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Coconut Cake with Coconut Cream Cheese Frosting

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Creamy coconut cake will have guests doing double takes! Rich, creamy, & delicately sweet, with shaved coconut topping, it’s a dessert to end all desserts.

A slice of Coconut Cake with Coconut Cream Cheese Frosting on a plate

Since this simple coconut cake recipe is to die for, it is a good thing that the coconut tree is sometimes referred to as the ‘tree of life’! It makes everything better — hydration, skincare, coastal décor, hammocking, and, not least of all, cakes!

This Coconut Cake recipe calls for three different coconut ingredients: cream of coconut, coconut extract, and coconut shavings. If that’s not enough to tempt you, might I add that the frosting is of the buttercream cheese variety? Man oh, man.

If you have fallen in love with coconut themed desserts, you may also enjoy my Coconut Buttermilk Cake or Coconut Banana Cream Pie. Another fruity non-coconut option (did you know coconut is technically a stone fruit?) is Strawberry Layer Cake!

Coconut Cake with Coconut Cream Cheese Frosting on a cake stand

How To Make Coconut Cake

To prepare the batter of this extra moist coconut cake you will need three bowls. One is for mixing the flour, baking powder, baking soda, and salt. The second is for blending sugar, butter, cream of coconut, egg yolks, vanilla, and coconut extract. Once those two bowls are mixed, combine them, then beat in the buttermilk. The third bowl is for whipping egg whites!

After folding in the egg whites, pour the batter into two 9 inch cake pans and bake for around 45 minutes. Be sure to let it cool completely before frosting! The coconut cake frosting is made by beating cream cheese, butter, cream of coconut, vanilla, coconut extract, and powdered sugar.

While this is not a full-blown desiccated coconut cake recipe (the coconut flavor comes from the sweetened cream of coconut and coconut extract), I recommend sprinkling some dried coconut over the frosting for an artistic touch!

How To Make Our Coconut Cream Cake Ahead Of Time

You can store this coconut cream cake for two days in the fridge. If you have a cake lid, use that to cover it. Otherwise, you can use plastic wrap. Chill uncovered for twenty minutes to let the icing harden, then cover carefully. Alternatively, you can place a few toothpicks around the cake to prop up the wrap and keep it from collecting icing! The little toothpick holes are easy to smooth over before serving.  

You can also freeze the cake for up to three months. Seal in foil, Tupperware, or freezer-safe plastic wrap. If the foil or plastic wrap will be touching the icing, let the icing freeze before covering. Thaw in the fridge the night before you plan to serve!

If you freeze or refrigerate without the icing, seal in several airtight layers for best results! No one wants a stale, dried out cake. (Though there are always emergency fixes involving sugar water, bread, apples, ice cream, etc. if this happens!)

Can This Recipe Convert To Coconut Sheet Cake?

Unfortunately, due to volume-related issues, this recipe cannot convert to a coconut sheet cake! If that is what you are looking for, check out my Coconut Sheet Cake recipe. It has just the right proportions for a 15 by 10-inch pan!

The sheet version uses sour cream just like the towering 6 layer coconut cake Martha Stewart makes. It also comes with moisture-locking easy coconut cake frosting instructions! We are talking melt in your mouth level moisture.

Variations Of Easy Coconut Cake:

This easy coconut cake comes in a variety of shapes, sizes, densities, and flavors! While you can’t go wrong with the classic Southern coconut cake recipe featured here, you might want to mix things up for a special occasion in the future! Here are a few versions we are getting ready to whip up!

Got any pineapple lovers in the family? Pineapple coconut cake provides an extra fruity and tropical twist on the standard recipe! Lemon coconut cake is another captivatingly citrus take on the standard model. Double up on that vitamin C! And double down on that second helping. Coconut pound cake feels like a warm hug from every palm tree in the world! (Minus the splinters!) So sweet, comforting, and filling.

How About Cupcakes Instead

My Coconut Cupcakes are a great option for birthdays, potlucks, picnics, bake sales and other events where portability and ease of serving are a must. Watch these babies fly off the table, and pat yourself on the back.

