This light, airy, and moist coconut cake is loaded with the goodness of coconut flavor. It uses desiccated coconut and coconut cream in the cake as well as in the filling. And, it’s frosted with delicious Swiss meringue buttercream.
I’ve always been a coconut lover—whether sweet or savory, coconut makes everything better! Growing up, my mom was the queen of coconut desserts. From her rich coconut cakes to melt-in-your-mouth fudge, creamy mousses to refreshing smoothies, she always had something amazing up her sleeve.
Those flavors became such a cherished part of my childhood and inspire my love for coconut creations today. It’s no wonder I can’t resist whipping up coconut desserts, especially this Coconut Cake with Coconut Cream Filling, which captures everything I adore about this tropical treat!
Why make this cake?
- Triple Coconut Goodness: The recipe uses coconut milk in the batter, coconut cream in the filling, and shredded coconut for garnish, ensuring rich and authentic coconut flavor in every bite.
- Moist and Tender Texture: The combination of butter for richness and oil for moisture guarantees a soft, fluffy cake that stays moist for days.
- Luscious Coconut Cream Filling: The creamy, velvety filling made with coconut cream and whipped cream adds an indulgent layer of flavor and texture that takes the cake to the next level.
- Elegant and Versatile: This cake is perfect for celebrations, whether it’s a casual gathering or a wedding, with its stunning coconut garnish and melt-in-your-mouth layers.
Ingredients and substitutes
- Flour – I am using cake flour, but all-purpose flour works just as well.
- Sugar – Fine-grain white sugar works best as it’s easier to cream with butter.
- Oil – Unlike my other coconut cake, which is made with butter, this one uses oil. It keeps the cake moist, light, and airy, but also delicate.
- Coconut – We use canned coconut cream as well as unsweetened shredded coconut or desiccated coconut; both work in this recipe. If using sweetened shredded coconut instead of desiccated coconut, reduce the sugar slightly and expect a moister cake.
- Flavor – I am not using any alcohol today, just a few drops of coconut extract. However, you can add up to 1/4 cup of coconut liquor to this cake. It’s absolutely delicious. My favorite is Malibu coconut rum.
Step-by-step: Simple moist coconut cake
Cake
- Preheat the oven to 325°F/ 165 °C / Gas Mark 3
- Grease and dust or line, 3 x 8-inch round cake pan or 2 x 9-inch cake pans with parchment paper.
- Dry ingredients – in a bowl, combine well the flour, baking powder, baking soda, and salt – set aside.
- Wet ingredients – In the bowl of a stand mixer with a whisk attachment, whip the whole eggs. After a minute, gradually add the sugar a tablespoon at a time. After all the sugar is in, continue to whip the eggs for 2 to 3 minutes until a ribbon stage. Then, gradually add the oil, a little at a time. We need the oil to emulsify with the whipped eggs. Next, add the vanilla extract and coconut extract.
- Combine – Add the shredded or desiccated coconut – combine well. Finally, add the flour mixture and coconut cream in three batches.
- Pans – Divide the batter between the prepared baking pans. Spread evenly with a spatula
Pro tip – I like to use cake strips to ensure my layer cakes bake flat. Tap the pan to remove any air pockets.
- Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.
- Cool – Wrap in plastic wrap and place in the fridge to cool completely before decorating
Coconut cream filling
- In a saucepan, add coconut cream, desiccated coconut, powdered sugar, salt, and cornstarch.
- Cook on low heat for 3 to 4 minutes until everything is heated through and thickened (see consistency in the video). Set aside to cool completely.
Swiss meringue buttercream
- Watch a video on how to make Swiss meringue buttercream in this video.
- Temper – In a stand mixer fitted with the whisk attachment, add the egg whites and sugar to a grease-free bowl. Using a whisk, place the bowl over a double boiler and whisk constantly until the sugar has dissolved and the egg whites are fairly warm (about 160°F).
- Meringue – Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
- Cool -Let the mixer continue to whip on medium-low until the mixer bowl feels cool to the touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.
- Whip – Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined
- Bag – Put 2 cups of buttercream in a piping bag for the buttercream dam.
Assemble
- Prepare simple syrup – cool completely before using.
- Torte – Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand.
- Fill the cake – Pipe a buttercream dam on the cake layer (see video). Top with a big dollop of the coconut cream filling – spread evenly with an offset spatula or spoon, but within the piped buttercream dam/edge.
