The Best Southern Coconut Cake Recipe: Moist Layers, Creamy Filling, & Dreamy Frosting
Prepare to experience what might just be the **best coconut cake you’ve ever tasted!** This isn’t just any cake; it’s a culinary masterpiece featuring incredibly light and tender coconut cake layers, a heavenly creamy coconut filling, and a rich, tangy coconut cream cheese frosting. Every bite is an exquisite journey to a tropical paradise, making it a true coconut lover’s dream come true.
Since I first unveiled this cherished, old-fashioned “southern” coconut cake recipe back in 2010, it has consistently charmed and delighted everyone who has tried it. It’s become a staple in my family and among friends, frequently requested for special occasions like birthdays and holidays. It proudly holds the title for **the most consistent 5-star reviews on my site**, a testament to its unparalleled deliciousness. There’s no disputing it – this cake is universally adored!
What sets this particular coconut cake apart is its meticulous balance of textures and intense, authentic coconut flavor throughout. From the first delicate bite of a fluffy cake layer to the creamy embrace of the filling and the decadent richness of the frosting, you’ll find the essence of coconut beautifully interwoven into every element. It’s a labor of love that results in pure dessert perfection.
What Makes This Coconut Cake So Irresistible?
This isn’t merely a coconut cake; it’s *the* coconut cake. Its enduring popularity stems from several key elements that combine to create an unforgettable dessert:
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Layers of Intense Coconut Flavor
The rich, sweet, and nutty essence of coconut shines through in every single component of this cake. We infuse the cake layers with coconut flavoring and coconut milk, fold it into the creamy filling, and crown it all with a generous layer of toasted coconut. This multi-layered approach ensures a deep and satisfying coconut experience with every forkful.
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Unbeatable Moistness from Coconut Milk
Forget dry, crumbly cakes! Utilizing full-fat canned coconut milk in the cake batter is a game-changer. It doesn’t just amplify the tropical flavor; the natural fats in coconut milk contribute to an exceptionally moist, tender, and melt-in-your-mouth texture that will keep everyone coming back for more.
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An Elegant Yet Comforting Dessert
This coconut cake strikes the perfect balance between sophisticated elegance and heartwarming comfort. Its impressive layered structure makes it ideal for formal gatherings and celebrations, while its familiar, beloved flavors evoke a sense of home and tradition. It’s truly suitable for any occasion, from a grand holiday feast to a simple family dinner.
Take one bite, and I’m confident you’ll agree: this truly is the ultimate coconut cake recipe you’ve been searching for!
“I just want to say that I was so intimidated by this recipe at first. I bake a lot-but usually not cakes. This sounded so complicated! But, tomorrow is my mom’s birthday and coconut cake is her favorite. So, I gave it a try. Just want to say that everything turned out beautifully! Thank you for sharing this recipe with us!!!” — reader Diane
Table of Contents
- What Makes This Coconut Cake So Irresistible?
- Layers of Intense Coconut Flavor
- Unbeatable Moistness from Coconut Milk
- An Elegant Yet Comforting Dessert
- Crafting the Ultimate Coconut Layer Cake: A Step-by-Step Guide
- Achieving Perfectly Moist and Tender Coconut Cake Layers
- The Secret to Rich Coconut Cream Cheese Frosting
- Creating the Light and Creamy Coconut Filling
- The Finishing Touch: Toasted Coconut
- Expert Tips for Baking Your Best Coconut Cake Ever
- Delicious Coconut Cake Flavor Variations
- Ready to Bake the Best Coconut Cake?
Crafting the Ultimate Coconut Layer Cake: A Step-by-Step Guide
Creating a beautiful layer cake is indeed a labor of love, often requiring a bit of time and patience. However, I promise you, this Southern Coconut Cake is more than worth every moment spent! To ensure your utmost success and a truly spectacular result, I urge you to thoroughly read and follow all of my meticulously tested tips below. I’ve dedicated over 10 years to perfecting and fine-tuning this recipe, making it practically foolproof for home bakers.
This magnificent cake is composed of **four harmonious components**: the unbelievably moist coconut cake layers, the rich and tangy coconut cream cheese buttercream frosting, a delicately creamy coconut filling, and a delightful toasted coconut topping. Let’s embark on this baking journey together!
