconut cake.

The Best Coconut Cake Recipe

Here is what a coconut cake is NOT: a coconut cake is not a plain old white cake with some coconut stuck to the outside. Nonono.

To me, a coconut cake needs to have elements of coconut running throughout the entire cake, and that’s exactly what we have here. 

This recipe is made up of a perfectly moist cake flavored lightly with coconut milk, layered with a coconut filling, covered in buttercream made with a splash of coconut milk, and topped with toasted shredded coconut.

That, my friends, is what makes this the best coconut cake I’ve ever had. And it’s the reason it gets such rave reviews every time I make it!

Serve it for a holiday dinner alongside other family favorites such as grilled lamb chops, maple glazed carrots, pineapple pecan cheese ball, and French 75 cocktails.

How to Make My Coconut Cake

Now, I’ll admit it to you: This cake takes a bit of time to make. But so do most layer cakes, including strawberry cheesecake cake and my peanut butter cake.

(If you’re looking for a quick and easy cake, I suggest trying my homemade yellow cake or my danish apple cake instead.)

But I can also promise you that this coconut cake is totally worth the effort. Plus, it feeds a crowd, so it’s perfect for any party.

Ingredients you’ll need

There are three components to this recipe: The sponge, the filling, and the frosting.

For the cake itself, you will need:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Scant 1/2 teaspoon fine sea salt
• 1 cup coconut milk
• 1 teaspoon vanilla

This type of cake is often known as a “1-2-3-4” cake because the base is made up of 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. 

In place of whole milk, I use coconut milk in this sponge. You will want to use canned coconut milk, which can be found in the international foods aisle of the grocery store. Do not use the coconut milk that comes in a carton in the refrigerated section.

When measuring the flour for this or any baking recipe, make sure you first fluff the flour, then spoon it into the measuring cup. Finally, level the flour using the back of a knife.

The coconut filling is the best part of this cake. For that, you will need:

• 3/4 cup whole milk
• 1/2 cup sugar
• 2 tablespoons flour
• 7 ounces sweetened flaked coconut
• 1 teaspoon vanilla

Sweetened flaked coconut can be found in the baking aisle of the grocery store. 

Note that I have not made this filling with unsweetened coconut, so I can’t attest to how it would taste without the added sweetness from the coconut itself.

For the frosting, I like a simple buttercream style made with a bit of coconut milk. For the frosting, you will need:

• 3/4 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 2 1/2 tablespoons coconut milk
• Pinch of fine sea salt
• 1/4 teaspoon vanilla

You can frost the cake and decorate it as you desire, but I always like to finish my cake with toasted coconut on the outside.

Making the coconut cake layers

This recipe makes a 3-layer 9-inch cake, so start by buttering and flouring 3 9-inch cake pans. I also like to add a circle of parchment paper to the bottom of each pan. Set these aside.

Using a stand mixer fitted with the paddle attachment, cream the butter until smooth, then add the sugar and beat until light and fluffy. This will take about 3 minutes.

Add the eggs, one at a time, and beat to incorporate after each addition.

Now sift the flour, baking powder, baking soda, and salt together in a bowl. Add this to the butter and egg mixture in 4 parts, alternating with the coconut milk and the vanilla. Make sure you begin and end with the dry ingredients.

Once the batter has just come together, divide it evenly between your prepared pans and bake the cakes for 20-25 minutes. They’re done when a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 20-30 minutes before turning them out onto a wire rack to finish cooling.

Making the filling

While the cakes are cooling, make the filling.

Add the milk, sugar, and flour to a medium saucepan and whisk to combine. Place the pan over medium-high heat and cook, stirring constantly, until the mixture is thickened and bubbly.

This process will take about 5 minutes.

Remove the pan from the heat and add the coconut and the vanilla. Cover the filling and allow it to cool to room temperature before assembling the cake.

Making the frosting

Before assembling your coconut cake, make the frosting.

Using a stand mixer fitted with the whisk attachment (or an electric hand mixer), beat the butter until smooth.

Add the powdered sugar and salt, mixing on low speed until just combined. Add the vanilla and coconut milk and increase the speed to high, beating until light and fluffy. This will take 2-3 minutes.

If you need a thinner frosting, add a splash more milk. If you need a thicker frosting, add a spoonful or two of powdered sugar.

