Coconut Cream Cake is layer upon layer of coconut flavor in every bite! Coconut infused cake, coconut cream cheese frosting, sprinkled with toasted coconut. Truly a coconut lover’s dream!
Coconut Cream Cake
Coconut Cream Cake is probably one of the best cakes I have ever had. The coconut cream cake itself is so rich and moist and the frosting is just to die for. This is one of our sister Elise’s amazing baking recipes. Elise is definitely the expert when it comes to cakes.
This is a recipe you will want to keep on hand for special occasions, it is perfect for showers, birthdays, weddings, and having company over. We have even made it for Easter and dressed it up like a bunny. It’s a fun treat to serve at Hawaiian themed parties, too!
Tips for Making Coconut Cream Cake
- This is one of our more advanced recipes on our site but well worth the work! We have made this countless times and it will turn out great as long as you carefully follow the instructions and don’t skip steps.
- This cake requires freezing OVERNIGHT so be sure to make it a DAY AHEAD of when you plan to serve it! This is a very moist cake and the freezing of the cake makes it so it will not crumble when it is frosted then next day. This step is very important if you want to keep your cake looking pretty.
- I have had a few comments with people saying they had issues with sticking, so make sure to grease and flour! I always grease my pan, then line the bottom and sides with parchment paper (so it doesn’t slip) cut a round piece of parchment paper for the bottom and a long strip for the side of the pan. Then grease again over the parchment paper and lightly flour.
- Some people have had issues with the cake overflowing in 2 pans, I’m not sure if this is an elevation issue or an over-beating issue with the batter, but if the batter seems to be filling your pans more than 3/4 full, consider using a 3rd pan or reserving some of the batter for some cupcakes.
- One reader mentioned that she just made it in a traditional 9×13 inch pan without doing the layers and it turned out great. Another reader just did cupcakes and said that they turned out really good too! With either of these options you will need to adjust your baking times accordingly and really watch it close by doing toothpick tests. The cupcakes should cook much faster so start checking those sooner.
More Recipes for Coconut Lovers
- Tasty Coconut Cupcakes – Light and fluffy cupcakes with the most amazing coconut frosting!
- Coconut Cream Pie from Scratch – No pudding mixes in this delicious coconut cream pie filling.
- Coconut Pecan Cookie Bars – A graham cracker crust topped with coconut, milk chocolate chips, pecans.
- Caribbean Coconut Fudge Bars – A soft oatmeal cookie crust topped with chocolate fudge and a gooey coconut topping.
- Coconut Almond Bread – This is a moist coconut bread with a hint of almond.
How to Make Coconut Cream Cake
Coconut Cream Cake is layer upon layer of coconut flavor in every bite! Coconut infused cake, coconut cream cheese frosting, sprinkled with toasted coconut. Truly a coconut lover's dream!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Freezing Time: 8 hours
Total: 1 hour 50 minutes
Serves: 16
Ingredients
COCONUT CREAM CAKE
Wet Ingredients
- 1 cup butter softened
- 1 3/4 cups white sugar
- 1/2 cup cream of coconut Coco Lopez is the one I used, it can be found by the drink mixers at your grocery store- reserve another 1/2 cup to drizzle on the cake after baking
- 4 eggs large
Dry Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional ingredients
- 1 cup buttermilk
- 1 teaspoon coconut extract
COCONUT CREAM CHEESE FROSTING
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon coconut extract
- 2 pounds powdered sugar more if needed
- milk as needed
Toasted Coconut* (see below)
Instructions
For the Cake
- Separate eggs, set whites aside.
- Beat wet ingredients together including egg yolks until fluffy.
- Sift dry ingredients together and stir well.
- Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.
- In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter.
- Line two 9-inch pans with baking spray and flour (or what works BEST is lining the bottom and sides of the pan with parchment paper- cut a circle for the bottom of the pan and a strip for the sides and still spray above and below the paper)
- Bake at 275 degrees for about 90 minutes (this cake comes out much nicer when cooked at a lower temperature).
- After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean.
- After the cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle another 1/2 cup of coconut cream over the top. This keeps the cake extra moist.
- After the cake completely cools, gently cover it with some plastic wrap and transfer to the freezer to freeze overnight.
- The next day, frost immediately after removing from the freezer (see frosting recipe below). This keeps the cake from crumbling while it is being frosted.
- Put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake.
- After frosting, sprinkle the cake with toasted coconut (instructions for toasting are below).