A slice of Coconut Cake with Coconut Cream Cheese Frosting on a plate

Recipe Notes For Coconut Cake:

Don’t Overbake: Bake the cake just until a toothpick comes out of the center clean. Please don’t overbake it or you’ll go and ruin a fabulous cake! I like to make the cake the day before I want to serve it. It, of course, needs to be refrigerated because of the cream cheese frosting, but I honestly prefer it cold anyway so it’s all good.

Frosting Texture: Let me say that the texture of this frosting is not like a firm buttercream. It has a softer, looser texture. It, of course, should not be runny. It should be stable enough to spread on the cake and obviously not run off the sides. After the cake has been frosted, place it in the fridge and the frosting will firm up and set.

Some readers have had a problem with the frosting being runny.

Even with adding more powdered sugar, the consistency has been runny. We just got a great tip from one of the readers, Adrianne. The more you beat the cream cheese, the runnier it gets.  Makes sense! I’ve changed the instructions to reflect this. Thanks so much, Adrianne!

Coconut Cake Recipe:

This cake will please the masses, and why not!  Try a bite of this easy coconut cake recipe, we think you’ll agree…!

 

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A slice of Coconut Cake with Coconut Cream Cheese Frosting on a plate
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Coconut Cake

Creamy coconut cake will have guests doing double takes! Rich, creamy, & delicately sweet, with shaved coconut topping, it’s a dessert to end all desserts.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 12 People
Author: Kathleen

Ingredients

Cake:

  • 2 3/4 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 3/4 Cups Sugar
  • 1 Cup 2 Sticks Unsalted Butter, Room Temperature
  • 1 Cup Sweetened Cream of Coconut-like Coco Lopez
  • 4 Large Eggs Separated
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Coconut Extract
  • 1 Cup Buttermilk Well Shaken

Frosting:

  • 2 -8 Ounce Packages Cream Cheese at Room Temperature
  • 1/2 Cup 1 Stick Unsalted Butter, at Room Temperature
  • 2-3 Cups Powdered Sugar
  • 1/2 Cup Sweetened Cream of Coconut-like Coco Lopez
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Coconut Extract

Instructions

  • Preheat oven to 350 degrees.  Spray 2- 9-inch cake pans with non-stick baking spray.
  • In a medium bowl, combine flour, baking powder, baking soda and 1/2 teaspoon salt and whisk; set aside.
  • In a large bowl, add sugar, butter and sweetened cream of coconut. Using an electric mixer beat until fluffy, about 3 minutes. Beat in egg yolks, one at a time. Add vanilla and coconut extracts. With the mixer set on low, beat in dry ingredients and then buttermilk, each just until blended.
  • In another bowl, using clean and dry beaters, beat egg whites and a pinch of salt until they are stiff but not dry.  Gently fold egg whites into cake batter.
  • Evenly divide batter between prepared cake pans.  Bake in preheated oven for about 45 minutes or until the toothpick inserted into the center comes out clean.  Allow cake to cool in pans for 10-15 minutes then turn cakes out onto racks to cool completely.
  • When cakes are cool make the frosting; using an electric mixer beat cream cheese and butter together until they are just combined.  Add cream of coconut, vanilla and coconut extracts and beat just until combined.  Add 2 cups of powdered sugar and beat until all ingredients are just combined and smooth. Add more powdered sugar as needed to achieve desired consistency (Some readers found the frosting to be runny with only 2 cups of powdered sugar)
  • Frost cake and sprinkle coconut all over and gently press it so it adheres to decorate. Store cake in the fridge until serving.

Nutrition

Serving: 1/12 of the recipe | Calories: 762kcal | Carbohydrates: 98g | Protein: 7g | Fat: 38g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 280mg | Potassium: 116mg | Fiber: 2g | Sugar: 75g | Vitamin A: 16.4% | Calcium: 5.7% | Iron: 9%
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Hungry For More Cake Recipes?

Apple Dump Cake Recipe -This cake is infused with tender fruit and a rich, buttery cake covered with crunchy crumbs!

Easy Pineapple Sheet Cake -a moist, pineapple-studded cake drenched in a sweet, creamy coconut icing, with crispy toasted pecans on top.

Strawberry Triple Layer Cake– This delicious showstopper cake is super moist, rich, and sweet!

