A delightfully moist coconut cake made with coconut milk, sour cream, and tender crumb—perfect for any celebration or weekend treat.

Scale

2½ cups all‑purpose flour

2½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup unsalted butter (softened)

1½ cups granulated sugar

4 large eggs

1 cup coconut milk

½ cup sour cream or plain yogurt

1 tbsp vanilla extract

Cook Mode Prevent your screen from going dark

1. Preheat the oven to 350 °F (175 °C). Grease and flour two cake pans.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing after each.

5. Alternate adding flour mixture and coconut milk–sour cream–vanilla mixture, starting and ending with flour.

6. Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean.

7. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

Bring ingredients to room temperature before beginning.

Avoid overmixing after adding dry ingredients.

Let cakes cool completely before frosting to prevent melting.

You can freeze unfrosted layers for later—thaw before frosting.