- Stack – Next, top the second cake layer on top, followed by buttercream dam and filling. Then, place the last cake layer on top.
- Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
- Frost – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
- Frost – Spread the remaining buttercream around and on top of the cake. Dip an offset spatula and bench scraper in warm water and smooth the sides and top of the cake. Chill the cake for 15 minutes.
- Coconut – Place the desiccated coconut on parchment paper and spread it on the sides of the cake as shown in the video.
- Pipe – Add the remaining frosting in a large piping bag with a star tip. Pipe a border on top of the cake (see video).
- Garnish – I had cherries in season, so I used a lone cherry today (see video).
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Coconut Cake with Coconut Cream Filling
This light, airy, and moist coconut cake is loaded with the goodness of coconut. It uses desiccated coconut and coconut cream in the cake as well as in the filling. And, it's frosted with a delicious Swiss meringue buttercream.
Video
Ingredients
Cake
- 375 g (3 cups) All-purpose flour
- 80 g (1 cups) Desiccated Coconut or unsweetened shredded coconut
- 2¼ tsp Baking powder
- ¾ tsp Baking soda
- ¼ tsp Salt
- 4 large Eggs
- 300 g (1½ cups) Sugar
- 120 ml (½ cup) Oil flavorless cooking
- 290 ml (1¼ cups) Coconut milk full-fat
- 2 tsp Vanilla extract
- ¼ tsp Coconut extract
Coconut cream filling
- 240 ml (1 cups) Coconut cream canned
- 60 g (½ cup) Powdered sugar
- 85 g (1 cup) Desiccated coconut
- 2 tbsp Cornstarch
- ¼ tsp Salt
Swiss meringue buttercream
- 3 large Egg whites
- 150 g (¾ cup) Sugar
- 227 g (8 oz) Butter unsalted, room temperature
- 1 tsp Vanilla extract
- ¼ tsp Coconut extract
- ¼ tsp Salt
- ⅛ tsp Cream of tartar (optional)
Plus
- ½ cup Simple syrup optional
- 160 g (2 cups) Unsweetened shredded / desiccated Coconut for the sides (optional)
- 1 Cherry or coconut flakes for garnish
Method
Cake
- Oven and Pans – Preheat the oven to 325°F/ 165 °C / Gas Mark 3. Grease and dust or line 3 x 8-inch round cake pan or 2 x 9-inch round cake pans with parchment paper.
- Dry ingredients – in a bowl combine well the flour, baking powder, baking soda, and salt – set aside.375 g All-purpose flour, 2¼ tsp Baking powder, ¾ tsp Baking soda, ¼ tsp Salt
- Wet ingredients – Whip the whole eggs in the bowl of a stand mixer with a whisk attachment. After a minute, gradually add the sugar a tablespoon at a time. After all the sugar is in, whip the eggs for 2 to 3 minutes until a ribbon stage. Then, gradually add the oil, a little at a time. We need the oil to emulsify with the whipped eggs. Next, add the vanilla extract and coconut extract.4 large Eggs, 300 g Sugar, 120 ml Oil, 290 ml Coconut milk, 2 tsp Vanilla extract, ¼ tsp Coconut extract
- Combine – Add the shredded or desiccated coconut – combine well. Finally, add the flour mixture and coconut cream in three batches.80 g Desiccated Coconut
- Pans – Divide the batter between the prepared baking pans. Spread evenly with a spatula
- Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.
- Cool – Wrap in plastic wrap and place in the fridge to cool completely before decorating
Coconut cream filling
- In a saucepan, add coconut cream, desiccated coconut, powdered sugar, salt, and cornstarch.240 ml Coconut cream, 60 g Powdered sugar, 85 g Desiccated coconut, 2 tbsp Cornstarch, ¼ tsp Salt
- Cook on low heat for 3 to 4 minutes until everything is heated through and thickened (see consistency in the video). Set aside to cool completely.
Swiss meringue buttercream
- Watch a video how to make Swiss meringue buttercream in this video.
- Temper – In a grease-free bowl of a stand mixer add the egg whites and sugar. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).3 large Egg whites, 150 g Sugar, ¼ tsp Salt, 1/8 tsp Cream of tartar (optional)
- Meringue – Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
- Cool -Let the mixer whip on medium-low until the mixer bowl feels cool to the touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.227 g Butter
- Whip – Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined1 tsp Vanilla extract, ¼ tsp Coconut extract
- Bag – Put 2 cups buttercream in a piping bag for the buttercream dam.