Strawberry Cream Cake is made up of super moist strawberry cake with layers of luscious vanilla cream and of course loads of fresh strawberries

Source: Bon Appetite

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Reader Interactions

Comments

    • Hi Hafsat!
      Good question. Unfortunately I think you need the cream of coconut for this recipe. Even full fat coconut milk will act a little different as it tends to separate in the can and the cream of coconut is thicker. I don’t think coconut milk will give you the right consistency. They can’t always be used interchangeably.

      Reply

  2. Hi! I’m making this for my uncles birthday. I’m sure it will be great, but I want to be sure that I’m doing everything right. Should the butter be softened to room temperature before I mix it in or should it be cold?

    Reply

    • Hey Maddie!So sorry for the omission! I just amended the recipe. Please use room temperature butter <3

      Reply

  3. Thank You for the recipe! I made it for a church lunch and people went crazy for it! I had to make the cake a couple of days in advance, so I had brushed the cakes with coconut water to keep it moist, frosted them and kept it in the fridge in one of those cake plates with a cover to travel. It worked beautifully! Thanks again:)

    Reply

    • Hi, Theresa! Wow, I’m so happy you and your churchmates liked it! I hope you make this cake again!

      Reply

  5. Hi Kathleen, I wanted to let you know that I made your recipe for a friends birthday who by the way loves everything coconut and the cake was a huge hit everyone loved it so much that someone asked me to make it for their father who is also a coconut fan. I am not a coconut lover at all but did try a small piece of cake and I have to tell you the cake was awesome. Can not wait to try a few more of your cake recipes!! This will be my go to recipe for coconut cake from now on! Thank you for a great recipe!!

    Reply

    • Hi, Chandra! Wow, you’re amazing! I’m so happy you baked this cake and made your friends happy! Are you a coconut fan now? I hope you try more of our recipes! How about our Coconut Sheet Cake or Coconut Banana Cream Pie? Or our Strawberry Triple Layer Cake <3 Thank you for your feedback! 🙂

      Reply

  7. Hi Kathleen, I have never made a coconut cake and was wondering where I find Sweetened Cream of Coconut? I live in Canada, so not sure where to go for this item.
    thanks, Heather

    Reply

    • Hi Heather! The Sweetened Cream of Coconut is a “drink mixer”. A common brand in the US is Coco Lopez. Its what is used in drinks like pina coladas. In the US it can be found at most supermarkets in the liquor department, together with all the other mixers. I hope that helps <3

      Reply

    • Hi any of the big grocery store’s like Sobey’s ,also anywhere that sells phillipino or oriental foods. I have found it to be cheaper as is condensed milk that that use lots.The super stores would also have it .
      I am in western Canada ,small town & have bought lots locally

      Reply

  8. Made this cake and everyone enjoyed it. I tripled the coconut extract in the frosting and next time I will double the coconut extract in the cake ingredients.

    Reply

  9. Hi!
    I have made this recipe so many times and it always comes out great. Just recently I started to notice that it rise in the oven and when I take it out it drops. Also when I cut it the middle almost to the bottom of the cake looks like it’s not baking. And I’m not even opening the oven. I’m leaving it to bake. Till the time to take it out. I don’t know what to do again. Help please.

    Reply

    • Hi Simone. I’m wondering if you just need to add a few minutes to your bake time. It sounds like perhaps the cakes are every so slightly underbaked. Honestly, when a cake is this dense and moist, it’s a lot harder to fine tune that perfect bake. Every oven operates slightly differently, so go by the toothpick test rather than the suggested bake time. Please let me know if that helps <3

      Reply

  10. Hi Kathleen,

    Do you know if there’s a more natural cream of coconut out there?

    Thanks!
    Brenda

    Reply

  11. Hello. I have a question for you regarding the frosting for this cake. I made the frosting recipe exactly as written. I used a name-brand cream cheese and made sure not to over beat it. Everything was at room temperature and it is not hot outside. (69 degrees) I had to use 9 cups of powdered sugar in order to get the frosting to thicken enough to stay on the cake. Any ideas what could have gone wrong?

