Coconut Cake with Cream Cheese Frosting Recipe

ByLily
Jump to Recipe· 4.9 from 8 reviews

Is there anything more nostalgic and downright delicious than a fluffy, tender coconut cake smothered in luscious, tangy cream cheese frosting? If you’ve ever thought about making a showstopping dessert that tastes like sunshine in every bite, you’re in the right place! This Coconut Cake with Cream Cheese Frosting Recipe is exactly that—moist, flavorful, and downright foolproof. I’ve made this cake countless times and trust me, it never fails to bring smiles and “wow”s around the table. Ready to whip up something magical? Let’s dive in!

🖤

Why This Recipe Works

  • Balanced Moisture: Using buttermilk and whipped egg whites creates the perfect light yet moist cake texture.
  • Natural Coconut Flavor: Processing the flaked coconut adds a subtle coconut essence without overpowering the cake.
  • Cream Cheese Frosting: Tangy and rich, this frosting complements the sweetness perfectly.
  • Make-Ahead Magic: Wrapping and resting the cake overnight boosts moisture and flavor beautifully.
Coconut Cake with Cream Cheese Frosting, coconut cake recipe, fluffy coconut cake, moist coconut cake, easy coconut cake - 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

Every ingredient in this Coconut Cake with Cream Cheese Frosting Recipe plays a starring role, working together to bring out tender crumb, genuine coconut flavor, and that dreamy frosting finish. I’ll share a few tips so you’re confident about each one when you shop or prep.

Coconut Cake with Cream Cheese Frosting, coconut cake recipe, fluffy coconut cake, moist coconut cake, easy coconut cake - 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 traps air, helping the cake stay light and airy.
  • Buttermilk: Adds moisture and tang, reacting with baking soda for a nice rise.
  • Baking Soda: The leavening agent that helps your cake rise beautifully.
  • Sweetened Flaked Coconut: Gives texture and authentic coconut flavor; pulsing it sharpens the flavor without chunks.
  • Cake Flour: Produces a soft, fine crumb that’s perfect for delicate cakes.
  • Powdered Milk: Enhances tenderness and richness.
  • Granulated Sugar: Sweetens without overpowering, balancing the coconut flavor.
  • Unsalted Butter: Provides richness – make sure it’s softened for easier mixing.
  • Egg Yolks: Enrich the batter for a luxurious texture and golden color.
  • Vanilla Bean Paste: Adds depth beyond typical vanilla extract with those pretty specks.
  • Coconut Extract: Boosts coconut flavor without being fake-tasting.
  • Cream Cheese: Cold and cubed to make the frosting extra creamy and smooth.
  • Salted Butter: Balances the frosting’s sweetness and gives structure.
  • Powdered Sugar: For smooth, sweet frosting that holds its shape.
  • Heavy Cream: Lightens the frosting, making it fluffy and spreadable.
  • Vanilla Extract: Enhances the frosting’s flavor profile.
  • Sweetened Flaked Coconut (Topping): Sprinkled on for texture and visual appeal.
📝
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

I love sharing this Coconut Cake with Cream Cheese Frosting Recipe because it’s a perfect base for you to play with flavors and textures. Over time, I’ve tried a few tweaks that kept the cake exciting without losing that classic flair. Don’t hesitate to put your signature twist on it!

  • Variation: I once swirled in a handful of toasted macadamia nuts into the batter for a bit of crunch—it was a delightful surprise that meshed perfectly with the coconut.
  • Dairy-Free Version: Swap out butter and cream cheese for vegan alternatives and use coconut milk in place of buttermilk—results are lovely with a bit less tang but still full-bodied.
  • Seasonal Touch: Adding ripe pineapple chunks between layers turns this into a dreamy tropical delight, perfect for summer!

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

Step 1: Whip Those Egg Whites to Fluffy Perfection

Start by separating your egg whites and whisking them on medium-high speed until they form stiff peaks. This is a crucial step for that light, airy texture. If they’re a little soft, your cake will be denser than you want. I find using room temperature eggs and a totally clean, grease-free bowl helps the whites behave beautifully.

Step 2: Bathing the Coconut and Mixing Dry Ingredients

Pulse the sweetened flaked coconut just enough to break it down without turning it into coconut powder. This step unlocks more flavor. Then, whisk together the cake flour, powdered milk, sugar, and salt in your mixer. It’s a simple combo, but this dry mix sets the base for all your deliciousness.

Step 3: Creaming Butter and Adding Richness

Mix the softened butter in with your dry ingredients until you get a sandy texture. Then add your egg yolks and flavorings—vanilla bean paste and coconut extract. The batter starts to come alive here! Make sure to scrape down the bowl to keep everything evenly incorporated.

