There’s something magical about a perfectly made coconut cake. When I first discovered my grandmother’s treasured recipe box and found her coconut cake recipe, worn and splattered with decades of love and use, I knew I had to share this gem with the world. This isn’t just any coconut cake – it’s a triple-layer masterpiece that’s earned over 300 five-star reviews from homebakers across the country!
Did you know that coconut cake became a symbol of Southern hospitality in the 1800s? It’s true! This beloved dessert has graced countless Sunday suppers and celebrations, and today, I’m sharing my perfected version that combines traditional techniques with modern precision. Get ready to create the most heavenly, cloud-like coconut cake that’ll have everyone begging for seconds.
Why This Coconut Cake Recipe Works
The secret to this recipe’s success lies in its triple-coconut approach. We’re using coconut milk, coconut cream, and shredded coconut to create layers of authentic tropical flavor. But it’s not just about the ingredients – it’s about the technique.
Through countless testing sessions, I’ve discovered that room temperature ingredients and proper mixing methods make all the difference. The cake layers are incredibly moist thanks to a unique combination of cake flour and coconut milk, while the frosting achieves that perfect balance of sweetness and coconut flavor.
What makes this recipe truly special is its versatility. Whether you’re making it for a casual family gathering or a wedding celebration, this cake delivers consistently impressive results. Plus, you can make components ahead of time, making it perfect for busy bakers!
Essential Ingredients & Equipment
Let’s gather everything you’ll need to create this coconut masterpiece:
For the Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup buttermilk, room temperature
For the Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 1/2 cup coconut cream
- 1 teaspoon coconut extract
- 4 cups sweetened shredded coconut (2 cups for filling, 2 cups for decoration)
Equipment Needed:
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Cake turntable (recommended but optional)
- Offset spatula
- Parchment paper
- Cooling racks
Step-by-Step Cake Preparation
- Prep Work (15 minutes):
- Preheat your oven to 350°F (175°C)
- Grease and line your cake pans with parchment paper
- Bring all refrigerated ingredients to room temperature
- Sift together cake flour, baking powder, and salt
- Making the Batter (25 minutes):
- Cream butter and sugar until light and fluffy (about 5 minutes)
- Add eggs one at a time, beating well after each addition
- Mix in vanilla and coconut extracts
- Alternate adding dry ingredients and liquid ingredients (flour mixture, coconut milk, buttermilk)
- Mix just until combined to avoid tough cake layers
- Baking (25-30 minutes):
- Divide batter evenly between prepared pans
- Bake until a toothpick comes out clean
- Cool in pans for 10 minutes
- Transfer to cooling racks
Pro Tip: Don’t open the oven door during the first 20 minutes of baking. This ensures even rising and prevents sinking.
Making the Coconut Frosting
The frosting is where many coconut cakes fall short, but not ours! This cream cheese-based frosting is stable enough to hold your layers while remaining creamy and delicious.
- In a stand mixer with the paddle attachment, beat cream cheese and butter until smooth and creamy (about 3 minutes)
- Gradually add powdered sugar, mixing on low speed
- Pour in coconut cream and extract
- Beat on medium-high until light and fluffy (about 5 minutes)
Troubleshooting Tip: If your frosting becomes too soft, refrigerate for 15-20 minutes before continuing.
Assembly and Decoration Tips
Now comes the fun part – putting it all together!
- Level your cake layers if needed (save the scraps for snacking!)
- Place first layer on your cake board or plate
- Add a generous layer of frosting
- Sprinkle with shredded coconut
- Repeat with second and third layers
- Apply a crumb coat and chill for 15 minutes
- Final coat of frosting
- Press shredded coconut all over the cake
For an extra special touch, toast some coconut for the top layer. Spread shredded coconut on a baking sheet and toast at 350°F for 5-8 minutes, stirring occasionally, until golden brown.
Storage and Serving
This cake stays fresh for up to 5 days when properly stored:
- Room temperature: 2 days in an airtight container
- Refrigerated: 5 days
- Frozen: Up to 3 months (wrap well in plastic wrap and foil)
For best flavor, serve at room temperature. If refrigerated, let sit out for 30 minutes before serving.
Expert Tips and Common Mistakes
After making this cake hundreds of times, here are my top tips for success:
- Temperature Matters
- Room temperature ingredients create a smoother batter
- Cold ingredients can cause curdling and uneven mixing
- Don’t Overmix
- Stop mixing as soon as ingredients are combined
- Overmixing leads to tough, dense cake
- Measure Precisely
- Use the spoon-and-level method for flour
- Don’t eyeball measurements
- Check Your Oven Temperature
- Use an oven thermometer for accuracy
- Different ovens can vary by up to 25 degrees
Common Problems and Solutions:
- Sinking middle? Don’t open the oven door while baking
- Tough cake? Check your mixing time and flour measurement
- Crumbly texture? Ensure eggs and butter are room temperature
- Frosting too soft? Chill it briefly before continuing
- Curdled batter? Let ingredients come to room temperature
High-Altitude Adjustments (Above 3,500 feet):
- Reduce sugar by 2 tablespoons
- Increase flour by 2 tablespoons
- Raise oven temperature by 25°F
This coconut cake recipe has been a part of countless celebrations, from casual family gatherings to elegant wedding receptions. The combination of moist, tender cake layers, creamy frosting, and triple coconut flavor creates an unforgettable dessert that’s sure to become a favorite in your recipe collection.
I’d love to see your creations! Tag us on social media or leave a comment below with your photos and experience making this cake. Remember, even if it’s not perfect the first time, practice makes perfect, and even imperfect coconut cake is delicious coconut cake!
Happy baking! 🥥🎂
