This classic coconut cake is an easy sheet cake baked in a 9×13-inch pan — no stacking or complicated frosting required. It’s an old-fashioned, homemade cake with tender crumb and bright coconut flavor.
When I was growing up, birthdays usually meant a simple 9×13 cake baked in a single pan, frosted right in the pan and cut into squares. Today’s trend for multi-layered showstoppers can be stunning, but a well-made sheet cake is just as satisfying — and much easier. Save time and effort without sacrificing flavor by making this old-fashioned coconut sheet cake.
Coconut Cake from Scratch
This recipe is a from-scratch coconut cake that’s straightforward and reliable. Using full-fat coconut milk and sour cream keeps the cake moist and tender, while butter and extracts add richness and flavor. Top the cooled cake with a coconut cream frosting for the perfect tropical finish. If you prefer, you can swap in cream cheese frosting or a classic vanilla buttercream, but the coconut cream frosting complements the cake beautifully. Garnish with toasted coconut if desired.
Ingredients
For the Cake:
- Unsalted butter – softened to room temperature
- Granulated sugar
- Eggs
- Coconut extract
- Vanilla extract
- All-purpose flour – substitute cake flour for a lighter texture
- Baking powder
- Baking soda
- Kosher salt
- Unsweetened full-fat coconut milk
- Full-fat sour cream
For the Coconut Cream Frosting:
- Unsalted butter – softened
- Coconut milk
- Coconut extract
- Confectioner’s sugar
How to Make Old-Fashioned Coconut Cake from Scratch
1. Prepare
Preheat the oven to 350°F (175°C). Butter and flour a 9×13-inch baking dish, tapping out any excess flour.
2. Cream the Butter, Sugar, and Eggs
Using a mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 4 minutes. Add the eggs one at a time, scraping the bowl between additions. Beat in the coconut and vanilla extracts and mix for another 2–3 minutes.
3. Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
4. Mix the Coconut Milk and Sour Cream
In a separate bowl, whisk the full-fat coconut milk and sour cream until smooth.
5. Make the Batter
Add one-third of the dry ingredients to the creamed butter-and-egg mixture and mix on low until just combined. Add half of the coconut milk mixture and mix. Repeat, alternating with the remaining dry ingredients and coconut mixture, ending with the last third of dry ingredients. Scrape the sides of the bowl and fold gently until the batter is uniform.
6. Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
7. Make the Frosting
In a mixer fitted with the paddle attachment, beat the softened butter, coconut milk, and coconut extract until smooth and creamy. Gradually add the confectioner’s sugar and continue beating until the frosting is silky. Spread evenly over the cooled cake with an offset spatula. If desired, sprinkle toasted coconut on top.
Storage
Store the frosted coconut cake covered in the refrigerator for 4–5 days. Let slices sit at room temperature a few minutes before serving for best texture and flavor. You can also freeze the cake (tightly wrapped) for up to 3 months; thaw in the refrigerator overnight before serving.
FAQ
How do you make coconut cake?
This recipe gives a simple from-scratch method using coconut milk and coconut extract for a clear coconut flavor. If you prefer a quicker boxed-mix option, try a poke-style cake or other coconut-inspired boxed-mix hacks.
How can I decorate this coconut cake?
Top the cake with toasted coconut flakes for crunch and color, or serve slices with fresh berries for a bright contrast.
What is the difference between sheet cake and regular cake?
Sheet cake refers to a single-layer cake baked in a rectangular 9×13-inch pan and served in squares. Regular layer cakes are usually baked in two or more round pans and stacked with filling and frosting between layers.
Recipe Summary
Coconut Cake
An old-fashioned coconut sheet cake baked in a 9×13-inch pan. Moist, rich, and easy to make from scratch.
Servings: 12 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Ingredients
- 2 sticks unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 3 cups all-purpose flour (or cake flour)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup unsweetened full-fat coconut milk
- ½ cup full-fat sour cream
Coconut Cream Frosting
- ¾ cup unsalted butter, softened
- 3 tbsp coconut milk
- 1 tsp coconut extract
- 6 cups confectioner’s sugar
Instructions
- Preheat oven to 350°F. Butter and flour a 9×13-inch pan and set aside.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, then extracts; beat 2–3 more minutes.
- Whisk dry ingredients together in a bowl.
- Whisk coconut milk and sour cream together in a separate bowl.
- Alternate adding dry ingredients and coconut mixture to the creamed eggs, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter, coconut milk, and extract until smooth. Gradually add confectioner’s sugar until fluffy, then spread over cooled cake.
Notes
Use cake flour in place of all-purpose flour for a lighter, fluffier texture.
Nutrition (per serving)
Calories: 692 kcal • Carbohydrates: 109 g • Protein: 4 g • Fat: 28 g • Saturated Fat: 18 g • Sugar: 84 g
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