Easy Coconut Cake Recipe

Preppy Kitchen

Video Stats

Channel: Preppy Kitchen
Host: Preppy Kitchen
Published: Jul 2, 2025
Views: 512.1k

Recipe Overview

Prep: 20 min
Cook: 30 min
Difficulty: Intermediate
Serves: 12

Overview

This Easy Coconut Cake is a delightful treat that brings a taste of tropical paradise to any gathering. The recipe utilizes the reverse creaming method, which involves mixing the butter directly into the dry ingredients, resulting in a light and airy texture. This technique is particularly effective for cakes, as it prevents overmixing and ensures a tender crumb.

The cake is made with simple ingredients: cake flour, granulated sugar, and sweetened shredded coconut, which not only enhances the flavor but also adds a lovely texture. The use of egg whites instead of whole eggs keeps the cake light in color and fluffy in consistency. As you mix the batter, the aroma of coconut fills the kitchen, making it hard to resist a taste before it even goes into the oven.

Once baked, the cake layers are generously frosted with a creamy coconut cream cheese frosting, which complements the cake perfectly. The addition of shredded coconut on top adds a beautiful finish and a bit of crunch. This cake is not just a dessert; it’s a celebration in itself, perfect for birthdays, holidays, or any special occasion.

Chilling the cake after frosting helps it set, making it easier to slice and serve. Whether you’re a coconut lover or just looking for a new cake recipe to impress your friends and family, this Easy Coconut Cake is sure to be a hit!

Recipe Details

Steps & Tips

1
00:05

Set your oven to 350°F.

2
00:08

Line three 9-inch cake pans with parchment paper and butter and flour them.

3
00:13

In a bowl, sift together three cups of cake flour, two cups of granulated sugar, one teaspoon of salt, half a teaspoon of baking soda, and two and a quarter teaspoons of baking powder.

4
01:06

Whisk the dry ingredients together to combine.

5
01:08

Add one cup of soft, room temperature butter to the dry mixture.

01:17

Tip: Avoid over mixing cake batter to prevent a dense, gummy cake.

6
01:49

Mix the butter into the dry ingredients on low speed for about a minute until crumbly.

7
02:05

Separate the egg whites from the yolks, using only the egg whites.

8
02:16

Lightly beat the egg whites for a few seconds.

9
02:33

Add the egg whites to the crumbly mixture and mix on low.

10
02:41

Add one cup of milk, two teaspoons of vanilla, and almost one teaspoon of coconut extract while mixing.

02:49

Tip: For a milder coconut flavor, use light coconut milk instead of regular milk.

11
03:15

Increase the mixer speed to medium and mix for about a minute.

12
03:41

Gently fold in one cup of sweetened shredded coconut into the batter.

13
03:57

Divide the batter evenly among the three prepared pans.

14
04:14

Bake in the oven at 350°F for about 30 minutes.

04:17

Tip: Rotate the cakes halfway through baking for even cooking.

15
04:24

Let the cakes rest in the pans for 20 minutes, then invert them to cool.

16
04:36

In a stand mixer, combine eight ounces each of butter and cream cheese, and mix until creamy.

17
05:12

While mixing, add one teaspoon of vanilla and half teaspoon of coconut extract.

18
05:23

Add five cups of powdered sugar, one cup at a time, mixing on medium speed.

05:47

Tip: Consider using coconut cream in Swiss meringue buttercream for added flavor.

19
06:06

Add a dollop of frosting onto the cake stand, place the first layer of cake, and add one cup of frosting on top.

20
06:39

Add the second layer of cake and another cup of frosting, spreading it evenly.

21
06:52

Place the last layer of cake on top and add most of the frosting on top and sides.

07:14

Tip: Make sure the buttercream seals the cake to prevent it from drying out.

07:15

Tip: Toast coconut for added contrast and crunch, but watch it closely as it browns quickly.

22
07:36

Sprinkle and pat down two and a half cups of coconut onto the cake.

07:47

Tip: Apply coconut immediately after frosting to ensure it sticks.

23
08:00

Chill the cake for half an hour before slicing.

08:00

Tip: Chill the cake for easier slicing.

Ingredients

Serves: 12
Milk240ml
Vanilla2 tsp
Coconut Extract1 tsp
Baking Powder10g
Baking Soda2g
Salt5g
Sweetened Shredded Coconut250g
Powdered Sugar600g
Cream Cheese226g
Allergen Alerts

Ingredient: Dairy

    → Substitution: Coconut Cream

Ingredient: Eggs

    → Substitution: Aquafaba

Ingredient: Gluten

    → Substitution: Gluten-Free Flour Blend

Nutrition

Calories
450
kcal per serving
Protein
4
per serving
Carbs
60
per serving

Skill Level

Skill Level Intermediate
Beginner Intermediate Advanced

Frequently asked questions

Below you will find answers to the most common questions about this recipe.

Got a Recipe Question? Ask Away!

Interesting Tidbits

  • The reverse creaming method helps create a lighter cake by mixing butter into the dry ingredients.
  • Using egg whites instead of whole eggs results in a lighter color and texture for the cake.
  • Sweetened shredded coconut adds both flavor and texture to the cake.
  • Chilling the cake after frosting makes it easier to slice.