A moist slice of coconut cake with layers of creamy frosting and toasted coconut flakes on a plate.

Coconut Cake

by

Light, fluffy & perfectly tropical 🥥

Bring a taste of the tropics to your table with this Coconut Cake light, fluffy, and impossibly soft! ✨ Each layer is infused with coconut milk and vanilla, then frosted with a billowy coconut cream frosting and sprinkled with sweet shredded coconut. It’s the perfect cake for spring parties, summer celebrations, or any time you want a slice of sunshine. From Emma’s Cake Studio, this tropical delight is as elegant as it is comforting a simple recipe that delivers bakery-level beauty and flavor in every bite.

Time Breakdown

  • Prep Time: 25 minutes
  • Bake Time: 30 minutes
  • Frosting Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 10–12 slices

Ingredients List

For the Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1 ¾ cups granulated sugar
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional, but adds amazing flavor!)
  • 1 cup canned coconut milk (full-fat)
  • ½ cup shredded sweetened coconut

For the Coconut Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup coconut milk (add more if needed for consistency)
  • ½ teaspoon coconut extract
  • 1 cup sweetened shredded coconut (for garnish)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • 2 (8-inch) round cake pans
  • Mixing bowls (large & medium)
  • Hand or stand mixer
  • Rubber spatula
  • Cooling rack
  • Measuring cups & spoons
  • Offset spatula (for frosting)

Step-by-Step Beginner-Friendly Instructions

  1. Preheat & prep: Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream butter & sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy (2–3 minutes).
  4. Add egg whites & extracts: Beat in egg whites one at a time, then add vanilla and coconut extract. 🥥
  5. Add coconut milk & flour: Alternate adding dry ingredients and coconut milk, beginning and ending with dry. Mix until just combined. Fold in shredded coconut.
  6. Bake: Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
  7. Cool completely: Let cakes cool in pans for 10 minutes, then transfer to racks to cool fully before frosting.
  8. Make frosting: Beat butter until creamy, then gradually add powdered sugar, coconut milk, and extract until fluffy.
  9. Assemble & decorate: Spread frosting between layers and over the cake. Press shredded coconut over the top and sides for that classic, snowy finish.

Pro Tips

  • Ultra-fluffy hack: Beat egg whites separately until soft peaks form, then fold them in adds dreamy lightness! ☁️
  • Tropical twist: Add a layer of pineapple curd or mango jam between layers for extra island flair. 🍍
  • Make it ahead: Cake layers can be baked 1 day ahead and stored wrapped at room temperature.
  • Storage: Refrigerate up to 4 days, or freeze unfrosted layers for up to 2 months.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice4305g46g25g2g33g