Best Coconut Cake Recipe
This Coconut Cake is a show-stopping dessert with an ultra-moist, tender crumb and three layers of coconut flavor! What really sets it apart is the cream of coconut—used in both the cake and frosting—for a depth of flavor you can’t get any other way, while the sour cream and whipped egg whites make it irresistibly fluffy and light!
Servings 10 -12 slices
Ingredients
- 1/2 cup cream of coconut (See Notes)
- 2/3 cup water
- 12 TBS (1 ½ sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 5 egg whites
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
DRY INGREDIENTS
- 2 1/2 cups (285g) all purpose flour fluffed, spooned & leveled (See Notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
COCONUT AND FROSTING
- 1 3/4 cups sweetened shredded coconut
- 12 Tbsp (1 ½ sticks) unsalted butter, room temperature
- 5 cups powdered sugar
- 16 ounces full-fat brick cream cheese, room temperature
- 2 tablespoons cream of coconut (See Notes)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- Pinch of salt
Instructions
Coconut Cake
- Prep: Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper, or I love these round silicone nonstick baking mats. Lightly grease the pans with nonstick cooking spray.
- Cream of Coconut: Whisk the cream of coconut and water together in a microwave-safe liquid measuring cup or small bowl. Microwave for 15-20 seconds to bring to room temperature. Set aside, then whisk again before using.
- Dry Ingredients: Whisk together in a medium mixing bowl and set aside.
- Cream Butter: Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes, scraping down the sides of the bowl as needed, until light, pale, and fluffy.
- Beat in Ingredients: Switch to the whisk attachment. On medium speed, beat in the egg whites until combined. Add the sour cream, vanilla, and coconut extract, and beat until combined (the mixture will look curdled), scraping down the sides of the bowl as needed.
- Add Dry Ingredients: With the mixer on low speed, slowly add the Dry Ingredients alternating with the coconut/water mixture. Beat on low speed until almost combined, then do a few final stirs by hand, scraping up the bottom of the bowl.
- Divide Batter: Pour the batter evenly among the prepared cake pans (I weigh them with a kitchen scale to ensure they're evenly filled). Tap them on the counter a few times to remove excess air bubbles.
- Bake and Cool: Bake at 350°F for 20–24 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour, then remove from the pans and finish cooling directly on the rack.
Coconut
- Toast Coconut: While the cakes are cooling, toast the coconut. Add the shredded coconut to a large baking sheet or jelly roll pan (21x15) in an even layer. Bake at 350°F for 5-7 minutes, stirring 3-4 times, and watching closely at the end so it doesn't burn.
COCONUT FROSTING
- Note: This is a unique method from Cook's Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
- Beat Frosting: Using a stand mixer fitted with a paddle, beat the butter and sugar on low for one minute, then on medium-high speed for 2 minutes (it will be powdery). Add the cream cheese 1 piece at a time, beating a few times after each addition. Beat in the cream of coconut, extracts, and salt. If your frosting seems too runny, beat in a little more powdered sugar.
Assemble and Frost
- Level Cakes: The cakes must be completely cool before continuing. Using a serrated knife, level the top of each cake.
- Frost: Spread the remaining frosting evenly over the top and sides of the cake. Press the toasted coconut onto the top and sides of the cake. Time permitting, refrigerate for 30 minutes before slicing for prettier, cleaner slices, then let it come to room temperature for serving.
Notes
- Don’t pack flour: It's best to weigh the flour, but if you don't have a kitchen scale (this is mine, highly recommend), then fluff, spoon, and level the flour — never scoop directly from the bag, or the cake can turn dense.
- Short-cut cake pan lining: I'm a fan of my round silicone baking mats!