Coconut Cake Recipe with Cream Cheese Frosting Recipe

ByTaylor
Jump to Recipe· 4.8 from 12 reviews

If you’re on the hunt for a tropical treat that’s utterly irresistible, then you absolutely have to try my Coconut Cake Recipe with Cream Cheese Frosting Recipe. This cake is everything a coconut lover dreams of—moist, fluffy layers bursting with coconut flavor, paired with that dreamy, tangy-sweet cream cheese frosting. Trust me, it’s one of those show-stoppers that’s perfect for birthdays, gatherings, or just because you deserve a slice (or two!). Stick around, and I’ll walk you through exactly how to nail this recipe every time.

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Why This Recipe Works

  • Perfectly Moist: The combination of buttermilk and whipped egg whites creates a tender crumb with just the right amount of moisture.
  • Layered Coconut Flavor: Using both coconut extract and finely processed flaked coconut ensures every bite is bursting with coconut goodness.
  • Balanced Frosting: The cream cheese frosting has just the right tang and sweetness to complement the coconut without overpowering it.
  • User-Friendly: Step-by-step instructions help even beginners bake a gorgeous cake that feels like a bakery masterpiece.
Coconut Cake with Cream Cheese Frosting, tropical coconut cake, coconut layer cake recipe, moist coconut cake, easy coconut cake recipe - A round cake covered with a thick layer of white shredded coconut all over its sides and top, decorated with eight swirls of creamy white frosting evenly spaced around the top edge. The cake sits on a white plate placed on a piece of brown parchment paper and a natural wood slice. In the background, there is a bright blue cloth with colorful floral patterns, a vintage silver cake server, stacked white plates, and some small white and yellow flowers. A small bowl filled with extra shredded coconut is in the foreground. The surface beneath everything is white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here has a purpose, working harmoniously to give you that classic coconut cake texture and flavor. For instance, cake flour keeps things light whereas the powdered milk enriches the crumb subtly. Picking the right coconut and maintaining ingredient temperature really makes a difference, so I’ll share those tips below.

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, coconut layer cake recipe, moist coconut cake, easy coconut cake recipe - Flat lay of four large whole egg whites in their clean uncracked shells, five large whole egg yolks in a simple white ceramic bowl, a small white bowl of buttermilk, a small white bowl of baking soda, a small white bowl of powdered milk, a small white bowl of granulated sugar, a small white bowl of cake flour, a small white bowl of unsalted butter softened and cubed, a small white bowl of vanilla bean paste, a small white bowl of coconut extract, a small white bowl of sweetened flaked coconut, a small white bowl of cream cheese cubed, a small white bowl of salted butter softened, a small white bowl of powdered sugar, a small white bowl of heavy cream, a small white bowl of vanilla extract, all ingredients fresh and natural arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Egg Whites: Whipped to stiff peaks, they lighten the batter for a fluffy cake.
  • Buttermilk: Adds tang and acidity to activate the baking soda and tenderize the cake.
  • Baking Soda: Reacts with buttermilk to give the cake lift without bitterness.
  • Sweetened Flaked Coconut: Adding a toasted or finely processed flaked coconut gives bursts of coconut flavor and texture.
  • Cake Flour: Lower protein than all-purpose flour, it ensures your cake stays soft and tender.
  • Powdered Milk: Helps boost richness and improves moisture retention.
  • Granulated Sugar: Sweetens and tenderizes the crumb.
  • Salt: Balances sweetness and enhances flavor.
  • Unsalted Butter: Provides richness and a creamy texture.
  • Egg Yolks: Contribute fat for moisture and a creamy crumb.
  • Vanilla Bean Paste & Coconut Extract: These flavorings heighten the cake’s tropical notes beautifully.
  • Cream Cheese & Butter (Frosting): The combo yields a smooth, tangy frosting that’s not too sweet.
  • Powdered Sugar (Frosting): Provides sweetness and structure for the frosting.
  • Heavy Cream: Lightens the frosting and makes it silky.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Coconut Cake Recipe with Cream Cheese Frosting Recipe is wonderfully versatile. I love to tweak it depending on the occasion or mood, and I definitely encourage you to play around with the flavor and texture a bit to make it your own.

