Coconut Cake with Cream Cheese Frosting Recipe

ByJulia
Jump to Recipe·5 from 7 reviews

If you’re on the hunt for a show-stopping dessert that tastes like a tropical vacation in every bite, you’re going to adore this Coconut Cake with Cream Cheese Frosting Recipe. It’s fluffy, moist, and bursting with coconutty goodness, layered with silky cream cheese frosting that’s not too sweet but perfectly rich. I don’t say this lightly — this recipe has become my go-to for birthday celebrations and weekend treats alike. Stick with me, and I’ll walk you through every step to make sure your cake turns out just as dreamy as mine.

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Why This Recipe Works

  • Perfect Moisture Balance: The buttermilk and coconut keep the cake tender without being soggy.
  • Flavor Layers: Using both coconut extract and real shredded coconut adds deep, authentic tropical notes.
  • Light But Rich Frosting: The cream cheese frosting is fluffy but not overly sweet, balancing the cake beautifully.
  • Make-Ahead Friendly: Letting the cake rest overnight locks in all that moisture and flavor perfection.
Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut birthday cake, homemade coconut layer cake, coconut dessert with cream cheese frosting - A round cake covered with a thick white layer of shredded coconut on the sides and top, topped with eight evenly spaced swirls of cream-colored frosting around the edge. The cake sits on a white plate which is placed on a wooden round board with bark on the side. In the background, there is a bright blue cloth with floral patterns and a bunch of small white and yellow flowers, all on a white marbled surface. A small orange bowl filled with shredded coconut sits in front of the cake. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Coconut Cake with Cream Cheese Frosting Recipe plays a special role in making the final cake tender, flavorful, and beautifully textured. From the egg whites whipped to stiff peaks to the powdered milk that enhances the crumb, I’ll share with you why these pantry staples matter and a few tips on what to look for at the store.

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut birthday cake, homemade coconut layer cake, coconut dessert with cream cheese frosting - Flat lay of large egg whites in a simple white ceramic bowl, large egg yolks arranged next to it, a small white bowl filled with buttermilk, a small white bowl with fine baking soda powder, loose piles of sweetened flaked coconut, a neat mound of cake flour, powdered milk in a tiny white bowl, granulated sugar heaped on the surface, a small white bowl holding soft unsalted butter, a small white bowl of vanilla bean paste, a small white bowl containing coconut extract, cubes of cold cream cheese arranged in a white bowl, a white bowl with softened salted butter, powdered sugar in a larger white bowl, heavy cream in a small white bowl, and a small white bowl of vanilla extract—all ingredients fresh and natural, perfectly balanced and symmetrical—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Egg Whites: Whipped to stiff peaks, they add air and lift, making the cake light and fluffy without heaviness.
  • Buttermilk: Adds tang and acidity that tenderizes the crumb and reacts with baking soda to give a gentle rise.
  • Baking Soda: Reacts with the buttermilk to help the cake rise and become airy.
  • Sweetened Flaked Coconut: Adds texture and a genuine coconut flavor – I recommend using fresh or high-quality packaged.
  • Cake Flour: Lower protein than all-purpose flour, giving a soft, delicate crumb perfect for cakes.
  • Powdered Milk: Boosts the milky notes in the batter and helps keep the texture tender.
  • Granulated Sugar: Sweetens and aerates when creamed with the butter.
  • Unsalted Butter: Room temperature butter blends smoothly and imparts rich flavor without overwhelming sweetness.
  • Egg Yolks: Adds richness and structure.
  • Vanilla Bean Paste: Brings warm, aromatic notes enhanced with natural vanilla flecks.
  • Coconut Extract: Amplifies the coconut flavor beyond the flakes, rounding out the tropical taste.
  • Cream Cheese: Cold and cubed for easy blending, giving the frosting its signature tangy creaminess.
  • Salted Butter (for frosting): Balances sweetness and helps achieve a creamy texture.
  • Powdered Sugar: Sweetens without grit, essential for a smooth frosting.
  • Heavy Cream: Allows you to adjust frosting consistency to silky perfection.
  • Vanilla Extract: Adds depth to the frosting, keeping flavors balanced.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the great joys of the Coconut Cake with Cream Cheese Frosting Recipe is how flexible it is. I often play with little tweaks based on the season or who I’m baking for—so don’t hesitate to make this recipe truly yours!

