You ever bite into a dessert and think, “Dang, this is all I want to eat for the rest of my life”? That’s what happened the first time I tried this coconut cake recipe. I’d been burned before by dry, bland, wanna-be versions. But let me tell you, this one is super soft, crazy moist, and tastes like a five-star restaurant, honest. Oh and hey—if you’re nuts about all things coconut, you might love these easy keto coconut flour pancakes or even a fruity switch-up like my apple cake recipe for later, just saying. 
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Reasons to Love This Coconut Cake Recipe
Alright, I’ll just say it. Some cakes don’t deserve your time. Not this one though. Moist coconut cake hits all the right notes with that rich coconut flavor, but — surprise — it’s not overly sweet.
You get this velvet-soft bite every time. It’s like eating a cloud with some tropical swagger. I brought it once to a neighborhood barbecue. Didn’t even last until dessert time. People were sneaking extra slices before dinner, which honestly made me feel like a kitchen champion.
What really seals the deal? It’s kind of foolproof. Use real full-fat coconut milk and shredded coconut for the hugest flavor. Oh, and don’t skip the cream cheese frosting. Frosting makes or breaks a coconut cake, not even exaggerating.
And another thing: after a couple days in the fridge, it actually gets better (kinda weird, I know, but trust). You can dress it up for birthdays or spoon it out of the pan at midnight. Zero judgment.
This coconut cake recipe is absolutely the best I’ve tried. Anyone who eats it raves about how incredibly moist and flavorful it is. I’ve thrown out all my other coconut cake recipes since finding this one! – Tisha M.
How to Make Coconut Cake
Buckle in. This is not a difficult recipe, promise. You’re gonna need typical cake stuff: flour, sugar, eggs, and the magic trio—coconut milk, coconut extract, and sweetened shredded coconut.
Start with soft, room temp butter and cream it good with sugar. If you’re in a rush and the butter’s cold, just don’t. Wait it out for best results. Whack in the eggs, one at a time, then mix in that coconut extract. Your kitchen already starts to smell like vacation at this point.
Dry ingredients go in next, alternating with coconut milk. Don’t be shy about scraping the bowl, batter loves hiding. Fold in heaps of shredded coconut last (I like unsweetened, but you do you).
Divide into two round pans. Pro tip: line them with parchment if you’re scared of sticking. Bake until springy. Toothpick test? Should come out mostly clean, maybe with a few crumbs—better a smidge under than overbaked.
Slide out of pans and let ‘em cool (impatience leads to frosting messes, trust me). 
How to Make Coconut Cream Cheese Frosting
This is the part where things get downright gooey. You only need a few things. Cream cheese (full fat or bust), soft unsalted butter, a pile of powdered sugar, and a splash of coconut milk. Seriously, the coconut milk makes it next-level.
Beat the cream cheese and butter until smooth. Don’t rush this step, or the frosting’ll get lumpy. Add the powdered sugar a bit at a time. Poof—clouds everywhere. Finish with a little coconut milk and a bit more coconut extract if you like flavor that screams, “Hey, I’m coconut!”
Spread a thick layer in the middle and on top of each layer. Go wild with the sides too—some folks skip it but I’m all about that full-coverage life.
Oh, did I mention this frosting pipes like a dream if you want to get all fancy? Not a must, but honestly it looks cooler.
How to Decorate a Coconut Cake
Here’s the fun/chaotic part. You don’t need a degree in pastry arts for things to look awesome. You can literally just stab handfuls of extra shredded coconut onto the frosting and call it a day.
Wanna go bigger? Toast some coconut in a skillet until golden (smells unreal) and press that onto the sides. If it falls off, just scoop and press again, who cares? Add some little flowers or even slices of fresh fruit. I once used blueberries because, well, they’re what I had.
Mix it up for the season—spring berries, winter cranberries, whatever you’re feeling. Got kids? Let them dump coconut everywhere. It’s a mess, but adorable.
Want more cake adventures? Try out this addictive banana cake recipe or get dessert-weird with a blueberry dump cake recipe for something quick and totally no-fuss.
Serving Ideas for Coconut Cake
- Eat it straight out of the fridge for breakfast (I don’t judge).
- Go all out and serve with a scoop of vanilla ice cream.
- Feeling a little extra? Drizzle a touch of chocolate syrup.
- For parties, cut smaller pieces—folks always come back for seconds.
Commonly Asked Questions
Why did my cake turn out dry?
Usually, it’s overbaking. Check it early, coconut cake cooks quick, believe it or not.
Can you make this coconut cake recipe ahead?
Yep, and it actually gets better by the next day. Wrap it up tight, keep in the fridge.
How do I store leftovers?
Just cover and chill in the fridge for up to 5 days. If they last that long. Ha!
Is this recipe good for cupcakes?
Sure is. Bake them a little less, maybe 18 minutes, and go nuts with the frosting.
Can I make it gluten-free?
Honestly, I haven’t tried. But if you use a solid cup-for-cup gluten-free flour, should be fine!
Ready to Make the Best Coconut Cake Ever?
So, to sum up—making this moist coconut cake is honestly fun and zero intimidating. Layer by layer, coconut flavor, creamy frosting, and you get a cake that’s way better than anything from a mix. If you’re feeling inspired, check out some pros for more ideas—like this Fluffy & Moist Coconut Cake from Sally’s Baking Addiction, the Moist Coconut Cake over at Cakes by MK, or take a peek at The Dreamiest Coconut Cake Recipe from Sugar & Sparrow for some decorating inspo. Promise, this will become a regular in your kitchen. Go grab your coconut and just bake it already—you’ll be hooked. 
Coconut Cake
Ingredients
For the cake
- 1 cup unsalted butter, softened Room temperature for best results
- 1 cup granulated sugar
- 4 large eggs Add one at a time
- 1 teaspoon coconut extract
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- 1 cup coconut milk Use full-fat for best flavor
- 1 cup sweetened shredded coconut Unsweetened can also be used
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the frosting
- 8 ounces cream cheese, softened Full fat recommended
- ½ cup unsalted butter, softened
- 3 cups powdered sugar Add gradually for smooth texture
- 2 tablespoons coconut milk For enhancing coconut flavor
- 1 teaspoon coconut extract Optional, for extra flavor
Instructions
Make the cake
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in coconut extract.
- In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and coconut milk to the creamed mixture, starting and ending with the dry ingredients.
- Fold in the shredded coconut.
- Divide the batter evenly between two prepared round cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting
- In a bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until well incorporated.
- Add coconut milk and coconut extract, mixing until smooth and creamy.
Assemble the cake
- Once the cakes are completely cool, frost the top of one cake layer and place the second layer on top.
- Spread frosting over the top and down the sides of the cake.
- Decorate with extra shredded coconut or toasted coconut if desired.