  • Toasted Coconut Variation: Toasting the flaked coconut before adding it to the batter or decorating the cake adds a deeper nutty flavor and a bit of crunch—I tried this last Christmas, and it got rave reviews!
  • Dairy-Free Twist: Substitute coconut milk yogurt for buttermilk and use dairy-free cream cheese and butter alternatives; I’ve done this for my lactose-intolerant friends and the cake still came out fluffy and flavorful.
  • Extra Moisture Pack: Adding a spoonful of coconut cream to the batter amps up that tropical richness when you want a super indulgent cake.

Step-by-Step: How I Make Coconut Cake Recipe with Cream Cheese Frosting Recipe

Step 1: Whip Those Egg Whites Until Stiff and Glossy

This step is key for a super fluffy cake. I start with room temperature egg whites and beat them first on medium speed, then crank it up until stiff peaks form. You’ll know it’s ready when you can lift the whisk and the peaks stand tall without collapsing. Don’t overbeat, or they’ll get grainy and break down during folding. Once done, set them aside gently.

Step 2: Process the Coconut and Mix the Dry Ingredients

Pop your sweetened flaked coconut into the food processor for a few quick pulses until it’s fine but not powdery—this lets the coconut flavor disperse throughout the cake without big chunks. Next, toss that with cake flour, sugar, powdered milk, and salt in your mixing bowl. Stir them just enough to combine the dry ingredients well before adding butter.

Step 3: Cream Butter, Add Egg Yolks and Flavors

At room temperature, butter creams perfectly, creating a base for a luscious batter. Mixing the egg yolks in one at a time helps with smooth incorporation and richness while the vanilla bean paste and coconut extract are your secret weapons to delivering that unmistakable tropical aroma. Keep everything well combined before moving on.

Step 4: Add Buttermilk and Fold in Egg Whites

In three additions, beat in the baking soda-soaked buttermilk to maintain batter stability. Then gently fold in the egg whites with a spatula using a light hand—you want to keep those fluffy air bubbles intact for a cake that feels almost cloud-like.

Step 5: Bake, Cool, and Wrap Overnight for Moisture Magic

Bake your batter evenly spread between two 9-inch pans at 350°F for about 35 to 40 minutes. Check doneness with a toothpick—it should come out clean or with just a few moist crumbs. Once out of the oven, give it 5 minutes before moving the cakes to a rack. Here’s my insider tip: wrap these cakes in plastic once they’re barely warm and let them rest overnight at room temp. It really helps the cakes stay moist and makes frosting easier the next day.

Step 6: Whip Up That Cream Cheese Frosting

Beat cold cream cheese with softened butter until fluffy and creamy. This is where the magic begins—that smooth, tangy frosting that’ll keep everyone coming back for seconds. Add powdered sugar gradually; this controls sweetness and thickness. Heavy cream keeps it silky, while vanilla and coconut extract harmonize with the cake’s flavors. Adjust with more sugar or cream to get the perfect spreadable consistency.

Step 7: Assemble and Deck Out Your Cake

Stack your cake layers, slathering a generous amount of frosting between and around them. For an extra-special touch, press sweetened flaked coconut onto the sides and top. I like to process mine for shorter strands to create a smooth coating. Feel free to pipe leftover frosting in decorative swirls—it’s a real crowd-pleaser!

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Pro Tips for Making Coconut Cake Recipe with Cream Cheese Frosting Recipe

  • Room Temperature Ingredients: Using room temperature eggs and butter helps everything mix more smoothly for a lighter cake.
  • Don’t Rush the Egg Whites: Whip them until stiff but not dry to ensure your cake rises beautifully without becoming dense.
  • Overnight Wrap: Wrapping the cake layers while slightly warm keeps moisture locked in, making your cake ultra-soft.
  • Folding Technique: Fold egg whites gently using a spatula in sweeping motions to avoid breaking the air bubbles critical for fluffy texture.

