Published on February 9, 2026
Ready in: 1 hour 15 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container in the refrigerator for up to 5 days.
Quick Answer
Homemade Coconut Cake is a delightful, moist dessert filled with rich coconut flavor, perfect for festive gatherings.
As the vibrant colors of autumn give way to the cozy warmth of winter here in New York City, the air fills with anticipation of upcoming gatherings—like Thanksgiving dinners and Christmas celebrations. One of my all-time favorite desserts that perfectly captures this festive spirit is a homemade Coconut Cake. This luscious treat, with its moist texture and rich coconut flavor, never fails to impress guests at holiday gatherings. Let me take you through the process of creating this delightful cake that will not only satisfy your sweet cravings but will also fill your home with the comforting scent of baking.
A Cozy Holiday Treat
Whether you’re hosting a festive gathering or simply want to enjoy a sweet slice at home, this Coconut Cake is sure to elevate the spirit of any occasion.
Why You’ll Love This Recipe
- This Coconut Cake is incredibly moist and bursting with rich coconut flavor.
- Perfect for holiday gatherings, it’s a showstopper that impresses guests.
- The process of baking fills your home with a warm and inviting aroma.
- Leftovers taste even better, making it a great make-ahead treat.
- It’s a wonderful way to create cherished memories with friends and family.
Ingredients
Here’s what you’ll need to make this delightful Coconut Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut (plus extra for decoration)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional shredded coconut for garnish
How to Make Coconut Cake (Step-by-Step)
Creating this Coconut Cake is a joyous process that you’ll want to savor.
Step 1: Preheat Your Oven
I start by preheating my oven to 350°F (175°C). The anticipation builds as the oven warms up, filling my kitchen with a cozy heat, perfect for baking.
Step 2: Prepare the Cake Batter
In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. The dry ingredients blend into a fine, powdery mix. Next, I add the softened butter and beat everything together until the mixture looks crumbly and smooth.
Step 3: Incorporate Wet Ingredients
Slowly, I pour in the milk, followed by the eggs and vanilla extract. Mixing until the batter is well-combined is crucial—just a few minutes of whisking ensures a light and fluffy texture. Finally, I fold in the shredded coconut, infusing the batter with that tropical flavor.
Step 4: Bake the Cake
I pour the batter into two greased and floured 9-inch round cake pans, smoothing the tops evenly. I bake them for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, enjoying the heavenly scent of coconut wafting through my apartment.
Step 5: Prepare the Frosting
While the cakes cool, I prepare the frosting by beating the softened butter until creamy. Gradually, I sift in the powdered sugar, adding heavy cream, vanilla extract, and a pinch of salt, continuing to beat until the frosting is silky and fluffy.
Step 6: Assemble the Cake
Once the cakes have completely cooled, I place one layer on a cake stand. I spread a generous amount of frosting on top, then add the second layer. Finally, I frost the entire cake and sprinkle additional coconut on the top and sides, creating a picture-perfect centerpiece.
Common Mistakes to Avoid
- Skipping Room Temperature Ingredients: Always make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter.
- Overmixing the Batter: Once you’ve added the wet ingredients, mix just until combined. Overmixing can lead to a dense cake rather than a light and fluffy one.
- Not Cooling the Cakes Completely: If you frost the cakes while they are still warm, the frosting will melt and slide right off, resulting in a messy presentation.
Tips and Tricks for Success
- Try using a coconut extract for an extra boost of flavor—just a teaspoon will do!
- If you want a pop of color, place fresh raspberries or berries on top of the frosted cake before serving.
- For a little crunch, consider adding some toasted coconut on top for garnish.
Variations
- Use buttermilk instead of whole milk for a richer flavor.
- Add crushed pineapple for a tropical twist.
- Incorporate chocolate chips for a delicious coconut-chocolate pairing.
How to Serve
- Serve slices of the cake with a dollop of whipped cream on the side.
- Garnish each slice with a sprinkle of toasted coconut.
- Pair with a cup of hot coffee or tea for a delightful afternoon treat.
Make Ahead and Storage
- Make Ahead: You can prepare the cake layers in advance and store them in the refrigerator, wrapped tightly in plastic wrap.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
- Reheating: If desired, you can microwave a slice for a few seconds to enjoy it warm.
- Freezing: The cake can be frozen (unfrosted) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil before freezing.
Recipe Notes / What I Learned
Creating this Coconut Cake has been a delightful journey that always brings my friends and family together. Baking isn’t just about the end result—it’s about the laughter, the aroma that fills my kitchen, and the cherished memories made along the way. Every bite of this cake reminds me to savor life’s sweet moments, especially during the holidays.
Yield and Serving Size
Yield: 1 cake · Serving Size: 12 slices
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 3g protein · 42g carbs · 14g fat
Delightful Homemade Coconut Cake
Ingredients
Equipment
Method
- I start by preheating my oven to 350°F (175°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter and beat until the mixture looks crumbly and smooth.
- Slowly pour in the milk, followed by the eggs and vanilla extract. Mix until well-combined, then fold in the shredded coconut.
- Pour the batter into two greased and floured 9-inch round cake pans and bake for 25 to 30 minutes.
- While the cakes cool, beat the softened butter until creamy, then sift in powdered sugar, heavy cream, vanilla extract, and salt. Beat until silky and fluffy.
- Once cooled, place one layer on a cake stand, spread frosting, add the second layer, then frost the entire cake and garnish with coconut.
Notes
FAQs
1. Can I use unsweetened coconut instead of sweetened for this recipe?
Yes, you can use unsweetened coconut, but the cake will be less sweet. You may want to adjust the sugar in the recipe accordingly to maintain the desired sweetness.
2. How can I make sure my cake layers are even?
To achieve even layers, consider using a kitchen scale to measure your batter. Additionally, spreading the batter evenly in the pans before baking will help ensure consistent heights.
3. Can I freeze the coconut cake?
Absolutely! You can freeze the cake layers for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. Frost the cake after thawing.
4. What can I substitute for heavy cream in the frosting?
If you don’t have heavy cream, you can use half-and-half or whole milk, but the frosting may not be as rich and fluffy. Alternatively, you can use a dairy-free cream if you’re looking for a non-dairy option.
5. How can I add more coconut flavor to the cake?
In addition to using shredded coconut, you can add coconut extract to the batter for an extra boost of flavor. Just one teaspoon should do the trick!
