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Coconut Cake with Cream Cheese Frosting Recipe

ByCaroline
Jump to Recipe· 4.7 from 8 reviews

If you’re craving a dessert that feels like a tropical vacation in every bite, you’re in for a treat. This Coconut Cake with Cream Cheese Frosting Recipe is one of my absolute favorites to bake when I want a showstopper that’s irresistibly moist, packed with that lush coconut flavor, and crowned with tangy, silky cream cheese frosting. Trust me, you’ll want to read on because this cake not only tastes incredible but is surprisingly straightforward to make—I’ll walk you through all my tips to get it perfect every time.

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Why This Recipe Works

  • Moist, Tender Cake: The combination of buttermilk and whipped egg whites keeps the cake incredibly soft and fluffy without being dense.
  • Rich Coconut Flavor: Using both flaked coconut and coconut extract layers the flavor beautifully without being overpowering.
  • Cream Cheese Frosting Perfect Balance: The tangy frosting cuts through the sweetness and adds a silky texture that complements the cake perfectly.
  • Easy to Customize: This recipe’s straightforward base makes it perfect for adding your unique touches, whether you swap extracts or try different toppings.
Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut layer cake, coconut dessert with cream cheese frosting, easy coconut cake recipe - A round cake covered with a thick layer of white shredded coconut all over its sides and top, decorated with eight swirls of creamy white frosting evenly spaced around the top edge. The cake sits on a white plate placed on a piece of brown parchment paper and a natural wood slice. In the background, there is a bright blue cloth with colorful floral patterns, a vintage silver cake server, stacked white plates, and some small white and yellow flowers. A small bowl filled with extra shredded coconut is in the foreground. The surface beneath everything is white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Coconut Cake with Cream Cheese Frosting Recipe lies in how each ingredient brings a purpose that blends well together—not just tastewise but texture and structure too. Plus, I’ll share some little tips on choosing your ingredients so your cake turns out bakery-quality every time.

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut layer cake, coconut dessert with cream cheese frosting, easy coconut cake recipe - Flat lay of four large whole egg whites in their clean uncracked shells, five large whole egg yolks in a simple white ceramic bowl, a small white bowl of buttermilk, a small white bowl of baking soda, a small white bowl of powdered milk, a small white bowl of granulated sugar, a small white bowl of cake flour, a small white bowl of unsalted butter softened and cubed, a small white bowl of vanilla bean paste, a small white bowl of coconut extract, a small white bowl of sweetened flaked coconut, a small white bowl of cream cheese cubed, a small white bowl of salted butter softened, a small white bowl of powdered sugar, a small white bowl of heavy cream, a small white bowl of vanilla extract, all ingredients fresh and natural arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Egg Whites: Whipping these separately creates a light, airy cake crumb—don’t skip this step!
  • Buttermilk: Adds moisture and helps tenderize the crumb for melt-in-your-mouth softness.
  • Baking Soda: This pairs with buttermilk’s acidity to get rise and a fine texture.
  • Sweetened Flaked Coconut: Gives authentic coconut flavor and subtle texture; I recommend pulsing it in a food processor for finer strands that mix better.
  • Cake Flour: A softer flour than all-purpose, it ensures your cake stays delicate and tender.
  • Powdered Milk: It deepens the flavor and improves the cake’s texture—a little trick I’ve picked up to make a difference.
  • Granulated Sugar: Sweetness and moisture retention—stick to granulated for the best crumb.
  • Unsalted Butter: Room temperature for easy creaming and rich flavor. It’s the fat that brings the cake together nicely.
  • Egg Yolks: Adds rich color and moisture, balancing the whipped egg whites perfectly.
  • Vanilla Bean Paste & Coconut Extract: Double the flavor punch — vanilla brings warmth and coconut extract accentuates the tropical vibe.
  • Cream Cheese and Butter (Frosting): Cubed and cold—the base for a smooth, creamy frosting that isn’t too heavy but just indulgent enough.
  • Powdered Sugar (Frosting): Sweetens and thickens the frosting; add gradually until you achieve your dream texture.
  • Heavy Cream (Frosting): Helps balance the thickness so frosting spreads smoothly and pipes beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Coconut Cake with Cream Cheese Frosting Recipe is how easy it is to tweak. I love switching up the coconut extract for almond extract sometimes, or adding a splash of rum for a grown-up twist. You can totally make this your own and still get amazing results.