Step 4: Inviting Buttermilk and Egg Whites In

Add the buttermilk and baked soda mixture in thirds, mixing gently to avoid losing airiness. Then fold in the whipped egg whites carefully—don’t rush this part. Folding, not stirring, preserves those precious air bubbles, keeping your cake fluffy.

Step 5: Baking and Cooling, Then Patience Pays Off

Divide your batter evenly into two prepared cake pans, then bake at 350°F for 35–40 minutes. Use the toothpick test—it should come out clean or with just a few moist crumbs. After a quick 5-minute cool in the pans, transfer cakes to wire racks. Here’s my pro tip: wrap them tightly in plastic the same day if you’re frosting tomorrow—you’ll get a moist, tender crumb every time.

Step 6: Crafting the Cream Cheese Frosting

Beat your cold cream cheese and softened butter until fluffy—this combination is the heart of your frosting’s creamy texture. Gradually add powdered sugar alternating with heavy cream until you hit your perfect spreadable consistency. Then flavor with vanilla and coconut extracts. Whip it a bit more to get that silky finish.

Step 7: Assemble and Decorate Like a Pro

Spread frosting between your layers, going edge to edge for even coverage, then coat the outside. Press sweetened flaked coconut onto the sides and top using the palm of your hand. It sticks beautifully and gives that lovely texture and look that screams “homemade love.” If you’re feeling fancy, pipe a border or little rosettes along the base and top edges—trust me, it’s easier than it looks!

💡

Tips from My Kitchen

  • Room Temperature Ingredients: I always set my eggs and butter out an hour before baking; this makes mixing smoother and gives you better batter.
  • Don’t Overmix Egg Whites: Stop beating as soon as stiff peaks form to avoid drying them out—dry whites won’t incorporate well.
  • Wrapping Cakes Overnight: This little step is a game changer for moist, tender slices when you frost the next day.
  • Coconut Texture Variation: Pulsing coconut gives a softer texture, but if you like some chew, skip the food processor and sprinkle as is on top.

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

Coconut Cake with Cream Cheese Frosting, coconut cake recipe, fluffy coconut cake, moist coconut cake, easy coconut cake - 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’m a sucker for the classic look of extra-flaked coconut pressed into the frosting, but sometimes I add toasted coconut flakes for a nutty twist and a bit more crunch. Fresh tropical fruit like pineapple chunks or sliced kiwi on the side adds a vibrant, juicy contrast that makes every bite feel like a celebration.

Side Dishes

Pair this coconut cake with a simple cup of freshly brewed coffee or an iced latte to really balance the sweetness. For a party, I like serving it alongside a light citrus salad or even a scoop of vanilla bean ice cream—because who says you can’t have dessert with dessert?

Creative Ways to Present

If you’re celebrating something special, try layering the cake with thin slices of toasted coconut between tiers or piping rosette borders with extra cream cheese frosting. Adding edible flowers or passionfruit pulp on top brightens the presentation beautifully. I once served it in mini individual cake jars for a picnic—everyone loved how cute and portable it was!

Make Ahead and Storage

Storing Leftovers

I store leftover coconut cake tightly wrapped in the fridge, ideally in an airtight cake container. This keeps it moist and preserves the cream cheese frosting’s freshness for up to 4 days. If you can, let the chilled cake sit at room temperature for 15–20 minutes before slicing—it makes the texture softer and flavors more pronounced.

Freezing

Freezing this cake works well if you separate the layers before frosting. I wrap each unfrosted layer tightly in plastic wrap and then foil, freezing for up to 3 months. When ready, thaw overnight in the fridge, then proceed with frosting. I avoid freezing once fully frosted because the texture of cream cheese frosting can change.

Reheating

This cake is best served chilled or at room temperature. If you want to warm up a slice, I pop it in the microwave for about 10 seconds—just enough to soften slightly but not melt the frosting. It’s a nice treat during cooler months or if you want a fresh-from-the-oven feeling.

FAQs

  1. Can I use dried coconut instead of sweetened flaked?

    Yes, you can substitute dried coconut, but keep in mind that the flavor will be less sweet and potentially more chewy. You might want to add a bit more sugar to balance the taste. Also, toasting dried coconut before adding it can enhance flavor and texture.

  2. Why is my cake dense instead of fluffy?

    Dense cake results most often from overmixing, not whipping the egg whites to stiff peaks, or using cold ingredients. Be sure to whip egg whites properly and fold them gently, and use room-temperature eggs and butter for a lighter texture.

