Creamy Coconut Cake is the kind of dessert that makes people stop mid-sentence and ask for the recipe. If you’ve ever craved a cake that’s soft, moist, and tastes like a tropical hug, this one’s for you. I first made it for a casual Sunday dinner, and it stole the show right off the table. The texture is tender, the coconut flavor is dreamy but not overpowering, and that frosting is silky enough to make you lick the spatula. If you’ve been burned by dry coconut cakes before, stick with me. I’ll walk you through everything so you nail it on the first try. 
5 STAR REVIEWS
I’ve shared this cake with neighbors, family, and honestly, a few random friends who just happened to stop by when I was testing. The feedback has been the same every time: big smiles, empty plates, and a little silence while everyone enjoys the first bite. That creamy crumb meets fluffy frosting and coconut flakes in a way that feels fancy but also homemade and comforting.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Creamy Coconut Cake was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Creamy Coconut Cake is the kind of dessert that makes people stop mid-sentence and ask for the recipe. If you’ve ever craved a cake that’s soft,…
“This is the best coconut cake I’ve had in years. It’s tender, not too sweet, and the frosting is absolutely perfect. I made it for my mom’s birthday and the whole family asked for a second slice.”
If you like fruity twists or want a similar vibe for another occasion, try my pick for a sunny day bake: this pineapple coconut cake. It’s another crowd pleaser for coconut lovers.
Helpful Tips
Here’s the cheat sheet I wish I had when I first made this cake. Keep it simple, focus on a few core steps, and you’ll end up with a bakery-level result.
- Room temp ingredients are key. Butter, eggs, and cream cheese blend better when not cold.
- Measure flour the right way. Spoon it into the cup and level with a knife. This avoids packing too much, which can lead to a dry cake.
- Don’t skip the coconut milk. It brings legit coconut flavor and moisture. Stir the can well before measuring.
- Mix until just combined. Overmixing develops gluten and makes cake tough. Stop when the batter looks smooth.
- Use parchment rounds in your pans for clean release. Your cake layers will stay intact and prettier.
- Cool completely before frosting. Warm layers melt frosting and make crumbs a mess.
- Toast some coconut for garnish if you want crunch. A quick 3 to 5 minutes in a hot skillet brings gorgeous color and flavor.
- Craving more cake inspiration for your baking list? Browse the full cake collection here for fun twists and seasonal ideas.
5 Reasons to Love This Coconut Cake Recipe
It’s truly moist without feeling heavy. The combo of coconut milk and a little sour cream keeps every bite tender from day one to day three.
The coconut flavor is real, not just extract. There’s shredded coconut in the batter and more on top, so you get texture and flavor in every slice.
The frosting is creamy and stable. It spreads like a dream and holds its shape without being too sweet. No sliding layers or greasy feel.
Beginner friendly. If you can measure and stir, you can make this. The steps are straightforward and forgiving if you follow the basics.
It’s adaptable. You can add a layer of jam, fresh pineapple tidbits, or a citrus curd between the layers for a fun twist. If you love a little tart with your sweet, this key lime cheesecake vibe can inspire a lime-curd layer in the middle.
How to Make Coconut Cake
What You’ll Need
- Flour all-purpose, measured lightly
- Baking powder and baking soda for lift and lightness
- Salt just a pinch to balance sweetness
- Unsalted butter softened
- Granulated sugar for structure and sweetness
- Eggs room temperature
- Canned coconut milk stirred well
- Sour cream or plain Greek yogurt
- Vanilla extract and a tiny splash of almond extract if you like
- Sweetened shredded coconut in the batter and for garnish
Directions
- Prep: Heat the oven to 350°F. Grease two 8-inch round pans and line bottoms with parchment.
- Mix dry: Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar: Beat until pale and fluffy. Add eggs one at a time, mixing just until incorporated.
- Add liquids: Stir in vanilla, then alternate dry ingredients with coconut milk and sour cream. Start and end with dry. Mix gently and stop when smooth.
- Fold in coconut: Use a spatula to fold in shredded coconut so the batter stays airy.
