This Coconut Cake with Coconut Cream Cheese Frosting is loaded with amazing coconut flavor in every bite! Homemade all from scratch with a secret ingredient that intensifies your coconut experience. The Southern style cake is beyond moist and tender!
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My girlfriend Carolyn first shared this recipe with me years ago.
Carolyn is a modern day Donna Reed.
Four great kids impeccably kept gorgeous home, lovely garden and her cooking and baking is legendary!
If she wasn’t so dang nice, I’d honestly have to hate her!
You know what I mean………I know you do!
Anyway, she and I were visiting one day and I told her I was bringing a dessert to a dinner party and she mentioned that she had just made this coconut cake and knew I would absolutely love it.
Well, for me, a recommendation from Carolyn was like getting a personal call from Ina Garten, so you better believe I immediately printed up this recipe and got busy in my kitchen baking for that dinner party…..
Now, I have to say I’m a big, huge, Gianormous coconut lover……..
For me it even rivals chocolate.
I know that’s literally blasphemy to some of you.
And at that dinner party, there were some of the non-coconut lovers in attendance.
In fact, there were even some who were so bold as to say they didn’t care for coconut………….hmmmmm.
I was shocked to learn there was those sort of people…….but there are, and they were there at the dinner party.
And as you know I bought what turned out to be the most amazing, incredibly moist, dense, coconutty, crazy delicious, Coconut Cake with Coconut Cream Cheese Frosting.
It was slapped your own face delicious…. if you know what I mean.
Well, what happened to that cake was not pretty.
I sliced and passed.
People tasted………and moaned…….and devoured…….and coconut haters were eating the cake faster than I could slice seconds…..I kid you not!
Needless to say, sadly there were no leftovers for me to take home.
So, now I make this cake often.
For some reason, though, it seems like spring is when I start to crave coconut flavored foods.
In my mind, spring is the official kick-off for anything Coconut and for me, I always begin the season with this amazing Coconut Cake.
I can’t tell you how happy this makes my whole family.
My son said, “This cake is soooo good it’s dangerous! ”
So, I hope you live dangerously and bake this cake!!!!
Recipe Notes For Coconut Cake:
This recipe is easy and straightforward.
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.
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 😉
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Coconut Cake with Coconut Cream Cheese Frosting
- 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 2Sticks Unsalted Butter
- 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
- 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
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.
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Source: Bon Appetite