white coconut cake recipe

Written BySheba G Updated On
white coconut cake recipe
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The Best white coconut cake recipe

I’ve been making this white coconut cake recipe for years, and it’s always a hit with my family. The first time I made it, I was surprised by how moist and tender the cake was.

It’s a perfect recipe for special occasions like birthdays and holidays, but it’s also great for everyday eating. My kids love helping me in the kitchen, and they’re always excited to taste the finished product.

As for me, I love that this recipe is not only delicious but also relatively healthy compared to other dessert recipes. The coconut adds a nice flavor and texture without adding a lot of extra calories.

Plus, it’s easy to make and requires minimal ingredients, which is always a bonus in my book. I’ve experimented with different variations of this recipe over the years, but the classic version is still my favorite.

It’s just so easy to make and always turns out perfectly. Whether you’re looking for a special treat or just a quick dessert option, this white coconut cake recipe is sure to please.

White Coconut Cake Recipe

White Coconut Cake Recipe

4.5 from 1452 votes

A moist and delicious white coconut cake with a hint of tropical flavor. Perfect for any occasion, this cake is sure to impress with its light and fluffy texture and sweet coconut topping.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
1 1/2 cups unsweetened shredded coconut
1 tsp cream of tartar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup buttermilk
2 tsp vanilla extract
1/2 cup coconut milk
4 large eggs

For the Frosting

1 1/2 cups unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened shredded coconut
1/4 cup coconut milk
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13-inch baking dish.
3In a large mixing bowl, combine flour, sugar, shredded coconut, cream of tartar, baking powder, baking soda, and salt.
4Mix well to ensure all dry ingredients are evenly distributed.
5Add softened butter, vegetable oil, buttermilk, and vanilla extract to the dry ingredients.
6Mix on low speed until just combined.
7Then, add coconut milk and eggs, one at a time, mixing well after each addition.
8Beat the mixture on medium speed for 2-3 minutes, until smooth and well combined.
9The batter should be thick and creamy.
10Pour the batter into the prepared baking dish and smooth the top with a spatula.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be golden brown and slightly pulling away from the sides of the dish.
13Allow the cake to cool completely in the pan before frosting.
14While the cake is cooling, prepare the frosting.
15In a large mixing bowl, beat the softened butter until creamy.
16Gradually add the powdered sugar, mixing well after each addition.
17Add shredded coconut, coconut milk, vanilla extract, and a pinch of salt to the frosting.
18Beat on medium speed until light and fluffy.
19If the frosting is too thick, add more coconut milk, one tablespoon at a time, until desired consistency is reached.
20Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.
21Sprinkle additional shredded coconut on top of the frosting, if desired.
22Slice and serve.
23Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

9×13-inch baking dish
Electric mixer
Mixing bowls
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 4g

📝Notes

Tips: For a richer flavor, use coconut butter instead of vegetable oil. You can also add toasted coconut flakes to the frosting for added texture and flavor.

Watch Video Of How White Coconut Cake Recipe Works

This white coconut cake recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick dessert option.

It’s easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself.

Plus, the health benefits of using coconut oil and shredded coconut make it a great choice for those looking for a more nutritious dessert option.

❓ Frequently Asked Questions About White Coconut Cake

Q: What type of flour do I use for this recipe?

This recipe calls for all-purpose flour, which provides structure and texture to the cake.

Q: Can I substitute almond milk for regular milk?

Yes, you can substitute almond milk for regular milk if you prefer a non-dairy option.

Q: How do I know if my cake is fully cooked?

A toothpick inserted into the center of the cake should come out clean if it’s fully cooked.

Q: Can I make this recipe in advance?

You can make the cake ahead of time and store it in an airtight container at room temperature for up to 2 days.

Q: What’s the best way to frost this cake?

I recommend using a simple powdered sugar glaze or frosting made with coconut cream for a creamy topping.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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