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Coconut Cinnamon Cake Recipe
Ash Tyrrell

Coconut Cinnamon Cake Recipe

I absolutely loved how this Coconut Cinnamon Cake turned out the first time I baked it. The aroma of cinnamon filling my kitchen made me feel like I was preparing something truly special. Every slice was soft, rich, and beautifully layered with flavor. I couldn’t stop tasting the frosting while assembling it. This cake quickly became one of my favorite celebration desserts.
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Total Time 4 hours 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted — helps create soft, flavorful crumbs.
  • 1/4 cup granulated sugar — adds sweetness and structure.
  • 1/4 cup + 2 tablespoons light brown sugar — adds moisture and deeper flavor.
  • 2 teaspoons ground cinnamon — brings warm spice throughout the cake.
  • 1 cup all-purpose flour — binds the crumble together.
  • 1 box 15.25 oz white cake mix — creates a light and fluffy base.
  • 1/3 cup vegetable oil — keeps the cake moist.
  • 2/3 cup sour cream room temperature — adds richness and tenderness.
  • 3/4 cup buttermilk room temperature — improves texture and softness.
  • 4 large egg whites room temperature — keeps the cake light in color and texture.
  • 1 tablespoon coconut emulsion — enhances coconut flavor.
  • 1 teaspoon vanilla extract — balances and deepens flavor.
  • 3 oz cook-and-serve vanilla pudding mix — creates a thick stable filling.
  • 1 can 13.6 oz full-fat coconut milk — adds creamy coconut flavor.
  • Milk enough to make 2 cups total liquid — adjusts consistency.
  • 3/4 teaspoon coconut emulsion — boosts coconut taste.
  • 1/2 teaspoon vanilla extract — enhances sweetness.
  • 2 1/2 cups unsalted butter — forms the base of the frosting.
  • 8 cups powdered sugar sifted — ensures smooth texture.
  • Pinch of salt — balances sweetness.
  • 1 tablespoon + 1 teaspoon ground cinnamon — adds warm spice.
  • 1 tablespoon vanilla extract — enhances flavor.
  • 5 tablespoons heavy cream — creates a light and fluffy consistency.

Method
 

  1. Start by preheating your oven to 325°F. Grease three 6-inch cake pans and line them with parchment paper. This prevents sticking and helps the cakes release easily.
  2. Combine flour, sugars, and cinnamon in a bowl. Stir in melted butter until crumbly. Set aside while you prepare the batter.
  3. Mix oil, sour cream, buttermilk, egg whites, coconut emulsion, and vanilla together. Add the cake mix and blend just until combined. Avoid overmixing to keep the texture light.
  4. Divide batter evenly into pans. Sprinkle crumble over each layer and gently swirl it in. Bake for 30–34 minutes until a toothpick comes out with moist crumbs.
  5. Prepare the pudding according to package directions using coconut milk and additional milk. Stir in coconut emulsion and vanilla. Chill until thickened.
  6. Beat butter until smooth and fluffy. Gradually add powdered sugar, cinnamon, salt, vanilla, and cream. Mix until light and spreadable.
  7. Place one cake layer on a stand and spread buttercream around the edge. Fill the center with pudding. Repeat with remaining layers. Frost the outside and chill before serving

Notes

  • I always make sure all ingredients are at room temperature for smoother mixing.
  • I avoid overbaking because that keeps the cake extra moist.
  • I let the cake chill before slicing so the layers stay neat.
  • I sift the powdered sugar to keep the frosting silky.
  • I swirl the crumble gently so every slice has flavor.