I love cakes that smell like a tropical holiday but behave like dependable comfort food. This Coconut Cream Cake with Coconut Cream Cheese Frosting is exactly that: tender, lightly coconut-sweet, and finished with a tangy, silky frosting that keeps each slice from feeling too rich. It’s approachable to make, and the toasted coconut on the outside gives texture and that toasty coconut aroma everyone notices first.
The method separates the eggs and folds whipped whites into the batter for an airy crumb, then a chilled rest makes the layers easier to level and frost. The frosting is a simple cream cheese base brightened with coconut extract and tuned to spreadable consistency with powdered sugar and a splash of milk if needed.
This post walks you through the ingredients, the exact steps, troubleshooting, sensible swaps, and how to make this ahead for gatherings. No gimmicks — just practical tips so your cake comes out reliably moist, stable, and beautiful.
What You’ll Need
Ingredients
- 1 cup butter, softened — provides fat and tenderness in the cake batter; start at room temperature for easy creaming.
- 1 3/4 cups white sugar — primary sweetener and helps with browning.
- 1 cup cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store) — adds coconut flavor and moisture; measure and reserve as directed.
- 4 large eggs — separated; yolks enrich the batter and whipped whites lighten the crumb.
- 2 1/2 cups flour — the structure of the cake; use all-purpose for best results.
- 1 teaspoon baking powder — leavening to lift the cake.
- 1/2 teaspoon baking soda — balances acidity and adds rise with the buttermilk.
- 1/2 teaspoon salt — enhances flavor and balances sweetness.
- 1 cup buttermilk — adds tang and keeps the crumb tender; room temperature is best.
- 1 teaspoon coconut extract — concentrated coconut aroma; split between batter and frosting as listed.
- 1/2 cup butter, softened — for the cream cheese frosting; should be room temperature to blend smoothly.
- 8 ounces block cream cheese, softened — gives the frosting tang and a silky texture; use block style, not spreadable tub.
- 1 teaspoon coconut extract — in the frosting for clear coconut flavor.
- 2 pounds powdered sugar, one bag — sweetens and stabilizes the frosting; add in two stages as directed.
- milk as needed — to loosen frosting, add 1 tablespoon at a time only if frosting is too stiff.
- Toasted Coconut* see below — sweetened coconut flakes are toasted and pressed onto the frosted cake; quantity and toasting details are in the instructions.
Coconut Cream Cake with Coconut Cream Cheese Frosting: How It’s Done
- Preheat the oven to 325°F (163°C). Grease two 8-inch cake pans with cooking spray, dust with flour, and optionally line the bottoms with parchment rounds for easier release.
- Separate the 4 large eggs into yolks and whites. Place yolks in one bowl and whites in a clean, dry bowl for whipping.
- Measure the 1 cup cream of coconut and set aside 1/2 cup for optional brushing later; use 1/2 cup of the cream of coconut in the batter.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), beat 1 cup softened butter and 1 3/4 cups white sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add the reserved 1/2 cup cream of coconut and the 4 egg yolks to the butter and sugar. Beat on medium until combined and fluffy, about 1–2 minutes.
- In a separate bowl, sift together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a liquid measuring cup, combine 1 cup buttermilk with 1 teaspoon coconut extract.
- Add the dry ingredients and the buttermilk mixture to the butter mixture in three additions, alternating: (1) one-third of the dry ingredients, (2) half the buttermilk, (3) another third of dry, (4) the remaining buttermilk, (5) the final third of dry. Mix on low speed just until each addition is incorporated. Scrape down the bowl and mix briefly to ensure even mixing.
- Beat the reserved egg whites in a clean bowl until stiff peaks form.
- Gently fold the beaten egg whites into the batter in 2–3 additions using a rubber spatula, folding just until no large streaks of white remain.
- Divide the batter evenly between the two prepared 8-inch pans, smoothing the tops.
- Bake at 325°F for about 35–45 minutes. Begin checking for doneness at 35 minutes: insert a toothpick into the center — it should come out clean or with a few moist crumbs — or gently press the center; it should spring back when done. If not done, continue baking and check every 5–7 minutes.
- Remove the cakes from the oven and transfer the pans to a wire cooling rack. While the cakes are still hot, optionally brush the tops with the reserved 1/2 cup cream of coconut using a pastry brush to add extra moistness.
- Cool the cakes in the pans for 10–15 minutes, then remove from the pans and cool completely on the rack. Once cooled, wrap the cakes in plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- To make the frosting, beat 1/2 cup softened butter, 8 ounces softened block cream cheese, and 1 teaspoon coconut extract on medium speed until smooth and fluffy.
