Coconut Cake with Cream Cheese Frosting Recipe

BySarah
Jump to Recipe· 4.5 from 5 reviews

If you’re on the hunt for a showstopper dessert that’s light, luscious, and absolutely bursting with tropical flavor, you’ve got to try my Coconut Cake with Cream Cheese Frosting Recipe. Trust me, this isn’t just any coconut cake—it’s the kind that makes everyone ask for seconds (and sometimes thirds!). Moist layers packed with coconut, a dreamy cream cheese frosting, and that perfect balance of sweetness and tang—once you dive into this recipe, I promise you’ll be hooked. So grab your mixer, and let’s get baking!

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Why This Recipe Works

  • Perfectly Moist Cake: The combination of buttermilk and whipped egg whites ensures a light, fluffy texture you’ll love.
  • Rich Coconut Flavor: Pulsing the sweetened flaked coconut into fine strands intensifies the coconut essence throughout the cake.
  • Cream Cheese Frosting Balance: The tangy cream cheese cuts the sweetness, making every bite perfectly indulgent but never cloying.
  • Simple Yet Impressive: With easy-to-find ingredients and straightforward steps, this recipe is perfect for any cook wanting to wow the crowd.
Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut layered cake, easy coconut dessert, cream cheese frosting recipe - A round cake covered with a thick white layer of shredded coconut on the sides and top, topped with eight evenly spaced swirls of cream-colored frosting around the edge. The cake sits on a white plate which is placed on a wooden round board with bark on the side. In the background, there is a bright blue cloth with floral patterns and a bunch of small white and yellow flowers, all on a white marbled surface. A small orange bowl filled with shredded coconut sits in front of the cake. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Coconut Cake with Cream Cheese Frosting Recipe relies on a balance of ingredients that work harmoniously to create that melt-in-your-mouth texture and dreamy coconut flavor. Each one plays a crucial role, and I always recommend using room temperature eggs and butter for the best results. When shopping, try to find sweetened flaked coconut that’s fresh and bright for that coconut punch.

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut layered cake, easy coconut dessert, cream cheese frosting recipe - Flat lay of large egg whites in a simple white ceramic bowl, large egg yolks arranged next to it, a small white bowl filled with buttermilk, a small white bowl with fine baking soda powder, loose piles of sweetened flaked coconut, a neat mound of cake flour, powdered milk in a tiny white bowl, granulated sugar heaped on the surface, a small white bowl holding soft unsalted butter, a small white bowl of vanilla bean paste, a small white bowl containing coconut extract, cubes of cold cream cheese arranged in a white bowl, a white bowl with softened salted butter, powdered sugar in a larger white bowl, heavy cream in a small white bowl, and a small white bowl of vanilla extract—all ingredients fresh and natural, perfectly balanced and symmetrical—placed 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: Whipping these into stiff peaks adds air, making the cake super fluffy without heaviness.
  • Buttermilk: Adds acidity that tenderizes the cake crumb and reacts with baking soda for lift.
  • Baking soda: The leavening agent that gives the cake its rise and light texture.
  • Sweetened flaked coconut: Grinding this releases more coconut oils and flavor into the batter.
  • Cake flour: Provides a fine crumb and delicate texture distinct from all-purpose flour.
  • Powdered milk: Enhances richness and adds a subtle dairy note.
  • Granulated sugar: The right amount of sweetness without overpowering the coconut.
  • Salt: Balances all the sweetness and elevates every flavor.
  • Unsalted butter: Delivers that creamy texture and richness, with control over salt.
  • Egg yolks: Adds richness and moisture for a tender crumb.
  • Vanilla bean paste: I love this for its deep vanilla flavor and those pretty vanilla flecks.
  • Coconut extract: Boosts the coconut flavor making it vibrant without being artificial.
  • Cream cheese: The star in the frosting that adds tang and creaminess.
  • Salted butter (for frosting): Balances sweetness and keeps frosting silky.
  • Powdered sugar: Ensures a smooth frosting texture without graininess.
  • Heavy cream: Lightens the frosting for spreadability and a luscious mouthfeel.
  • Vanilla extract: Infuses warmth and depth into the frosting.
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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

I love how versatile this Coconut Cake with Cream Cheese Frosting Recipe really is. Over the years, I’ve played around with a few tweaks to make it fit different occasions or just my mood in the kitchen. Feel free to make it your own—this cake is forgiving and welcomes creativity.

  • Variation: Sometimes I swap out half the coconut extract for rum extract to give the cake a subtle tropical boozy twist—it’s a crowd-pleaser at parties!
  • Dairy-Free Adaptation: For friends who need dairy-free options, I’ve replaced the butter with coconut oil and used a vegan cream cheese, with great success.
  • Adding Fruit: Try layering in fresh pineapple or sliced strawberries between the cake layers for a juicy surprise.
  • Chocolate Surprise: Mixing shredded coconut with white chocolate chips in the batter adds a decadent surprise inside.