Achieving Perfectly Moist and Tender Coconut Cake Layers
The foundation of any great layer cake lies in its cake layers, and these white coconut cake layers are nothing short of exceptional. They boast an incredibly soft, delicate, and tender crumb that practically melts in your mouth. Their deep flavor comes from a dual infusion of **coconut flavoring (extract or emulsion) and creamy coconut milk**, which not only imparts a rich, authentic taste but also plays a crucial role in maintaining their unparalleled moistness and luxurious texture.
This recipe employs the **reverse creaming method**, a technique beloved by professional bakers for its ability to produce finely crumbed and exceptionally light cakes. Unlike the traditional creaming method, where butter and sugar are beaten first, here all the dry ingredients (flour, sugar, baking powder, salt) are combined with the butter before the egg whites and coconut milk are gradually added. This process coats the flour particles with fat, minimizing gluten development and resulting in a cake that is extraordinarily tender, with a velvety smooth texture. While it might sound a little different, it’s not any more difficult than traditional methods, and the superior results are absolutely worth it!
Baking Tip: For a stress-free assembly day, consider baking your cake layers in advance. I frequently bake mine at least one day before I plan to frost and assemble the final cake. Baked cake layers can be conveniently stored, tightly wrapped, in the refrigerator for up to 2 days, or in the freezer for a month or even longer. When ready to use, simply thaw them overnight in the refrigerator. For more detailed guidance on how to properly store and freeze cake layers, you can refer to my comprehensive tips here.
baking tip:Why you should use cake flour
If you find yourself without cake flour, don’t despair! You can create a reasonable substitute by combining 3/4 cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every 1 cup of cake flour required. Alternatively, you can simply use all-purpose flour cup for cup, though the final texture may not be quite as fine or tender. While the results might not be exactly the same, and there’s no identical guarantee of success, you’ll still likely end up with a wonderfully delicious cake!
The Secret to Rich Coconut Cream Cheese Frosting
No Southern Coconut Cake would be complete without a truly exceptional frosting. For this recipe, I’ve taken my beloved classic cream cheese frosting and elevated it with a generous infusion of coconut flavoring. The combination of tangy cream cheese and sweet coconut is simply divine, creating a rich, smooth, and perfectly balanced topping that complements the light cake layers and the delicate whipped filling beautifully. It’s substantial enough to hold the layers together while remaining wonderfully creamy and easy to spread.
If you prefer a frosting that’s slightly lighter in texture or less sweet, an excellent alternative would be my chantilly cream frosting. However, for a truly authentic Southern Coconut Cake experience, the coconut cream cheese frosting is unmatched in its ability to deliver on both flavor and decadence.
Creating the Light and Creamy Coconut Filling
To perfectly complement the sweetness of the cake layers and the richness of the cream cheese frosting, the filling for this Southern Coconut Cake is crafted to be light, airy, and incredibly creamy. It’s a delightful concoction of freshly whipped cream gently folded together with just a touch of the cream cheese buttercream. This strategic blend creates a filling that’s not overly sweet but adds a beautiful, subtle hint of coconut flavor and a wonderfully soft texture that balances the entire cake. It provides a refreshing contrast, ensuring each bite is perfectly harmonious.
Pro Tip: This ingenious method is my go-to “hack” for many layer cakes when I want a distinct filling between the layers that’s different from the overall frosting. By simply combining whipped cream with a portion of your main frosting, you effortlessly achieve a lighter, yet equally flavorful, intermediate layer. Voila – instant, delicious variation!
The Finishing Touch: Toasted Coconut
No coconut cake is truly complete without a beautiful and flavorful topping of coconut! I personally adore the depth and aroma that **toasted coconut** brings to this cake. When gently toasted in the oven until golden brown, the coconut develops a richer, nuttier flavor and a delightful textural contrast. However, if you prefer an elegant, pristine all-white appearance, you can certainly leave the coconut untoasted. The choice is entirely yours, depending on your aesthetic and flavor preferences.
You can use either sweetened or unsweetened coconut, and whether you opt for delicate coconut flakes or finely shredded coconut, the result will be magnificent. The toasted coconut, combined with the moist cake layers, the creamy filling, and the rich cream cheese frosting, creates a truly magical and irresistible coconut symphony. It’s absolutely delicious, and I have no doubt that you will fall in love with it just as much as we have!
Expert Tips for Baking Your Best Coconut Cake Ever
Baking a showstopping layer cake can feel daunting, but with these proven tips, you’ll achieve professional-level results in your own kitchen:
- Need a Hand with Assembly and Frosting Layer Cakes? If you’re new to the wonderful world of baking layer cakes or simply need a refresher, don’t hesitate to consult my comprehensive guide on how to build a layer cake. It covers everything from leveling layers to achieving smooth, picture-perfect frosting.
