This soft and fluffy Coconut Cake is full of sweet coconut flavor and topped with a creamy coconut frosting. It's an easy cake recipe making it the perfect dessert to serve for any occasion.
*I am partnering with Dixie Crystals to bring you this easy coconut cake recipe.
I have always been a fan of coconut. There is something so delicious about the tropical flavor that it adds to desserts. Whether it's in a coconut pie or a chocolate coconut cake, I can't get enough of it.
As much as I love chocolate and coconut, I wanted to make a homemade coconut cake that would let the flavor shine through. After quite a few rounds of testing, we created a coconut sheet cake that was perfection.
Why Make a Homemade Coconut Cake
This easy coconut cake is a crowd-pleaser! Baked in a 9x13 pan and topped with a delightful coconut buttercream frosting, it's perfect for any occasion. To add an extra layer of flavor and texture, the cake is also covered with a generous topping of shredded coconut.
- Loaded with flavor. Attention coconut lovers, this cake has it all! Coconut is generously baked into the batter, added to the frosting, and then sprinkled on top for an unforgettable flavor experience.
- Soft fluffy texture. Cake flour and fluffy egg whites are the perfect combination for achieving that melt-in-your-mouth softness in cakes. These ingredients create a light and fluffy texture. Don't settle for a dense and heavy cake when you can have the softest crumb with this simple trick.
- Made and frosted in 1 pan! Sheet cakes are great because you can bake and frost them in the same pan. No need to mess with layers or stacking.
- Easy to travel with. The 9x13 size is a convenient size for transportation. It's not too big, so it can easily fit in your vehicle, and it's not too small, so it can serve a decent number of people.
Whether you're celebrating Easter, Mother's Day, or enjoying a summer picnic, this coconut cake is sure to impress your guests and satisfy your sweet tooth.
Most of the ingredients you need to make this homemade coconut cake can be found in your kitchen. You will just need a few extras like coconut extract and a bag of shredded coconut.
- Butter - You will want this to be at room temperature, so it is easier to incorporate.
- Granulated Sugar - Helps to cream the butter and sweetens the batter.
- Eggs - Separate the yolks and whites because they are added to the batter at different times.
- Extracts - I like to use a combination of vanilla extract and coconut extract for a good blend of flavors.
- Cake Flour - The extra fine powder of this flour gives cakes a softer texture.
- Baking Powder - Allows the cake to rise as it bakes.
- Buttermilk - Provides moisture and flavor. If you do not have any, add 1 tablespoon vinegar or lemon juice to 1 cup of milk and let it sit for 10 minutes.
- Shredded Coconut - Look for sweetened coconut because it helps add a little more moisture to the cake.
- Frosting - You can use any flavor of frosting that you like, but for an even bigger coconut flavor use this creamy coconut frosting.
How to Make a Coconut Sheet Cake
This coconut cake recipe is a breeze to make. Just follow our simple steps and you'll have a delicious, fluffy cake in no time.
- Cream the butter and sugar. Beat the softened butter and granulated sugar until light and creamy. Add egg yolks, extract, and sour cream and mix again.
- Add flour and buttermilk. Sift the cake flour and baking powder and add it alternately with the buttermilk.
- Fold in egg whites. Beat the egg whites in a clean dry bowl until they create stiff peaks. Gently fold the whites and shredded coconut into the batter.
- Bake and cool. Spread the cake batter in a greased 9x13 baking dish and bake for 38 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Remove from the oven and place on a wire rack to cool completely.
BruCrew Tip: This recipe was made in a glass baking dish. If you are using a metal cake pan, check for doneness a few minutes earlier because they usually bake faster.
See the Recipe
I am sharing the full ingredient list and directions for this easy coconut cake recipe over on Dixie Crystals site.
On the Counter - The frosted cake will keep at room temperature for 1-2 days. Make sure to cover it, so it doesn't dry out.
In the Refrigerator - If you need to keep the cake for longer than a few days, cover it tightly and refrigerate for 4-5 days.
In the Freezer - Wrap individual slices in layers of plastic wrap and foil, then place in a freezer safe bag or container. Store in the freezer for 1-2 months.
When you are ready to eat the cake, thaw it in the fridge overnight. Let it come to room temperature before serving.
Tips and Tricks
- Make sure you cream the butter and sugar completely. This allows air to be added to the mixture which will result in the cake rising better as it bakes.
- Do not over mix the batter. Too much mixing can cause the gluten in the flour to over develop which results in a dense and tough cake.
- Beat the egg whites until stiff. If the peaks fall over when you take the beaters out, that means they are just soft peaks. Stiff peaks will stand up tall. Be careful not to over beat them or they will start to look dry.
- Let the cake cool completely before frosting. If it is even slightly warm, the frosting will melt and soak into the cake.
- Try a different frosting. Try a cream cheese frosting, marshmallow buttercream or dark chocolate frosting for a delicious combination.
This classic coconut cake is delicious and perfect for so many occasions. Here are a few ways to change it up and make it even more delicious.
- Add toppings. Sprinkle the cake with toasted coconut, chopped nuts, or chocolate curls for color and texture.
- Serve with ice cream. Add a scoop of vanilla, chocolate, or strawberry ice cream for an unforgettable dessert.
Some recipes call for shredded coconut, while others call for flaked or sweetened coconut. It's important to use the type of coconut specified in the recipe to achieve the desired texture and flavor.
No, but it is recommended because it makes the texture of this homemade cake lighter and fluffier.
Yes, this coconut cake is freezer friendly. Cut into squares and wrap tightly in plastic wrap and foil, then place in a freezer container. Freeze for 1-2 months, then thaw before enjoying.
Other Great Coconut Recipes
- Coconut Bundt Cake
- Chocolate Coconut Bars
- Coconut Fruit Dip
- Tropical Blonde Brownies
- Coconut Cream Cheesecake Brownies
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*Dixie Crystals has sponsored this recipe and post. All opinions expressed are 100% my own. Thank you for letting me share products and brands we use and love. See my disclosure policy for more information.*
I love coconut too, in almost any form like smoothies, toasted in yogurt, etc. I can't wait to make this cake.
I personally love coconut. This cake recipe sounds absolutely wonderful and perfect for a springtime dessert.