How to Serve Coconut Cake Recipe with Cream Cheese Frosting Recipe

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, coconut layer cake recipe, moist coconut cake, easy coconut cake recipe - A slice of three-layer yellow cake is on a white plate, each layer separated by a light cream filling. The outside of the cake is fully covered in white shredded coconut, giving a rough texture. There is a piped swirl of light beige frosting on the plate next to the slice. The background shows a full cake with the same coconut coating, some small white flowers with yellow centers, and a bright blue cloth with a floral pattern under the plate. The setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always go with a good dusting of freshly shredded sweetened coconut pressed onto the frosting—it adds texture and that classic look. Sometimes, I’ll sprinkle a few toasted coconut flakes on top for a little crunch contrast, which guests love. If I’m feeling fancy, edible flowers or a few fresh berries brighten the plate beautifully.

Side Dishes

This cake pairs wonderfully with tropical fruit salads or a simple scoop of vanilla bean ice cream. At one family party, I served it alongside mango sorbet and it was a tropical hit! A light cup of black coffee or chai tea balances the richness of the cake perfectly.

Creative Ways to Present

For special occasions, I’ve turned this recipe into cupcakes topped with coconut cream cheese frosting, making them easier to serve at casual gatherings. Another fun idea is layering the cake inside a clear trifle dish with layers of pineapple compote and more coconut frosting for a show-stopping coconut trifle dessert.

Make Ahead and Storage

Storing Leftovers

Once frosted, I like to store leftover coconut cake in the fridge, tightly wrapped with plastic wrap or kept in an airtight cake keeper. This keeps the frosting fresh and the cake moist for up to 4 days. Bringing it to room temperature before serving helps revive that fresh-baked softness.

Freezing

If you want to freeze the cake, I recommend freezing the layers and frosting separately. Wrap cake layers in plastic wrap and then foil, and keep frosting in an airtight container. When ready to eat, thaw both overnight in the fridge before assembling. Freezing this way preserves texture and taste really well.

Reheating

For any leftover slice, warming it gently in the microwave for about 15 seconds brings the flavors alive again without drying out the cake. If refrigerated, just let it come to room temp beforehand for best results—your first bite will taste freshly baked!

FAQs

  1. Can I use regular flour instead of cake flour in this Coconut Cake Recipe with Cream Cheese Frosting Recipe?

    Yes, you can substitute all-purpose flour in a pinch, but you might want to remove 2 tablespoons of flour per cup and replace it with cornstarch to mimic cake flour’s lower protein content. This keeps the cake tender and soft.

  2. Is it possible to make this recipe dairy-free?

    Absolutely! Use dairy-free alternatives like coconut yogurt or almond milk with a little vinegar for buttermilk, and swap cream cheese and butter for plant-based versions. The coconut flavor shines through nicely even with these tweaks.

  3. How do I prevent the cream cheese frosting from weeping?

    Make sure your cream cheese and butter are well softened but not melted before whipping. Also, beat the frosting thoroughly and avoid adding too much liquid at once. If you refrigerate the cake before serving, let it rest at room temperature to prevent frosting separation.

  4. Can I make this cake a day ahead?

    Yes! In fact, baking the cake layers a day ahead and wrapping them well helps the cake retain moisture and makes frosting easier. Just assemble and decorate the day you plan to serve for the freshest taste.

Final Thoughts

This Coconut Cake Recipe with Cream Cheese Frosting Recipe has been my go-to whenever I want a dessert that feels special yet trustworthy. It brings back memories of sharing slices with friends over long chats, and I know you’ll love the way this cake melts in your mouth with that perfect balance of sweet, tangy, and coconutty flavors. So roll up your sleeves, have fun baking, and get ready to impress with this fan-freaking-tastic cake!

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Coconut Cake Recipe with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Taylor
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Classic Coconut Cake is a moist and fluffy layered dessert featuring a rich coconut-infused cake base made with sweetened flaked coconut and buttermilk, paired with a creamy cream cheese frosting enhanced with vanilla and coconut extracts. This cake is perfect for celebrations and coconut lovers who enjoy a beautifully textured and flavorful treat.

