Description

This best coconut cake recipe features moist, fluffy vanilla cake layers infused with coconut milk, topped with creamy coconut frosting, and coated with toasted coconut flakes. The secret coconut milk syrup keeps the layers impossibly tender for days. Perfect for celebrations, special occasions, or whenever you want an elegant, impressive homemade coconut cake.

Ingredients

Scale

For the Cake:

1 cup full-fat canned coconut milk (shake well before measuring)
1 cup buttermilk
½ cup (1 stick) butter, softened to room temperature
2 cups granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ cups unsweetened shredded coconut

For the Coconut Milk Syrup:

½ cup full-fat canned coconut milk
¼ cup sugar
2 tablespoons butter

For the Coconut Frosting:

1 cup (2 sticks) butter, softened to room temperature
4 cups powdered sugar, sifted
3–4 tablespoons heavy cream or milk
1 teaspoon pure vanilla extract
1 cup full-fat canned coconut milk, well shaken

For Assembly:

½ cup unsweetened shredded coconut, toasted until golden

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Instructions

Prepare pans and preheat oven. Position an oven rack in the center and preheat to 350°F (175°C). This temperature ensures even baking without overbaking the edges. Line the bottoms of two 9-inch round cake pans with parchment paper rounds, then lightly grease the parchment and sides of pans. Parchment paper guarantees easy cake removal – cakes baked without parchment sometimes stick despite greasing.
Combine wet ingredients. In a measuring cup, whisk together one cup full-fat coconut milk and one cup buttermilk. Set aside. Room temperature mixing usually creates better texture, so if your ingredients are cold, let them sit out for 30 minutes before beginning.
Cream butter and sugar. In a large mixing bowl using an electric mixer on medium speed, beat softened butter and sugar together for 3-4 minutes until the mixture is light, fluffy, and pale – almost the consistency of frosting. This creaming process incorporates air, which helps the cake rise and creates tender crumb structure. If mixing by hand, this will take 5-7 minutes of vigorous beating with a wooden spoon.
Add eggs one at a time. Beat in eggs individually, beating well after each addition (about 30-45 seconds per egg). Add vanilla extract and beat to combine. The mixture should be smooth and well combined. Scrape down the sides of the bowl occasionally to ensure all ingredients are incorporated evenly.
Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, and salt. Whisking combines these ingredients evenly and prevents lumps of baking powder that would create bitter spots in the cake. Some bakers prefer sifting dry ingredients for even lighter texture.
Alternate adding dry and wet ingredients. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk mixture (start and end with dry). So the order is: ⅓ dry, ½ wet, ⅓ dry, ½ wet, ⅓ dry. After each addition, mix on low speed or by hand just until combined. This technique prevents overmixing, which would develop too much gluten and create tough cake.
Fold in shredded coconut. Using a rubber spatula, gently fold in one and a half cups unsweetened shredded coconut until evenly distributed throughout the batter. The batter should be thick, smooth, and well combined.
Divide between prepared pans. Divide batter evenly between the two prepared pans (using a scale or eye to estimate). Smooth the tops gently with a spatula. Avoid overfilling pans – batter should reach about halfway up the sides for cakes that rise properly.
Bake until golden and set. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter, but a few crumbs are fine). The tops should be golden brown and the cakes should spring back when lightly pressed. Baking time varies based on oven, so check at 25 minutes and watch carefully.
Make coconut milk syrup while cakes bake. In a small saucepan, combine ½ cup coconut milk, ¼ cup sugar, and 2 tablespoons butter. Heat over medium heat, stirring occasionally, until the butter is melted and sugar is dissolved. Remove from heat and let cool slightly. This syrup keeps the cake layers incredibly moist.
Cool cakes briefly, then brush with syrup. Remove cakes from oven and let cool in pans for 5 minutes. This brief cooling allows them to firm up just enough to handle without falling apart. Brush the warm cakes generously with the cooled (but not cold) coconut milk syrup. The warm cake absorbs the syrup beautifully, adding moisture throughout. Let cakes cool in pans for another 10 minutes.
Remove from pans and cool completely. Run a thin knife around the edges of the pans and turn cakes out onto cooling racks. Cool completely before frosting – this typically takes 1-2 hours, though you can speed this by placing cakes in the refrigerator for 30 minutes.
Make coconut frosting. In a large mixing bowl, beat softened butter on medium speed for about 2 minutes until pale and fluffy. Gradually add sifted powdered sugar (sifting prevents lumps), beating on low speed to avoid getting powdered sugar everywhere. Add cream, vanilla, and one cup coconut milk, beating until the frosting reaches spreading consistency. If frosting seems too thick, add more cream 1 tablespoon at a time; if too thin, add more powdered sugar.
Level cake layers if necessary. If cake layers domed during baking, use a long serrated knife to level the tops by slicing off the domes in one smooth motion. This creates level layers that stack evenly and look professional.
Assemble the cake. Place one cake layer on a cake plate or turntable. Spread about ¾ cup of frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake with remaining frosting. An offset spatula makes frosting easier, but a regular butter knife works perfectly fine.
Toast coconut and coat cake. Spread ½ cup unsweetened shredded coconut on a baking sheet and toast in a 325°F oven for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Gently press or pat the toasted coconut onto the frosted cake, coating the top and sides. This creates a beautiful presentation and adds wonderful coconut flavor and texture.
Chill before serving. Refrigerate the finished coconut cake for at least 30 minutes before serving. This allows the frosting to set and makes slicing cleaner. Cakes actually taste better slightly chilled.

Notes

Coconut milk syrup is key – This technique is what makes the difference between ordinary cake and absolutely moist, delicious coconut cake
Full-fat canned coconut milk is essential – Don’t use light coconut milk or drinking coconut milk; these lack the richness needed for proper texture and flavor
Room temperature ingredients – Butter, eggs, and milk should be at room temperature for proper mixing and emulsification
Don’t overmix after adding flour – Overmixing develops gluten, making cake tough instead of tender
Toast the coconut – Toasted coconut has deeper, more complex flavor than raw shredded coconut
Level layers for professional appearance – This optional step creates a more elegant-looking cake when assembled
Refrigerate before serving – Chilled cake is easier to slice and frosting cuts more cleanly

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 485
Sugar: 62g
Sodium: 185mg
Fat: 24g
Saturated Fat: 18g
Unsaturated Fat: 4g
Trans Fat: 0.5g
Carbohydrates: 62g
Fiber: 1g
Protein: 3g
Cholesterol: 85mg