Assemble
- Prepare simple syrup – cool completely before using.Pro tip – simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.1/2 cup Simple syrup
- Torte – Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup. Place a cake layer on the cake board or cake stand.
- Fill the cake – Pipe a buttercream dam on the cake layer (see video). Top with a big dollop of the coconut cream filling – spread evenly with an offset spatula or spoon but within the piped buttercream dam/edge.
- Stack – Next, top the second cake layer on top followed by buttercream dam and filling. Then, place the last cake layer on top.
- Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
- Frost – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
- Frost – Spread the remaining buttercream around and on top of the cake. Dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake. Chill the cake for 15 minutes.
- Coconut – Place the desiccated coconut on parchment paper and spread it on the sides of the cake as shown in the video.160 g Unsweetened shredded / desiccated Coconut
- Pipe – Add the remaining frosting in a large piping bag with the star tip. Pipe a border on top of the cake (see video).
- Garnish – I had cherries in the season so I used a lone cherry today (see video).1 Cherry
Notes
- You can use a 6-inch bundt pan to make a coconut bundt.
- Double the recipe to make a 9 x 11 sheet pan.
- Use a 7 x 7-inch square pan for a coconut coffee cake.
- These will also make 15 beautiful coconut cupcakes.
- If using sweetened shredded coconut instead of desiccated coconut, reduce the sugar slightly and expect a moister cake.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Whip the eggs until light and fluffy – this will ensure a light and airy cake.
- Similarly, add the oil gradually so it emulsifies into the egg, as in mayonnaise. If you add the oil too quickly, the eggs will separate during baking, causing the cake to deflate and give you a greasy cake.
- Combine the flour and coconut cream in three batches and combine well, but do not overmix to prevent deflating the whipped eggs
- Keep an eye on the cake close to the baking time. Coconut cakes tend to dry out quickly. You want to check in about 20 minutes
- Cool the cake completely before frosting – at least 3 to 6 hours.
Frequently asked questions
How long will this coconut cake keep?
The cake layers will keep at room temperature and unfrosted for 3 days. Once frosted, it in the fridge for up to a week. You can also keep it in the freezer for up to a month.
Can I use cake flour instead of all-purpose flour for this cake?
Cake flour gives a wonderfully soft and tender cake. But I personally prefer to use all-purpose flour for this cake because the filling is heavy, and the desiccated coconut makes the cake more delicate.
Can I frost this cake with whipped cream?
You certainly can frost this cake with whipped cream. For a lighter pineapple cake with whipped cream, use my genoise cake with the coconut filling and stabilized whipped cream.
What other frostings can I use for this cake?
Well, if you don’t want to make this a layer cake,
You can use a 6-inch bundt pan to make a coconut bundt.
Double the recipe to make a 9 x 11 sheet pan.
Use a 7 x 7-inch square pan for a coconut coffee cake.
These will also make 15 beautiful coconut cupcakes.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Can you please tell me what brand of coconut you used?
Hi Cathy. I don’t use a particular brand for this recipe. For the cake, I use full-fat canned coconut milk, and for the filling I use canned coconut cream. For the shredded coconut, I use unsweetened desiccated coconut. Any good-quality brand should work well. 😊
The recipe was so easy to follow, and the cake turned out perfect! The coconut flakes on top added the perfect touch of texture. Will definitely make this again!
Thank you so much, Jacob
Thank you so much for the lovely feedback, Jacob
This cake is everything I wanted in a coconut dessert—light, moist, and bursting with coconut flavor. My guests thought I bought it from a fancy bakery!
Thank you so much Madison
Thank you so much for the lovely feedback, Madison
I made this for a tropical-themed party, and it was a huge hit! The coconut cream frosting was to die for, and it looked absolutely stunning. Thank you!
Thank you so much, Samuel
Thank you so much for the lovely feedback, Samuel
This coconut cake is incredible! The layers were soft and fluffy, and the coconut flavor came through beautifully. It reminded me of my favorite childhood cake my grandmom used to make but not layers.
Thank you so much, Natalie
Thank you so much for the lovely feedback, Natalie
Made this – do delicious. So easy to make
Thank you Nate
Hi. Is this unsweetened coconut cream?
Yes, it is unsweetened coconut. That’s the only type I get.