Ingredients

Cake:

  • 4 large egg whites room temperature
  • 1 cup buttermilk room temperature
  • 1 teaspoon baking soda
  • 1⅓ cups sweetened flaked coconut (120g), loosely packed
  • 2 cups cake flour (260g)
  • 2 tablespoons powdered milk
  • 2 cups granulated sugar (400g)
  • ¾ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 5 large egg yolks room temperature
  • 1 tablespoon vanilla bean paste
  • 1½ teaspoons coconut extract

Frosting:

  • 8 ounces cream cheese cold and cubed
  • ½ cup salted butter softened
  • 5 cups powdered sugar
  • ¼ cup heavy cream (60mL)
  • 1 tablespoon vanilla extract
  • 1½ teaspoons coconut extract
  • 1 to 2 cups sweetened flaked coconut

Instructions

  1. Preheat oven and prepare pans: Preheat the oven to 350°F. Grease two 9-inch cake pans with cake goop or line their bottoms with parchment paper then coat with nonstick spray to prevent sticking.
  2. Whip egg whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment, beat on speed 4 for 2 minutes. Increase speed to 6 and continue whipping until stiff peaks form, about 1 more minute. Transfer to a small bowl and set aside.
  3. Prepare buttermilk mixture: In a small bowl or measuring cup, combine 1 cup buttermilk with 1 teaspoon baking soda. Set aside to activate.
  4. Process coconut: Place 1⅓ cups sweetened flaked coconut into a food processor and pulse until finely chopped.
  5. Mix dry ingredients and coconut: In the now empty stand mixer bowl, combine the processed coconut, 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix until well combined.
  6. Add butter and mix: Add 1 cup softened unsalted butter to the dry ingredients and mix until the texture becomes sandy. Scrape down the sides to incorporate any butter sticking to the bowl.
  7. Add egg yolks and flavorings: Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until smooth.
  8. Incorporate buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, mixing fully and scraping the bowl sides as needed to combine completely.
  9. Fold in egg whites: Gently fold the stiff egg whites into the batter until well incorporated, preserving the airy texture.
  10. Divide batter and bake: Evenly divide the batter between the two prepared pans (approximately 720g each). Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool cakes: Remove cakes from the oven and let them cool in pans for 5 minutes. Then transfer them to a cooling rack until almost completely cool. For best results, wrap cakes in double plastic wrap and store at room temperature overnight to maintain moisture.
  12. Make frosting: In a large bowl or stand mixer fitted with paddle attachment, beat 8 ounces cold cream cheese and ½ cup softened salted butter on medium-high speed until smooth and fluffy.
  13. Add powdered sugar and cream: Gradually add 5 cups powdered sugar, one cup at a time, alternating with ¼ cup heavy cream. Mix until smooth and creamy.
  14. Flavor frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract. Beat on high for 2 to 3 minutes until light and fluffy. Adjust consistency with additional sugar or cream if needed.
  15. Assemble cake: Place the bottom cake layer on a plate or cake stand. Spread a layer of frosting evenly over the top to the edges.
  16. Add second layer and frost: Place the next cake layer on top and cover with frosting, spreading evenly over the top and sides.
  17. Decorate with coconut: Gently press 1 to 2 cups of sweetened flaked coconut onto the sides and top of the cake. Optionally, pulse the coconut in a food processor for shorter strands. Pipe decorative frosting around the edges if desired.

Notes

  • Ensure all eggs and dairy ingredients are at room temperature for better mixing and texture.
  • Using cake goop or parchment paper prevents sticking and helps cakes release easily from pans.
  • Folding the egg whites carefully preserves airiness, producing a lighter cake.
  • Allowing the cooled cakes to rest overnight wrapped in plastic wrap helps maintain moisture and enhances flavor.
  • Adjust frosting consistency by adding more powdered sugar to thicken or heavy cream to thin as needed.
  • For a more intense coconut flavor, consider toasting the flaked coconut lightly before processing.
  • Use a serrated knife to level the cakes if they dome during baking for even stacking.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 450 kcal
  • Sugar: 38 g
  • Sodium: 250 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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