This coconut cake is irresistibly moist with a beautiful crumb and rich coconut flavor. Slathered with homemade coconut frosting, it’s truly the best coconut cake recipe ever.

This coconut cake recipe is truly one of the very best homemade cakes I have ever made.

It is one of those stick-to-your-fork moist cakes that keeps you coming back for more. It’s moist and fluffy at the same time with a rich coconut flavor. The luscious homemade coconut frosting is the chef’s kiss making this cake seriously out of this world delicious.

Plus, this recipe is extra special to me because it’s inspired by many, many years of pregnancy cravings for a coconut cake from a local bakery – and this version is even more delicious.

I’ve had “non cake people” (if you know what I mean) absolutely rave about this recipe and reminisce about how tasty it is years later. You just have to try this coconut cake, it will seriously change your life!

Coconut Cake Ingredients & Substitutions

• All-purpose flour. you can use gluten-free flour to make this gluten-free.
• Granulated sugar. white sugar or organic cane sugar are the best choices.
• Salted butter. unsalted butter works well.
• Full-fat coconut milk. I use canned coconut milk. You can use a lite version but I recommend full fat.
• Canola oil. coconut oil is a great substitute for canola oil.
• Sour cream. full-fat greek yogurt is a good substitute.
• Shredded Coconut. I suggest unsweetened shredded coconut for the best results.
• Coconut Frosting. Use this recipe for the best coconut frosting. Or you can make vanilla butter cream, vanilla frosting, etc. if you prefer.

How to Make Coconut Cake

Let’s walk through how to make coconut cake together, and don’t forget to watch the video.

Begin by preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius) and lining two, 6×3” cake pans with parchment paper, then lightly greasing them.

See the photos below to see how I line my cake pans for easy removal. Simply trace the bottom of the pans on parchment paper and draw “handles” out opposite sides of the circles, then cut and put the pans.

Then, combine the flour, baking soda, baking powder and sea salt in a small bowl. I suggest combining these dry ingredients first to ensure they are evenly distributed throughout the batter when they’re added.

Next, melt the butter then whisk in coconut milk, sugar, canola oil, sour cream, eggs and vanilla. It’s important to whisk until the mixture is smooth and the sugar is dissolved.

Then, whisk in the in dry ingredients until smooth and there are no lumps of flours in the batter.

Next, stir in the coconut. Please note, for the best texture use shredded coconut.

Then, evenly divide the cake batter between the two prepared cake pans.

Bake the coconut cake for 30 to 35 minutes or until the top is set and a cake tester inserted in the center comes out clean. Let the cakes cool in the pan on a wire cooling rack until completely cooled.

Once the cakes are completely cooled, lift them out of the cake pans and remove the parchment paper.

Make Coconut Frosting

While the coconut cake is cooling, make the coconut frosting. Follow the instructions in this post: coconut frosting recipe.

Frost & Chill

Then, spread a small amount of frosting on a cake plate and place one cake round on top of it. Spread or pipe coconut frosting on top of the first cake round, then put the second on top of the frosting.

Spread the rest of the frosting over the two layers and decorate with additional shredded coconut, if desired.

Then, chill the assembled coconut cake in the refrigerator overnight. It gets even more moist as it sits so I recommend making this the day before you plan to serve it.

Serve

Serve the coconut cake at room temperature or slightly cold. This recipe is a delicious option for a birthday or wedding cake.

Store/Freeze

Store leftover coconut cake in the refrigerator for up to 5 days.

Or you can freeze the entire cake or individual slices. I suggest flash-freezing the cake/slices, then wrapping them tightly in plastic wrap and storing them in an airtight container. Thaw overnight in the refrigerator before serving – do not microwave.

Coconut Cake Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

try these recipes

Coconut Frosting

Hummingbird Cake Recipe

Best Banana Cake Recipe

Best Yellow Cake Recipe (From Scratch)

Best Carrot Cake Recipe

Poppy Seed Cake