Fluffy and Fabulous Coconut Cake

A good coconut cake recipe can be made in any season, for any occasion. There’s just something about the fluffy, coconut-crusted cake that transforms any get-together into a party (bring coconut cake to a gathering and suddenly it’s a bash!). While there are countless ways to make this classic cake, this version keeps things simple with a fuss-free white cake enrobed in frosting with a robust layer of shredded coconut. The cake layers are fluffy yet moist with a hint of coconut coming from both coconut milk and coconut extract. While the latter ingredient helps drive home the coconut flavor, if you can’t find it in your grocery store, you can omit it. The flavor won’t be as coconutty but still plenty delicious.

The frosting, made with both butter and cream cheese, strikes the perfect balance of tart, sweet, and creamy. Coconut milk and extract make themselves known in the frosting as well, lending it a pronounced, but not overpowering, flavor.

The ruffled shredded sweetened coconut exterior, though, is the star of the show, providing a welcomed textural contrast to the delicate cake (to learn more about types of dried coconut and how to choose shredded coconut versus coconut flakes, check out our guide). While the presentation is dramatic, it’s as easy as pressing the coconut into the freshly frosted sides of the cake, using the frosting as glue. To ensure the coconut doesn’t fall off, let your cake rest for 30 minutes after pressing the shredded coconut into the sides before cutting into it. As it sits, the frosting firms up and locks the coconut in place.

Read about coconut cake history and check out our guide to types of cake →