This is the cake that so many of my family and friends request the most! If you love coconut (and even if you don’t), this cake is truly something special. This Triple Coconut Cake is soft, tender, incredibly moist, and layered with coconut flavor in every. single. bite. The rich coconut milk in the batter, the sweet coconut syrup soak, and the creamy toasted coconut frosting make this cake unforgettable.
What really sets this cake apart is the balance. It’s deeply coconut forward without being too overpowering, thanks to subtle hints of vanilla and almond that round everything out. The coconut syrup soaks into the cake while it’s still warm, locking in moisture and flavor, while the toasted coconut adds texture and that irresistible bakery style finish.
This is the kind of cake that feels right at home for Easter, spring brunches, celebrations, or anytime you want something a little extra special.
Why you’ll love this recipe!
What ingredients do I need?
- Cake Batter
- Unsalted Butter: Adds rich flavor and helps create a soft, tender crumb.
- Canola Oil: Keeps the cake ultra moist for days, even after chilling.
- Granulated Sugar: Sweetens while also helping create a light, delicate texture.
- Eggs: Provide structure and richness, helping the batter come together smoothly.
- Vanilla Bean Paste (or Extract): Enhances all the flavors with a warm, bakery-style depth.
- Coconut Extract: Boosts the coconut flavor so it really shines.
- Almond Extract: Adds subtle depth and enhances the overall flavor—just a small amount makes a difference.
- Coconut Milk: Adds moisture and reinforces the coconut flavor.
- Sour Cream: Creates a soft, tender crumb and balances sweetness with a slight tang.
- Cake Flour: Gives the cake a light, soft, bakery style texture.
- Baking Powder and Baking Soda: Help the cake rise and stay fluffy.
- Salt: Balances sweetness and enhances flavor.
- Toasted Coconut: Adds texture and a subtle nutty, toasted flavor throughout the cake.
- Coconut Syrup
- Sugar and Water: Create a simple syrup that soaks into the cake for moisture.
- Coconut Milk: Adds richness and boosts coconut flavor.
- Coconut and Vanilla Extracts: Enhance the flavor of the soak.
- Salt: Balances sweetness and adds depth.
- Toasted Coconut Frosting
- Unsalted Butter: Creates a smooth, creamy base.
- Powdered Sugar: Sweetens and thickens the frosting.
Coconut + Vanilla Extracts: Add layered flavor that ties the whole cake together. - Coconut Cream / Milk / Heavy Cream: Adjusts consistency and adds richness.
- Salt: Balances sweetness.
- Toasted Coconut: Folded in and sprinkled on top for texture, flavor, and that bakery-style finish.
Recipe Variations
- Lemon Coconut: Add 1 tsp lemon zest to the batter.
- Layer Cake Version: Bake in two 8-inch or 9-inch round cake pans. Reduce bake time to around 18-22 minutes.
- Cupcakes: Reduce bake time to 18–22 minutes
Pro Tips
- Use room temperature ingredients for a smooth batter.
- Do not overmix the batter, this keeps the crumb soft and tender.
- Brush the syrup on the cake while it is still warm for the best absorption.
- Toast coconut ahead of time for deeper flavor in the cake and frosting.
- Flavor Tip! The combination of coconut, vanilla, and almond extracts is what gives this cake that bakery quality depth. Don’t skip them!
- Frosting Tip! Add the coconut cream slowly (1 tbsp at a time) to control consistency for smooth spreading.
- How to Toast Coconut Perfectly: Spread shredded coconut in an even layer on a baking sheet and bake at 325°F for 5–8 minutes, stirring halfway through. Keep a close eye on it. Coconut can go from golden to burnt very quickly. Remove once lightly golden and fragrant, then let cool completely before using.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Coconut milk: Use whole milk (less coconut flavor)
- Sour cream: Use Greek yogurt
- Cake flour: Use all-purpose flour and cornstarch (reduce the flour by 2 tbsp per cup and replace it with cornstarch)
- Coconut cream: Use Heavy cream or milk
- Almond extract: Omit if preferred
Dietary Substitutions
- Dairy Free: Use plant based butter, coconut yogurt, and dairy free milk
- Nut Free: Omit the almond extract completely
- Gluten Free: Use a 1:1 gluten free flour blend
Leftovers and Storage
- Room temperature: 2–3 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months
- Bring to room temperature before serving for best texture
But, I Still Have A Few Questions…
Why is this called a triple coconut cake?
