{"id":68730,"date":"2019-04-05T00:00:38","date_gmt":"2019-04-05T04:00:38","guid":{"rendered":"http:\/\/sallysbakingaddiction.com\/?p=68730"},"modified":"2025-04-22T14:59:47","modified_gmt":"2025-04-22T18:59:47","slug":"coconut-cake","status":"publish","type":"post","link":"https:\/\/sallysbakingaddiction.com\/coconut-cake\/","title":{"rendered":"Fluffy & Moist Coconut Cake"},"content":{"rendered":"\n

This perfect coconut cake<\/strong> sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.<\/em><\/p>\n\n\n\n

\"Slice<\/figure>\n\n\n\n

At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.<\/p>\n\n\n\n

I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.<\/p>\n\n\n\n

\"Coconut<\/figure>\n\n\n\n

5 Reasons to Love This Coconut Cake Recipe<\/h2>\n\n\n\n
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  1. Not Dry:<\/strong> This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.<\/li>\n\n\n\n
  2. Intensely Flavorful:<\/strong> Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.<\/li>\n\n\n\n
  3. Soft & Fluffy: <\/strong>By following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.<\/li>\n\n\n\n
  4. Any Shape:<\/strong> Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3-layer cake, or a coconut sheet cake.<\/li>\n\n\n\n
  5. Gets Along With Everyone:<\/strong> Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, or chocolate buttercream. Add raspberry cake filling<\/a> between the layers or drizzle salted caramel<\/a> on top! With so many ways to customize, this coconut cake is always a crowd-favorite when looking for Easter dessert ideas<\/a>.<\/li>\n<\/ol>\n\n\n\n

    Coconut Cake Video Tutorial<\/h2>\n\n\n\n
    \nhttps:\/\/youtu.be\/61RkIdMwxkA\n<\/div><\/figure>\n\n\n\n

    This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite<\/strong> and is sure to be one of your favorite spring dessert recipes<\/a> and Easter brunch recipes<\/a>. Talk about a show stopper! <\/p>\n\n\n\n

    \"Coconut<\/figure>\n\n\n\n

    How to Make Coconut Cake<\/h2>\n\n\n\n

    I adapted this recipe from my favorite white cake<\/a>. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake<\/a>, cookies & cream cake<\/a>, espresso cake<\/a>, burnt sugar caramel cake<\/a>, and strawberry cake<\/a>. The recipe is cake gold<\/strong> and I knew it would be the perfect starting point for a fluffy and moist coconut cake.<\/p>\n\n\n\n

    Your coconut cake journey begins with two mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and sweetened shredded\/flaked coconut. That’s it! Your coconut cake batter is ready to bake.<\/p>\n\n\n\n

    Creamed butter and sugar provide a solid base for this cake recipe. Use room temperature butter<\/a>, and remember that room temperature is cooler than you think.<\/p>\n\n\n\n

    Another tip:<\/strong> Use all room temperature ingredients, including the eggs and sour cream. Why? Ingredients bond together very easily when they\u2019re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period. <\/em><\/p>\n\n\n\n

    \"2<\/figure>\n\n\n\n
    \"Coconut<\/figure>\n\n\n\n

    Use These 6 Power Ingredients<\/h2>\n\n\n\n

    Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.<\/p>\n\n\n\n

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    1. Cake Flour: <\/strong>Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes<\/a>. If you can’t find it, try making this cake flour substitute<\/a>.<\/li>\n\n\n\n
    2. Egg Whites: <\/strong>Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. We use whole eggs in my coconut Easter cake<\/a> which is much more dense, like a pound cake. To keep this coconut cake light and fluffy, use only egg whites. We’ll add the moisture back in with sour cream.<\/li>\n\n\n\n
    3. Sour Cream: <\/strong>The moist maker! This cake melts in your mouth.<\/li>\n\n\n\n
    4. Coconut Extract: <\/strong>I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract.<\/li>\n\n\n\n
    5. Canned Coconut Milk: <\/strong>Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use the refrigerated coconut milk beverage that comes in a carton, because the two are very different.<\/li>\n\n\n\n
    6. Sweetened Shredded Coconut: <\/b>I recommend using sweetened shredded coconut, also called sweetened flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller.<\/li>\n<\/ol>\n\n\n\n
      \"Cream<\/figure>\n\n\n\n