- With the mixer on low, add half of the powdered sugar (use about half of the 2-pound bag) and mix 1 minute. Add the remaining powdered sugar and mix on low until incorporated. Increase speed to medium and beat 3 minutes until smooth and spreadable. If the frosting is too stiff, add milk 1 tablespoon at a time until you reach the desired consistency. Do not add so much that the frosting becomes soupy.
- Remove the chilled cake layers from the refrigerator. If desired, level the tops with a serrated knife. Place one layer on your serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- Preheat the oven to 350°F (177°C) to toast the coconut. Spread about 1 to 1 1/2 cups sweetened coconut flakes in a single layer on a parchment-lined baking sheet.
- Toast the coconut in the preheated 350°F oven for 8–10 minutes, stirring every 2–3 minutes, until evenly golden. Watch closely to avoid burning. Remove and allow to cool completely.
- Press the cooled toasted coconut flakes onto the sides and top edge of the freshly iced cake. Trim any loose flakes.
- Chill the frosted cake for at least 30 minutes to set the frosting, then slice and serve.
Why It Deserves a Spot
This cake hits a few important marks: it’s moist without being dense, distinctly coconut-y without tasting cloying, and the cream cheese frosting adds a clean tang that prevents the dessert from feeling one-dimensional. The toasted coconut finish gives chew and aroma, turning an otherwise simple layer cake into something guests remember. It stands up well to slicing for events, and refrigeration after frosting helps maintain a neat presentation.
Quick Replacement Ideas
Quick swaps you can make without rewriting the method: if you don’t have cream of coconut, the flavor profile shifts, but you can increase the coconut extract slightly and add a tablespoon of sweetened condensed milk for sweetness and moisture. If you prefer unsweetened coconut for toasting, expect a less pronounced sweetness on the exterior — it’s still delicious but less candy-like. For non-dairy, see the Substitutions by Diet section below.
Tools of the Trade
Use an electric mixer for reliable creaming and to get the egg whites to stiff peaks. Two 8-inch cake pans keep the bake time reasonable and the layers easy to stack. A rubber spatula for folding preserves the air in the batter, and a wire rack cools the cakes evenly. A pastry brush is handy for that optional cream-of-coconut soak, and a serrated knife helps level the layers. For a neat finish, a bench scraper or offset spatula makes frosting smoother.
Learn from These Mistakes
Common issues and how to avoid them: over-beating the egg whites will make them dry and hard to fold in — stop when you have shiny stiff peaks. Folding too aggressively will deflate the batter; use gentle, sweeping motions. Not chilling the cakes before frosting makes them crumbly and harder to level — follow the chill time. When toasting coconut, stay near the oven; it goes from golden to burnt quickly.
Substitutions by Diet
If you need dairy-free: use vegan butter and a dairy-free cream cheese alternative in the frosting, but note texture differences — vegan cream cheeses can be softer and may require less milk. Replace the buttermilk with a plant-based milk plus 1 tablespoon vinegar or lemon juice to emulate acidity. For a lower-sugar option, I don’t recommend reducing the powdered sugar in the frosting by more than 25% without testing because it affects structure.
Behind-the-Scenes Notes
The recipe uses both cream of coconut and coconut extract for layered flavor. Cream of coconut contributes sweetness and body; the extract delivers a clear coconut aroma. Chilling the assembled layers before frosting helps the frosting go on cleanly and prevents sliding or tearing. Toasting the coconut separately also concentrates the nutty flavors — don’t skip the toast.
Make Ahead Like a Pro
Steps for easy planning
Bake the layers a day ahead, cool completely, wrap well, and refrigerate. The chilling makes trimming and stacking easier. Make the frosting the morning of service and keep it covered in the fridge; bring it to room temperature and re-whip briefly before using if it firms up. Once frosted, the cake benefits from 30–60 minutes in the fridge to set, and it slices cleaner when slightly chilled.
Your Questions, Answered
Can I skip chilling? You can, but the cake will be more delicate to handle and the frosting may smear. How long does it keep? Stored covered in the refrigerator it stays fine for 3–4 days; cream cheese frosting requires refrigeration. Can I freeze slices? Yes — wrap tightly and freeze; thaw in the fridge overnight. Is toasted coconut mandatory? No, but it adds texture and a toasty flavor that complements the cream cheese tang.