- Allow the cake to thaw for about an hour before serving.
For the Frosting
- Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency.
- If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want (add milk to thin it out, add powdered sugar to thicken it up).
Toasted Coconut
- Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet.
- Spread it out so it makes just a single layer.
- Bake at 325 degrees for approximately 8-10 minutes
- Some pieces will still be white and soft, some browned slightly with a little crunch.
Notes
*The preparation time does not include freezing the cake overnight before frosting. Make this cake the day before you plan to serve it.
Recipe Video
Nutrition
Calories: 644kcal | Carbohydrates: 101g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 342mg | Potassium: 105mg | Fiber: 1g | Sugar: 85g | Vitamin A: 805IU | Calcium: 56mg | Iron: 1.2mg
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maria bevill says
Recipe sounds great! have you ever frozen the cake after it is frosted
Erica says
I haven’t. The frosting tastes best when it is fresh. If I am taking it somewhere I usually freeze the cake and refrigerate the frosting… then before serving I frost it.
maria bevill says
Hi I made the cake and froze it after I frosted it 2 weeks before the party. It was wonderful and everybody raved!!
BIG hit Thanks for the recipe.
lupe says
Hello…sounds yummy! Is this recipe for sea level or a high altitude recipe I live in Colorado my altitude is around 5,800
thanks
Erica says
We baked this cake at around 2,500 feet… you might want to adjust your cooking a little for the elevation difference…
Alexis says
Hi! I am making this cake today for Christmas dinner! I am so excited 🙂 The cakes are in the oven now. I actually did 3-9″ cake pans after reading some comments. After frosting the cake tomorrow should I keep it in the fridge? I need to frost it several hours before we eat it. Thank and Merry Christmas!!
Erica says
I am assuming you already made this cake but you don’t need to keep it in the fridge if it is just for a few hours before serving. It is great at room-temp!
Erica says
You might want to try a lower temperature.. what elevation are you at?
Liza says
Sea level – I think I may have overbeaten the batter? WONDERFUL recipe! The cupcakes were a huge hit!
Cindy says
If you make this cake in a 9 x 13 pan, do you still remove the cake from pan after cooking and freeze or can you go ahead with the next step in the instructions. Love all your recipes and ideas!
Cindy says
If you make this cake in a 9 x 13 pan, do you still remove the cooked cake from the pan and freeze ? Also, if you do not freeze cake, do you remove the cake from the pan or can you leave cooked cake in pan and follow next step? Thanks!!!
Erica says
The cake always turns out better when I freeze it. If not freezing, I would still remove.
julie says
Hi , this cake looks fab and look forward to making it for my birthday tomorrow, just a quick question, i do not have space in my freezer and found when i do freeze cakes i can always taste a frost from the ice no matter how long i have defrosted it for, (i have raised taste buds i am told haha) . Do you think if i kept it in the fridge at a very cold temperature over night that it would be as good? I live in london so no probs with altitude etc
julie says
also the weights of store bought ingredients in the uk are different from the u.s and just wondered what size your bag of poswered sugar is, perhaps 1 lbs i am guessing?
Many thanks and sorry for the bother.
Erica says
Yypically the bags of powdered sugar are 1 or 2 Lbs here in the U.S.
Erica says
First of all, happy birthday!!!! You could probably get away with refrigerating it but it is the best frozen. When you freeze it, just be sure to wrap it up really well so it doesn’t get too much frost on it. 🙂 Hope your birthday is a great one! Let me know how it turns out!
angie says
i would like to know what do you mean by c. is that a cup? and how much is a cup?
also i would like to know if i can use any kind of flour because of gluten intolerance.
thank you very much
Emily says
Yes, c. stands for cup, which is 8 oz. As far as the flour, I would use a gluten free flour that is recommended for baking. I can’t guarantee how it will turn out because I have never tried it this way.
Darlene says
If I use White Lilly flour do I omit the baking powder and salt from recipe?
Erica says
I’m not exactly sure how Lily White flour works… I haven’t ever tried it that way so I don’t know what to suggest. Let me know if you try it and how it turns out!
Amanda says
Hi! Where does the toasted coconut fall into the recipe? How much should I use?
Echo says
Thanks for asking Amanda! The directions for the toasted coconut can be found at the very bottom of the instructions. Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch. You are going to love this cake!
