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This simple Coconut Cake recipe has a fresh and delicious pineapple filling inside layers of coconut cake and frosted with a creamy coconut cream cheese frosting. It's one of my absolute favorite cakes!
Trust me, you'll fall hard for this Coconut Cake.
Everyone does! We can't make this for an event without everyone asking for the recipe. The secret to greatness is how we cut each cake layer in half, to create four thin layers of cake, add some pineapple filling between each, and coconut cream cheese frosting to frost the cake. It's to die for; on the same level as my Mom's incredible German Chocolate Cake!
The original recipe was from Utah State Fair Winner, Lisa Blodget (and was shared by Si from A Bountiful Kitchen). I adapted Lisa's version to add my cream cheese buttercream frosting with a splash of coconut milk for extra creaminess and the perfect hint of coconut flavor. This is the best coconut cake recipe, perfect for Easter, birthdays, or any occasion.
How to make Coconut Cake:
Make Cake Batter: Combine flour, baking powder, and salt in a bowl. In a separate bowl, beat butter on medium speed until light and fluffy. Add sugar and mix well. Add coconut extract and 1 ¼ cups of coconut milk. Add flour mixture. Whip egg whites in a separate bowl until stiff peaks form then fold into batter.
Bake: Line 8″ cake pans with parchment and spray with cooking spray. Divide cake batter between pans and bake at 350°F (180°C) for 25-35 minutes, until a toothpick inserted comes out clean. After they have cooled use a sharp serrated knife to cut each cake round in half horizontally, so you have 4 thin cake rounds.
Assemble and Frost: Place one cake layer on a serving plate and spread with half of the pineapple filling. Top with second cake layer and then some frosting. Add third cake layer and the rest of the pineapple filling. Finally, add the last cake layer and frost the sides and top of the cake. Sprinkle with shredded coconut flakes, if desired. Refrigerate for a few hours before serving.
Make Ahead and Freezing Instructions:
To Make Ahead: Follow the instructions to make and frost the cake and refrigerate for 1-2 days. The pineapple filling and coconut frosting can be made up to a week in advance, stored separately in the fridge. Allow frosting to come to room temperature before using.
To Freeze: Slice cake rounds in half horizontally as indicated in recipe, then wrap each layer in plastic wrap, place in a freezer bag and freeze for up to 3 months. The pineapple filling and coconut frosting can also be frozen in separate freezer safe containers.
More Cake Recipes:
- Hummingbird Cake
- Meringue Roulade
- Carrot Cake
- Lemon Tiramisu
- Biscoff Cake
- Hershey's Chocolate Cake
- Mini Pavlova
- Cinnamon Roll Cake with Cream Cheese Frosting
- Orange Olive Oil Cake
- Berry Cake
Coconut Cake
Equipment
Ingredients
Coconut Cake:
- 2 cups all-purpose flour, (250g)
- 1 Tablespoon baking powder, (12g)
- 1 teaspoon salt, (6g)
- 1/2 cup unsalted butter, (113g), room temperature
- 2 cups granulated sugar, (400g)
- 13.5 ounces canned unsweetened coconut milk, , divided (400 ml)
- 1 1/2 teaspoons coconut extract, (7.5 ml)
- 5 large egg whites
Pineapple Filling:
- 20 ounce can crushed pineapple, (567 g)
- 2/3 cup granulated sugar, (134g)
- 2 Tablespoons cornstarch, (16 g)
For the Coconut Cream Cheese Frosting:
- 1/2 cup butter, (113g), room temperature
- 8 ounces cream cheese, , room temperature (226g)
- 4-5 cups powdered sugar, (480g-600g)
- 1 – 2 Tablespoons leftover coconut milk, , regular milk (15-30 ml)
- 1 cup shredded sweetened coconut, (85g)
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8 inch cake pans with parchment paper and spray the bottom and sides of the pan lightly with cooking spray.
- Mix dry ingredients In a mixing bowl; flour, baking powder and salt. Set aside.2 cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
- In a separate mixing bowl beat the butter on medium speed with an electric hand mixer or stand mixer for 1 minute, until light and fluffy. Add sugar and mix until well creamed together. Add 1 ¼ cups canned coconut milk and coconut extract and mix.½ cup unsalted butter, 2 cups granulated sugar, 13.5 ounces canned unsweetened coconut milk, 1 ½ teaspoons coconut extract
- Gradually add flour mixture and mix on medium speed for 2 minutes.
- Beat egg whites in a separate bowl until stiff peaks form. Fold the egg whites into the batter until incorporated.5 large egg whites
- Bake: Divide cake batter evenly between prepared cake pans. Bake at 350 degrees F for 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, or with few moist crumbs. Remove the pans from the oven and allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
- Torte Cakes: Once cakes have cooled, use a sharp serrated knife to torte/cut each cake round in half horizontally, so that you end up with four thin cake rounds.
