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2.27 from 19 votes

Coconut Cake

This classic coconut cake is an old-fashioned sheet cake made in a 9x13 inch pan. Making moist, rich coconut cake from scratch is super easy!
Prep Time10 minutes
Course: Dessert
Cuisine: American
Keyword: cake, coconut, coconut cake, coconut cream frosting
Servings: 12
Calories: 692kcal
Author: Kasey Schwartz


  • 2 sticks unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ 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


  • Preheat the oven to 350F. Butter an oven safe 9x13 baking dish and dust with flour making sure to shake out any excess flour. Set aside.
  • In a mixer fitted with a paddle, cream butter and sugar on medium speed until pale yellow and fluffy, about 4 minutes. Add eggs one at a time while scraping the bowl with a spatula before adding each subsequent egg. Add extracts and continue to beat for another 2-3 minutes.
  • In a medium mixing bowl, combine all dry ingredients and whisk to combine. Set aside.
  • In another medium mixing bowl, combine coconut milk and sour cream and whisk to combine. Set aside.
  • Add ⅓ of the dry ingredients to the whipped eggs mixture and mix on low speed until just combined. Add ½ of the coconut milk mixture and mix to combine. Repeat again with the dry ingredients and coconut mixture making sure to end with the final ⅓ of dry ingredients.
  • Scrape the mixing bowl and stir with a spatula a few times to make sure the batter is well mixed and combined. Pour batter into the buttered baking dish and smooth with a spatula. Bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before icing.

Coconut Cream Frosting

  • In a mixer fitted with a paddle, beat butter, coconut milk, and coconut extract until smooth and creamy. Gradually add in the sugar. Continue to beat until fully combined and smooth.


For a fluffier cake, use cake flour instead of all-purpose.


Calories: 692kcal | Carbohydrates: 109g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 126mg | Potassium: 104mg | Fiber: 1g | Sugar: 84g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg