Below you will find tips and tricks to help achieve the best results possible!

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How to Make a Coconut Cake

The secret to an outstanding coconut cake is infusing coconut flavor throughout both the cake and frosting. Begin by baking soft, white cake layers with a hint of coconut extract for a light, tropical taste.

To enhance the coconut flavor, allow coconut milk to soak into the cake layers before evenly spreading coconut milk frosting between each layer. Once assembled, generously coat the entire cake with the same creamy frosting, then finish by covering it completely with shredded coconut.

The result is a moist cake that is both rich and refreshing, with a sweetness that perfectly highlights the natural flavor of coconut.

Ingredients

Coconut milk – I recommend using canned coconut milk for the best flavor. Look for it in the international food section of your grocery store. Make sure it’s coconut milk and not coconut cream.

Supplies Needed

Mixer (stand mixer or a hand-held mixer)

Cake pans I used 8 inch round cake pans, but you could also use 9 inch pans but the cake layers will be a little thinner.

‍Offset spatula (optional, but helpful for frosting)

Bench scraper (optional, but helpful for frosting)

Tips and Tricks

Use Cake Mix: I used two boxes of Duncan Hines white cake mix for this recipe. Prepare the cake batter in your stand mixer fitted with the paddle attachment, following the box instructions. Then, divide the batter into the prepared 8-inch cake pans (2 inches deep). Avoid overfilling the pans to prevent overflow during baking.

Make Ahead: You can make and bake the cake layers in advance. Once cooled, wrap each layer individually in plastic wrap and place them in a freezer-safe storage bag. You can assemble your cake with frozen layers or let cakes defrost for about 10 minutes before assembly.

Frosting Portioning: I made one large batch of frosting and divided it in half—one half for the inside of the cake and the other for the outside.

Add Coconut: To add shredded coconut to the outside of the cake, carefully place the cake on your countertop so it slightly hangs over the sink. Have a bowl in the sink to catch falling coconut. Gently press the coconut onto the sides of the cake with your hand, turning the cake and repeating until it’s fully covered. Add shredded coconut to the top as the last step.

Store Frosting: This frosting can become soft depending on your kitchen’s temperature. If needed, you can temporarily store it in the refrigerator to help it solidify.

Variations

This simple coconut cake recipe serves as a base for many delicious variations:

Add Fillings: Incorporate additional fillings between the cake layers, such as lime, lemon, or pineapple curd.

Change Extracts: Experiment by swapping out coconut extract for almond extract or rum flavoring.

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Looking for more delightful dessert recipes? Try my Ombre Layer Cake