  • Variation: Adding pineapple puree between the layers makes a delightful piña colada-inspired cake — I tried this last summer and it was a hit!
  • Dairy-Free: Substitute coconut milk for buttermilk and use vegan cream cheese and butter alternatives to keep the coconut vibe while making it plant-based.
  • Texture Boost: Toast your flaked coconut lightly before adding to the frosting for an extra toasty nutty flavor that’s so good.

Step-by-Step: How I Make Coconut Cake with Cream Cheese Frosting Recipe

Step 1: Prepare the Egg Whites Just Right

Start by whipping those 4 large egg whites at room temperature. I use my stand mixer at speed 4 for about 2 minutes to get the foam started, then crank up to speed 6 until they form stiff peaks—around a minute more. This helps build volume and keeps your cake light and airy. Be patient here; underwhipped whites won’t give the same lift, and overwhipped ones can get grainy.

Step 2: Mix the Dry Ingredients with a Coconut Twist

Pulse that sweetened flaked coconut in your food processor until fine strands form—that little extra step brings a luxurious coconut texture without big flakes interrupting the crumb. Then mix the processed coconut with cake flour, sugar, powdered milk, and salt in your mixer bowl. Adding the powdered milk might seem odd, but it really deepens the flavor and gives the cake a great crumb.

Step 3: Cream Butter and Egg Yolks, Then Add Flavor

Add softened butter to the dry ingredients and mix until sandy—that’s your signal to scrape down the sides and beat in egg yolks, vanilla bean paste, and coconut extract. The vanilla bean paste brings a lovely speckled look and a richer vanilla flavor than extract alone. Take your time mixing these together for a smooth batter.

Step 4: Combine the Batter with Buttermilk and Fold in Egg Whites

Slowly beat in your buttermilk and baking soda mixture in three additions—this helps everything combine without deflating it. Finally, gently fold in the fluffy egg whites. This folding step is crucial: over-mixing can flatten your batter, so use a spatula and lift gently until there are no more streaks.

Step 5: Bake, Cool, and Wrap Overnight

Divide the batter evenly between two 9-inch pans lined with parchment or cake goop (a must to keep them from sticking). Bake at 350°F for 35 to 40 minutes until the toothpick comes out clean. When the cakes are still slightly warm to the touch, wrap them tightly with two layers of plastic wrap and leave them at room temperature overnight. This tip helps your cake stay super moist and perfectly tender—trust me, it’s worth the wait.

Step 6: Whip Up That Dreamy Cream Cheese Frosting

Beat cold cubed cream cheese and softened butter together until fluffy. I usually start at medium-high speed and let my mixer work its magic for about 2-3 minutes. Then add powdered sugar gradually, alternating with heavy cream so you get the perfect consistency. Finish by beating in vanilla and coconut extracts and whip on high for a light, pillowy frosting.

Step 7: Assemble, Frost, and Coconut-ify

Place your first cake layer on a plate or cake stand and spread a generous layer of frosting. Top with the second layer and cover the whole cake inside and out with frosting. To really amp up the coconut vibe, press 1 to 2 cups of sweetened flaked coconut all over the sides and top. I sometimes pulse the coconut a little for finer strands so it sticks better and looks neat. For an extra special touch, pipe extra frosting around the base and top edges!

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Tips from My Kitchen

  • Use Room Temperature Eggs: I promise it makes whipping and combining so much easier, which helps your cake rise better.
  • Don’t Overmix After Adding Egg Whites: Gently fold them in to keep that airy texture—this saved me from dense cakes more than once.
  • Wrap Cake While Slightly Warm: This keeps moisture locked in and ensures you’ll slice into a perfectly tender cake the next day.
  • Pulse Coconut For Better Texture: Fine coconut strands blend beautifully into the batter and frosting, avoiding clumps or uneven texture.

