Coconut Cake Recipe

A slice of layered coconut cake on a white plate.

5 from 6 votes

Coconut Cake Recipe

This simple tropical coconut cake recipe with coconut cream cheese frosting is a delicious dessert that can be enjoyed all year round!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

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 Tips.

Don’t Skip Room Temp Ingredients: Using room temperature eggs and butter helps everything mix smoothly and evenly.
Fold Gently: When adding egg whites, fold slowly to keep the batter light and fluffy.
Watch the Coconut Closely: Toasted coconut can burn quickly, so keep an eye on it and stir often.
Level for Clean Layers: Trimming the cake tops helps create a more even and professional-looking cake.
Add Flavors: Add extra flavor with a flavored filling between the baked 9” round layers. Lemon, lime, strawberry, orange, and pineapple fillings are all great options.
Make Cupcakes: Bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
Make a Sheet Cake: Pour batter into a well-greased 9x13 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.

Store. This cake needs to be refrigerated. Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for 4-5 days.

Freeze. 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.

Recipe inspired by Broma Bakery.

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