Coconut Cake Recipe–Rich in Flavor

coconut cake 4 - Coconut Cake



  • 1/2 cup salted butter softened
  • 1/2 cup vegetable oil
  • 1½ cups sugar
  • 2 teaspoons coconut extract
  • 6 large egg whites room temperature
  • 1 1/2 cups coconut milk
  • 1/4 cup sour cream
  • 3½ cups cake flour (see directions for cake flour below)
  • 4 teaspoons of baking powder
  • ½ teaspoon salt


  • 16 ounces cream cheese softened
  • 1 cup salted butter softened
  • 1 teaspoon coconut extract
  • 3 cups powdered sugar
  • 3 cups FROZEN coconut flakes (use frozen for lasting freshness)


  • Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  • In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
  • Mix in cake flour, baking powder, and salt until just combined.
  • Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
  • Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
  • Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
  • Frost and layer cake with frosting and use coconut flakes to coat.


It’s easy to make your own cake flour! Measure out 1 cup of flour. Remove 2 tablespoons from the cup. Replace with cornstarch. Sift together. You now have 1 cup of cake flour!