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
On your phone? Check out my web story here.
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. Â
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
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Milissa says
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?
Kathleen Smith says
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
Karon says
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
Kathleen says
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
Emily says
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!
Kathleen says
Hi Emily! This cake is very dense and incredibly moist. I have no problem with it being crumbly or fragile. Slices nicely. 🙂
Emily says
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!
Kathleen says
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
Sandy says
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!
Kathleen Smith says
Hi Sandy. I’ve had some weird technicaL issue. The original recipe is up and live. So sorry for any inconvenience <3
Lotta ingram says
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
Kathleen Smith says
Hi Lotta. I’m so sorry. I don’t have any idea how that recipe was erased. Will post it back ASAP! <3
Manjit Harrison says
Still waiting for this awesome looking recipe 🙂
Kathleen Smith says
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!!
Toya says
Hi do you know how soon you’ll post the recipe again? I would love to make this cake for my family!
Kathleen Smith says
Oh Toya! I’m so very sorry. The recipe is up and LIVE! So sorry for any inconvenience!!! <3
Denise Kellum says
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?
Kathleen Smith says
Hi Denise. I must admit I’e never started this cake with frozen bags of coconut. It sounds like it would be outrageously delicious!
Debbie A Davis says
Can you use a 9×13 pan or bunt pan?
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Kathleen says
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.
Leah says
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.
Kathleen Smith says
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.
Donna says
Is 45 minutes for bake time correct?
Kathleen Smith says
Yes 🙂
debbie donnelly says
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
Andi says
Your picture covers the recipe card with the ingredients. 2 cups of ap flour? 2
Kathleen Smith says
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
Allison says
Can I make the cake the night before and then frost it the next day?
Kathleen says
Sure!