Name: Coconut Cake with Cream Cheese Frosting Recipe
Prep time: 40 min
Cook time: 24 min
Total time: 4 h
Cuisine: American
Ingredients: 2 and 1/2 cups (285g) cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 and 2/3 cups (330g) granulated sugar; 5 large egg whites, at room temperature; 1/2 cup (120g) sour cream, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature; 1 cup (80g) sweetened shredded coconut; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 5 cups (600g) confectioners’ sugar; 2 Tablespoons (30ml) canned coconut milk; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon coconut extract; 1/8 teaspoon salt; 2 cups (160g) sweetened shredded coconut for decoration

Jump to Recipe· 3.9 from 68 reviews

If you have a soft spot for tropical flavors wrapped in a tender, moist crumb, you are going to fall head over heels for this Coconut Cake with Cream Cheese Frosting Recipe. Every bite is a perfect balance of creamy frosting and fluffy cake speckled with shredded coconut, giving you that lush texture and sweet coconut punch that feels like a mini getaway. Whether it’s for a celebratory moment or just a sweet treat to brighten your day, this cake brings a warm, inviting vibe that’s truly irresistible.

Ingredients You’ll Need

A white frosted cake with three visible layers of light yellow sponge separated by creamy white filling is shown on a round white marble cake stand with a wooden base. The outside of the cake is covered with a textured white coating, likely shredded coconut, giving it a fluffy look. On top, there are delicate pale pink and white rose-shaped decorations placed near the edge. The cake has a slice missing, showing the inside layers clearly. The background features a white marbled surface and a blurred wooden texture. Next to the cake stand, there is an ornate silver cake server and a teal cloth. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, but each one is carefully chosen to build the cake’s signature flavor, texture, and appearance. From the richness of the cream cheese to the warmth of coconut milk, these essentials come together to create a cake you will crave again and again.

Cake Flour (2 and 1/2 cups): Provides a tender, soft crumb perfect for layering and frosting.
Baking Powder (2 teaspoons): Helps the cake rise beautifully, creating a light texture.
Baking Soda (1/2 teaspoon): Works with acidic ingredients for extra lift and tender crumb.
Salt (1 teaspoon): Balances sweetness and enhances flavors overall.
Unsalted Butter (3/4 cup + 1 cup, softened): Adds richness and a creamy texture, essential for both cake and frosting.
Granulated Sugar (1 and 2/3 cups): Sweetens the cake perfectly without overwhelming the coconut flavor.
Large Egg Whites (5): Give the cake structure while keeping it light and fluffy.
Sour Cream (1/2 cup): Adds moisture and a subtle tang to enhance the cake’s flavor complexity.
Pure Vanilla Extract (2 and 1/2 teaspoons total): Deepens the overall flavor without competing with the coconut.
Coconut Extract (1 and 1/2 teaspoons total): A must for intensifying that unmistakable coconut aroma and taste.
Unsweetened Coconut Milk (1 cup): Keeps the batter moist and adds a smooth coconut undertone.
Sweetened Shredded Coconut (3 cups total): Brings a delightful texture and bursts of coconut sweetness throughout.
Full-fat Brick Cream Cheese (8 ounces): Gives the frosting its velvety tang, balancing the sweetness.
Confectioners’ Sugar (5 cups): Provides that luscious, smooth frosting perfect for spreading and decorating.

How to Make Coconut Cake with Cream Cheese Frosting Recipe

Step 1: Preparing Your Pans and Oven

Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans, then line them carefully with parchment paper rounds and grease the paper too. This little trick helps your cakes come out smoothly without any sticking—trust me, it’s a game-changer!

Step 2: Mixing the Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures your leavening agents and salt are evenly distributed, which lays the groundwork for a perfectly risen cake.

Step 3: Creaming Butter and Sugar

Using a mixer, beat the 3/4 cup softened butter and granulated sugar on medium-high until the mixture is smooth and creamy, about 2 minutes. Don’t forget to scrape down the bowl edges to incorporate every bit. This step brings the sweetness alive and guarantees a luscious base for your batter.

Step 4: Adding Egg Whites and Flavorings

Add the five egg whites to the butter mixture and beat until combined. Then, mix in the sour cream, vanilla extract, and coconut extract. Your batter will look slightly curdled—that’s perfect and expected due to the different consistencies coming together.

Step 5: Combining Dry Ingredients and Coconut Milk

Set your mixer on low and slowly add the dry flour mixture, alternating with the coconut milk, until just combined. Finish it off by folding in the sweetened shredded coconut by hand to avoid any lumps and make sure the texture stays light and fluffy.