- Pineapple Filling: Add all ingredients to medium saucepan over medium heat. Stir well to combine. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes. Pour filling into a container and place a piece of plastic wrap directly on the surface of the filling. Once cooled, cover container and refrigerate until ready to use, up to one week.20 ounce can crushed pineapple, 2/3 cup granulated sugar, 2 Tablespoons cornstarch
- Coconut Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Add powdered sugar and a splash of remaining coconut milk and mix until smooth and fluffy, about 3 minutes. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.½ cup butter, 8 ounces cream cheese, 4-5 cups powdered sugar, 1 – 2 Tablespoons leftover coconut milk, 1 cup shredded sweetened coconut
- Assemble: Place one cake layer on serving plate. Spread half of the pineapple filling over it. Top with another cake layer, and smooth a layer of cream cheese frosting over it. Top with third cake layer. Spread remaining half of the pineapple filling over it. Top with last (4th) cake layer. Frost the sides and top of the cake with coconut cream cheese frosting. Sprinkle outsides of cake with shredded coconut, if desired.
- Refrigerate for at least 4 hours, before serving. (Tastes even better the next day!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2018. Updated March 2021, April 2023, and April 2025.
Some process photos by Nikole from The Travel Palate
OMG, LET ME TELL YOU, this recipe is amazing!! Im a new hobby/cake baker, and i made this cake exactly as is (i did only put 3 cups powdered sugar in the icing) and everyone who ate this almost died. and then came back for a second piece. Melts in your mouth and wonderful flavor. Thank you so much for sharing this wonderful recipe.
So moist!! Made this cake for my daughters Birthday. I made cake and pineapple filling 2 days in advance. Chilled in fridge (didn’t freeze cake) made the icing the next day and put it all together the day of. Big hit!! Loved the cream cheese icing.
Thanks so much Jean! I’m glad it was a hit!
Hi Lauren,
Is there any way to replace the egg whites in this recipe? I would like to try an Eggless version of this cake …my mom is allergic to eggs ?
Hi Pranisha, If it were another cake recipe you may be able to make that work, but not this cake as the 5 beaten egg whites are essential to its texture. They are the binding ingredient that holds the crumb together. So sorry!
Hi Pranisha, I have adapted this lovely recipe so that it is vegan (egg and dairy free). I’ll post it on my website with a link back toLauren’s original recipe.
Please let me have your vegan version?
I made this cake and it was a huge hit! So moist and the pineapple filling was so good with the coconut. It really helped to make it stages in advance and then I frosted the day I was going to serve. Delicious!!
Can this cake be frozen after it’s completed?
Yes it can!
Hi there
I was wondering your thoughts on the stability of this cake stacked taller if I used 3 layers, dowel, board then another 3 layers. I am using a buttercream dam then filling the cavity finishing off outside with buttercream/coconut????
Bizarre question but I’m planning this cake for a wedding – the couple are infatuated with Rafaelo chocolates! ?
Your recipe sounds just divine! xxxxx
Hi there,
I have never done it before but I think it should work! Hope it turns out:)
I tried it and it was perfect. Reduced the sugar, but it is still yummy. Thank you for this recipe.
Can l replace the all purpose flour with cake flour? And does the measuring amount stay the same?
Yes, that would be fine 🙂
I made this and it was a big hit. I used 1/2 the amount of sugar for the pineapple filling. I was wondering how much coconut milk do I use for the cake. I use 2 Tbs for the icing right?
Any advice on transporting it???
Hi Janie,
A cake box would help you transport it! Below is an awesome resource for transporting and freezing your cake:
https://cakebycourtney.com/how-to-freeze-thaw-and-transport-your-cakes/
Making this cake tomoro. I’m extremely nervous because I’ve never baked a cake from scratch. Am I reading the recipe right? Do I line the pans with wax paper? Then pour batter in the lined pans?
Line them with either wax paper OR parchment paper and then spray the bottom and sides of the lined pan lightly with cooking spray. Hope you enjoy it 🙂
My cake turned out runny and blew up in the oven! I followed the steps precisely. It was a big disaster ?
Monica, I would make the cake and filling on one day, and assemble and Frost the next day. For me, if I break it up, I stress about it less!
The reason for putting either wax paper or parchment paper is rhat your cake wont stick too the pans
Be sure u put butter or margerine on your wax paper or parchment paper.
Your baked item wont stick to the pan
I was skeptical about putting wax paper and then spraying with no stick .. To my surprise the cakes fell right out and didn’t stick. Thanks for that great tip?
Yes, but I butter the pans first, getting the sides and put wax paper of parchment paper in the bottom of the pans and lithely butter the top of the paper so nothing sticks to the pan.
I have 9 inch silicone liners for my cake pans — best investment ever!! This dreamy cake has been assembled and is just waiting in the fridge for my foodie daughter’s 16 birthday tomorrow. She’s going to love it! I didn’t have cream cheese so added a stick of butter and powdered buttermilk starter to the frosting — a first. Feeling a little mad scientist. 😉 Also no coconut extract, but I have a feeling it will be delicious anyway with all these great elements!
Parchment paper is better.