Coconut Cake
This easy three-layer coconut cake has just the right hint of coconut—no coconut milk required. Tender, flavorful, and made from scratch, it gets its flavor from shredded coconut and a splash of coconut extract.
Since I rarely have coconut milk on hand, I set out to create a dependable coconut cake that didn’t rely on it—though you’re welcome to substitute if you’d like. The result is a soft, sweet, from-scratch cake that captures that classic coconut flavor—simple, nostalgic, and easy to love.
Ingredients for Coconut Cake
3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt (7 g)
1 Cup Unsalted Butter (2 sticks, room temperature)
1 ¾ Cups Granulated Sugar
⅓ Cup Vegetable Oil
3 Eggs
2 Egg Whites
1 Tablespoon Coconut Extract
1 Cup Homemade Buttermilk (milk + juice of 1 lemon)
¼ Cup Greek Yogurt
Ingredients for Coconut Frosting
6 Cups Powdered Sugar
2 Cups Unsalted Butter
¼ Cup Heavy Cream
2 Tablespoons Coconut Extract
Large Pinch of Salt
14 oz Bag Coconut Flakes (for filling + decorating)
How to Make the Coconut Cake
Preheat your oven to 325°F (163°C) and grease and line three 8-inch cake pans. Cream the butter, sugar, and oil in a stand mixer until light and fluffy, about 3–4 minutes. Add the eggs one at a time, then the egg whites, mixing well and scraping the bowl as needed. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions—beginning and ending with the dry ingredients. Mix until just combined, then add the coconut extract and beat for 60 seconds. Divide the batter evenly among the pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before turning the cakes out onto a wire rack to cool completely.
How to Make the Coconut Frosting
In a stand mixer fitted with the paddle attachment, beat the butter on medium until paste-like, then increase to medium-high and whip for 4–6 minutes until pale and creamy. Add the powdered sugar in 1–2 cup increments, mixing on low after each addition to avoid a sugar cloud. Add the heavy cream, coconut extract, and salt, then mix on medium to combine. Increase to medium-high and beat for 5–10 minutes until light and fluffy, scraping the bowl as needed. To finish, press the frosting with a spatula in a zigzag motion to release air bubbles before frosting your cake, then layer and coat with plenty of coconut flakes for a soft, snowy finish.
Baker’s Notes
To assemble, start by adding a small smear of buttercream to your cake plate or board to anchor the first layer. Add the first cake layer and spread an even coat of buttercream, then sprinkle a handful of coconut flakes on top. Repeat with the second layer, finishing with the third layer placed upside down for a flat surface. Apply a thin crumb coat around the cake and chill for 15–20 minutes to set. Once firm, frost the cake fully with the remaining buttercream. To add coconut to the sides, gently press handfuls of flakes into the frosting with the flat of your hand, turning the cake as you go for even coverage. Finish with a light sprinkle of coconut on top, if you’d like.
Equipment
I love using these cake pans.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
