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
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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
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
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?
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
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
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
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!
Hi Emily! This cake is very dense and incredibly moist. I have no problem with it being crumbly or fragile. Slices nicely. 🙂
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
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!
Hi Sandy. I’ve had some weird technicaL issue. The original recipe is up and live. So sorry for any inconvenience <3
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
Hi Lotta. I’m so sorry. I don’t have any idea how that recipe was erased. Will post it back ASAP! <3
Still waiting for this awesome looking recipe 🙂
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!!
Hi do you know how soon you’ll post the recipe again? I would love to make this cake for my family!
Oh Toya! I’m so very sorry. The recipe is up and LIVE! So sorry for any inconvenience!!! <3
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?
Hi Denise. I must admit I’e never started this cake with frozen bags of coconut. It sounds like it would be outrageously delicious!
Can you use a 9×13 pan or bunt pan?
debbiedavis2139@comcast.net
Hi Debbie. This cake is very moist and heavy. I don’t think it would be the best in a bundt pan because it’s too heavy and will be super tricky getting out of the pan in one piece. I haven’t made it in a 9X13 but the volume of the batter should work just fine.
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.
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.
Is 45 minutes for bake time correct?
Yes 🙂
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
Your picture covers the recipe card with the ingredients. 2 cups of ap flour? 2
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
Can I make the cake the night before and then frost it the next day?
Sure!
bonjour pourriez vous traduire s recettes en Français svp
I’m so sorry I do not speak French. Are you able to use Google translator?
I also crave coconut in spring. Weird, huh? Your cake looks delicious.
Hey Jeff. It is weird. I don’t know why, but it’s definitely a “thang!!!!”
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?
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 🙂
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.
You’re so welcome Syvieann! I hope you enjoy the cake 🙂
You’re so welcome Sylvieann! I hope you enjoy the cake 🙂
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..
Hi Mimi. Great suggestion. This cake doesn’t have that issue fortunately 🙂
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.
Hi Corrine. So glad your family enjoyed 🙂 I think this is a very special cake, too!
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.
This cake is a dense cake. Hope you enjoy!
I made this tonight and it was AWESOME! Thanks so much!
Yay, so glad you liked it Tara! You’re so welcome 🙂
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.
Hi Stefenia. Wow, sounds like an awesome cake!
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
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.
Can this be done in a 9×13 cake instead of two layers? How long would you bake it?
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 🙂
You have a couple scripts on this page that needs some serious debugging! VERY annoying!
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????
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.
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 🙂
Yes that does, thank you! I’ve never used it before so I wasn’t sure if what I was looking at was correct.
i made this foe Easter…dessert. It was a hit! Delicious is all I can say!
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!
Just made this cake and it stuck to the greased pans~! Arghhh~~!!
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 ;(
Do you think coconut milk would work instead of coco lopez?
Hi Kelly, no regular coconut milk is much thinner than Coco Lopez.
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?
Hi Denise! Yes this frosting absolutely must be refrigerated!
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?
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!!!
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!
Hi Kim! So glad you enjoyed it! I love the limes and raspberries for some Christmas color!
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!
Hi Heather! So glad the coconut cake was a hit! Thanks for taking the time to share your experience with us 🙂
Could you use the recipe for cupcakes?
Could you use this recipe for cupcakes?
Hi Barb, I haven’t yet used this recipe for cupcakes. It’s a little heavy for cupcake. I like this recipe for cupcakes http://www.gonnawantseconds.com/2010/03/coconut-cupcakes/
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!
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 😉
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.
Wow Adrianne! Thanks for the tip! I’ll put it up in the post!
This cake is delicious! It received received rave reviews from family and friends. Looks pretty too!
Hey Kirsten! So glad you made it. Thanks so much for letting us know 😉 Really glad you got rave reviews!
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.
Hi Kirsten, Sweetened Cream of Coconut is a product found in the liquor aisel of the grocery store. It is a drink mixer (it has no alcohol) and is very thick.
Thank you!
BEST COCONUT CAKE EVER!
Thanks Nichole! So very glad you liked it 🙂
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?
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
Yes my icing was way too runny as well and my guests said it was too heavy is it supposed to be?
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. 😉
I make a coconut cake very similar to this but spread seedless raspberry preserves between the layers. Adds another layer of flavor.
Carol Jean that does sound delicious!
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.
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!
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.
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. 🙂
Should the sprinkled coconut be sweetened or unsweetened?
Hey Sandy, I used sweetened
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?
I think any Butter Cream frosting would be delicious
Did you try this recipe?how was it?
I made this cake and it is so good. you will hate yourself in the morning b/c you ate the hold think.
Thanks Sandra! I’m with you 🙂
living in australia dont know what coco lopes is ….
It’s a mixer used in cocktails. Hope that helps 😉
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
I am a hugs coconut fan myself and could never resist a slice of this cake.