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5 from 18 votes

Coconut Cake recipe

Tropical coconut cake is topped with a scrumptious cream cheese frosting. It's a tasty dessert to enjoy all year long!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 15
Author: Lil' Luna


Coconut Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 5 tablespoons butter softened
  • 1 pinch salt
  • 1/2 teaspoon coconut extract
  • 3 cups powdered sugar
  • 1-2 tablespoons cream of coconut (sweetened)


  • Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Beat egg whites in a glass bowl till stiff peaks form. Set aside.
  • In a large mixing bowl, beat butter, coconut oil, and sugar till creamy. Beat in the cream of coconut, egg yolks, and vanilla.
  • Add the dry ingredients and the buttermilk. Beat till just combined.
  • Gently fold in the stiff egg whites till well incorporated.
  • Pour batter into a well-greased 9x13" cake pan. Bake at 350° for  40-45 minutes or till the toothpick inserted in the middle comes out clean. Cool completely.

Coconut Cream Cheese Frosting

  • Beat cream cheese and butter till smooth and creamy.
  • Beat in coconut extract, salt, powdered sugar, and enough cream of coconut to make a spreadable consistency.
  • Spread frosting over cooled cake and sprinkle with toasted coconut.


Recipe inspired by Broma Bakery.


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