    Reply

    • Hey Milissa, I wish I had an easy answer. This recipe originally came from Bon Appetit Magazine. Hand over my heart, I’ve never had problems with the frosting. I know some readers have though. I soooo wish I could figure out why. Is there any chance it was very humid when you made it?

      I will say it’s a fairly soft, loose frosting when I make it. Maybe people are expecting the frosting to have a stiffer, buttercream texture. I’m going to add some more notes to the post.

      I’m truly sorry I don’t have an answer for you! I can’t thank you enough for commenting and explaining what isn’t working in the recipe for you. I Sincerely want this, and all of my recipes, to work fabulously for EVERYONE in their kitchen! <3

      Reply

      • Hi Kathleen,

        I made this cake for Thanksgiving this year 2018. It was amazing!! Even people who said they didn’t like coconut enjoyed it. About the frosting. I made it and only used the cream cheese (room temp) and powered sugar. It came out great!! Also, I added a surprise which my grandmother used to do. Crushed pineapple between the two layers…yummy

        Kay

        Reply

        • Hi, Kay!! Omg, that’s so awesome! So happy to hear it was a hit! Thanks for letting us know that cream cheese and powdered sugar will work as well too. Your grandma’s version is amazing!! I hope this’ll be a part of your Thanksgiving tradition! 🙂 <3

          Reply

      • Is this cake very moist and does it fall apart easily? I’m looking for a denser coconut cake that will hold together better when sliced. Thanks!

        Reply

        • Hi Emily! This cake is very dense and incredibly moist. I have no problem with it being crumbly or fragile. Slices nicely. 🙂

          Reply

          • Thanks for the response! I tried it and it’s amazing! A great alternative to the typical fluffy, light coconut cakes. I will be using this recipe for a wedding cake I am making next week!

          • Oh, I’m so happy to hear that Emily. I’m glad that it gave you the texture you were looking for. I adore this cake! <3

  12. I’ve made this cake and Loved it. I was planning to make it today ,but can’t find the link to the recipe!! Help!

    Reply

    • Hi Sandy. I’ve had some weird technicaL issue. The original recipe is up and live. So sorry for any inconvenience <3

      Reply

  13. I cant seem to pull the recipe up on this page. There is no link to go under. I do see what is in it but cant pull up full recipe to get measurement. Please help

    Reply

    • Hi Lotta. I’m so sorry. I don’t have any idea how that recipe was erased. Will post it back ASAP! <3

      Reply

        • So sorry Manjit! It’s up and LIVE now. We had a little technical glitch and our tech gal was just able to fix it. So sorry for any inconvenience!!

          Reply

      • Hi do you know how soon you’ll post the recipe again? I would love to make this cake for my family!

        Reply

        • Oh Toya! I’m so very sorry. The recipe is up and LIVE! So sorry for any inconvenience!!! <3

          Reply

  14. When I make a coconut cake, I usually use 4-5 frozen bags of real coconut from the frozen section. Is that about the same amount I would need to use for this cake?

    Reply

  15. I’ve made this cake several times, it’s my favorite! This time I made the frosting with generic store brand cream cheese and it was runny. It didn’t taste as good as the name brand either. Now I know. Even with four cups of powdered sugar it’s still runny.

    Reply

    • Hi Leah, I am happy to hear that this is one of your favorite cakes! Regarding the frosting, it appears that the more you beat the cream cheese the runnier it gets, which might be the issue with the generic store brand. Hopefully this helps and thanks for sharing.

      Reply

    • One time I forgot to put sugar in a chocolate cake I was making ,it was so thick when I was beating it it amazed me me >
      Then the light bulb finally went off,no sugar in it,as soon as I added the sugar it made it perfect ,sugar will make things runnier this was my proof ,as I had noticed after this near mistake.
      Hope it helps ladies

      Reply

    • Hi Andi. Sorry that’s happening! Seems to be a glitch with some browsers. Can you tell me what browser you’re using. The recipe calls for 2 3/4 Cups All Purpose Flour

      Reply

  21. You mentioned the frosting needs to be refrigerated in one of the comments. When do you refrigerate the frosting, before putting it on the cake or after? And can I frost the cake and put in the fridge to be eaten the next day? How long would you leave the cake out at room temp before eating it?

