Introduction

This classic coconut cake is a moist, tender treat layered with creamy frosting and plenty of sweet shredded coconut. It’s perfect for celebrations or whenever you crave a tropical-inspired dessert. Simple ingredients come together to create a show-stopping cake everyone will love.

Coconut Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

5 egg whites (room temperature)
3/4 cup buttermilk
3/4 cup unsalted butter (softened to room temperature)
1 3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup shredded sweetened coconut
1/2 cup unsalted butter (softened)
1 package cream cheese (8 ounces, softened to room temperature)
5 cups powdered sugar
1/4 cup heavy cream
2 cups shredded sweetened coconut (for decorating)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until just combined. Set aside.
Step 2: In a mixing bowl, beat 3/4 cup softened butter, granulated sugar, vanilla extract, and almond extract on medium speed for 2 minutes, scraping down the sides as needed.
Step 3: In a separate bowl, whisk together the cake flour, baking powder, and kosher salt. Gradually add the dry ingredients to the butter mixture and mix until combined.
Step 4: Beat in the egg white and buttermilk mixture until fully blended. Then add the remaining buttermilk and beat for 3 to 4 minutes, scraping the bowl sides occasionally.
Step 5: Gently fold in 1 cup shredded sweetened coconut to the batter.
Step 6: Spray two 9-inch cake pans with baking spray. Divide the batter evenly between the pans and smooth the tops.
Step 7: Bake for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and cool completely on a wire rack.
Step 8: For the frosting, beat 1/2 cup softened butter and cream cheese together for 3 minutes using a whisk attachment on an electric mixer.
Step 9: Add the powdered sugar and heavy cream to the butter and cream cheese mixture. Beat for another 4 to 5 minutes, scraping down the sides as needed, until smooth and fluffy.
Step 10: To assemble, place one cake layer on your cake stand. Spread a generous amount of frosting on top and smooth it out.
Step 11: Place the second cake layer over the frosted one. Cover the entire cake with the remaining frosting.
Step 12: Place the cake stand on a baking sheet to catch excess coconut. Press shredded coconut gently onto the top and sides of the cake until evenly covered.
Step 13: Serve and enjoy your delicious homemade coconut cake!

Tips & Variations

Use room temperature ingredients to ensure even mixing and a light cake texture.
For a more intense coconut flavor, toast the shredded coconut lightly before folding it into the batter.
If you prefer a dairy-free option, substitute butter and cream cheese with plant-based alternatives, and use coconut milk instead of buttermilk.
Try adding a splash of coconut rum or coconut extract to the frosting for an extra tropical twist.

Storage

Store the coconut cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. The cake can also be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and refrigerate. Assemble and frost the cake just before serving for the freshest taste.

Can I use regular flour instead of cake flour?

Regular all-purpose flour can be used, but the texture may be slightly denser. For best results, sift the flour and remove 2 tablespoons per cup, replacing it with cornstarch to mimic cake flour.

Coconut Cake with Cream Cheese Frosting Recipe

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4.8 from 89 reviews

This Coconut Cake Recipe offers a moist, tender cake layered with creamy, rich cream cheese frosting and coated in sweet shredded coconut. Perfect for celebrations or anytime you crave a tropical-inspired dessert, this cake combines the subtle flavors of vanilla and almond extracts with the delightful texture of sweetened coconut inside and out.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 16 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

5 egg whites (room temperature)
3/4 cup buttermilk (divided)
3/4 cup unsalted butter (softened to room temperature)
1 3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup shredded sweetened coconut

Frosting

1/2 cup unsalted butter (softened)
1 package cream cheese (8 ounces, softened to room temperature)
5 cups powdered sugar
1/4 cup heavy cream
2 cups shredded sweetened coconut (for decoration)

Instructions

Prepare the Egg White Mixture: Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until they are slightly combined. Set aside to be incorporated later.
Mix Cake Batter: In a large mixing bowl, beat the softened butter, granulated sugar, vanilla extract, and almond extract on medium speed for 2 minutes, scraping down the sides as needed. Gradually add the dry ingredients—cake flour, baking powder, and kosher salt—and mix until combined. Beat in the egg white mixture until fully blended. Add the remaining buttermilk (1/2 cup) and continue beating for 3-4 minutes, scraping the bowl as necessary. Gently fold in the shredded sweetened coconut to preserve its texture.
Bake the Cake Layers: Preheat oven to 350°F (175°C). Spray two 9-inch cake pans with baking spray. Pour the batter evenly into the prepared pans. Bake for 26-28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely on a wire rack.
Prepare the Frosting: Using the whisk attachment on an electric mixer, beat the softened butter and cream cheese together for 3 minutes until smooth and creamy. Gradually add the powdered sugar and heavy cream, then beat for an additional 4-5 minutes, scraping down the bowl as needed to ensure a smooth, fluffy frosting.
Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a generous amount of frosting evenly over the top using an offset spatula. Place the second cake layer on top. Cover the entire cake with the remaining frosting.
Decorate with Coconut: Position the cake on a baking sheet to catch excess coconut. Take handfuls of the shredded sweetened coconut and gently press it onto the sides and top of the cake until it is evenly covered. This adds texture and enhances the coconut flavor.
Serve and Enjoy: Once decorated, slice and serve this luscious coconut cake to delight your guests and family.

Notes

Make sure all dairy and eggs are at room temperature for best mixing results and texture.
Use sweetened shredded coconut for both the batter and decoration for consistent flavor and moisture.
To prevent the cake from sticking, thoroughly grease the pans and consider lining the bottom with parchment paper.
Beat the frosting well to achieve a light and fluffy texture that spreads easily.
This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving for best taste.
For a less sweet option, reduce the powdered sugar in the frosting slightly, but note this may affect texture.

Keywords: coconut cake, cream cheese frosting, shredded coconut dessert, moist coconut cake, layered cake