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All Posts / Coconut Cake

Coconut Cake

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By Rosie Published: November 13, 2018 Updated: February 17, 2025
This post may contain affiliate links.

Light moist homemade coconut cake that’s made completely from scratch!

A golden coconut cake drizzled with icing, sprinkled with coconut flakes and set on a gold and white striped cake pedestal.
Table of Contents
  1. Save & Share this coconut cake recipe on Pinterest!
  2. Coconut Cake Made from Scratch

Since it’s the holiday season, I find myself baking a lot of cakes. You know, the usual holiday favorites like German chocolate cake, and my personal favorite, coconut cake! A few years ago, I shared a recipe for moist coconut cake, but since then, I’ve revised my coconut cake recipe and it’s even better!

This easy coconut cake is made from scratch. I don’t use any cake mix. I simply use cake flour, unsalted butter, granulate sugar, and get this-NO baking soda or baking powder!

Icing drips down the side of a bundt-style coconut cake set on a gold and white striped cake plate.

I like my coconut pound cake to be pure white, so instead of using whole eggs, I only use egg whites. I also use clear vanilla extract and clear coconut extract.

I use my nonstick tube pans. I don’t grease or flour them. If you want to grease and flour your cake pans, you can. If you’re not using nonstick cake pans, DEFINITELY grease and flour those pans, y’all!

This cake always comes out super moist! It’s a family favorite in my household!

Save & Share this coconut cake recipe on Pinterest!

Two stacked images of coconut cake drizzled with icing and sprinkled with coconut flakes. Image text overlay reads: "Coconut Cake, iheartrecipes.com".

Check out my video tutorial for this coconut cake! Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks!

Coconut Cake Made from Scratch

This delicious coconut cake is made from all natural ingredients. Perfect for a holiday breakfast with family!
Watch Video Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Keyword Coconut Cake
Prep Time 20 minutes minutes
Cook Time 1 hour hour 20 minutes minutes
Cooling Time 10 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 6 servings

Ingredients

  • 3 1/4 cup cake flour
  • 3 cups granulated sugar
  • 1 cup unsalted butter
  • 1/2 cup butter flavored shortening
  • 3/4 cup half & half
  • 7 large egg whites
  • 1 tbsp vanilla extract
  • 2 1/2 tsp coconut extract

Coconut Icing

  • 1 cup confectioners sugar
  • 3 tbsp half & half
  • 1 tsp coconut extract

Optional

  • 1/4 cup sweetened shredded coconut

Instructions

  • Preheat the oven to 325 F.
  • In a large bowl toss in the butter flavored shortening, unsalted butter, and granulated sugar.
  • Cream the ingredients together, then add in the egg whites. Also add in the vanilla, and coconut extract.
  • Once everything is well mixed, alternate adding in the cake flour and half & half.
  • Once the cake batter is nice and smooth, pour it into a nonstick tube or bundt pan (if you don’t have a nonstick cake pan, be sure to grease and flour it prior to adding in the cake batter.)
  • Put the cake in the oven, and let bake for 1 hour and 20 minutes (or until done).
  • Remove the cake from the oven, and let cool in the cake pan for 10 minutes.
  • Remove the cake from the cake pan, and place on a cooling rack.
  • Combine all of the icing ingredients in a medium sized bowl, and mix until it’s nice and creamy.
  • Once the cake is cool, place it on a cake stand and ice the cake.
  • Sprinkle the shredded coconut on top of the cake.
  • Serve and enjoy!

Video

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© 2025 I Heart Recipes
Recipe by: I Heart Recipes

Looking for more recipes like my homemade coconut cake? Here are some cake recipes to try:

  • Homemade Key Lime Pound Cake
  • Lemon Loaf Pound Cake
  • Apple Cake with a Maple Glaze
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EXPLORE RECIPE CATEGORIESAll Posts, cake, Christmas, Dessert, Holiday Recipes

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Key2cakes says

    November 14, 2018 at 6:34 am

    Looks decadent and the crumb looks perfect. Thanks for sharing Rosie. Happy Holidays!

    Reply
  2. GLORIA LEWIS says

    November 14, 2018 at 12:04 pm

    CAN I USE THE EGGS WITH YOKE WILL IT ALTER THE RECIEP?

    Reply
    • Rosie says

      November 14, 2018 at 1:27 pm

      For best results, follow the recipe listed 🙂

      Reply
  3. Tonya says

    November 15, 2018 at 8:50 am

    5 stars
    I’m not a baker, but do I need to sift the flour

    Reply
    • Rosie says

      November 15, 2018 at 5:09 pm

      Yes, be sure to sift the flour 😉

      Reply
  4. Mykeisha says

    November 17, 2018 at 8:27 pm

    5 stars
    Hi Rosie,
    Is this like a pound cake? I didn’t see any baking powder or soda.

    Reply
    • Rosie says

      November 18, 2018 at 12:59 pm

      There is no baking soda nor powder used. It’s like a super moist pound cake.

      Reply
  5. Kiwi2000 says

    November 19, 2018 at 9:10 am

    I am just learning to bake and I always have a hard time separating the egg whites. Can I use egg beater eggs whites instead of actually separating the eggs myself?

    Reply
    • Rosie says

      November 19, 2018 at 9:13 am

      sure. 🙂

      Reply
  6. Sonia says

    November 27, 2018 at 1:30 pm

    5 stars
    After falling in love with your lemon pound cake I had to try this one too. I was not disappointed! So moist and delicious! We have been eating it slowly trying to make it last. Thank you for another great cake recipe.

    Reply
    • Rosie says

      November 27, 2018 at 3:07 pm

      Thanks so much for trying Sonia!

      Reply
  7. Jameslealm says

    December 16, 2018 at 5:22 am

    I’ve called every grocery store here in Portland and not one sells fresh frozen coconut. Any advice, tips or substitute for fresh coconut? Would dry coconut still taste as good?

    Reply
    • Rosie says

      December 16, 2018 at 8:07 pm

      Frozen coconut was not used in this recipe.

      Reply
  8. Cristen says

    May 29, 2019 at 10:23 am

    I LOVE coconut! Can you put coconut in the cake (batter) itself or will it mess up the cake? A sprinkle of coconut on the top just doesn’t seem like it would be enough for me! 🙂

    Reply
    • Rosie says

      May 30, 2019 at 1:44 pm

      Sure, you can try that.

      Reply
  9. madison says

    December 28, 2019 at 2:32 pm

    5 stars
    life changing!!!!

    this is the best cake i have EVER tasted- let alone make! this will be my go-to from now on. thank you Rosie!!!

    Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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