    Reply

    • Hi Kelly. After. Yes, you can. In fact, I think it’s even better on the second day. I personally like it cold, straight from the fridge 🙂

      Reply

  22. Kathleen, well it’s spring and I’m a coconut lover too. I remember my mom’s beautiful white coconut that she used to make when I was a girl over 65 years ago. Wish I had her recipe, but know I am going to love yours too. It sounds scrumptious. Also, can’t wait to read all of the comments later. Thanks loads for sharing one of your favorites.

    Reply

  23. If your cake sticks badly, one thing you can do is break up the cake into pieces and put them in a trifle bowl. Then add the frosting stirring it up. Add some coconut on top. Or make cake balls. No worries..

    Reply

  24. I made this recipe today for Easter! My family loved it and it was so delicious. This is a very special cake for special occasions. I would make this cake again.

    Reply

  25. Hello Kathleen
    Coconut cake is my favouMarrite and I purchased one at Sam’s Club ,but it did not do it for me,so I am going to try your recipe ,as the coconut cake I am looking for should be dense ,that is how I remember it since I was a kid.

    Reply

  27. I love the recipe for the cake. Made the frosting once, was a good filling texture once I added some sweetened dried coconut to it. I have been looking for a good cake recipe for a pineapple upside down cake and this worked awesome. I did add about 1/2 c of dried finely shredded unsweetened coconut to the cake. Melted 1/2 cup butter in a 9×13 pan, ensure butter covers bottom of pan and sides. I then sprinked 3/4 cup brown suger over butter. Placed canned pineapple rings on this. Put marashino cherries in the rings then poured this cake batter on top. Baked it about 45-50 minutes at 350 degrees. Cooled it 15+ minutes then inverted it. Turned out awesome.

    Reply

  28. Kathleen,
    We made this cake for Christmas Eve and it definitely packs a coconut punch. However it is definitely a very dense cake. Are there any tips to making a more fluffy cake. Its almost more of a biscuit texture than a cake. Happy holidays

    Reply

    • Hi Gil. Hmm, well, I totally agree this cake is on the denser side of cake texture, I’m confused by the biscuit reference. If your cake came out that heavy, I’m thinking something may have gone wrong. 🙁 If you’re looking for a light, fluffy cake, maybe a coconut chiffon recipe would be best. Hope that helps.

      Reply

    • Hi Bonye. I don’t see why it couldn’t be baked as a 9X13. Sorry, I haven’t baked it that way so I’m not sure on the time. I’d love to hear back if you try it 🙂

      Reply

    • Hi Patricia. I sent you an email. Your input is very important to me 🙂 I’m sorry, but I’m not understanding what you mean by “scripts”. I want everyones viewing experience to be a positive one so I’d love to fix this issue! Has anyone else experienced the same????

      Reply

  31. I’ve never used cream of coconut before – the can just says real cream of coconut; should it specify that it’s sweetened? I just want to make sure I get the right thing.

    Reply

    • Hi Jackie. I just grabbed a can to check out exactly what it says on the label. It doesn’t state that is sweetened on the front of the label. If you check out the list of ingredients it has sugar as the second ingredient, though. I use Coco Lopez brand. Hope that helps 🙂

      Reply

    • Hi LeeLee. I love that name. It’s my little sister’s nickname 🙂 So very glad to hear this was a hit for you too!

      Reply

    • Hey Anne, oh NO! I hate when that happens! Honestly, that’s never happened when I’ve made this recipe. It’s funny I have a few recipes that I don’t put on the blog because they sometimes stick but this one has always been a safe one! I’m sorry it happened to you ;(

      Reply

  35. Do you have to refrigerate this cake? I am looking for an icing that you don’t have to refrigerate. Can you help me with that?

    Reply

  36. I made this cake for my daughter’s birthday and both of them sunk in the middle:-( I do however live in high altitude and would like to know what I did wrong?

    Reply

    • Hi Rachel. Not sure what happened. I’ve never had that happen with this recipe. I live at sea level so I’m not experienced with high altitude baking. Sorry!!!

