Name: Coconut Cake with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups cake flour (360g); 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 2 cups granulated sugar (400g); ½ cup unsalted butter softened (113g); ½ cup vegetable oil (120mL); 4 large egg whites lightly beaten; 2 teaspoons vanilla extract; ½ teaspoon coconut extract; 1 cup coconut milk (240mL); 1 cup sweetened shredded coconut (100g); 1 cup unsalted butter softened (227g); 8 ounces cream cheese room temperature (227g); 1 teaspoon vanilla extract; ½ teaspoon coconut extract; ¼ teaspoon salt; 6 cups confectioners’ sugar (720g); 2½ cups sweetened shredded coconut (250g)

Jump to Recipe· 4.2 from 3 reviews

If you’ve ever dreamed of a tropical escape in dessert form, this Coconut Cake with Cream Cheese Frosting Recipe is exactly what you need to bring those vibes right into your kitchen. Picture layers of tender, coconut-infused cake, made moist and flavorful with coconut milk and shredded coconut, all wrapped in a luscious, tangy cream cheese frosting that’s studded with even more coconut goodness. It’s a crowd-pleaser that’s equally perfect for special occasions or whenever you want to treat yourself to something uniquely comforting and irresistibly sweet.

Ingredients You'll Need

A round cake fully covered with a thick layer of shredded white coconut, creating a fluffy texture all over the surface and sides. The cake sits on a tan woven cake stand, showing a natural, detailed pattern. Behind it there are wooden cutting boards with warm brown tones leaning against a white wall. To the right, there is a small clear glass vase with soft pink and white flowers. The scene has a cozy kitchen feeling with simple, soft natural colors on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Coconut Cake with Cream Cheese Frosting Recipe is simpler than you might think. Each element plays a key role in delivering the perfect balance of moistness, rich flavor, and luscious texture—from the tender cake layers to the creamy frosting that crowns it.

Cake flour (3 cups): This creates a tender crumb that’s soft yet sturdy enough to hold up your layers.
Baking powder and baking soda: Essential for achieving that lovely rise and light texture.
Salt (½ teaspoon): Just a pinch to heighten all those sweet flavors without overpowering them.
Granulated sugar (2 cups): Sweetness that balances perfectly with the slight tang in the frosting.
Unsalted butter (½ cup softened for cake, 1 cup for frosting): Adds richness and moisture, enhancing the buttery coconut flavor.
Vegetable oil (½ cup): Locks in moisture, keeping the cake ultra-soft.
Large egg whites (4, lightly beaten): Provide structure without heaviness; keeping the cake light.
Vanilla extract (2 teaspoons for cake, 1 teaspoon for frosting): Brings warmth and depth to every bite.
Coconut extract (½ teaspoon for cake, ½ teaspoon for frosting): Intensifies the tropical coconut profile without being artificial.
Coconut milk (1 cup): Infuses each layer with subtle coconut creaminess that keeps it moist.
Sweetened shredded coconut (1 cup for cake, 2½ cups for frosting): Adds bites of chewy texture and pure coconut flavor throughout.
Cream cheese (8 oz, room temperature): The heart of the frosting’s tangy, creamy deliciousness.
Confectioners’ sugar (6 cups): Sweetens and thickens the frosting to a perfectly spreadable consistency.
Salt (¼ teaspoon for frosting): Balances sweetness in your cream cheese frosting for that irresistible taste.

How to Make Coconut Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F. Be sure to butter and flour three 9-inch round cake pans, or spray them with baking spray, and line the bottoms with parchment paper. This crucial prep work ensures your layers will slide out cleanly and bake evenly.

Step 2: Whisk Dry Ingredients

Combine your cake flour, baking powder, baking soda, and salt in a medium bowl. Whisk thoroughly to distribute the leavening agents evenly throughout the flour—this helps your cake rise beautifully.

Step 3: Cream Butter, Sugar, and Oil

In a large mixing bowl or stand mixer fitted with a paddle attachment, beat together sugar, butter, and vegetable oil on medium speed until light and creamy—about 3 minutes. This step creates a fluffy base critical for that tender crumb.

Step 4: Add Egg Whites and Extracts

Whisk in the lightly beaten egg whites, vanilla extract, and coconut extract until fully combined. These fragrant elements add depth and exotic allure to your cake.

Step 5: Alternate Dry Ingredients with Coconut Milk

With your mixer on low, add one-third of the flour mixture, then half of the coconut milk, alternating until all dry ingredients and coconut milk are combined. This gentle mixing method prevents the gluten from overdeveloping, keeping your cake tender.