- Coconut Milk is Key (and Where to Find It!) This recipe calls for one 13.5-oz can of unsweetened full-fat coconut milk for the cake layers (and potentially more for the frosting, as needed). Don’t confuse it with lighter varieties or refrigerated coconut beverages – you need the canned, rich version! If you don’t spot it in the baking aisle, check the international or Asian foods section of your grocery store. In a pinch, you can substitute whole milk, but be sure to increase the coconut extract by 1 teaspoon in both the cake batter and the frosting to maintain that delicious coconut flavor.
- Choosing Your Cake Pan Size: 8-inch vs. 9-inch You have flexibility here! You can use either 8-inch or 9-inch cake pans. (These are my favorite 8-inch pans). Opting for 8-inch pans will result in a taller, more dramatic cake, while 9-inch pans will yield a cake that is wider with slightly shorter layers. I typically bake this recipe in three 8-inch pans for an impressive height. However, if you’re using 9-inch pans, you’ll likely only need two layers to maintain a similar overall cake volume, so adjust your baking time accordingly.
- Prevent Sticking with Parchment Paper Rounds! Given how incredibly tender these cake layers are, this step is absolutely crucial. Never skip using parchment paper rounds at the bottom of your greased cake pans. It creates a non-stick barrier that ensures your delicate cakes release perfectly every time. Also, remember to generously grease and flour (or use nonstick baking spray) the sides of your pans. You can find all my detailed tips for prepping cake pans before baking here.
- Handle Baked Cake Layers with Care (and Chill Them!) Once baked, treat your tender cake layers gently. For the best results and easiest assembly, allow the layers to cool completely, then chill them in the refrigerator for several hours or even overnight until they are firm. Cold cake layers are much less fragile and significantly easier to handle, level, and frost without tearing or crumbling. More insights on storing cake layers can be found here.
Delicious Coconut Cake Flavor Variations
My love for this cake is so profound that I’ve developed a few delightful variations, each as delicious as the original! These all use the tender coconut cake layers as a fantastic starting point:
Ready to Bake the Best Coconut Cake?
This exceptional recipe has been a favorite since its original publication in April 2010. Over the years, I’ve made subtle yet significant improvements to the recipe and clarified the instructions to ensure your baking success. The most recent update in April 2025 confirms: it’s truly just as awesome as ever, consistently delivering perfect results! Now, gather your ingredients and get ready to create a masterpiece that will impress everyone.
Light and Fluffy Coconut Layer Cake
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Ingredients
Gather these high-quality ingredients to ensure your coconut cake is truly exceptional. Freshness matters for the best flavor and texture!
For the Coconut Cake:
- 5 large egg whites
- 1 ½ cup (375 ml) unsweetened full fat coconut milk , divided
- 2 teaspoons coconut flavoring (see Notes)
- 3 cups (340 grams) cake flour
- 2 ⅓ cups (470 grams) granulated sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter , softened to room temperature
For the Cream Cheese Buttercream Frosting:
- 8 ounces (227 grams) cream cheese , softened to room temperature
- ½ cup (113 grams) unsalted butter , softened to room temperature
- 4 cups (455 grams) powdered sugar , sifted
- 1-3 tablespoons unsweetened coconut milk or whole milk
- 1 teaspoon coconut flavoring
For the Whipped Coconut Filling:
- 1 cup of the Cream Cheese Buttercream Frosting , above
- 1 cup (250 ml) heavy whipping cream
- 1-2 cups (85 grams) flaked or shredded coconut , for decoration
Equipment
Instructions
To make the cake:
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1. Preheat your oven to 350°F (175°C). Prepare two or three 8-inch or 9-inch cake pans by buttering and flouring them thoroughly, or by using a nonstick baking spray. Crucially, line the bottoms of the pans with parchment paper rounds to prevent sticking. (Refer to Notes for pan size guidance).
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2. In a small bowl, gently whisk together the egg whites, ½ cup of the unsweetened full-fat coconut milk, and the coconut flavoring until they are just combined. Set this mixture aside.
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3. In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Add the softened unsalted butter and the remaining 1 cup of coconut milk to the dry ingredients. Mix on low speed until all the ingredients are moistened and just combined. Increase the speed to medium and beat the mixture for about 2 minutes, until it becomes light and fluffy. Be sure to scrape down the sides of the bowl as needed to ensure a uniform batter.