  3. Can this Coconut Cake with Cream Cheese Frosting Recipe be made gluten-free?

    Absolutely! Swap the cake flour for a gluten-free flour blend designed for cakes, and add a tad more baking powder to ensure it rises well. Texture may vary slightly, but the flavor will still shine beautifully.

  4. How long can I keep the frosted cake at room temperature?

    Since this frosting contains cream cheese, I recommend storing the cake in the fridge to avoid spoilage. It’s safe at room temperature for about 2 hours, perfect if you’re serving it shortly after frosting.

Final Thoughts

This Coconut Cake with Cream Cheese Frosting Recipe is one of those desserts that feels like a warm hug in cake form. It’s perfect for birthdays, celebrations, or anytime you want to bring a smile to someone’s face. I love how it balances nostalgic flavors with a light, fresh texture—and I have no doubt you’ll fall for it just like I did. Give it a try, and don’t be surprised if it becomes your go-to dessert to impress friends and family!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Lily
  • 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

This Classic Coconut Cake recipe delivers a moist, tender cake bursting with coconut flavor, layered and frosted with a creamy coconut-infused cream cheese frosting. Perfect for celebrations or whenever you crave a tropical-inspired dessert, this cake is made from scratch with whipped egg whites, processed coconut, and a luscious homemade frosting finished with sweetened flaked coconut for texture and visual appeal.

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 your oven to 350°F. Grease two 9-inch cake pans with cake goop, or line the bottoms with parchment paper and coat with nonstick spray to prevent sticking.
  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. Increase speed to 6 and continue beating for about 1 more minute until stiff peaks form. Transfer the whipped egg whites to a small bowl and set aside.
  3. Prepare buttermilk mixture: In a small bowl or measuring cup, combine 1 cup buttermilk and 1 teaspoon baking soda. Set aside to activate.
  4. Process coconut: Place 1⅓ cups sweetened flaked coconut in a food processor and pulse until it becomes finely shredded. This helps incorporate coconut flavor throughout the cake batter.
  5. Mix dry ingredients and coconut: In the now empty stand mixer bowl, add the finely processed coconut, 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix briefly to combine evenly.
  6. Add butter and mix: Add 1 cup softened unsalted butter to the dry ingredients and mix until the texture becomes sandy and crumbly.
  7. Add egg yolks and flavorings: Scrape down the sides of the bowl to incorporate any butter sticking to the edges. Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until well blended.
  8. Incorporate buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, mixing between each addition until incorporated and smooth. Scrape down the bowl sides as needed.
  9. Fold in whipped egg whites: Gently fold the stiff egg whites into the batter until fully combined, being careful not to deflate the mixture to keep the cake light and airy.
  10. Divide and bake: Evenly divide the batter between the two prepared pans (about 720g each). Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then transfer them to a wire rack to cool almost completely. For best texture and moisture, wrap in plastic wrap while still slightly warm and leave at room temperature overnight.
  12. Make frosting: When ready to frost, beat together 8 ounces cold cubed cream cheese and ½ cup softened salted butter in a large bowl or stand mixer with a paddle attachment until smooth and fluffy.
  13. Add powdered sugar and cream: Gradually add 5 cups powdered sugar a cup at a time, alternating with ¼ cup heavy cream, mixing well after each addition to achieve a smooth texture.
  14. Flavor frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract, then beat on high speed for 2 to 3 minutes until light and fluffy. Adjust consistency by adding more sugar or cream if needed.
  15. Assemble cake: Place the bottom cake layer on a plate or cake stand. Spread a layer of frosting evenly over the top, extending to the edges. Place the second cake layer on top and cover with frosting evenly, including the sides.
  16. Decorate with coconut: Using the palm of your hand, gently press 1 to 2 cups sweetened flaked coconut onto the frosting-covered sides and top of the cake. Optionally, pulse the coconut in a food processor for shorter strands before applying. Pipe additional decorative frosting around the top and base as desired.

Notes

  • Using room temperature eggs and butter helps create a smoother, more blended batter and frosting.
  • Whipping egg whites until stiff peaks form adds volume and lightness to the cake.
  • Allowing the baked cakes to cool wrapped overnight enhances moisture and flavor.
  • You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar if needed.
  • Adjust frosting consistency by adding more powdered sugar to thicken or more cream to thin as preferred.
  • For a more intense coconut flavor, toast the flaked coconut lightly before processing.
  • If you prefer, you can bake in three layers for a taller cake, adjusting baking time to about 25-30 minutes per layer.
  • This cake freezes well after baking and before frosting — wrap tightly and thaw before frosting.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420 kcal
  • Sugar: 37 g
  • Sodium: 200 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 48 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 110 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star