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Enjoy this delicious coconut cake recipe with coconut cream cheese frosting all year round!
A Tropical Treat to Love!
We are obsessed with coconut and have been making as many coconut goodies as possible including this no-fuss coconut cake recipe that is loaded with tropical flavor!
This easy-to-make dessert is smothered in delicious coconut cream cheese frosting and is sure to impress any coconut lover (trust us – it’s delicious). Plus, it’s perfect for summer, and is one of our favorite cakes with fruit recipes.
Why we love it:
- Textures. The addition of toasted coconut adds a delightful crunch and texture to the cake.
- A simple show-stopper. The recipe is simple and easy to make, making it accessible for all levels of bakers.
- All year long. It’s a versatile dessert that can be enjoyed all year round, making it suitable for any occasion. We especially love it as a summer dessert!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 40 minutes
Coconut Cake
- 2¾ cups all-purpose flour – or use cake flour for a tender texture. Coconut flour cannot be substituted without making significant changes to the other ingredients.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 room-temperature egg whites – Room-temperature egg whites whip up fluffier than cold ones.
- ½ cup unsalted butter – How to Soften Butter Quickly
- ½ cup coconut oil
- 1¾ cups sugar
- 1 cup sweetened cream of coconut – do not grab canned coconut milk/coconut cream.
- 4 egg yolks – check out our How to Separate Egg Whites post
- 1 teaspoon vanilla extract
- 1 cup buttermilk – How to make Buttermilk – check out this article in case you don’t have buttermilk on hand
Coconut Cream Cheese Frosting
- 4 ounces cream cheese – softened
- 5 tablespoons unsalted butter – softened
- 1 pinch salt
- ½ teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons sweetened cream of coconut – use regular or sweetened toasted coconut
How to Make a Homemade Coconut Cake
- PREP. Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
- TOASTED COCONUT. Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
- Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
- BATTER. Whisk 2¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a small bowl. Set aside.
- Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
- In a large mixing bowl, beat ½ cup butter, ½ cup coconut oil, and 1¾ cups sugar till creamy. Beat in 1 cup cream of coconut, 4 egg yolks, and 1 teaspoon vanilla.
- Add the dry ingredients and the 1 cup buttermilk. Beat until just combined.
- Gently fold in the stiff egg whites until well incorporated.
- BAKE. Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Frost and Decorate
- FROSTING. Beat 4 ounces cream cheese and butter till smooth and creamy.
- Beat in 1 teaspoon coconut extract, 1 pinch salt, 5-6 cups powdered sugar, and 2-4 tablespoons cream of coconut to make a spreadable consistency.
- DECORATE. Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting.
- Place the second cake layer on top, then spread the frosting around the top and sides.
- Sprinkle with toasted coconut on top and untoasted coconut on sides.
More Like This >
- More coconut recipes: Coconut Macaroons, Coconut Cookies, Coconut Cookies
- More cake recipes: Coconut Poke Cake, Strawberry Cake, Lemon Sheet Cake
More collections: Easter Desserts, Summer Desserts, Spring Desserts
Coconut Cake Recipe
Tropical coconut cake is topped with a scrumptious cream cheese frosting. It's a tasty dessert to enjoy all year long!
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 room temperature egg whites
- ½ cup butter, softened
- ½ cup coconut oil
- 1¾ cups sugar
- 1 cup cream of coconut, (sweetened, not coconut milk)
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut Cream Cheese Frosting
- 4 ounces cream cheese , softened
- 5 tablespoons butter, softened
- 1 pinch salt
- ½ teaspoon coconut extract
- 3 cups powdered sugar
- 1-2 tablespoons cream of coconut, (sweetened)
Instructions
Coconut Cake
- Preheat oven to 350°F. Grease two 9-inch cake pans with cooking spray.
- Make toasted coconut. Spread 1 cup shredded coconut flakes (sweetened or unsweetened coconut) on a cookie sheet.
- Bake for 6-7 minutes, watching closely, and toss often. Once golden brown, pull them out right away.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Beat 4 egg whites in a glass bowl until stiff peaks form. Set aside.
- In a large mixing bowl, beat butter, coconut oil, and sugar till creamy.
- Beat in cream of coconut, egg yolks, and vanilla.
- Add the dry ingredients and the buttermilk. Beat until just combined.
- Gently fold in the stiff egg whites until well incorporated.
- Pour batter evenly into prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Coconut Cream Cheese Frosting
- Beat cream cheese and butter till smooth and creamy.
- Beat in coconut extract, pinch salt, powdered sugar, and cream of coconut to make a spreadable consistency.
- Level the tops of each of the cake layers with a serrated knife. Place one cake layer down on a cake turntable or serving platter. Spread with 1-1½ cups of the frosting. Place the second cake layer on top, then spread the frosting around the top and sides.
- Sprinkle with toasted coconut on top and untoasted coconut on sides.
Notes
Recipe inspired by Broma Bakery.
Nutrition
Calories: 561kcal, Carbohydrates: 80g, Protein: 4g, Fat: 25g, Saturated Fat: 18g, Cholesterol: 88mg, Sodium: 265mg, Potassium: 95mg, Fiber: 1g, Sugar: 61g, Vitamin A: 505IU, Calcium: 53mg, Iron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I make coconut sheet cake?
- Pour batter into a well-greased 9×13 cake pan or line it with parchment paper. Bake at 350° for 40-45 minutes or until the toothpick inserted in the middle comes out clean.
Can I make coconut cupcakes?
- Bake 350°F for 15-20 minutes or until a toothpick comes out clean.
How can I add even more flavor?
- Add extra flavor with a flavored filling between the baked 9” round layers. Lemon, lime, strawberry, orange, and pineapple filling are all great options.
How to store coconut cake Recipe?
- This best coconut cake recipe needs to be refrigerated. Cover the cake with plastic wrap or in an airtight container in the refrigerator for 4-5 days.
Freeze coconut cake?
- Freeze with or without the frosting and coconut topping. Wrap the coconut cake in plastic wrap then again with aluminum foil. Label and store in the freezer for 4-6 months. Thaw in the fridge.
This coconut cake turned out perfect and was so delicious! Definitely a must-try for coconut lovers.
I made this for friends who came over a few nights ago and everyone loved it! I know it’s a hit when they ask for the recipe. Thanks!
This cake is my weakness! should be illegal!
The biggest coconut fan over here and this cake is fantastic! Thank you for sharing this recipe.
This cake just might be my new favorite! It was so easy and everyone that tried it loved it!
What a great recipe to cure my sweet tooth! Easy and delicious too! Yum!
Coconut Cake! One of my favorites!!!
Mmmm!! Seriously so good!
This cake is moist and full of coconut flavoring. Sure to please those that love cocconut!
I am not normally a fan of coconut, but this cake is super delicious! So tasty!