This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

This three-layer coconut cake is built for real coconut flavor. The batter uses both coconut oil and coconut milk for a rich, tender crumb that stays soft without feeling heavy. It’s stacked with a smooth coconut buttercream that’s creamy, balanced, and easy to spread. No overly sweet frosting here, just a cake that delivers on what it promises.

Lifting a slice of coconut cake from serving platter.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

If you like this cake, check out our coconut cake roll.

How This Coconut Cake Came Together

I wanted this cake to have coconut flavor in every layer, not just a little shredded coconut scattered on top at the end. So I used coconut milk and coconut oil in the batter, coconut extract in both the cake and frosting, and shredded coconut on the outside for a more complete coconut flavor.

For the cake layers, I used the reverse creaming method to create a soft, even crumb that stays sturdy enough for stacking. Extra egg whites helped keep the texture light and fluffy instead of dense.

I also tested the frosting to make sure it was smooth and not overly sweet. This cake is finished with a coconut ermine frosting, which has a silky texture and a less sweet finish than traditional American buttercream.

A partially eaten slice of coconut cake with coconut buttercream frosting.

Key Ingredients and Why They Matter

Coconut milk: This is where a lot of the flavor comes from. Use canned coconut milk, not the carton version.

Coconut oil: Adds another layer of coconut flavor and helps keep the cake soft. It works with the butter instead of replacing it, so you still get a good structure.

Egg whites + whole eggs: The extra egg whites lighten the texture while the whole eggs add richness. That balance keeps the cake fluffy without feeling dry.

Cake flour: Gives the cake a finer, softer crumb than all-purpose flour. It also works well with the reverse creaming method to keep the layers tender but sturdy.

Sour cream: Adds moisture and keeps the cake from drying out. It also helps create a smooth, tender texture.

Coconut extract: A small amount of extract boosts the coconut flavor in both the cake and frosting without making it taste artificial.

Shredded coconut: Pressed onto the outside of the cake for texture and a final layer of coconut flavor.

Ingredients used to make coconut cake.
Ingredients to make coconut ermine frosting.

Recipe Tips

Use canned coconut milk: Use full fat canned coconut milk, not the stuff in the carton that is for drinking.

Cool the frosting base completely: If the coconut cream mixture is even slightly warm, the butter will melt and the frosting won’t whip properly.

Measure flour correctly: Spoon and level or weigh it. Too much flour leads to a dry cake.

Scrape the bowl often: This batter builds structure gradually, so consistent mixing matters.

Chill layers if needed: Slightly chilled cake layers are easier to stack and frost cleanly.

Don’t overmix after the liquid is added: Once you start adding the coconut milk mixture, mix just until it’s fluffy and combined. Overmixing at this stage can tighten the crumb.

Use room temp ingredients: Butter, eggs, and sour cream should all be at room temperature so the batter emulsifies properly. Cold ingredients can make the batter look curdled and affect the texture.

Bake evenly: If your oven runs uneven, rotate the pans halfway through baking so the layers rise evenly.

Let the frosting whip long enough: When you add the cooled base to the butter and sugar, it may look broken at first. Keep whipping, it will come together into a smooth, fluffy frosting.

Toast the coconut (optional): If you want more depth, lightly toast the shredded coconut before pressing it onto the cake. It adds a subtle nutty flavor.

Collage of step-by-step cake batter preparation using a stand mixer.

If you like coconut desserts, my coconut bundt cake and coconut cheesecake bars are both worth a look. They bring the same flavor in two completely different directions.

Two slices of coconut buttercream cake on plates.

Coconut Layer Cake

This coconut layer cake keeps things classic but fixes all the usual problems like dry crumbs, overly sweet frosting, and weak coconut flavor. You get soft layers, a light whipped frosting, and a full coconut finish that actually tastes like coconut.

Pin this now to find it later!

Pin It
A slice of a three layer coconut cake.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
4.59 from 111 votes

The Best Coconut Cake Recipe

By Pat Nyswonger
This three-layer coconut cake is soft, fluffy, and full of coconut flavor from coconut milk, coconut oil, and coconut extract. It’s finished with a silky coconut ermine frosting and covered in shredded coconut for a classic coconut cake that’s rich without being overly sweet.

If you make this recipe, please leave a star rating and comment.

