This homemade triple-layer coconut cake recipe with cream cheese frosting and toasted coconut is the ultimate go-to cake dessert. You won’t believe how moist and flavorful this cake is.
Coconut cake is a classic Southern cake consisting of layers of coconut-flavored white sponge cake coated in cream cheese frosting and then covered in coconut flakes or shreds. The recipe for coconut cake was first recorded in the Mineral Point Tribune in 1869 as “cocoanut cake.” The early version of the recipe also used meringue as the icing but has since moved onto the more common cream cheese buttercream.
This cake is incredibly moist and has just the right coconut flavor. Coconut cake is great to serve up during the summer months as the coconut flavor evokes a tropical feel. I prefer to serve this cake at room temperature so that the frosting is soft, which will immensely complement the flavors of the cake layers.
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Ingredients for this recipe:
For the Cake:
• 3 1/3 cups all-purpose flour
• 7 tablespoons cornstarch
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon coarse sea salt
• 1 packed cup of sweetened coconut shreds
• 1 ½ cups softened unsalted butter
• 2 cups granulated sugar
• 2 teaspoons coconut extract
• 7 egg whites
• ½ cup neutral-flavored oil
• Liquid from 1 15-ounce can full fat coconut milk
For the Frosting:
• 2 x recipes for but cream frosting using coconut extract instead of vanilla extract
• Coconut cream from 1 15-ounce can full fat coconut milk
• ½ recipe for toasted coconut
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