Coconut Cake
If you love light, fluffy cakes with a rich, coconutty twist, this fluffy coconut cake with homemade coconut frosting is about to become your new favorite! Every bite is moist, buttery, and bursting with coconut flavor, thanks to creamy coconut milk, sweet shredded coconut, and a dreamy homemade frosting that ties it all together.
Whether you’re baking for a special occasion, summer gathering, or just because you love coconut, this cake is an absolute showstopper. It’s soft, flavorful, and beautifully textured, with delicate coconut flakes adding the perfect finishing touch. Plus, it’s surprisingly easy to make—no complicated steps, just pure coconut goodness in every slice!
Why You’ll Love This Recipe:
✔️ Ultra Moist & Fluffy – The combination of butter, coconut milk, and eggs creates a soft, tender crumb.
✔️ Packed with Coconut Flavor – Shredded coconut, coconut milk, and a creamy coconut frosting make this a true coconut lover’s dream.
✔️ Simple Ingredients, Big Flavor – No fancy techniques required—just classic ingredients and an easy-to-follow method.
✔️ Perfect for Any Occasion – Great for birthdays, holidays, or just an everyday sweet treat.
✔️ Make-Ahead Friendly – Stays moist for days, and the frosting can be prepped in advance.
Whether you’re serving it as a show-stopping centerpiece or sneaking a slice with your morning coffee, this coconut cake is pure tropical indulgence.
Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Coconut milk (or regular milk if preferred)
- Eggs
- Vanilla extract
- Shredded sweetened coconut
For the Coconut Frosting:
- Unsalted butter
- Powdered sugar
- Coconut milk
- Shredded coconut
Step-by-Step Instructions for Making Coconut Cake
Please note that I’ve included a printable recipe card at the bottom of this post! It includes ingredients, measurements, and all the details you need to make this cake from scratch. Feel free to print it out at home so you can easily find it the next time you want to make this recipe. In this section, I’m sharing the step-by-step instructions alongside some process snaps to help you to visualize the steps before you start your bake…
- Preheat your oven to 350°F (175°C).
- Grease and flour, or line an 11 x 7-inch rectangle pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
- Mix with an electric mixer on medium speed for about 2 minutes until well combined.
- Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
- Pour the batter evenly into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to wire racks to cool completely.
- Meanwhile, make the frosting. In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add coconut milk and beat until the frosting is light and fluffy.
- Fold in shredded coconut, leaving some for sprinkling on top.
- Once the cake is completely cool, place it on a serving plate.
- Spread a layer of frosting on top and the sides.
- Sprinkle additional shredded coconut on top and sides, if desired.
- Slice and enjoy your fluffy coconut cake!
Variations & Customizations for Coconut Cake
Want to put your own spin on this coconut lover’s dream? Here are some fun ways to customize, enhance, or switch up the flavors in your cake while keeping it light, fluffy, and delicious!
Boost the Coconut Flavor
- Toasted Coconut Topping – Toasting the shredded coconut adds a nutty depth and extra crunch. Simply bake it on a tray at 325°F (160°C) for 5-7 minutes, stirring occasionally.
- Coconut Extract – For an even stronger coconut flavor, add ½ to 1 teaspoon of coconut extract to the cake batter or frosting.
- Coconut Rum Soak – Brush the baked cake with a mixture of coconut rum and sugar syrup for a boozy, extra-moist cake.
Tropical Twists
- Pineapple Coconut Cake – Fold in ½ cup of crushed pineapple to the batter for a piña colada-inspired cake.
- Lime Zest Addition – Add zest of one lime to the batter for a bright citrus contrast.
Extra Decadent Upgrades
- Chocolate Coconut Cake – Add ¼ cup cocoa powder to the flour mixture for a coconut-chocolate combo.
- White Chocolate Drizzle – Melt white chocolate and drizzle over the frosted cake for an elegant touch.
- Coconut Cream Cheese Frosting – Swap some butter for cream cheese in the frosting for a tangy-sweet upgrade.
Coconut Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup coconut milk or regular milk if preferred
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut plus extra for topping, if desired
For the Coconut Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- ½ cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour, or line an 11 x 7-inch rectangle pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
- Mix with an electric mixer on medium speed for about 2 minutes until well combined.
- Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
- Pour the batter evenly into the prepared cake pan.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to wire racks to cool completely.
- Meanwhile, make the frosting. In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add coconut milk and beat until the frosting is light and fluffy.
- Fold in shredded coconut, leaving some for sprinkling on top.
- Once the cake is completely cool, place it on a serving plate.
- Spread a layer of frosting on top and the sides.
- Sprinkle additional shredded coconut on top and sides, if desired.
- Slice and enjoy your fluffy coconut cake!
If you’ve tried this cake, I’d really appreciate it if you could take a minute to leave a quick review in the comments section below. It helps me to create and develop more recipes that you’ll love!