Step 6: Fold in the Shredded Coconut

Gently fold in the shredded coconut using a spatula to evenly distribute those chewy pockets of coconut flavor throughout the batter without deflating it.

Step 7: Bake the Cake Layers

Divide your batter evenly between the pans and smooth the tops. Bake for 30 to 32 minutes, rotating the pans halfway through for even baking. You'll know they're ready when a gentle press on the center springs back.

Step 8: Cool the Cake Layers

Allow the cakes to cool in the pans for 20 minutes, then carefully invert them onto wire racks to cool completely before frosting. This prevents the frosting from melting and ensures neat layers.

Step 9: Make the Coconut Cream Cheese Frosting

In a clean mixing bowl, beat softened butter and cream cheese together on medium speed until creamy and fluffy. Add vanilla, coconut extract, and salt, mixing well. Then, slowly add confectioners’ sugar one cup at a time, mixing on low between additions until smooth. Finish by mixing on medium speed until fluffy and spreadable.

Step 10: Assemble Your Coconut Cake with Cream Cheese Frosting Recipe

Place one cake layer on your cake stand and spread about one cup of frosting evenly over the top. Repeat with the second layer. Top with the final cake layer and generously frost the entire outside. Press the remaining shredded coconut onto the frosting to cover the cake completely, then chill for 30 minutes for cleaner slicing.

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

A three-layered slice of light yellow cake sits on a white plate with green speckles. Each layer is separated by creamy white frosting, and the entire slice is covered with shredded white coconut on top and sides. Behind the slice, there is a wooden cake stand holding the rest of the cake, which is covered with the same white frosting and coconut flakes. To the side, there is a white cup with a floral design filled with brown coffee on a matching saucer. The scene is set on a white marbled surface with a small bouquet of pink and white flowers in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like toasted coconut flakes brings a lovely crunch and deeper toasted flavor that complements the soft cake and creamy frosting. Fresh berries, such as raspberries or sliced pineapple, also add bursts of color and tang that brighten the overall taste.

Side Dishes

A slice of this cake pairs beautifully with a light tropical fruit salad or a simple scoop of coconut sorbet. These sides help balance the cake’s richness and emphasize its luscious coconut notes.

Creative Ways to Present

For a show-stopping presentation, consider layering this cake as cupcakes or a sheet cake, complete with the same creamy frosting and coconut topping. You can also pipe swirls of frosting for a professional touch, or drizzle a bit of white chocolate for extra elegance.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be stored tightly covered in the refrigerator for up to 3 days, making it perfect to enjoy over a few days without losing moisture or flavor.

Freezing

If you want to freeze your cake, wrap each layer well in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before frosting or serving.

Reheating

Because this cake is best served chilled or at room temperature, avoid reheating. If preferred, allow the chilled cake to sit at room temperature for 30 minutes to regain softness before slicing and serving.

FAQs

Can I use regular milk instead of coconut milk?

Coconut milk is key to achieving that distinctive moist texture and subtle coconut flavor in the cake. Using regular milk will yield a cake that’s less moist and lacks the signature tropical taste, so for best results, stick with coconut milk.

Is it possible to make this cake gluten-free?

You can try substituting with a gluten-free flour blend designed for baking; however, the texture and rise might differ slightly. Make sure to check that your baking powder and other ingredients are gluten-free as well.

Can I make this cake without cream cheese in the frosting?

Cream cheese brings a wonderful tang and creamy texture that balances the sweetness, so omitting it will change the flavor profile. If necessary, you can substitute with mascarpone or whipped buttercream, though they won’t taste quite the same.

How do I prevent the cake layers from becoming dry?

Be careful not to overbake—check the cake early with a toothpick and avoid opening the oven frequently. Also, folding in the coconut and using both butter and oil helps retain moisture throughout baking.

Can I make this recipe in one cake pan instead of three?

While possible, baking all the batter in one pan will extend the baking time significantly and may affect the crumb texture and rise. It’s best to stick with three pans to get those classic layered slices that make this cake so special.

Final Thoughts

This Coconut Cake with Cream Cheese Frosting Recipe has quickly become a personal favorite for so many reasons—it’s tropical, indulgent, and somehow light all at once. Whether you’re celebrating a milestone or just craving something sweet with a twist, this cake brings a joyful burst of coconut love in every bite. I can’t wait for you to try it and share that same delight with your loved ones.