Coconut cake with coconut frosting

Coconut cake with coconut frosting is the kind of dessert that instantly transports you to somewhere sunny—even if it’s the dead of winter.

Whether you’re dreaming of a beachside escape or just trying to impress your weekend guests, this cake is soft, fluffy, and soaked in coconut flavor from the inside out.

Think layers of light, tender crumb, whipped coconut frosting, and a snowy sprinkle of shredded coconut on top. The design is straightforward, impressive, and gratifying.

What sets this coconut cake apart is how it doubles down on flavor without being too sweet or artificial. You get coconut in the batter, coconut in the frosting, and even coconut as a topping if you want that toasted finish.

It’s perfect for birthdays, baby showers, brunch spreads—or, let’s be real—random Tuesdays when you’re just craving something tropical.

And hey, if you love desserts that bring the wow factor without a ton of stress, you’ll also love this rich and decadent chocolate Guinness cake or the cozy, crowd-pleasing baked apple fritters.

Trust me, once you add this coconut cake to your go-to bakes, there’s no turning back.

Why You’ll Love This Coconut Cake with Coconut Frosting

There’s something deeply comforting about coconut cake with coconut frosting.

It’s nostalgic but fresh, indulgent but not too heavy.

You know those desserts that get everyone talking and asking for seconds (or thirds)? Yeah, this is one of them.

Texture is paramount from the outset. The cake layers are soft and moist—thanks to coconut milk and sour cream—while the frosting is dreamy and whipped with just the right hint of sweetness.

It spreads like a dream and doesn’t crust up like other frostings, so every bite stays melt-in-your-mouth tender.

And the flavor? It’s got a mellow, natural coconut vibe—not the cloying kind you get from fake extracts. The real shredded coconut and creamy coconut milk add depth, while a little vanilla balances things out.

This cake is a hit year-round. It shines in spring, feels right at home on a summer table, and is just the right kind of tropical distraction in winter.

Plus, it’s flexible. Want to toast the coconut topping? Do it. Would you rather have a cake with a minimalist design? Works. Making cupcakes instead? Go for it.

If you enjoy playing with flavor and texture like this, don’t skip these buttery earl grey sugar cookies or the chewy, fruity strawberry blondies. They’re both the kind of recipes that strike that perfect balance between impressive and easy.

Coconut Cake with Coconut Frosting Ingredients

The beauty of this coconut cake with coconut frosting is how it takes basic pantry staples and turns them into something crave-worthy. We’re talking layers of soft cake packed with coconut flavor and a frosting that’s so fluffy you’ll want to eat it straight from the bowl (no judgment here).

Here’s what you’ll need for the cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 cup full-fat canned coconut milk (shake well before using)
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded sweetened coconut

For the frosting made with coconut:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk (more as needed for consistency)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup shredded coconut for garnish (optional: toast for extra flavor)

Optional: Add a pinch of salt to the frosting to cut the sweetness if that’s your thing.

This list gives you a moist, tender crumb and a rich coconut flavor that doesn’t taste like a bottled imitation. And you can even go full-throttle and add a layer of coconut cream between the cake layers if you’re feeling fancy.

Looking for more bakes that use pantry-friendly ingredients? Try these pillowy banana bread cinnamon crunch bagels or the hearty, comforting cornmeal pancakes. They’re proof that simple ingredients can do big things.

Essential Tools for Baking Coconut Cake with Coconut Frosting

You don’t need to be the next Food Network star to nail this coconut cake with coconut frosting, but a few trusty tools can help you bake like one. Most of these you probably already have in your kitchen.

Start with two 8- or 9-inch round cake pans. Grease and line them with parchment paper—don’t skip that step unless you like cake stuck to your pan (no thanks). You’ll also want a stand mixer or a reliable hand mixer. Mixing this batter until fluffy is key to getting that perfect, tender texture.

Below lies a fundamental collection of tools:

• Two mixing bowls, one large and one medium in size
• Mixer options include an electric mixer or a stand mixer
• Measuring cups and spoons
• Rubber spatula (perfect for folding in coconut and scraping down the bowl)
• Whisk
• An offset spatula (smooths frosting efficiently)
• Cooling racks
• Serrated knife (for leveling cake layers if you’re feeling pro)

If you’re planning to decorate, a cake turntable makes life easier—but it’s not mandatory. You can frost it right on the serving plate if that’s more your style.

And if you’re baking with kids or just like shortcuts, you’ll appreciate tools that keep it mess-free and fun. That’s the energy behind these matcha pancakes—another recipe where good tools = better experience (and fewer dishes).

How to Make Coconut Cake with Coconut Frosting

Making this coconut cake with coconut frosting is simpler than you think—and the payoff is a bakery-level showstopper that’s full of tropical flair.

The key is not rushing the steps and letting the coconut flavors shine through.

Here’s how to do it:

Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Use a stand or hand mixer to whip softened butter and granulated sugar until the mixture is light and fluffy, around 3–4 minutes.

Add the Eggs and Flavorings: Beat in the eggs one at a time, then mix in the coconut and vanilla extracts.

Mix in the Dry and Wet: Add the dry ingredients and coconut milk to the butter mixture in three parts, beginning and concluding with the dry. Add sour cream last and mix just until combined.

