Homemade Creamy Coconut Cake – Easy Recipe

This Homemade Creamy Coconut Cake is one of my favorite desserts to bake when I want something soft, rich, and tropical. I love how the fluffy layers of coconut cake are paired with a smooth, creamy coconut frosting, creating the perfect balance of sweetness and texture. It’s simple to make but tastes like something from a bakery, making it ideal for birthdays, holidays, or any special occasion.

Why You’ll Love This Recipe

I love this recipe because it delivers that light, moist, coconut-infused flavor that’s both comforting and elegant. The coconut milk and sour cream keep the cake tender and creamy, while the shredded coconut adds a lovely chew. The homemade frosting is smooth, buttery, and packed with coconut flavor. It’s one of those cakes that looks impressive but is surprisingly easy to make from scratch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ½ cups all-purpose flour (or cake flour for extra fluffiness)
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup coconut milk (full-fat for best results)
½ cup sour cream (adds moisture)
1 cup shredded coconut
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup coconut milk
1 tsp vanilla extract
1 ½ cups shredded coconut (for topping)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans. I line the bottoms with parchment paper for easy removal.
2. In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.
3. In a large mixing bowl, I cream the butter and sugar together until light and fluffy.
4. I beat in the eggs one at a time, followed by the vanilla extract.
5. Next, I alternate adding the dry ingredients with the coconut milk and sour cream, starting and ending with the dry mix. I mix just until combined.
6. I fold in the shredded coconut to add texture and flavor.
7. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Once baked, I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
9. For the frosting, I beat the softened butter until creamy, then gradually add the powdered sugar. I slowly mix in the coconut milk and vanilla until smooth and spreadable.
10. I frost the cooled cakes, stack them if making a layer cake, and cover the entire cake with frosting.
11. Finally, I press the shredded coconut topping gently onto the sides and top of the cake for a beautiful finish.

Servings and Timing

This recipe makes about 10–12 servings. Preparation takes around 20 minutes, baking takes 30 minutes, and cooling and frosting take an additional 30 minutes, so the total time is about 1 hour and 20 minutes.

Variations

Sometimes I like to add a hint of almond extract to the batter for a nutty twist. For an extra coconut kick, I toast the shredded coconut before adding it to the topping. I’ve also made this recipe as cupcakes for parties—it works perfectly! If I want a lighter version, I replace half of the butter with Greek yogurt. For a dairy-free option, I use plant-based butter and coconut yogurt instead of sour cream.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The frosting firms up slightly in the fridge, so I let the cake sit at room temperature for about 30 minutes before serving to soften it. If I want to store it longer, I wrap the unfrosted cake layers tightly and freeze them for up to 2 months. I thaw them completely before frosting and serving.

FAQs

Can I use canned coconut milk?

Yes, I always use full-fat canned coconut milk—it gives the cake its rich, creamy flavor.

Can I make this cake dairy-free?

Absolutely! I use plant-based butter, coconut yogurt, and coconut milk for a dairy-free version.

Can I bake this cake in a 9×13-inch pan?

Yes, the recipe works well in a 9×13-inch pan; baking time may be slightly longer.

Can I use sweetened shredded coconut?

Yes, but I reduce the sugar slightly in the cake batter to balance the sweetness.

Can I make the frosting ahead of time?

Yes, I prepare the frosting a day in advance and keep it refrigerated, then bring it to room temperature before spreading.

Can I toast the coconut for the topping?

Definitely! Toasted coconut adds a wonderful crunch and deeper flavor.

How do I keep the cake moist?

I make sure not to overbake it and store it covered to retain its moisture. The sour cream and coconut milk also help keep it soft.

Can I make cupcakes with this recipe?

Yes, I divide the batter into cupcake liners and bake for about 18–20 minutes.

What type of frosting can I use instead?

I sometimes use cream cheese frosting or whipped cream for a lighter option.

Can I freeze the frosted cake?

Yes, I freeze it in slices, tightly wrapped, for up to a month. I thaw it in the fridge before serving.

Conclusion

This Homemade Creamy Coconut Cake is one of my all-time favorite desserts. I love how soft, moist, and flavorful it turns out every single time, with just the right amount of coconut sweetness. It’s a showstopping cake that’s perfect for celebrations or simply when I want to treat myself to something special and homemade.

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