This coconut cake is rich, creamy, delicately sweet, and off the charts moist. It’s topped off with a decadent coconut cream cheese frosting and sprinkled with shredded coconut so it’s loaded with coconut in every bit. It delivers everything you want in a coconut cake and more! Save this recipe for when you need some cake recipes or fruit cake recipes that will please a crowd or just when you want some incredible coconut comfort food!
If you have fallen in love with coconut themed desserts, you may also enjoy my coconut buttermilk cake or coconut banana cream pie. If you’re fond of the tropical flavors of a classic pina colada, you will love my super easy to make, pina colada sheet cake!
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What I Love About This Recipe
- It’s really incredibly moist
- Coconut flavor in every bite
- The cream cheese coconut frosting is to die for
- Perfect showstopper cake
How To Make Coconut Cake
To prepare the batter you’ll 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. Check out our video below!
Recipe Notes
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.
Do not overbeat frosting: The cream cheese in the frosting will become runny if overbeaten. Some readers have had a problem with the frosting being runny.
Make Ahead Tips
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 the 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!)
Recipe Variations
- 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.
- 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.
Coconut Cream Cake
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 (Do Not overbeat or frosting will become runny). 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.
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More Fruit 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
This cake was amazing. This will be the ONLY Coconut Cake I make. I love the density. Its on the same lines of a pound cake. I could eat this cake without the frosting.
If I made this in as a sheet cake instead of in round pans how long should I bake it for?
Hi Kaitlyn. I’ve only made this recipe as a layer cake, sorry!! I do have a recipe for Coconut Sheet Cake HERE
Hi! Should I use sweetened or unsweetened coconut flakes?
Hi Lea! Any of the two works! 😀
I ended up making this cake twice today. The first time I made it the layers completely caved in spectacularly. I’m talking sunken in completely in the middle where if I turned it over, it looked ok for maybe two seconds and it caved right back in. I looked at the directions and realized I didn’t measure the coconut cream correctly (I just dumped in the entire can). So I made it again correctly and it still caved but not as bad. Based on the other reviews I’m pretty sure it’s all on my end and not the recipe. I’m thinking perhaps it was too humid today.
Though I had problems with the recipe, the cake was still edible and it was delicious! My first cake fell apart and I just put it on a plate and left everyone pick at it. The little girl down the street couldnt stop eating it, so while ugly, it was still a hit. I can’t wait to try it tomorrow with frosting!
I made this cake for Mother’s Day and it was sooo delicious!! What modifications would have to be made so that this can be a white/vanilla cake? The cake was wonderful but would love to make it without the coconut as my husband doesn’t like it. Or what similar recipes do you have? I loved how fluffy the batter was and loved the consistency of the cake. Thank you!
Hi Daniela. Since Cream of Coconut is an ingredient to the batter, I don’t think that this can be modified. It also lends a heaviness to the batter. I have a lot of cakes on the site you might like. The Strawberry Triple layer is very moist and dense, as is the Banana Pudding Cake, Humming Bird Cake, Blueberry Coffee Cake, and Sock It To Me Cake. I hope that helps. You can also go to our home page and find our Cakes category to see all of the cakes I’ve shared <3
Can this cake be made with out the Coco
Lopes ?
My only go to coconut cake. I make the cake and freeze. Take out when needed and frost frozen. I also add some coco Lopez in the frosting. The best.
Thank you, Andrea! 😀
Hi…this cake recipe looks like just what I’m looking for. I would, however, be icing it with a cream cheese buttercream and piping roses etc and be 3 layers. Is the cake sufficiently dense enough for this? It looks lovely, but it’s hard to tell in the pics. Thanks in advance for your time!
Hi Holly! Yes, this cake is deliciously dense!
Please,can I use a canned coconut milk instead of the cream of coconut
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.
Can you add chopped pecans to this cake?
Yes, you sure can!
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?
Hey Maddie!So sorry for the omission! I just amended the recipe. Please use room temperature butter <3
Hi! Could I add some flaked coconut to the cake better? Do you think it could handle a cups worth and still turn out?
Trina, I think that would be absolutely delish!!!
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:)
Hi, Theresa! Wow, I’m so happy you and your churchmates liked it! I hope you make this cake again!
I forgot to Rate it 5 stars for sure!
Thank you, Chandra!! 🙂
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!!
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! 🙂
QUESTION: CAN I FREEZE THIS ICING?
I’m sorry Sheri, I haven’t tried to freeze it so I’m not sure!
Cream cheese doesn’t freeze well. I know from personal experience!
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
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
I was wondering what is sweetend cream of coconut, i live in Australia
Hi Jackie, it is a cocktail “mixer”, Often used in Pina Coladas
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
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.
Lee, I’m so glad everyone liked your coconut cake. <3
Hi Kathleen
I made this cake for my Birthday and it was a hit!!! Omg it was sooo good! This will definitely be my go to recipe for Coconut Cake. I also decorated it with the Raffaello Candies. Happy Birthday to me😃! Thank you so much for a great recipe!!!
Woot! Happy Birthday, Kim! 🎉🎂😃 So happy to hear you enjoyed it!
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.
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
Hi Kathleen,
Do you know if there’s a more natural cream of coconut out there?
Thanks!
Brenda
Gosh Brenda that’s a really great question. I’m sorry I don’t know the answer to that!
Trader Joe’s has an organic cream of coconut