Because coconut is layered in three ways: in the cake batter, the syrup soak, and the toasted coconut frosting.
Can I make this ahead of time?
Yes! It actually gets better as it sits because the syrup keeps it moist. Great to make the day before!
Do I have to use the coconut syrup?
No, but I highly recommend it. This is what makes the cake extra moist and flavorful.
Can I freeze this cake?
Yes. Freeze unfrosted or fully frosted in an airtight container for up to 2 months. Thaw in the fridge overnight.
Why is my cake dense?
Likely from overmixing the batter or too much flour. Mix just until combined.
Can I make this into layers?
Yes, divide this recipe into two 8″ or 9″ round pans and adjust baking time accordingly.
How do I keep the cake moist?
Don’t skip the syrup! The syrup truly makes a HUGE difference. Also avoid overbaking the cake, which will dry it out.
Can I skip the almond extract?
Yes, but it adds a subtle bakery style depth that enhances the coconut.
Why toast the coconut?
It adds a deeper, nuttier flavor and better texture compared to raw coconut.
How do I toast coconut?
Spread shredded coconut in a thin, even layer on a baking sheet and bake at 325°F for 5–8 minutes, stirring halfway through, until lightly golden. Watch closely as it browns quickly, then let it cool before using.
Can I toast coconut on the stovetop instead?
Yes! Add coconut to a dry skillet over medium-low heat and stir frequently until golden and fragrant. This method is quicker but requires constant attention to prevent burning.
Do I have to toast the coconut?
You don’t have to, but it’s highly recommended. Toasting it brings out a deeper, nuttier flavor and adds texture that really elevates the cake.
Can I toast coconut ahead of time?
Yes, toasted coconut can be made in advance and stored in an airtight container at room temperature for up to a week.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Triple Coconut Cake
Ingredients
Cake Batter
- ½ cup unsalted butter, room temperature
- ⅓ cup canola oil
- 1¼ cups granulated sugar
- 3 large eggs room temperature
- 3 tsp vanilla bean paste
- ¾ tsp coconut extract
- ½ tsp almond extract
- ¾ cup coconut milk room temperature
- ¼ cup sour cream room temperature
- 2 cups cake flour
- 2½ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ¼ cup toasted coconut
Coconut Syrup
- ½ cup granulated sugar
- ⅓ cup water
- ⅓ cup coconut milk
- 1 tsp coconut extract
- ½ tsp vanilla extract
- Pinch of salt
Toasted Coconut Frosting
- 1 cup unsalted butter softened
- 2½ cups powdered sugar
- ½ tsp coconut extract
- 2 tsp vanilla extract
- 3 –4 tbsp coconut cream milk, or heavy cream
- ½ tsp salt
- 2 cups toasted coconut ½ cup for frosting, rest for topping
Instructions
Make the Cake
- Preheat oven to 350°F. Grease or line a 9×13-inch pan with parchment paper.
- Beat the butter and sugar for the batter together until light and fluffy.
- Then mix in eggs one at a time until combined well. Add in the oil, sour cream, coconut milk, vanilla, coconut extract, and almond extract.
- Whisk together the flour, baking powder, baking soda, salt, and toasted coconut in a medium bowl. Then gently fold them into the wet ingredients until just combined.
- Pour the batter into the pan and bake 25–30 minutes, or until a toothpick comes out clean.
Make Syrup
- While the cake is baking, heat all of the syrup ingredients together in a small sauce pan over low-medium heat until the sugar dissolves. Set aside to cool a little.
- As soon as the cake comes out of the oven, brush the syrup over the warm cake. Let it cool completely.
Make the Frosting
- Beat butter until smooth. The add the powdered sugar 1/2 cup at a time until combined well. Next beat in the extracts and salt.
- Add the coconut cream 1 tbsp at a time until desired consistency.
- Fold in ½ cup of the toasted coconut.
Frost and Finish
- Spread frosting over cooled cake and top with the remaining toasted coconut.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.