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!
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
Coconut Cake Video Tutorial
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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
- 2 cups toasted sweetened coconut flakes
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 toasted 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
Reader Interactions
Comments
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[…] week our Top Recipe Pick goes to Kathleen over at Gonna Want Seconds has this heavenly Coconut Cake with Cream Cheese Frosting that literally made me wish I had a slice along with my cuppa tea this evening. This would also […]
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lydia says
bonjour pourriez vous traduire s recettes en Français svp
Kathleen says
I’m so sorry I do not speak French. Are you able to use Google translator?
Jeff says
I also crave coconut in spring. Weird, huh? Your cake looks delicious.
Kathleen says
Hey Jeff. It is weird. I don’t know why, but it’s definitely a “thang!!!!”
Kelly says
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?
Kathleen says
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 🙂
Sylvieann says
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.
Kathleen says
You’re so welcome Syvieann! I hope you enjoy the cake 🙂
Kathleen says
You’re so welcome Sylvieann! I hope you enjoy the cake 🙂
MimisSugarbabies says
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..
Kathleen says
Hi Mimi. Great suggestion. This cake doesn’t have that issue fortunately 🙂
Corrine Moore says
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.
Kathleen says
Hi Corrine. So glad your family enjoyed 🙂 I think this is a very special cake, too!
Mary Lloyd says
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.
Kathleen says
This cake is a dense cake. Hope you enjoy!
Tara says
I made this tonight and it was AWESOME! Thanks so much!
Kathleen says
Yay, so glad you liked it Tara! You’re so welcome 🙂
Stefenia says
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.
Kathleen says
Hi Stefenia. Wow, sounds like an awesome cake!
Gil says
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
Kathleen says
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.
Bonye says
Can this be done in a 9×13 cake instead of two layers? How long would you bake it?
Kathleen says
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 🙂
Patricia says
You have a couple scripts on this page that needs some serious debugging! VERY annoying!
Kathleen says
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????
Jacqui says
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.
Kathleen says
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 🙂
Jacqui says
Yes that does, thank you! I’ve never used it before so I wasn’t sure if what I was looking at was correct.
LeeLee says
i made this foe Easter…dessert. It was a hit! Delicious is all I can say!
Kathleen says
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!
Anne says
Just made this cake and it stuck to the greased pans~! Arghhh~~!!
Kathleen says
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 ;(
Kelly says
Do you think coconut milk would work instead of coco lopez?
Kathleen says
Hi Kelly, no regular coconut milk is much thinner than Coco Lopez.
Denise Kellum says
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?
Kathleen says
Hi Denise! Yes this frosting absolutely must be refrigerated!
Rachel says
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?
Kathleen says
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!!!