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4. With the mixer still on medium-low speed, gradually add the egg white mixture in three separate additions. After each addition, scrape down the sides of the bowl and mix just long enough to fully incorporate the ingredients before adding the next portion. Avoid overmixing.
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5. Divide the prepared cake batter evenly among your buttered, floured, and parchment-lined pans. Bake for approximately 35-40 minutes. Baking time can vary significantly based on your oven, pan size, and the number of layers you are baking, so begin checking for doneness when the cake tops appear dry and set. The cakes are ready when they spring back gently when lightly pressed in the center.
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6. Allow the freshly baked cakes to cool in their pans for about 10 minutes. Then, carefully invert them onto wire cooling racks to cool completely. If you’re baking your cake layers in advance, wrap them tightly in plastic once completely cooled and store in the refrigerator for up to 2 days, or in the freezer for up to 1 month. Thaw frozen layers in the refrigerator overnight before proceeding with assembly.
To make the buttercream:
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1. In the bowl of your stand mixer, beat together the softened cream cheese, unsalted butter, and sifted powdered sugar on medium-high speed. Continue beating until the mixture is beautifully light, creamy, and smooth. Incorporate the coconut flavoring, and then gradually add 1 to 3 tablespoons of unsweetened coconut milk (or regular whole milk) until you achieve your desired spreadable consistency. Mix until completely smooth and free of lumps.
To make the Whipped Cream Cheese Filling:
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1. Using a whisk attachment on your stand mixer, beat the heavy whipping cream on medium-high speed until it begins to thicken and holds soft peaks. With the mixer still running, gradually add 1 cup of the prepared Cream Cheese Buttercream Frosting (from the step above), a spoonful at a time. Continue whipping until the mixture is light, fluffy, and forms soft peaks. Be careful not to over-whip.
To frost and decorate the cake:
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1. Begin assembly by placing one completely cooled cake layer onto your chosen cake stand or serving plate. Spread an even layer of the light and creamy whipped coconut filling over the top. Carefully place the next cake layer on top and repeat with the remaining layers and filling. Once all layers are stacked, generously frost the entire cake with the rich coconut cream cheese buttercream, smoothing the sides and top as desired for a beautiful finish.
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2. To toast coconut for an extra layer of flavor and texture, spread your desired amount of flaked or shredded coconut evenly on a baking sheet. Place it in a preheated 350°F (175°C) oven and toast until it turns a lovely golden brown. This usually takes about 5-8 minutes, but check it frequently (every 2 minutes) as coconut can go from perfectly golden to burnt very quickly. Let the toasted coconut cool completely before gently pressing it onto the frosted sides and top of your cake.
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3. For best results and to allow the flavors to meld beautifully and the frosting to set, chill the assembled cake in the refrigerator for at least one hour before slicing and serving. Store any leftover cake covered in the refrigerator; it will remain fresh and delicious for several days.
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Notes
- This recipe specifically calls for one standard 13.5-oz can of **unsweetened full-fat coconut milk** for the cake batter. You might also want a little extra for thinning the frosting if needed, but it’s not strictly required. Ensure you’re using canned coconut milk, not the beverage variety.
- When the recipe mentions “coconut flavoring,” it refers to either **coconut extract** or a **coconut baking emulsion flavoring**. These provide concentrated coconut taste without adding extra liquid. This is the type of flavoring I personally use and recommend for the best results.
- The cake can be baked successfully in either **8-inch or 9-inch pans**. You can use 2 or 3 pans, depending on your preference for cake height. Keep in mind that for a taller cake, 8-inch pans are ideal. If you choose 9-inch pans, two layers will generally suffice for a standard cake height. It’s crucial not to fill your cake pans more than two-thirds full to prevent any overflow in the oven during baking. If using 8-inch pans, ensure they are deep enough for the batter volume, or consider baking an additional thinner layer if necessary.
- This recipe uniquely utilizes the **Reverse Creaming Method**. This means you combine the butter and sugar directly with the dry ingredients before incorporating the liquids. The primary benefit of this method is that it coats the flour particles with fat, which helps to inhibit extensive gluten development. The result is a cake with an exceptionally fine, tender, and melt-in-your-mouth texture.
Recipe adapted and perfected from Sky High: Irresistible Triple-Layer Cakes.