Thank you so much for being here—I’m beyond thrilled to share this Coconut Cake Recipe with all of you today! This irresistible, moist, and flavorful coconut cake holds a special place in my heart (and in my family)—and I just know you’ll fall head over heels. Want more mouthwatering recipes sent straight to your inbox? Don’t forget to subscribe for recipe updates by email!

Overview of Recipe Content

This Coconut Cake is an elegantly simple yet deeply satisfying dessert that’s perfect for birthdays, afternoon tea, or any time you’re craving a tropical treat. You’ll love how tender the crumb is, how the coconut milk infuses a rich, delicate coconut flavor, and how the hint of tang from sour cream or yogurt balances the sweetness. It’s just dreamy!

What it tastes like:
A tender, mildly sweet cake with creamy coconut undertones and a hint of vanilla—light, comforting, with a subtle tang.

Why you’ll love it:

Easy to whip up with pantry staples
Luxuriously moist thanks to coconut milk
Adaptable: swap yogurt or sour cream as you like
Feels elegant enough to impress, but simple to make!

Health/Nutritional relevance:
Using coconut milk adds healthy fats, and substituting plain yogurt offers probiotics and protein. Perfect for a cozy weekend bake.

Ingredients (for the Cake):

2½ cups (310 g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (227 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
4 large eggs
1 cup (240 ml) coconut milk
½ cup (120 ml) sour cream or plain yogurt
1 tbsp vanilla extract

Tools needed:

2 (8- or 9-inch) round cake pans
Electric mixer (hand or stand)
Mixing bowls
Measuring cups & spoons
Rubber spatula and wire rack

Suggested substitutions/additions:

Use Greek yogurt instead of sour cream for tang and protein
Swap half the granulated sugar with coconut sugar for depth
Stir in ½–1 cup shredded sweetened coconut into the batter for extra texture
Add a pinch of almond extract to the frosting for a flavor twist

How to Make Coconut Cake Recipe

Prep the oven and pans — Preheat to 350 °F (175 °C). Grease and flour (or line) your cake pans—trust me, it makes a difference!
Combine dry ingredients — Whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream butter & sugar — In a large bowl, use your mixer to beat the softened butter and sugar until light and fluffy—about 3–4 minutes. I once stood there, dancing to my favorite tune while butter turned pale—it’s that dreamy stage!
Add the eggs — Incorporate eggs one at a time, beating well after each. It’ll feel silky-smooth—beautiful!
Alternate wet & dry — With mixer on low, add one-third of the flour mixture, then half the coconut milk and sour cream combo (plus vanilla), then another third of flour. Repeat ending with the last third of flour. Mix just until everything is combined—no overmixing, please, or your cake’s tenderness will suffer!
Bake — Divide batter between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. As that golden crust forms, your kitchen will smell like vacation in paradise.
Cool — Let cakes rest in pans for about 10 minutes, then gently transfer to wire racks to cool completely.

What to Serve with Coconut Cake Recipe

A tangy lemon curd filling between layers for a citrus-kissed contrast
A simple whipped coconut frosting or buttercream topped with shredded coconut
Fresh berries like mango, pineapple, or strawberries add vibrant color and flavor
Pair with a fruity iced tea or coconut-infused latte for brunch perfection

Tips for Making It Perfect

Bring all ingredients to room temperature—especially eggs and butter—so they blend beautifully.
Measure flour correctly—spoon it into the measuring cup and level it off to avoid a dry cake.
Don’t overmix once the dry ingredients go in—gentle is the key to keeping it light and fluffy.
Prevent sticking—line your pans with parchment for a flawless cake release.

Storage Instructions

Room temperature: Cover and keep for up to 2 days—still moist and lovely.
Refrigerator: Store in an airtight container for up to 5 days—bring back to room temp before serving.
Freezer: Wrap cake tiers in plastic, then foil; freeze for up to 3 months. Thaw in the fridge overnight, then rest at room temperature before serving.

General Information

Coconut cake is a Southern classic in the U.S., especially cherished during summer parties, Easter gatherings, and bridal showers. Its gentle sweetness and delicate coconut flavor lend it a timeless elegance that always delights.

Frequently Asked Questions

Can I use light coconut milk instead of full‑fat?
Yes—but full-fat gives better richness and moisture.
Is there a gluten‑free version?
Absolutely—swap with a 1:1 gluten-free flour blend and add ½ tsp xanthan gum for structure.
Can I make this into a sheet or loaf cake?
Definitely! Bake in a 9×13″ or loaf pan—reduce bake time to around 30–35 minutes.
How do I store frosting on cake?
After frosting, chill briefly to set. Then store (well-covered) in the fridge.
Can I freeze just the unfrosted layers?
Sure—you can freeze layers, then thaw and frost when you’re ready to serve.

Conclusion

This Coconut Cake is pure magic—moist, sweet yet balanced, and easy to make—just perfect for any celebration or a cozy weekend treat. If you love coconut, you might also adore my Classic Coconut Macaroons or Coconut Tres Leches Cake for more tropical-inspired indulgence. Thanks for spending time with me today—can’t wait to see what you bake next!

Interactive Elements

I’d LOVE your feedback! Leave a review, share your tweaks, or tell me how it turned out in the comments. Snap a photo and pin it on Pinterest—or tag me on social media—I live for your kitchen creations!

Pin it with me on Pinterest: https://www.pinterest.com/poulefrecipe/