Perfect Homemade Coconut Cake Recipe (Moist & Easy)

This foolproof homemade coconut cake recipe delivers a moist, tender crumb and rich coconut flavor using pantry staples—no artificial extracts needed. Our tested method includes pro tips like toasting shredded coconut for depth and buttermilk for unbeatable softness, guaranteeing bakery-quality results every time.

Forget dry, flavorless coconut cakes. This easy homemade coconut cake recipe from scratch transforms simple ingredients into a showstopper with intense coconut flavor in every bite. You'll need just one bowl and 10 common pantry items—plus our science-backed techniques for perfect texture. Whether you're baking for a birthday or craving nostalgia, this guide solves the top pitfalls: soggy layers, bland coconut taste, and crumbling frosting. Follow our step-by-step approach to create a cake that stays moist for 5 days while showcasing real coconut's natural sweetness.

Why This Recipe Works: Beyond Basic Coconut Cakes

Most homemade coconut cake with shredded coconut recipes fail because they rely on artificial flavoring or skip critical texture steps. Our method fixes this with three game-changers:

Flavor Amplification Secrets

• Double-coconut infusion: Toasted shredded coconut + full-fat coconut milk creates layered flavor (no extract needed)
• Buttermilk activation: Acid reacts with baking soda for ultra-tender crumb
• Salt balancing: 1/2 tsp sea salt enhances sweetness without detectable saltiness

Texture Science

• Cake flour's lower protein prevents toughness
• Pulsing coconut in food processor avoids fiber clumps
• Cooling layers upside-down prevents dome collapse

Ingredient Breakdown: Coconut Forms Compared

Toast 5 mins for caramel notes; avoid in batter Soak in coconut milk 10 mins to prevent dryness Use canned (not carton); shake well before measuring

Coconut Type	Best For	Critical Tip
Sweetened shredded	Frosting/filling
Unsweetened shredded	Batter (pulsed)
Full-fat coconut milk	Batter/soaking

Step-by-Step Baking Guide

Prep Essentials (15 mins)

1. Toast coconut: Spread 1 cup unsweetened shredded coconut on baking sheet. Bake at 325°F for 8-10 mins until golden (stir twice). Cool completely.
2. Soak coconut: Pulse toasted coconut in food processor until coarse crumbs. Mix with 1/2 cup coconut milk; set aside 10 mins.
3. Prep pans: Grease two 8" round pans. Line bottoms with parchment; dust sides with coconut.

Baking Perfect Layers (30 mins)

4. Mix dry ingredients: 2¾ cups cake flour, 1¾ tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.
5. Cream butter/sugar: Beat 1 cup softened butter + 1¾ cups sugar 5 mins until pale.
6. Add wet ingredients: Alternate adding dry mix and 1 cup buttermilk to butter mixture. End with dry.
7. Fold in soaked coconut. Divide batter evenly between pans.
8. Bake 28-32 mins at 350°F until toothpick comes out clean.
9. Cooling hack: Invert layers onto wire racks immediately to prevent sinking.

Frosting Options: Match Your Occasion

Classic 7-Minute Frosting (Traditional)

Ideal for weddings. Requires egg whites but sets firm for clean slices. Pro tip: Add 1/4 cup toasted coconut after cooling.

Cream Cheese Frosting (Crowd-Pleasing)

Best for beginners. Blend 8oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla. Fold in 1/2 cup toasted coconut.

Lemon-Coconut Glaze (Quick Fix)

For weeknights. Whisk 2 cups powdered sugar + 3 tbsp lemon juice + 2 tbsp coconut milk. Drizzle over cooled cake.

Pro Storage & Serving Tips

• Room temp: Store covered 3 days (frosting seals moisture)
• Freezing: Wrap unfrosted layers in plastic; freeze 2 months. Thaw before frosting.
• Serving secret: Warm slices 10 secs in microwave to revive texture
• Revive stale cake: Brush layers with coconut-simple syrup (1:1 coconut milk:sugar)

Variations for Every Occasion

Pineapple-Coconut Cake

Replace 1/4 cup buttermilk with crushed pineapple (drained). Add 1/2 cup toasted coconut to frosting.

Coconut Cupcakes

Fill liners 2/3 full. Bake 18-22 mins. Top with coconut flakes and lime zest.

Dairy-Free Version

Sub buttermilk with coconut milk + 1 tbsp vinegar. Use vegan butter in frosting.

Frequently Asked Questions

Can I use sweetened coconut in the batter?

Yes, but reduce sugar by 3 tbsp. Unsweetened works better for balanced sweetness since frosting adds sweetness.

Why did my cake crumble when frosting?

Layers were likely too warm. Always cool completely (2+ hours). For fragile cakes, freeze layers 20 mins before frosting.

How do I prevent coconut from sinking?

Toss soaked coconut in 2 tbsp flour before folding into batter. This coats fibers and prevents settling.

Can I make this ahead for an event?

Absolutely. Bake layers 2 days ahead; wrap unfrosted in plastic. Frost morning of event for peak freshness.