  • Variation: I sometimes swap the vanilla bean paste for almond extract, creating a fun twist that pairs wonderfully with the coconut flavors.
  • Dietary Modification: For a lighter version, try using Greek yogurt instead of buttermilk, though it may slightly change the texture.
  • Texture Tweak: If you love shredded coconut texture, reserve some flakes to sprinkle between layers before frosting for an extra coconut crunch.

Step-by-Step: How I Make Coconut Cake with Cream Cheese Frosting Recipe

Step 1: Whip the Egg Whites for Lift

Start by beating 4 large egg whites in your stand mixer with the whisk attachment on medium speed. After two minutes, crank up the speed until you get stiff peaks—this means the whites will hold their shape without collapsing. This little step is key to getting that airy, fluffy texture without any dense spots. Be careful not to overwhip or they’ll dry out and won’t fold smoothly into the batter.

Step 2: Mix Dry Ingredients and Soften the Butter

While your egg whites rest, pulse the sweetened coconut in a food processor to get shorter strands—you want texture, but not big chunks. In a large mixing bowl (or back to your stand mixer bowl), combine the cake flour, sugar, powdered milk, salt, and processed coconut. Then add your softened butter and mix until the texture looks sandy—no big clumps of butter should remain. Scrape down the sides so everything blends evenly.

Step 3: Add Egg Yolks and Extracts

Beat in 5 large egg yolks, vanilla bean paste, and the coconut extract to the mixture. These ingredients bring the richness and that unmistakable warm, tropical aroma we’re chasing. Mixing well now ensures your cake layers will be beautifully flavored from edge to edge.

Step 4: Combine Buttermilk and Baking Soda

In a separate small bowl or measuring cup, stir together the buttermilk and baking soda. This little fizzy combo does wonders to rise and tenderize your cake. Add this mix to your batter in three slow additions, mixing fully each time but being gentle so you don’t deflate the batter.

Step 5: Fold in Whipped Egg Whites

Now for the delicate part: folding the fluffy egg whites into your batter. Use a spatula and gently fold in small batches, turning the bowl and cutting through the batter without stirring too vigorously. This is what keeps the cake light and airy. Once smooth and no streaks remain, you’re ready to bake.

Step 6: Bake and Cool Like a Pro

Divide your batter evenly between two greased or parchment-lined 9-inch pans. Bake at 350°F for about 35-40 minutes, checking by inserting a toothpick at 35 minutes. When it comes out clean, the cakes are done. Let them cool in the pans for 5 minutes before transferring to a wire rack. Here’s a tip from my experience: wrap the cakes in plastic wrap once they’re just slightly warm and let them rest overnight at room temperature. This keeps the moisture locked in for the best texture and flavor the next day.

Step 7: Whip Up That Cream Cheese Frosting

Start your frosting by beating cold cream cheese and softened salted butter until silky and fluffy. Add powdered sugar a cup at a time, alternating with heavy cream to keep it smooth and spreadable. Next, stir in the vanilla and coconut extracts. Beat everything on high for a few minutes until light and airy. Taste as you go: if you like a thicker frosting, add more powdered sugar; if softer, drizzle in a bit more cream.

Step 8: Assemble Your Coconut Cake

Place one cake layer on your serving plate and spread a generous amount of frosting evenly over the top. Add your second layer and coat the entire cake with frosting, smoothing the sides and top. Then, gently press sweetened flaked coconut all over the sides and top—this adds a festive, textured finish packed with flavor. For an extra touch, pipe decorative borders using any leftover frosting.

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Pro Tips for Making Coconut Cake with Cream Cheese Frosting Recipe

  • Room Temperature Ingredients: Make sure your butter, egg yolks, and egg whites are at room temp for smooth mixing and maximum volume.
  • Wrap Cakes Warm: Wrapping when slightly warm traps moisture and yields the best texture the next day.
  • Don’t Overmix: Especially when folding in egg whites; gentle folding preserves the light crumb.
  • Cake Layers Leveling: If your cakes dome while baking, slice off the top for a flat surface to make frosting easier and the final cake prettier.

