Name: Coconut Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: For the Coconut Cake:; 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; 1 tsp coconut extract; 1 cup canned coconut milk (unsweetened); ½ cup shredded sweetened coconut; For the Cream Cheese Frosting:; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract; 1–2 tbsp heavy cream (as needed for consistency); Topping:; 1 cup sweetened shredded coconut, toasted or plain

Why You’ll Love Coconut Cake with Cream Cheese Frosting Recipe

This coconut cake is an ideal treat for birthdays, holidays, or simply when you want to impress your guests. The cake is incredibly soft thanks to shredded coconut and coconut milk, while the cream cheese frosting adds a tangy, velvety contrast that balances the sweetness. It’s easy to make, looks stunning, and delivers bakery-quality results right at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Coconut milk
Shredded sweetened coconut
Vanilla extract

For the cream cheese frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

Directions

Preheat the oven and prepare round cake pans by greasing and lining them with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Gradually alternate adding the dry mixture and coconut milk into the butter mixture, ending with dry ingredients. Fold in shredded coconut.
Divide batter evenly between pans and bake until a toothpick inserted comes out clean. Let cakes cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
Spread frosting between the cake layers, then frost the outside. Sprinkle with extra shredded coconut for garnish if desired.

Servings and timing

This recipe makes about 12 servings.
Preparation time: 25 minutes
Baking time: 30–35 minutes
Cooling and frosting time: 1 hour
Total time: about 2 hours

Variations

Add pineapple between layers for a tropical coconut-pineapple twist.
Use toasted coconut on top for extra flavor and a crunchier texture.
Make it into cupcakes instead of a layered cake for individual servings.
Add a splash of coconut extract for a stronger coconut flavor.
Swap some of the powdered sugar in the frosting with brown sugar for a caramel-like depth.

Storage/Reheating

Store the coconut cake covered in the refrigerator for up to 5 days. For best flavor, bring it to room temperature before serving. The cake can also be frozen (frosted or unfrosted) for up to 2 months; thaw overnight in the fridge before enjoying. Do not reheat, as the frosting may melt.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, but it will make the cake richer and denser. If using coconut cream, you may want to lighten it with a little milk.

Can I make the cake ahead of time?

Absolutely. You can bake the cake layers a day or two in advance, wrap them tightly, and refrigerate until ready to frost.

Can I use unsweetened coconut instead of sweetened?

Yes, but the cake will be less sweet. You may want to slightly increase the sugar in the batter.

What type of cream cheese is best for frosting?

Use full-fat block cream cheese for the best texture. Avoid whipped or spreadable cream cheese.

Can I make this cake gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

How do I keep the cake from being dry?

Make sure not to overbake and use coconut milk, which helps keep the cake moist.

Can I use a different frosting?

Yes, buttercream or whipped cream frosting also pairs well with coconut cake.

Can I add nuts to this recipe?

Yes, chopped pecans or almonds can be folded into the batter or sprinkled on top for extra crunch.

Can I make it in a 9×13 pan instead of layers?

Yes, bake it in a 9×13 pan for about 35–40 minutes.

How do I toast coconut for garnish?

Spread shredded coconut on a baking sheet and toast in the oven at 350°F for 5–7 minutes, stirring occasionally, until golden.

Conclusion

Coconut cake with cream cheese frosting is a delightful dessert that’s moist, flavorful, and elegant. Whether for a holiday, a party, or just a sweet craving, this cake delivers the perfect combination of tropical coconut and tangy cream cheese. It’s a recipe that’s sure to impress family and friends every time.