Time to Try It
This Coconut Cream Cake with Coconut Cream Cheese Frosting rewards careful, simple technique: separate and whip eggs, fold gently, chill layers, and toast the coconut. Follow the measured steps, watch the coconut in the oven, and give the frosted cake a chill before slicing. The result is a balanced, pretty layer cake that travels well and tastes like summer. Make it for a celebration, or take a slice to someone who likes coconut — it’s reliably good.
Coconut Cream Cake with Coconut Cream Cheese Frosting
Ingredients
Ingredients
- 1 cupbuttersoftened
- 1 3/4 cupwhite sugar
- 1 cupcream of coconutCoco Lopez is the one I used.. it can be found by the drink mixers at your grocery store
- 4 largeeggs
- 2 1/2 cupflour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupbuttermilk
- 1 teaspooncoconut extract
- 1/2 cupbuttersoftened
- 8 ouncesblock cream cheesesoftened
- 1 teaspooncoconut extract
- 2 poundspowdered sugar one bag
- milkas needed
- Toasted Coconut*see below
Instructions
Instructions
- Preheat the oven to 325°F (163°C). Grease two 8-inch cake pans with cooking spray, dust with flour, and optionally line the bottoms with parchment rounds for easier release.
- Separate the 4 large eggs into yolks and whites. Place yolks in one bowl and whites in a clean, dry bowl for whipping.
- Measure the 1 cup cream of coconut and set aside 1/2 cup for optional brushing later; use 1/2 cup of the cream of coconut in the batter.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), beat 1 cup softened butter and 1 3/4 cups white sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add the reserved 1/2 cup cream of coconut and the 4 egg yolks to the butter and sugar. Beat on medium until combined and fluffy, about 1–2 minutes.
- In a separate bowl, sift together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a liquid measuring cup, combine 1 cup buttermilk with 1 teaspoon coconut extract.
- Add the dry ingredients and the buttermilk mixture to the butter mixture in three additions, alternating: (1) one-third of the dry ingredients, (2) half the buttermilk, (3) another third of dry, (4) the remaining buttermilk, (5) the final third of dry. Mix on low speed just until each addition is incorporated. Scrape down the bowl and mix briefly to ensure even mixing.
- Beat the reserved egg whites in a clean bowl until stiff peaks form.
- Gently fold the beaten egg whites into the batter in 2–3 additions using a rubber spatula, folding just until no large streaks of white remain.
- Divide the batter evenly between the two prepared 8-inch pans, smoothing the tops.
- Bake at 325°F for about 35–45 minutes. Begin checking for doneness at 35 minutes: insert a toothpick into the center — it should come out clean or with a few moist crumbs — or gently press the center; it should spring back when done. If not done, continue baking and check every 5–7 minutes.
- Remove the cakes from the oven and transfer the pans to a wire cooling rack. While the cakes are still hot, optionally brush the tops with the reserved 1/2 cup cream of coconut using a pastry brush to add extra moistness.
- Cool the cakes in the pans for 10–15 minutes, then remove from the pans and cool completely on the rack. Once cooled, wrap the cakes in plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- To make the frosting, beat 1/2 cup softened butter, 8 ounces softened block cream cheese, and 1 teaspoon coconut extract on medium speed until smooth and fluffy.
- With the mixer on low, add half of the powdered sugar (use about half of the 2-pound bag) and mix 1 minute. Add the remaining powdered sugar and mix on low until incorporated. Increase speed to medium and beat 3 minutes until smooth and spreadable. If the frosting is too stiff, add milk 1 tablespoon at a time until you reach the desired consistency. Do not add so much that the frosting becomes soupy.
- Remove the chilled cake layers from the refrigerator. If desired, level the tops with a serrated knife. Place one layer on your serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- Preheat the oven to 350°F (177°C) to toast the coconut. Spread about 1 to 1 1/2 cups sweetened coconut flakes in a single layer on a parchment-lined baking sheet.
- Toast the coconut in the preheated 350°F oven for 8–10 minutes, stirring every 2–3 minutes, until evenly golden. Watch closely to avoid burning. Remove and allow to cool completely.
- Press the cooled toasted coconut flakes onto the sides and top edge of the freshly iced cake. Trim any loose flakes.
- Chill the frosted cake for at least 30 minutes to set the frosting, then slice and serve.
Equipment
- Oven
- two 8-inch cake pans
- Stand Mixer or Hand Mixer
- Mixing bowls
- Wire cooling rack
- Parchment Paper
- parchment rounds (optional)
- Pastry Brush
- Baking Sheet
- Rubber spatula
- serrated knife
- toothpick
Notes
Updated on May 8, 2021
Originally Posted on August 30, 2013