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

Coconut Cake with Cream Cheese Frosting, tropical coconut cake, moist coconut birthday cake, homemade coconut layer cake, coconut dessert with cream cheese frosting - A slice of three-layer light yellow cake sits on a white plate with a smooth beige cream swirl on the side. Each cake layer is soft and moist, separated by thin layers of light cream filling. The outside of the cake is generously covered with white shredded coconut, giving it a rough texture. The plate rests on a blue cloth with floral patterns, and the background shows more cake and small white flowers, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this coconut cake with a light dusting of toasted coconut flakes or even some white chocolate curls for a bit of sparkle. Fresh berries are a lovely contrast if you want to add a pop of color and tartness, especially raspberries or passion fruit seeds if you can find them. For a tropical twist, a few edible flowers can elevate your cake for special occasions — it’s such a crowd-pleaser.

Side Dishes

This cake pairs beautifully with a simple cup of coffee or a lightly brewed tea to balance the sweetness. For a party, I like serving it alongside a citrusy fruit salad or a scoop of coconut or vanilla ice cream. It’s a dessert that’s hearty and rich, so refreshing sides work best to round things out.

Creative Ways to Present

One time for a birthday, I made this as a naked cake—just a thin layer of frosting with coconut flakes—a gorgeous rustic look that everyone loved. You can also assemble mini versions in small jars for portable treats or layer in a trifle dish with extra coconut and cream cheese frosting as a parfait. These presentations make this recipe great for everything from casual brunches to fancy soirées.

Make Ahead and Storage

Storing Leftovers

After serving, I store leftover coconut cake covered in the fridge, tightly wrapped to avoid drying out. It keeps well for up to 4 days, although I’m usually sneaking bites well before then! Bring it to room temperature before eating to enjoy that perfect tender crumb.

Freezing

I’ve successfully frozen this cake both frosted and unfrosted (wrapped in plastic wrap then foil). When freezing unfrosted layers, thaw fully before applying frosting for best texture. The key is to freeze quickly and keep it airtight to preserve moisture and flavor.

Reheating

To warm leftovers, I pop a slice in the microwave for 15-20 seconds — just long enough to soften the frosting and revive that fresh-baked taste. Alternatively, a few minutes in a low oven wrapped in foil works well if you want to warm the whole cake.

FAQs

  1. Can I use coconut milk instead of buttermilk in this Coconut Cake with Cream Cheese Frosting Recipe?

    Great question! Coconut milk won’t have the acidity but you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of coconut milk and letting it sit for 5 minutes. This mimics buttermilk’s tenderness effect without losing the coconut flavor.

  2. How do I prevent a dry coconut cake?

    The secret is not over-baking and making sure to wrap the cake while slightly warm so it retains moisture overnight. Also, the buttermilk and coconut flakes add great hydration, so follow the recipe’s timing closely for the best moist crumb.

  3. Can I make this cake gluten-free?

    You can swap the cake flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture. Adding a bit of xanthan gum can help mimic the structure of gluten for a more tender cake.

  4. Why does the recipe call for both cake flour and powdered milk?

    Cake flour keeps the crumb soft and delicate due to its lower protein, while powdered milk enhances flavor and tenderizes the cake. Together, they give a moist, flavorful cake that avoids being dense or dry.

  5. How long can I keep the frosted Coconut Cake with Cream Cheese Frosting Recipe at room temperature?

    Since cream cheese frosting contains dairy, it’s best to refrigerate the cake if you’ll keep it longer than a couple of hours. At room temperature, aim to serve within 2 hours for safety and freshness.

Final Thoughts

I honestly can’t recommend this Coconut Cake with Cream Cheese Frosting Recipe enough — it feels like a little celebration every time I slice into it. Whether you’re a coconut lover or looking to impress guests with a show-stopping homemade cake, this recipe delivers the perfect balance of flavor, texture, and moistness. So grab your mixing bowls, invite a friend to share the fun, and treat yourself to a cake that’s as comforting as a warm hug from the tropics. You’ve got this!

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Coconut Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Classic Coconut Cake features moist layers infused with coconut flavor, topped with a creamy coconut-vanilla frosting and finished with sweetened flaked coconut. Perfect for celebrations or any special occasion, this cake combines fluffy egg whites and buttermilk for a tender crumb and a rich, tropical taste that delights every bite.