      Coconut Cream Cheese Buttercream Frosting<\/h2>\n\n\n\n

      What do you love about vanilla buttercream? <\/strong>It’s buttery, sweet, and smooth.<\/p>\n\n\n\n

      And what about cream cheese frosting?<\/strong> It’s creamy, silky, and tangy.<\/p>\n\n\n\n

      Let’s combine the two, then add coconut milk and coconut extract. It’s even creamier and silkier than the coconut frosting on these coconut chocolate Easter cupcakes<\/a> so that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)<\/p>\n\n\n\n

      \"2<\/figure>\n\n\n\n

      If you prefer a non-cream cheese option, use my vanilla buttercream<\/a> instead\u2014use canned coconut milk instead of milk and add 1\/2 teaspoon coconut extract.<\/p>\n\n\n\n

      \"Coconut<\/figure>\n\n\n\n

      How to Frost a Layer Cake<\/h2>\n\n\n\n

      Alright, let’s do this.<\/em><\/p>\n\n\n\n

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      1. Cool cakes completely. Sounds obvious, but even the tiniest bit of warmth will melt the frosting. As a result, the layer cake will slip, slide, or even cave in!<\/li>\n\n\n\n
      2. If your cakes have a dome on top, level them off with a cake leveler or serrated knife. Flat-topped cakes ensure a straight and sturdy layer cake.<\/li>\n\n\n\n
      3. Choose a serving plate, cake turntable<\/a>, or cake stand. The exact cake stand I use in these pictures is no longer available, but here is a similar option<\/a>. <\/li>\n\n\n\n
      4. Place the bottom layer on the cake stand. Using an icing spatula<\/a>, spread 1 and 1\/2 cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.<\/li>\n\n\n\n
      5. Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer.<\/li>\n\n\n\n
      6. Spread 1 and 1\/2 cups frosting evenly on top, just as you did with the bottom layer.<\/li>\n\n\n\n
      7. Place third layer top-side-up on top. Again, make sure it’s perfectly aligned.<\/li>\n\n\n\n
      8. Divide the remaining frosting in half. (Just eyeball it.) Dollop half of the frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply *some* of the remaining frosting all around the sides of the cake, then use a bench scraper<\/a> to smooth it in a thin layer. Apply the rest of the frosting on the sides of the cake, then bench scrape to smooth it all out.<\/li>\n\n\n\n
      9. Wipe any excess frosting off of the cake stand.<\/li>\n<\/ol>\n\n\n\n

        You can watch me decorate<\/strong> this coconut cake in the video tutorial above or you can use this detailed how to assemble and decorate a layer cake<\/a> post as your guide. Don’t stress; if you take your time and make sure the cake layers are totally straight, you’re all set.<\/p>\n\n\n\n

        But I Don’t Want to<\/h2>\n\n\n\n

        Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because they’re only one layer. See my recipe note about different size coconut cakes.<\/p>\n\n\n\n

        \"Overhead<\/figure>\n\n\n\n

        What About the Buttercream Roses?<\/h2>\n\n\n\n

        Let’s give my assistant, Stephanie, a round of applause. This was her first time making “3D” buttercream roses and look how beautifully they turned out! She made the buttercream roses at my house and I froze them until it was time to decorate the coconut cake. She followed this video tutorial<\/a>. Keep in mind that the cream cheese buttercream WILL NOT work for the intricate buttercream roses. Instead, use my vanilla buttercream<\/a> and add 1 extra cup of confectioners’ sugar. You need very stiff<\/strong> buttercream for these roses. You also need small squares of parchment paper and:<\/p>\n\n\n\n