Servings: 16 servings
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

For the Coconut Cake:

  • 4 cups cake flour, (480 grams)
  • 2 ½ cups granulated sugar, (500 grams)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened (16 tablespoons; 224 grams)
  • ¼ cup coconut oil, melted; (56 grams)
  • 4 egg whites, (140 grams)
  • 2 large eggs, (100 grams)
  • ½ cup sour cream, (113 grams)
  • 1 cup canned coconut milk, not coconut cream (240 grams)
  • 1 tablespoon vanilla extract
  • ½ teaspoon coconut extract

For the Frosting:

  • ⅔ cup All-purpose flour, (80 grams)
  • 2 cups canned coconut cream, (480 grams)
  • 2 cups butter, (448 grams)
  • 2 cups extra-fine sugar, (400 grams)
  • 2 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 ½ cups shredded coconut , for the garnish

Instructions 

  • Preheat the oven to 350°F. Prepare three 8”x2” round pans by lining them with parchment paper and then spray the paper with non-stick spray.
  • Add the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix on low speed to blend. Add the soft butter and coconut oil and mix until evenly crumbly and looks like damp sand.
    Mixing butter and coconut oil with the dry ingredients.
  • Add the egg whites one at a time, then add the whole eggs, beating well after each addition to begin building the structure of the cake.
    Scrape down the sides of the bowl with each egg addition. Beat in the sour cream.
    Adding egg whites to the cake batter.
  • In a small bowl, whisk the milk with the vanilla and coconut extract. Add this mix ⅓ at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
    Adding coconut milk to the batter.
  • Pour the batter into the prepared pans and bake for 26 to 32 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
    Pouring the cake batter into pans.

For the Frosting:

  • In a small saucepan, whisk flour into the coconut cream and heat over medium heat, stirring constantly, until it thickens.
    This should be very thick, it will look like white school paste. Remove from heat and let it cool to room temperature. I put the pan into the freezer for a few minutes to get it really cold. It must be completely cool before you use it in the next step.
    Making the boiled milk roux for ermine frosting.
  • While the mixture is cooling, cream the butter and sugar together until light and fluffy.
    Then add the completely cooled coconut cream/flour mixture a couple tablespoons at a time, and whip it until it looks like whipped cream. Beat in the vanilla and coconut extracts.
    Creaming the butter and sugar.

To assemble:

  • When the cake is cool, place one layer on a plate and spread icing on it then sprinkle with some of the shredded coconut.
    Repeat with each of the cake layers. Spread the icing on the outside of the cake and over the top, then use the remaining shredded coconut to garnish/cover the cake completely. Refrigerate until ready to serve.
    spreading frosting on the cake.

Video

Notes

Use canned coconut milk: Full-fat canned coconut milk gives the cake better flavor and a richer crumb than the drinking kind in a carton.
Use canned coconut cream for the frosting: Coconut cream gives the ermine frosting its rich base and silky texture.
Cool the frosting base completely: If the cooked coconut cream mixture is even a little warm, it can melt the butter and keep the frosting from whipping properly.
Measure the flour carefully: Weigh it if you can, or spoon and level it. Too much flour will make the cake dry.
Use room temperature ingredients: Softened butter, eggs, and sour cream blend more evenly and help the batter mix properly.
Keep the coconut oil warm, not hot: Melted coconut oil should still be cool enough that it doesn’t affect the butter or eggs when added.
Scrape the bowl often: This batter builds structure as you mix, so scraping the bowl helps everything combine evenly.
Don’t overbake the layers: Start checking early and pull the cakes as soon as a toothpick comes out clean to keep the crumb soft.
Chill the cake layers if needed: Slightly chilled layers are easier to stack and frost without sliding around.
Keep whipping the frosting: If the frosting looks separated at first, keep beating. It should turn smooth, fluffy, and silky.

Nutrition

Serving: 1 serving, Calories: 642kcal, Carbohydrates: 78g, Protein: 5g, Fat: 36g, Saturated Fat: 25g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 471mg, Fiber: 1g, Sugar: 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

You May Also Like

4.59 from 111 votes (110 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




82 Comments

  1. Angel says:

    My friend and I made the buttercream last weekend. While the flavor was amazing, the texture never resembled whipped cream. We double/ triple checked that we’d followed the directions and even let it whip for around 10 minutes because you said it would be like whipped cream – but it never got there. Coconut cream is the same as cream of coconut, right? We used the Goya brand, that’s what I’ve used for other coconut recipes. We loved the frosting but it was just too flat for piping, even after refrigerating it for awhile. Any ideas what we may have done wrong or is the frosting supposed to be kinda goopy, not stiff enough to pipe?