      Reply

  37. Perfect Coconut Cake recipe! I followed the recipe exactly and it came out great! This was the first time I used Sweetened cream of coconut and noticed there was a thickened layer at the top of the can. I used one beater on the mixer and carefully but thoroughly mixed it up in the can. It’s Christmas so I garnished with a few lime twists and raspberries. It was beautiful. Thanks for sharing your recipe!

    Reply

  38. I made this for a birthday party today and everyone absolutely loved it! It was positively sinful and gone much to quickly. I didn’t have an issue with runny frosting – I actually had to microwave it for a few seconds, but it all turned out perfect. I’ll definitely be making this again!

    Reply

  41. Hey Kathleen!
    I just wanted to let you know I used the frosting recipe only for the cake I was baking for my niece. I used only ONE cup of powdered sugar and it was more than enough! If I added the second one it would be too sweet for me and too thick! You might be right about the different types of the powdered sugar…
    Frosting came up delicious!

    Reply

    • Hey Alex! So glad you used the frosting and liked how it came out. I ADORE this frosting! I think overbeating the frosting is another culprit to making the frosting runny. I’m really happy it worked well for you 😉

      Reply

  42. Hi Kathleen,
    One thing I do know about cream cheese, if you over beat it, it will turn to soup. The more cream cheese is mixed in your mixer, the softer it gets. Maybe this will help your followers when making your icing.

    Reply

  43. This cake is delicious! It received received rave reviews from family and friends. Looks pretty too!

    Reply

    • Hey Kirsten! So glad you made it. Thanks so much for letting us know 😉 Really glad you got rave reviews!

      Reply

  44. I can’t wait t try this cake…it sounds delicious. If I’m successful I’m going to use it for a baby shower dessert. I’m not sure what sweetened cream of coconut is though?I’ve used coconut milk from a can before but not sweetened cream of coconut.

    Reply

  46. Made this today. Sounded delicious! I put in 2 9″ pans and it overflowed all in my oven 🙁 Hoping I can salvage it. Any idea why it would do this?

    Reply

    • Carolyn, Yikes! I’m so sorry!!! I’ve rechecked my hand written recipe and it’s all correct. I’ve made this exact recipe at least half a dozen times and have never had that happen. Not sure what could have gone wrong

      Reply

    • Hi Kathy, I changed the recipe suggesting more powdered sugar as needed. Sorry that happened! How much did you use? I love love love the frosting. I wouldn’t change it except to thicken it up if needed. It’s so weird I’ve never had that happen. Did you personally think it was too heavy? Everyone has different preferences so feel free to customize it for your tastes. 😉

      Reply

  48. I make a coconut cake very similar to this but spread seedless raspberry preserves between the layers. Adds another layer of flavor.

    Reply

  49. I just made this cake. I can’t wait for it to chill to taste it! My mouth is watering. However, my frosting is runny. Also, my cake fell. Looked beautiful until last 15 minutes of baking time. Any suggestions would be greatly appreciated.

    Reply

    • Hmm…I’ve never had it fall before. Do you think maybe it was under baked a little? I know that’s happened to me before on a bundt cake I used to make. What is your elevation. I’m at sea level…not sure if that might have something to do with it. Another reader said the frosting was runny….so weird cuz it’s never been runny for me. I triple checked that I typed the recipe correctly and I typed it as I made it. I think that maybe powdered sugar is different in different parts of the country. I also wonder if the coconut cream is a different thickness. I’m going to change the recipe to reflect this. I sure hope you like the cake when you taste it!

      Reply

  50. Is 2 c. of powdered sugar correct for the frosting? I made this cake over the weekend (it was delicious, by the way), but with only 2 c. of powdered sugar it was way to runny to put on the cake.

    Reply

    • Hey ACR, I just rechecked my recipe and yes, it does call for 2 cups. I hope you had some extra powdered sugar on hand to stiffen it up. I’ve never had it come out runny before. I’m so glad you thought it was delicious. 🙂

      Reply

  52. This looks sooo delicious! Making it today for my son. He’s not a huge fan of cream cheese frosting though. Can you suggest another frosting that would be complimentary?

    Reply

  54. This looks wonderful. I think any cake is a good conductor of cream cheese icing. The cake doesn’t even have to be particularly good. But this cake looks awesome. Thanks for sharing.

    Linda

    Reply

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