Fold in the Coconut: Gently fold in the shredded coconut using a rubber spatula.

Bake: Evenly divide the batter between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Frosting: While the cake cools, beat the butter until creamy. Slowly add powdered sugar, then coconut milk, vanilla, and coconut extract. Add more milk for the desired consistency.

Assemble and Frost: Spread frosting over the first cake layer, add the second, then frost the top and sides. Garnish with extra shredded or toasted coconut.

For another moist and flavorful dessert, check out the strawberry blondies—they’re easy to bake and bursting with berry goodness.

Swaps and Substitutions for Coconut Cake with Coconut Frosting

Don’t stress if you’re missing a few ingredients or want to make this coconut cake with coconut frosting a little more your own.

There are plenty of easy swaps that still give you a fantastic cake.

Dairy Substitutes:

• Swap the sour cream with full-fat Greek yogurt for a similar tangy richness.
• No coconut milk? Use whole milk with an extra dash of coconut extract—or try almond milk for a nutty twist.

Vegan Options:

• Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Use vegan butter and plant-based yogurt or sour cream alternatives.

Gluten-Free?

• Use a 1:1 gluten-free flour blend. Just note that baking time may vary slightly, and the texture will be slightly more tender.

Flavor Adjustments:

• Not into coconut extract? Use extra vanilla and let the natural coconut from the milk and shredded flakes do the talking.
• Want it extra coconutty? Add a layer of coconut cream between your cake layers for a surprise bite.

Texture and Toppings:

• Toast the shredded coconut for garnish to add a nutty crunch.
• Add crushed pineapple to the batter for a piña colada vibe.

For another adaptable, flavor-packed dessert, the chocolate Guinness cake is a must-try. It’s rich, bold, and surprisingly flexible depending on what you’ve got in your pantry.

What to Serve with Coconut Cake with Coconut Frosting

This coconut cake with coconut frosting is a standout on its own, but the right sides and sips can elevate it into a full-blown experience. Whether you’re hosting brunch, planning a summer gathering, or just treating yourself, these pairing ideas will round things out deliciously.

Fruity Complements:

• Fresh tropical fruits like mango, pineapple, or kiwi are perfect companions. Their natural acidity balances the richness of the cake.
• Add a fruit compote or coulis—especially raspberry or passionfruit—for a tangy pop of flavor and color.

Cool Contrasts:

• Serve with a scoop of vanilla bean or mango ice cream for a creamy, refreshing bite.
• Whipped cream with a hint of lime zest offers a light, citrusy contrast that enhances the coconut.

Sips to Serve:

• Brew a cup of earl grey tea or fruity herbal tea—subtle flavors that won’t compete with the cake.
• Want something celebratory? A sparkling rosé or coconut rum cocktail makes a festive match.

Party-Ready Pairings:

• Garnish each slice with edible flowers or toasted coconut flakes for extra flair.
• For a dessert board that wows, serve this cake alongside baked apple fritters or mini coconut cupcakes.

Whether you go tropical, classic, or somewhere in between, this cake is ready to steal the spotlight at any gathering.

Coconut Cake with Coconut Frosting

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• Author: Julie
• Total Time: 55 minutes
• Yield: 12 servings 1x

Print Recipe

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Description

A dreamy coconut cake layered with whipped coconut frosting and sprinkled with shredded coconut—perfect for any season or celebration.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 cup full-fat canned coconut milk (shake well)
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded sweetened coconut
• For the frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk (more if needed)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup shredded coconut for garnish (optional: toasted)

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Instructions

1. Preheat oven to 350°F (175°C) and line two 8- or 9-inch round pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Using a stand or hand mixer, beat butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in eggs one at a time, then mix in coconut and vanilla extracts.
5. Alternate adding dry ingredients and coconut milk, beginning and ending with the dry. Stir in sour cream just until combined.
6. Fold in shredded coconut with a rubber spatula.
7. Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
9. For frosting, beat butter until creamy, add powdered sugar gradually, then coconut milk, vanilla, and coconut extract. Adjust consistency as needed.
10. Frost cooled cakes and top with shredded or toasted coconut.

Notes

To intensify coconut flavor, add a layer of coconut cream between cake layers. Store frosted cake in the fridge if using dairy in frosting. Let it come to room temperature before serving.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 38g
• Sodium: 190mg
• Fat: 30g
• Saturated Fat: 20g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg

Keywords: coconut cake, tropical dessert, coconut frosting, easy cake, moist coconut cake

FAQs About Coconut Cake with Coconut Frosting

Whether you’re a longtime coconut lover or just coconut-curious, this coconut cake with coconut frosting is a deliciously rewarding bake. It’s rich but not heavy, sweet but balanced, and versatile enough to serve for everything from a casual brunch to a big celebration.

Thanks to simple ingredients and easy-to-follow steps, even novice bakers can pull off this stunning dessert. The soft, fluffy crumb and coconut-packed frosting deliver tropical vibes all year long. Want to keep things interesting? Swap, tweak, and serve it however you like—it’s the kind of cake that plays well with creativity.

And hey, don’t be surprised when guests ask for seconds (and the recipe). Share your creations, tag your bakes, and spread the coconut love. Because sometimes, the best way to transport your taste buds to paradise is one slice at a time.