Assembling the coconut cake

Now it’s time to assemble your cake.

If needed, use a large, serrated knife to level the tops of the cooled cake layers. Divide the coconut filling in half, spreading it over the tops of 2 of the cake layers.

Stack the cakes with the filling on them, then top with the third cake layer. Spread the frosting onto the top and sides of the cake.

If using, immediately press toasted coconut onto the tops and sides of the cake.

Storage and Freezing

Cover the cake and store in the refrigerator for up to 2 days. Let the cake come to room temperature before serving.

This cake freezes well. You can freeze the undecorated cake layers by wrapping them in a layer of plastic followed by a layer of foil; freeze for up to 2 months.

You can also freeze leftover slices for later. Place the slices on a parchment-lined baking sheet and place the baking sheet in the freezer for 1-2 hours.

Once the slices are frozen, wrap them in plastic wrap and store them in a zip-top freezer bag. Freeze for up to a month.

Recipe FAQs

Coconut Cake

Three layers of moist coconut sponge are filled with a decadent coconut filling and covered in frosting and toasted coconut for the ultimate coconut cake!

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings16

Equipment

• 3 Wilton 9-Inch Cake Pans
• KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer
• Cake Tester

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake:

• ▢ 1 cup unsalted butter softened
• ▢ 2 cups granulated sugar
• ▢ 4 eggs
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ Scant 1/2 teaspoon fine sea salt
• ▢ 1 cup coconut milk
• ▢ 1 teaspoon vanilla

For the filling:

• ▢ 3/4 cup whole milk
• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoons flour
• ▢ 7 ounces sweetened flaked coconut
• ▢ 1 teaspoon vanilla

For the frosting:

• ▢ 3/4 cup unsalted butter softened
• ▢ 3 1/2 cups powdered sugar
• ▢ 2 1/2 tablespoons coconut milk
• ▢ Pinch of fine sea salt
• ▢ 1/4 teaspoon vanilla
• ▢ Toasted coconut for garnish

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Instructions

 

Make the cake:

• Preheat oven to 350°F. Butter and lightly flour 3 round 9-inch cake pans, then line the bottoms with parchment paper. Set aside.
• In the bowl of a stand mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate after each addition.
  1 cup unsalted butter, 2 cups granulated sugar, 4 eggs
• Sift together the flour, baking powder, soda, and salt. Add to the butter and egg mixture in 4 parts, alternating with the coconut milk and vanilla, beginning and ending with the dry ingredients.
  3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, Scant 1/2 teaspoon fine sea salt, 1 cup coconut milk, 1 teaspoon vanilla
• Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
• Allow cakes to cool for 20-30 minutes in the pans, then remove from pans and allow to finish cooling on a cake rack.

Make the filling:

• In a medium saucepan, whisk together the milk, sugar, and flour until thoroughly combined. Turn heat to medium-high, and cook, stirring constantly, until thickened and bubbly (about 5 minutes). Remove from heat and add the coconut and vanilla. Cover and allow to cool to room temperature.
  3/4 cup whole milk, 1/2 cup granulated sugar, 2 tablespoons flour, 7 ounces sweetened flaked coconut, 1 teaspoon vanilla

Make the frosting:

• In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add in the powdered sugar and the salt, whisking on low speed until combined. Add the vanilla and the coconut milk, beating on high speed until light and fluffy and slightly increased in volume, about 2-3 minutes. Add more milk or powdered sugar as necessary to achieve your desired spreading consistency.
  3/4 cup unsalted butter, 3 1/2 cups powdered sugar, Pinch of fine sea salt, 1/4 teaspoon vanilla, 2 1/2 tablespoons coconut milk

Assemble the cake:

• Divide the filling in half, spreading over the tops of two of the cake layers. Stack the cakes, then frost the tops and sides of the cake with the frosting. Immediately press toasted coconut onto the tops and sides of the cake.
  Toasted coconut for garnish

Notes

Store covered in the refrigerator for up to 2 days. Let come to room temperature before serving.

Makes one 3-layer 9-inch cake.

Nutrition

Serving: 1slice | Calories: 603kcal | Carbohydrates: 84g | Protein: 5g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 197mg | Potassium: 147mg | Fiber: 2g | Sugar: 62g | Vitamin A: 698IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg

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