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This Coconut Cake is where the rich, creamy flavors of coconut are infused in every bite. From the moist, spongy cake to the luscious coconut buttercream, this cake showcases the versatility and beloved taste of coconut. Perfect for any occasion, from summer gatherings to festive celebrations, this cake promises to be a showstopper, enchanting your taste buds and transporting you to coconut paradise.
This recipe simplifies the baking process without sacrificing flavor or texture, using a white cake mix as the base and enriching it with canned coconut milk and eggs. The result is a delightfully moist cake that serves as the perfect foundation for the rich, coconut buttercream. Topped and decorated with sweetened coconut flakes, each slice is a visually stunning and deliciously satisfying treat.
The Chemistry of Coconut Cake
The secret to this cake’s irresistible texture lies in the balance of ingredients and the chemistry of baking. The coconut milk adds fat and moisture, ensuring the cake is tender and rich. In the frosting, the cream cheese provides a smooth, tangy base that complements the butter’s richness, while the coconut extract infuses the entire cake with a deep, aromatic coconut flavor. The powdered sugar not only sweetens the frosting but also contributes to its silky consistency.
Can I use fresh coconut milk instead of canned?
Yes, fresh coconut milk can be used as a substitute for canned milk. However, keep in mind that the fat content will vary, which will slightly alter the cake’s moisture and texture.
How do I ensure the cake layers are even?
To ensure even cake layers, use a kitchen scale to divide the batter equally between the pans.
Can this cake be made ahead of time?
Absolutely! The cake layers can be baked ahead, cooled, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to 3 month. Frost and then thaw back down to room temperature before enjoying.
How do I store the finished cake?
The finished product should be stored in the refrigerator due to the cream cheese in the frosting. Cover with plastic wrap or a cake dome, and enjoy within 3-4 days for best freshness.
What is in Coconut Cake?
White Cake Mix
Provides a convenient and consistent base for the cake.
Canned Coconut Milk
Adds richness and deep coconut flavor to the cake.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Coconut Extract
Adds a sweet tropical flavor to your treats.
Sweetened Coconut Flakes
Adds texture and a decorative touch to the finished cake.
Storage Tips
For optimal freshness, store the coconut cake in the refrigerator, covered, for up to 4 days. The cake is best enjoyed at room temperature, so consider removing it from the fridge and hour before serving to allow the frosting to soften slightly.
Freezing Options
You can freeze both unfrosted cake layers and the completed cake. Wrap the layers or cake in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving (if already frosted) or frosting.
Making Ahead
Make the cake layers ahead and freeze them. This offers flexibility in preparation. The frosting can also be prepared in advance and refrigerated. Simply bring it to room temperature and give it a quick whip before frosting the cake.
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Why make coconut cake?
This coconut cake recipe is a celebration of flavor and texture, offering a slice of tropical bliss with every bite. Whether you’re an experience baker or new to the kitchen, this cake is sure to impress, making any occasion feel a little more special.
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Coconut Cake
Ingredients
Cake
- 1 box white cake mix
- 1 3/4 cup canned coconut milk
- 3 eggs
Frosting
- 8 ounces cream cheese
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp coconut extract
- sweetened coconut flakes to decorate
Instructions
Cake
- Preheat your oven to 350 degrees
- In a standing mixer combine the cake box mix, coconut milk and eggs. Mix until combined and smooth.
- Grease and line two 9 inch cake pans with parchment paper. Pour half of the batter into each pan.
- Bake for 22 minutes. Remove and allow to cool before removing from the cake pan.
- Once cool, remove the cakes from the pans. Wrap each in plastic wrap and place in the freezer to chill for at least 15 minutes before frosting.
Frosting
- In a standing mixer combined the cream cheese and butter, beat until smooth.
- Add the powdered sugar mix until combined.
- Add the coconut extract in.
- Whip on high for about 2 minutes until lighter in color and texture
Assemble
- Place the first cake layer down on a cake board or tray, frost the top of the cake with a nice thick layer.
- Place the second layer on top of the first frosted cake layer.
- Frost all the sides and top of the cake.
- Sprinkle and press on sweetened coconut flakes all around the top and sides of the frosted cake.
- Enjoy!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Carli
The BEST cake! I love the texture and the perfect coconut flavor!
Madison Reid
Thank you! I love it too.
Chelsea Bernard
I tried this Coconut Cake and it was so delicious. It wasn’t too sweet and it was so moist. Seriously one of my favorites now. I’ve been craving it ever since. Definitely a must try.
Madison Reid
Thank you so much for taking the time to review my recipe.
Tony Foster
This is just a wonderful, delicious cake-it’s one of the best! I wanted the recipe after tasting it. If you get the chance, you have to try it!
Madison Reid
Thank you!!
Jason
By far the best coconut cake I’ve ever had. It had the perfect balance of moistness and sweetness. It’s a thing of beauty!!
Madison Reid
Wow, thank you!!