Ingredients

Cake

  • 4 large egg whites room temperature
  • 1 cup buttermilk room temperature
  • 1 teaspoon baking soda
  • 1⅓ cups sweetened flaked coconut (120g), loosely packed
  • 2 cups cake flour (260g)
  • 2 tablespoons powdered milk
  • 2 cups granulated sugar (400g)
  • ¾ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 5 large egg yolks room temperature
  • 1 tablespoon vanilla bean paste
  • 1½ teaspoons coconut extract

Frosting

  • 8 ounces cream cheese cold and cubed
  • ½ cup salted butter softened
  • 5 cups powdered sugar
  • ¼ cup heavy cream (60mL)
  • 1 tablespoon vanilla extract
  • 1½ teaspoons coconut extract
  • 1 to 2 cups sweetened flaked coconut

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F and grease two 9-inch cake pans with cake goop or line the bottoms with parchment paper and coat with nonstick spray.
  2. Beat egg whites: Add 4 large egg whites to a stand mixer fitted with a whisk attachment and beat on speed 4 for 2 minutes. Then increase to speed 6 and continue beating until stiff peaks form, about 1 additional minute. Transfer egg whites to a small bowl and set aside.
  3. Prepare buttermilk mixture: In a small bowl or measuring cup, combine 1 cup buttermilk with 1 teaspoon baking soda and set aside to activate.
  4. Process coconut: Add 1⅓ cups sweetened flaked coconut to a food processor and pulse until fine and powdery.
  5. Combine dry ingredients: Add the processed coconut to the now empty stand mixer bowl along with 2 cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, and ¾ teaspoon salt. Mix to combine thoroughly.
  6. Incorporate butter: Add the softened 1 cup unsalted butter to the dry ingredients and mix until the texture resembles sandy crumbs. Scrape down the sides of the bowl to incorporate any stuck butter.
  7. Add wet ingredients: Beat in 5 large egg yolks, 1 tablespoon vanilla bean paste, and 1½ teaspoons coconut extract until smooth and well blended.
  8. Mix in buttermilk mixture: Add the buttermilk and baking soda mixture in three additions, incorporating fully each time and scraping down the bowl as needed to ensure even mixing.
  9. Fold in egg whites: Gently fold the stiff egg whites into the batter until well combined and no white streaks remain, maintaining as much airiness as possible.
  10. Divide and bake: Evenly divide the batter between the two prepared pans, about 720 grams each. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the cakes: Remove cakes from the oven and let them cool in the pans for 5 minutes. Then transfer to a cooling rack until almost completely cool. For best moisture, wrap the cakes in a double layer of plastic wrap while still slightly warm and store at room temperature overnight.
  12. Prepare frosting: When ready to frost, add 8 ounces cold cubed cream cheese and ½ cup softened salted butter to a large bowl or stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth and fluffy.
  13. Add powdered sugar and cream: Gradually add 5 cups powdered sugar one cup at a time, alternating with ¼ cup heavy cream, beating well after each addition to achieve a smooth consistency.
  14. Flavor the frosting: Add 1 tablespoon vanilla extract and 1½ teaspoons coconut extract, then beat on high speed for 2 to 3 minutes until the frosting is light and fluffy. Adjust with more powdered sugar or heavy cream to reach desired thickness.
  15. Assemble the cake: Place the bottom cake layer on a plate or cake stand and spread a layer of frosting evenly over the top, extending to the edges.
  16. Stack and frost: Add the second cake layer on top and frost the top and sides evenly, smoothing the frosting.
  17. Decorate with coconut: Gently press 1 to 2 cups sweetened flaked coconut onto the frosting on the sides and top of the cake. Optionally, process the coconut for shorter strands before applying.
  18. Optional finishing touches: Pipe additional decorative frosting around the top edge and base of the cake if desired for a polished presentation.

Notes

  • For best results, use room temperature eggs and butter to ensure smooth batter and proper aeration.
  • Processing the flaked coconut finely helps distribute coconut flavor evenly in the cake.
  • Wrapping the cake layers when slightly warm and storing at room temperature overnight keeps the cake moist and enhances flavor development.
  • Use cake goop (a mix of flour, oil, and shortening) or parchment paper to prevent sticking and aid in easy removal of cake layers.
  • Gently folding in egg whites preserves their volume, contributing to a light and fluffy cake texture.
  • Adjust frosting thickness by adding more heavy cream for thinning or more powdered sugar for thickening as needed.
  • Sweetened flaked coconut can be toasted lightly for a different flavor and added texture on the cake exterior.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 220 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 115 mg

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