- Bake: Divide batter between pans and bake 25 to 30 minutes, until a toothpick comes out clean or with a couple of moist crumbs.
- Cool: Let cool in pans 10 minutes, then transfer to a rack. Cool completely before frosting.
- Frost: Spread a generous layer between the cakes, then cover the top and sides. Press extra coconut onto the edges and top if you like.
Make-Ahead, Storage, and Freezing
Unfrosted cake layers keep well wrapped at room temperature for a day or in the fridge up to 3 days. Frosted cake keeps covered in the fridge for up to 4 days. You can freeze layers wrapped well for up to 2 months. Thaw in the fridge overnight, then frost. For a super easy dessert day when you’re not baking from scratch, I also love this simple peanut butter cup dump cake for a quick win.
By the way, if ever you want to pivot from this classic to something with a crunchy topping and creamy middle, the apple crisp cheesecake with caramel crunch is a fun detour. But when I’m craving comfort, I come back to this Creamy Coconut Cake again and again.
Coconut Cream Cheese Buttercream Frosting
This frosting pulls everything together with a silky finish that’s sweet, tangy, and rich. Cream cheese keeps it balanced, butter adds body, and a splash of coconut milk or cream brings that tropical flavor right into the frosting bowl.
Frosting formula: Beat softened cream cheese with butter until smooth and fluffy. Add powdered sugar in batches on low speed so your kitchen doesn’t look like a snowstorm. Add vanilla and a spoon or two of coconut milk until you get a spreadable, creamy texture. If it feels too soft, chill it for 10 minutes and whip again.
Flavor boost: A little almond extract can be magic. Just a tiny splash. If you love a hint of citrus, you can also whisk in a teaspoon of lime zest for a bright finish that complements the cake the same way a tangy pie balances sweetness, kind of like the vibe in a good key lime slice.
Texture tip: If your kitchen runs warm, keep the frosting bowl chilled between steps, and frost in a cool room. It helps the buttercream hold its shape, especially on the sides of the cake.
Finish with a gentle blanket of shredded coconut on top. The contrast of silky frosting and soft coconut is part of what makes this Creamy Coconut Cake so loved.
Common Questions
Can I use coconut cream instead of coconut milk?
Yes, but thin it with a little milk so the batter stays smooth. Coconut cream is richer, so add gradually.
Do I need to toast the coconut?
No, but it adds flavor and a pretty golden color. Toast in a dry skillet for a few minutes, stirring often.
Can I bake this as a sheet cake?
Absolutely. Use a 9×13 pan and bake about 30 to 35 minutes, checking for doneness in the center.
How do I keep my layers from doming?
Use baking strips or lower the oven rack to the middle. You can also gently trim domed tops with a serrated knife.
What if I’m short on time for frosting?
Do a quick crumb coat, chill 15 minutes, then finish. It locks crumbs in and makes final frosting smoother.
A Sweet Little Sendoff
If you’ve been hunting for a cozy, reliable dessert that lights up a table, this Creamy Coconut Cake is it. The layers are tender, the frosting is lush, and the coconut flavor lands just right. If you want another take or want to compare methods, this Creamy Coconut Cake Recipe and the version from Creamy Coconut Cake | Belly Full both offer great perspectives for home bakers. Save this for birthdays, potlucks, or any night that needs a little sunshine. You’ve got this, and your kitchen is about to smell incredible.
Creamy Coconut Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing just until incorporated.
- Stir in vanilla, then alternate adding the dry mixture with coconut milk and sour cream. Start and end with the dry mixture, mixing gently until smooth.
- Fold in shredded coconut with a spatula, taking care not to overmix.
- Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a rack and cool completely before frosting.
- To prepare the frosting, beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar on low speed.
- Add vanilla and a spoonful of coconut milk until you achieve a spreadable texture. If the frosting is too soft, chill it for 10 minutes and whip again.
- Spread frosting generously between cake layers and on top and sides of the cake. Press extra coconut onto the edges and top if desired.