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

Step 1: Whip Those Egg Whites Until Stiff Peaks Form

This step is your secret weapon for a fluffy cake. Make sure your egg whites are at room temperature so they whip up easier. Start beating at a moderate speed and then crank it up until you get stiff, glossy peaks—this usually takes about 3 minutes total. Don’t overbeat, or they’ll get dry and grainy, which can hurt your cake’s texture.

Step 2: Combine the Buttermilk and Baking Soda

In a small bowl, mix the buttermilk and baking soda. You’ll notice it bubbles a bit—that’s good! This reaction helps create that lift and softness in your cake.

Step 3: Pulse Coconut and Mix Dry Ingredients

I love using my food processor here—not only does it give the coconut a finer texture to blend better, but it also wakes up the flavor oils. Add this pulsed coconut to the stand mixer bowl along with cake flour, sugar, powdered milk, and salt, and mix to combine evenly.

Step 4: Incorporate Butter, Egg Yolks, and Flavorings

Next, add your softened butter and beat until the mixture looks sandy—this takes just a minute or two. Then, scrape down the bowl to make sure everything is well combined. Beat in the egg yolks, vanilla bean paste, and coconut extract for that rich, fragrant coconut flavor that makes this cake stand out.

Step 5: Add the Buttermilk Mixture and Fold in Egg Whites

Slowly add the buttermilk mixture in three batches to keep the batter smooth, scraping down those sides as you go. Finally, gently fold in the whipped egg whites with a spatula to preserve all that lovely air. This folding technique is where your cake’s fluffy character really comes to life.

Step 6: Bake, Cool, and Wrap Overnight

Divide the batter evenly between two greased or parchment-lined 9-inch pans. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted comes out clean. Once out of the oven, let the cakes cool in the pans for about 5 minutes before transferring to a cooling rack. Here’s a pro tip: wrap the cakes tightly in plastic wrap once they’re still slightly warm and let them rest overnight at room temperature; this locks in moisture and gives you a tender, well-developed crumb the next day.

Step 7: Whip Up the Cream Cheese Frosting

Beat the cubed cold cream cheese and softened salted butter together until smooth and creamy—no lumps allowed! Gradually add powdered sugar a cup at a time, alternating with splashes of heavy cream to get that perfect spreadable consistency. The addition of vanilla and coconut extracts here echoes the cake’s flavors and makes the frosting *pop.* Beat it on high for a few minutes to get it extra fluffy and light.

Step 8: Assemble and Frost Your Cake

Start by spreading a generous layer of frosting over your bottom cake layer, reaching the edges for even coverage. Place the second cake on top and slather the entire cake with frosting. For a finishing touch, gently press sweetened flaked coconut into the sides and top. Sometimes I process the coconut for shorter, velvety shreds—it looks beautiful and sticks better.

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Pro Tips for Making Coconut Cake with Cream Cheese Frosting Recipe

  • Room Temperature Ingredients: Taking the time to bring eggs and butter to room temp helps everything mix more evenly for a smooth batter.
  • Don’t Overmix the Batter: Fold in the egg whites gently to keep your cake airy, or it might get dense.
  • Overnight Cake Wrapping: Wrapping the cake while still a bit warm locks in moisture, making the cake perfectly soft and luscious.
  • Frosting Consistency: Adjust powdered sugar and cream carefully to get a frosting that’s thick enough to hold shape but still spreadable without tearing the cake.

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut layered cake, easy coconut dessert, cream cheese frosting recipe - A slice of three-layer light yellow cake sits on a white plate with a smooth beige cream swirl on the side. Each cake layer is soft and moist, separated by thin layers of light cream filling. The outside of the cake is generously covered with white shredded coconut, giving it a rough texture. The plate rests on a blue cloth with floral patterns, and the background shows more cake and small white flowers, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing my cake with a generous sprinkle of extra sweetened flaked coconut—it adds texture and that classic look everyone expects. Sometimes, I add toasted coconut flakes for a bit of crunch and a deeper, nutty flavor contrast. A few edible flowers or tropical fruits like sliced kiwi or pineapple on the side can make it feel extra special too.

Side Dishes

This cake is pretty much a showstopper on its own, but if you want to turn it into a celebratory spread, pair it with a light fruit salad, refreshing mango sorbet, or a cup of perfectly brewed coffee or tea. The tropical vibe plays well with citrus-based sides that balance its sweetness.

Creative Ways to Present

For birthdays or special occasions, I like stacking mini versions as a tiered cake or using a cake ring to make a layered coconut trifle with chunks of the cake and frosting layered with fresh fruit. Edible gold leaf or a drizzle of passion fruit glaze over the coconut topping can also elevate the look for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake tightly covered in the fridge, wrapped with plastic wrap and stored in an airtight container. It stays moist and fresh for up to 4 days if you treat it well. Just bring it to room temperature before serving so the frosting softens and the flavors become vibrant again.

Freezing

Freezing this cake works great if you wrap individual layers tightly in plastic wrap and then in aluminum foil—place them in a freezer-safe bag. I like to freeze the layers without frosting and thaw fully before frosting on the day I plan to serve. This keeps everything fresh and moist, and I’ve had delicious results thawing overnight in the fridge.