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut layer cake, coconut dessert with cream cheese frosting, easy coconut cake recipe - A slice of three-layer yellow cake is on a white plate, each layer separated by a light cream filling. The outside of the cake is fully covered in white shredded coconut, giving a rough texture. There is a piped swirl of light beige frosting on the plate next to the slice. The background shows a full cake with the same coconut coating, some small white flowers with yellow centers, and a bright blue cloth with a floral pattern under the plate. The setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cake with extra sweetened flaked coconut for that inviting texture and coconut punch. For extra flair, I sometimes scatter fresh toasted coconut flakes or even edible flowers to make it pop visually. A few toasted almond slivers sprinkled on top add a lovely crunch and compliment the creaminess of the frosting beautifully.

Side Dishes

Pairing this cake with a light side like fresh pineapple slices or a tropical fruit salad really brightens the dessert experience. I also find a cup of hot herbal tea or coffee balances the sweetness nicely when serving.

Creative Ways to Present

A layered cake stand is a beautiful way to showcase this coconut cake at special occasions—especially when decorated with fresh tropical flowers around the base. For spring or summer parties, I’ve even served individual slices topped with a dollop of whipped cream and a sprinkle of toasted coconut and lime zest for a fresh twist everyone loved.

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep this cake covered loosely in the fridge to maintain freshness. The cream cheese frosting keeps the cake moist, but I’ll usually bring it to room temperature about 30 minutes before serving so it’s soft and the flavors shine.

Freezing

If I want to make the cake ahead, I freeze unfrosted layers wrapped tightly in plastic wrap and then foil. When ready, I thaw them overnight in the fridge before frosting. This method keeps the texture and flavor incredibly fresh—definitely a lifesaver for busy days!

Reheating

Since this is a cold frosting cake, I don’t recommend heating the whole cake, but for leftover slices, I let them sit at room temperature or warm them slightly in a microwave for 10-15 seconds if you want to soften the frosting just a bit.

FAQs

  1. Can I use regular all-purpose flour instead of cake flour in this Coconut Cake with Cream Cheese Frosting Recipe?

    Yes, you can substitute all-purpose flour, but since cake flour is softer and finer, it results in a more tender crumb. If you only have all-purpose, try sifting it well or replacing 2 tablespoons of all-purpose flour per cup with cornstarch to mimic cake flour.

  2. Is there a way to make this cake vegan or dairy-free?

    Absolutely! Swap buttermilk for a plant-based milk mixed with lemon juice, use vegan butter and cream cheese alternatives, and replace eggs with flax or chia egg substitutes. Keep in mind texture and flavor may vary slightly, but the coconut flavor will still shine!

  3. Can I make the frosting ahead of time?

    Yes! You can make the cream cheese frosting a day ahead and store it covered in the fridge. Before frosting your cake, give it a good stir or rewhip with a hand mixer to restore its fluffiness.

  4. How long does this coconut cake stay fresh?

    When stored covered in the refrigerator, the cake generally stays fresh for about 3-4 days. Wrapping it well prevents the drying out, and allowing it to come to room temperature before serving will make it taste as good as fresh.

Final Thoughts

This Coconut Cake with Cream Cheese Frosting Recipe has earned a special spot in my baking repertoire because it ticks all the boxes—moist, flavorful, and just the right amount of sweet tang. It’s the kind of dessert that makes guests ask for seconds (and thirds) and that you’ll find yourself craving again and again. I’m so excited for you to try it out and personalize it your way—it’s truly a crowd-pleaser that’s worth every step.

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Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Caroline
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Classic Coconut Cake is a moist and flavorful layered cake featuring a delicate coconut-infused batter and a luscious cream cheese frosting enhanced with vanilla and coconut extracts. Topped with sweetened flaked coconut, this cake is perfect for celebrations and coconut lovers.

