• cake flour, sifted 1 cup + 1 tbsp
  • granulated sugar, divided 1 ½ cups
  • large egg whites at room temperature 12
  • Warm water 1 tbsp
  • Cream of tartar 1 tsp
  • pure vanilla extract 1 tsp
  • Coarse salt 1/2 tsp
  • pure coconut extract 1/4 tsp
  • For the coconut whipped cream
  • heavy whipping cream 1 cup
  • Confectioners sugar 2 tbsp
  • pure coconut extract 1/4 tsp
  • unsweetened coconut flakes for garnish

Moist, luxurious, and loaded with plenty of gorgeous coconut flavor, coconut cake is a next-level dessert. This heavenly fluffy treat is a decadent angel food cake wrapped in decadent homemade coconut whipped cream and topped with coconut flakes. It's a stunning cake that's ideal for any celebration or when you're looking to impress your dinner guests. With its phenomenal flavor and lighter-than-air texture, this is without a doubt, the best coconut cake you'll ever make!

How to Make Coconut Whipped Cream

Making coconut whipped cream is easier than you think. You just need heavy whipping cream, confectioners sugar and pure coconut extract. Chill a large bowl, pour in all ingredients and beat the cream until firm.

Tips for Making Coconut Cake

– This cake is easiest to make if you use a stand mixer or hand mixer. However, you can still make it by hand.

– Make sure your ingredients are at room temperature before you get started.

– While this coconut cake doesn't need any extras, you can drizzle chocolate over the top or add fresh fruit or nuts as a garnish.

– If you want to go for a more subtle coconut flavor, swap out the coconut whipped cream for your favorite frosting. Chocolate, vanilla, buttercream or even lemon would be great pairings with the cake.

How to Make Coconut Cake

Preheat your oven to 325°F. Combine ¾ cup sugar and cake flour in a large bowl.

Separate egg whites and yolks.

In a separate bowl, beat egg whites and water until foamy. Beat in cream of tartar, vanilla, salt, and coconut extract, continuing to beat until soft peaks form.

Gradually add ¾ cup sugar to the egg mixture.

Beat until stiff, glossy peaks form.

Sift the flour over the egg white mixture in 3 batches, carefully folding after each addition.

Gently pour the batter into an angel food cake pan.

Bake the cake for 40 to 45 minutes, or until golden brown and springy to touch.

Remove the cake from the oven and flip it upside down onto a cooling rack. Leave it to cool for at least an hour.

After the cake has cooled, loosen it by running a knife around the edge of the pan. Turn the cake out onto a cake stand or serving plate.

In the meanwhile, make the coconut whipped cream. Chill a large bowl. Pour the heavy cream, sugar, and coconut extract into the bowl. Beat the cream until firm peaks form.

Using a spatula, frost the cake.

Coat all the cake.

Sprinkle it with coconut flakes or other desired garnish.


– For the best coconut cake ever, be sure to use cake flour instead of all-purpose flour.

– Make sure the bowl used for beating the egg whites is completely clean and grease-free. This will help the peaks to form.

– Be careful not to deflate the egg whites when combining the flour mixture and the egg white mixture.