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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dinewithdylan.com/coconut-cake-with-cream-cheese-frosting-recipe/