Ingredients

Cake:

  • 4 large egg whites room temperature
  • 1 cup buttermilk room temperature
  • 1 teaspoon baking soda
  • 1⅓ cups sweetened flaked coconut (120g), loosely packed
  • 2 cups cake flour (260g)
  • 2 tablespoons powdered milk
  • 2 cups granulated sugar (400g)
  • ¾ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 5 large egg yolks room temperature
  • 1 tablespoon vanilla bean paste
  • 1½ teaspoons coconut extract

Frosting:

  • 8 ounces cream cheese cold and cubed
  • ½ cup salted butter softened
  • 5 cups powdered sugar
  • ¼ cup heavy cream (60mL)
  • 1 tablespoon vanilla extract
  • 1½ teaspoons coconut extract
  • 1 to 2 cups sweetened flaked coconut

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F and grease two 9-inch pans with cake goop or line the bottom of the pans with parchment paper and coat with nonstick spray.
  2. Whip Egg Whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes, then increase to speed 6 until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
  3. Mix Buttermilk and Baking Soda: In a small bowl or measuring cup, combine 1 cup buttermilk and 1 teaspoon baking soda and set aside.
  4. Process Coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until finely chopped.
  5. Combine Dry Ingredients: Add the processed coconut to the now empty stand mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt and mix to combine.
  6. Add Butter and Egg Yolks: Add the softened 1 cup unsalted butter and mix until the mixture has a sandy texture. Scrape down the sides, then beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract.
  7. Add Buttermilk Mixture: Beat in the buttermilk and baking soda mixture in three additions until fully combined, scraping down the sides as needed.
  8. Fold in Egg Whites: Gently fold the stiff egg whites into the batter until well combined and smooth.
  9. Bake the Cake: Evenly divide the batter between the two prepared pans (about 720g each) and bake for 40 minutes until a toothpick inserted into the center comes out clean.
  10. Cool the Cake: Remove the cakes from the oven and let cool in the pans for 5 minutes before transferring to a rack to cool almost completely. Wrap in double plastic wrap and store at room temperature overnight to enhance moisture.
  11. Prepare Frosting: When ready to frost, beat 8 ounces cold cubed cream cheese and ½ cup softened salted butter in a large bowl or stand mixer fitted with a paddle attachment on medium-high speed until smooth and fluffy.
  12. Add Sugar and Cream: Gradually add 5 cups powdered sugar, a cup at a time, alternating with ¼ cup heavy cream. Beat until creamy and smooth.
  13. Flavor Frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract; beat on high for 2 to 3 minutes until light and fluffy. Adjust consistency with more sugar or cream if needed.
  14. Assemble the Cake: Place the bottom cake layer on a plate or stand and spread frosting evenly over the top to the edges. Place the second layer on top and cover with frosting, spreading evenly around the sides.
  15. Add Coconut Topping: Gently press 1 to 2 cups sweetened flaked coconut onto the sides and top of the cake. Optionally, pulse coconut in a food processor for shorter strands before applying.
  16. Decorate: If desired, pipe additional decorative frosting around the top and base of the cake for a finished look.

Notes

  • For best flavor and moistness, bake the cake a day ahead and store wrapped at room temperature overnight before frosting.
  • If sweetened flaked coconut is unavailable, shredded coconut can be used but may change texture slightly.
  • You can substitute salted butter in the cake if unsalted is not available, but adjust salt accordingly.
  • Vanilla bean paste adds rich vanilla flavor but vanilla extract can be used as a substitute.
  • Adjust the amount of coconut extract in the frosting if a more subtle coconut flavor is desired.
  • Ensure egg whites are whipped to stiff peaks for a light and airy cake texture.
  • Wrap leftover cake tightly and store refrigerated for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 slice (1/16th of cake)
  • Calories: 410 kcal
  • Sugar: 38 g
  • Sodium: 200 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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