Step 6: Baking the Cake Layers

Divide the batter evenly among the three prepared pans. For extra precision, weigh each one as you pour. Bake for 21-24 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for an hour before turning them out onto a wire rack to cool completely. Patience here ensures your frosting won’t melt and your layers won’t crumble when assembling.

Step 7: Making the Cream Cheese Frosting

In a large bowl, beat 1 cup softened butter and cream cheese on medium speed until smooth and fluffy, about 2 minutes. Gradually add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and a pinch of salt, starting on low speed. Then crank it up to high and beat for 3 full minutes. Adjust the consistency by adding more sugar or coconut milk as needed to get that dreamy, spreadable texture.

Step 8: Assembling and Decorating Your Cake

Level each cake layer by slicing off the dome with a serrated knife. Place the first layer on your serving plate and spread a generous cup of frosting over it. Repeat with the second layer, then place the final layer on top. Cover the entire cake with the remaining frosting. Don’t forget to press the last of the shredded coconut onto the sides and top for that classic finish. Pop the cake in the fridge for at least 20 minutes before slicing to set the frosting and keep your slices clean.

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

A round cake with one visible layer, covered fully in white shredded coconut that gives a rough texture on the outside. On top of the cake, there are six decorative rose-shaped icing flowers in soft colors, including white and light pink, arranged in a small cluster near the center. The cake is placed on a white marble cake stand with a wooden base. A few small purple flowers rest on the edge of the stand, adding a delicate touch. The scene is set against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Coconut Cake with Cream Cheese Frosting Recipe, consider garnishing with toasted coconut flakes for a deeper flavor and a slight crunch. Fresh pineapple slices or edible flowers also add a beautiful and fragrant touch that complements the tropical vibe.

Side Dishes

Pair this coconut cake with a light, refreshing fruit salad or a scoop of vanilla bean ice cream for a perfect contrast to the rich frosting. If you want a beverage pairing, a chilled cup of coconut water or a lightly brewed jasmine tea works wonders to cleanse the palate.

Creative Ways to Present

Try serving individual portions in clear glass dessert cups layered with extra frosting and coconut flakes for a modern twist. Or dust the top with a little toasted nutmeg for a subtly spiced surprise. Personalizing each slice with a small paper umbrella or colorful cake picks makes it fun for gatherings and celebrations.

Make Ahead and Storage

Storing Leftovers

Once frosted, wrap leftover slices tightly with plastic wrap or store them in an airtight container and refrigerate. The cream cheese frosting keeps the cake moist and fresh for up to 5 days in the fridge—perfect for savoring slowly or sharing with friends.

Freezing

This Coconut Cake with Cream Cheese Frosting Recipe freezes beautifully. For best results, freeze the unfrosted cake layers wrapped well in plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the fridge, then frost fresh. You can also freeze a fully assembled frosted cake if tightly covered, just allow extra thawing time to soften before serving.

Reheating

Since this cake is best enjoyed chilled or at room temperature, reheating isn’t recommended. However, if you prefer a warmer slice, briefly warm in the microwave for 10-15 seconds; be careful not to melt the frosting.

FAQs

Can I use regular milk instead of coconut milk?

While regular milk can be a substitute, coconut milk adds an essential richness and authentic coconut flavor that makes this cake truly special. Using regular milk will result in a less pronounced coconut taste.

How do I prevent the cake from drying out?

The sour cream and coconut milk in the batter keep this cake wonderfully moist. Make sure not to overbake and always cool it completely before frosting to lock in moisture.

Is it okay to use sweetened coconut instead of unsweetened?

Sweetened shredded coconut is called for in this recipe to balance flavors and add a little texture. Using unsweetened coconut may yield a less sweet cake and can alter the final taste slightly.

What type of cream cheese is best for the frosting?

Full-fat brick-style cream cheese is preferred because it’s thicker and less watery than spreadable varieties, resulting in a smooth, stable frosting.

Can I make this cake gluten-free?

You can try substituting the cake flour with a gluten-free flour blend meant for cakes, but results may vary. It’s important to use a blend with xanthan gum included for structure.

Final Thoughts

I absolutely encourage you to dive into this Coconut Cake with Cream Cheese Frosting Recipe—it’s a joyful celebration of tropical flavors wrapped in a fluffy, moist cake and topped with the creamiest, tangy frosting. It’s the kind of dessert that brings smiles and warm memories every time. Whether it’s a special occasion or just because today needs a little sweetness, this cake will not disappoint.