    Reply
    1. Dahn says:

      Hi Angel, I am sorry the frosting didn’t work for you. I think you may have used the wrong product. Cream of coconut is different than coconut cream. Coconut cream is the thick creamy stuff that you can scrape off of the top of a can of coconut milk. Cream of coconut has several added ingredients and looks similar to sweetened condensed milk.
      Thai Kitchen, Native Forest and Trader Joes will sell coconut cream in the can but if you can not find pure coconut cream then you can buy a few cans of full fat coconut milk and scrape the cream off the top (don’t shake the cans before opening them or the cream will blend in and you will have to let it settle so the cream comes to the top)
      The best way to tell if you have the right product is to look at the ingredient list. Coconut cream (and coconut milk) should just have 2 or 3 ingredients listed: coconut and water and usually guar gum . Cream of Coconut on the other hand will have 8 to 10 ingredients listed and is usually sweetened with sugar.

      Reply
    2. Sharon A Tipler says:

      I will be making this coconut cake for Thanksgiving. Will be back on line after verdict.?

      Reply
      1. Pat Nyswonger says:

        Woohoo! Thanks, Sharon, I hope you enjoy this as much as we do! Happy Thanksgiving! 🙂

        Reply
    3. Jerrileen says:

      @Angel, hey i am making the frosting what kind of flour do i use plain , self rising or cake flour thanks

      Reply
      1. Pat Nyswonger says:

        Hi, Jerrileen! Happy Thanksgiving to you! I used regular all-purpose flour for this wonderful frosting. I will clarify that in the recipe card, thanks for bringing that to my attention.

        Reply
  2. Angie says:

    Oh, wow! Coconut cream frosting is THE dream! The cake is gorgeous, the frosting looks dangerous ;), and that great grand baby… adorable. 🙂

    Reply
    1. Pat says:

      Thank you, Angie…that frosting is absolutely delicious, who would have thought flour in frosting? 🙂

      Reply
  3. Casey the College Celiac says:

    I love the simple, elegant look of the finished product. Looks perfectly fresh for spring!

    Reply
    1. Pat says:

      Hi, Casey…..And the taste is awesome. Thanks for your comments 🙂

      Reply
  4. Prasanna Hede says:

    Thats a lovely cake and Congrats for the Great- Grandson!

    Reply
    1. Pat says:

      Hi, Prasanna, Oh, this was so good! Thank you for the congrts….:)

      Reply
  5. Sandi G says:

    Oh my goodness this looks good. Coconut cake is my downfall.

    Reply
    1. Pat says:

      Hi, Sandi….It is good and I also love anything ‘coconut’. Thanks for your comments 🙂

      Reply
  6. Camilla Hawkins says:

    Gosh flour in the frosting, never heard of that one either but if you say it works I’m just going to have to try it aren’t I;-) Your cake looks divine:-)

    Reply
    1. Pat says:

      Thank you, Camilla…the flour idea is strange but it works. Hope you enjoy it 🙂

      Reply
  7. Angela Lee-Baw says:

    Thank you Pat 🙂 can’t wait to try it out.

    Reply
    1. Pat says:

      Angela, please let me know how it works for you, seeing as we have not used it in this manner. Thanks 🙂

      Reply
  8. Angela Lee-Baw says:

    Hi Pst that looks scrumptious. Can I place fondant over the top of the coconut buttercream?
    Angela 🙂

    Reply
    1. Pat says:

      Hi Angela, neither Dahn or I have used this under fondant but I don’t see why it would’t work as a base layer for fondant. I doubt it would melt the fondant, it has a good ratio of butter in it.

      Reply
  9. Melanie @ Carmel Moments says:

    Stunning cake! And the grand baby is adorable! 🙂

    Reply
    1. Pat says:

      Thank you, Melanie. So nice to have you visit our site. 🙂

      Reply
  10. Anne|Craving Something Healthy says:

    Congrats on the birth of your great-grandson! He is absolutely beautiful and your family is blessed! I love anything coconut and this cake looks truly amazing – love the tip about the flour in the icing 🙂

    Reply
    1. Pat says:

      Thank you, Anne…:)

      Reply