Our Classic Coconut Cake Recipe Is a From-Scratch Showstopper in 1 Hour

A splash of coconut milk adds an irresistibly sweet touch

Craving a delicious and impressive dessert but don’t want to spend hours in the kitchen? This classic coconut cake recipe is the perfect solution! Made from scratch with pantry staples, we guarantee a moist, flavorful cake with a delightful coconut flavor. I made this cake for a friend’s birthday and she loved it! Every slice is a ticket to a tropical paradise thanks to triple the coconut flavor. You’ll taste it in the fluffy cake, airy frosting and shredded topping.

Here’s a must-use tip for this classic coconut cake recipe: toasting the shredded coconut before adding it to the batter intensifies the coconut flavor. And as someone who loves an airy, fluffy cake, I used cake flour instead of all-purpose flour. If shredded coconut isn’t readily available, you can pulse unsweetened coconut flakes in a food processor to achieve a similar texture. Want more coconut? Try Coconut Flour Banana Bread and Coconut Cream Pie.

• 1 cup butter, at room temp.
• 1 1/3 cups granulated sugar
• 2 2/3 cups cake flour
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/8 tsp. salt
• 6 eggs
• 1 cup sour cream
• 1 1/2 tsp. coconut extract
• 1 1/2 tsp. vanilla extract
• 10 cups confectioners’ sugar
• 1 cup butter, at room temp.
• 3/4 cup canned unsweetened coconut milk
• 1 1/2 tsp. coconut extract
• 1 1/2 cups sweetened flaked coconut

Instructions

• Cake: Heat oven to 325°F. Coat 2 (9”) round cake pans with baking spray with flour. Line pans with parchment paper; coat parchment with baking spray. On medium-high speed, beat butter and granulated sugar until fluffy, 4–5 min.

• In bowl, sift flour, baking powder, baking soda and salt. In separate bowl, whisk eggs, sour cream and extracts. On low, beat flour mixture into butter mixture alternately with egg mixture, beginning and ending with flour mixture, until just combined after each addition. Pour batter into pans. Bake until pick inserted in centers comes out clean, about 25 min. Let cool in pans 10 min. Transfer to racks; gently remove parchment. Let cool.

• Frosting: On medium speed, beat 4 cups confectioners’ sugar, butter, coconut milk and extract until creamy. Gradually beat in remaining confectioners’ sugar until smooth.

• If desired, trim top of cakes slightly if domed. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and side with thin layer of frosting; chill 30 min. Spread remaining frosting over top and side of cake. Press coconut onto side of cake. Decorate as desired.