Reheating

Reheat cake slices briefly in the microwave for about 10-15 seconds to take the chill off—especially helpful if refrigerated. Just be careful not to heat too long or your frosting might soften too much and lose its shape.

FAQs

  1. Can I use all-purpose flour instead of cake flour

    Yes, you can substitute all-purpose flour if needed, but use a little less to keep the cake tender—about 1 cup plus 2 tablespoons for each cup of cake flour. Sifting the flour a couple of times before mixing helps create a lighter crumb.

  2. How do I prevent my cream cheese frosting from being too runny?

    Make sure your cream cheese and butter are softened but not melted. Add powdered sugar gradually and chill the frosting in the fridge for 20 minutes if it feels too soft—this firms it up perfectly for spreading or piping.

  3. Can I make this cake gluten-free?

    Absolutely! I recommend using a gluten-free cake flour blend that contains xanthan gum or another binder. Keep an eye on the texture as gluten-free flours behave differently—sometimes adding an extra egg yolk can help with moistness.

  4. What’s the best way to store the cake if I’m not frosting it right away?

    Wrap the cooled cake layers tightly in plastic wrap and store at room temperature if frosting within 24 hours; otherwise, store in the fridge wrapped overnight. This keeps it moist and fresh for when you’re ready to frost.

  5. Can I substitute cream cheese frosting with buttercream?

    You can, but the tanginess of cream cheese frosting complements this coconut cake wonderfully. Buttercream tends to be sweeter and doesn’t cut through the sweetness as well; if you prefer it, try a Swiss meringue buttercream for a lighter finish.

Final Thoughts

This Coconut Cake with Cream Cheese Frosting Recipe holds a special place in my heart—not just because it tastes fantastic, but because it brings people together. Whether it’s a family birthday, a summer gathering, or just a cozy weekend treat, this cake feels like a warm hug in dessert form. I can’t wait for you to try it out and make your own memories with it. You’re going to love how easy it is and how impressed everyone will be. Happy baking, friend!

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Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Sarah
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

A classic coconut cake featuring moist layers infused with coconut flavor, topped with a rich cream cheese frosting and a generous coating of sweetened flaked coconut, perfect for celebrations or a special 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 the oven: Preheat the oven to 350°F and grease two 9-inch pans with cake goop or line the bottom with parchment paper and coat with nonstick spray.
  2. Beat egg whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes, then increase to speed 6 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
  3. Prepare buttermilk mixture: In a small bowl, combine 1 cup buttermilk and 1 teaspoon baking soda and set aside.
  4. Process coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until fine.
  5. Combine dry ingredients and coconut: Add processed coconut to the empty mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt; mix to combine.
  6. Add butter and mix: Add the softened 1 cup unsalted butter and mix until the mixture has a sandy texture.
  7. Add egg yolks and flavorings: Scrape down the sides, then beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract.
  8. Add buttermilk mixture: Beat in the buttermilk and baking soda mixture in three additions until fully combined, scraping down the sides as needed.
  9. Fold in egg whites: Gently fold the stiff egg whites into the batter until well combined but not deflated.
  10. Bake the cake layers: Evenly divide the batter between the two pans (about 720g each) and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the cakes: Remove from oven and let cool in the pans for 5 minutes. Transfer to a cooling rack until almost completely cool. For best results, wrap the slightly warm cakes in plastic wrap and store at room temperature overnight to enhance moisture.
  12. Prepare frosting: Add 8 ounces cold cream cheese and ½ cup softened salted butter to a large bowl or stand mixer with a paddle attachment; beat on medium-high speed until smooth and fluffy.
  13. Add powdered sugar and cream: Add 5 cups powdered sugar one cup at a time, alternating with ¼ cup heavy cream, mixing well after each addition.
  14. Add flavor extracts and whip: Stir in 1 tablespoon vanilla extract and 1½ teaspoons coconut extract and beat on high for 2 to 3 minutes until light and fluffy. Adjust sugar or cream for desired consistency.
  15. Assemble the cake: Place the bottom cake layer on a plate or cake stand and spread frosting evenly over the top, reaching the edges.
  16. Add second layer and frost: Add the next cake layer on top and spread frosting over the top and sides evenly.
  17. Decorate with coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. Optionally, pulse coconut in a food processor for shorter strands. Pipe additional decorative frosting around the top and base if desired.

Notes

  • Use room temperature eggs and butter for better mixing and cake texture.
  • Allow cakes to chill overnight wrapped in plastic wrap to help the cake stay moist.
  • Pulse the coconut to the preferred size for better texture and appearance on the cake.
  • If you prefer less sweet frosting, reduce powdered sugar slightly and add more cream to adjust consistency.
  • This cake can be made a day ahead and stored refrigerated; bring to room temperature before serving.
  • Use cake flour for a tender crumb; if unavailable, substitute with 2 cups all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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