Brenda says
I made this cake for a co-workers birthday yesterday and everyone LOVED it! It was such a hit that I am making it again for family this weekend. Like another poster, I too made extra icing. When I assembled the cake on the cake plate I placed a thin layer of icing on the plate around the base of the cake and sprinkled toasted coconut on it as well as on the top of the cake. Thank you for posting this recipe!
Erica says
So glad you (and your co-workers) liked it! Love the idea of making extra icing… can’t have too much! It is so good! 😀
Leandrea Kelly says
Can I use cake flour instead? If so how much can be used
Erica says
I am sure you can and I bet it would be delicious– I haven’t tried it though so I don’t know what to suggest! If you try it, let us know how it turns out and how much you used!
misty says
i was wondering will this still taste good if i dont toast the coconut? thanks!!
Echo says
It will still taste good – you can’t go wrong with coconut toasted or not! The toasted coconut just gives it a nice look and a crunchier texture.
misty says
ok thanks!
violet says
How can make this cake in a microwave? What would the time require be?
Echo says
I have never used the microwave to bake a cake. Check the directions on your microwave manual or do a search online for the best options.
Noelle says
First time baking a cake. Found this recipe on pinterest, connected me here, and it was wonderful! Your directions were so concise and clear for a cake baking newbie like me! People couldn’t stop raving about it. It was so moist and delicious! A definite repeat and saved recipe. Thank you!!
Echo says
I am so impressed you would tackle this recipe to bake your first cake! Well done! I’m so glad you enjoyed the cake. I have to make sure I have a lot of people coming over when I make it or I will eat the whole thing. 🙂
michele says
Are there any changes for high altitude for this recipe? if so, what?
Echo says
Hi Michele, please see the link below. There are great tips for adjusting a recipe for high altitude baking. I am going to add this to the recipe on our site for anyone else baking this cake at a high altitude. Thank you for asking!
http://www.wikihow.com/Adjust-a-Cake-Recipe-for-High-Altitude
michele says
I made this cake and the center did not rise, followed directions to a “T” any suggestions. also it was done within an hour, I am at 9500 feet, does the recipe need altering?
Karli says
I can’t wait to try this for Easter. For your cream cheese frosting, did you use a 1 or 2 lb “bag of powdered sugar”? I tried to read through the comments but didn’t see an answer. Thanks!
Echo says
It is a 2 lb bag of powdered sugar. Thank you for asking! I will change it on the recipe. It takes a lot of frosting for the filling and to cover the cake.
Jennie says
Hello, I am not sure what flour you use. Would that be unbleached All Purpose Flour?
Echo says
Yes, I use unbleached all-purpose flour. Thank you for asking!
Alison Hardie says
Hi, I haven’t tried your recipe yet but was wondering if you or anyone has tried using coconut milk either for the buttermilk or the cream of coconut mix which I assume is what people use for Pina Coladas so would be sweeter of course. Thanks Alison
Erica says
We haven’t tried it that way before… let us know if you try it and how it turns out!
Donna says
I would like to make this a day ahead of a club meeting at my home. freeze, frost and refrigerate? or back to freezer? how long should i let it sit out before cutting and serving from freezer or fridge. or just cut and serve form refrigerator. thanks.
Erica says
It only needs to be frozen once. Freeze, frost and refrigerate. Let it thaw for about an hour. It thaws pretty quick.
mish says
Found this cake to make for my dads birthday. Everyone LOVED it! I replaced the coconut cream cheese frosting for mango buttercream frosting and it was yum! My brother in law (to be) requested I make it for his wedding!! 🙂
Thanks for a great recipe!
Echo says
Wow! That’s quite a compliment! I’m so glad you liked the recipe!
Amy says
I made this for my husband’s birthday today and it is AMAZING. Your instructions are good and I used 3 small pans to make a 3 layer cake. No overflow and no sticking. I used parchment circles but not on the sides. Just heavily buttered and floured. They popped right out – of the cheap foil pans too!!!
I didn’t toast the coconut and added raspberry jam to the layers. It is a great frosting too. I doubled it with a 2 lb bag of conf sugar and it was the perfect amount.
I will be sharing! My go to coconut cake now! Thank you!!!!!!
Erica says
Thank you so much!!! Sometimes cheap foil pans work just as well as expensive ones! So glad that you liked this recipe. It is one of our very favorites!
Leslie says
I am having trouble finding coconut extract. Any suggestions where I can get it besides on-line? I did find imitation coconut extract from McCormick. What are your thoughts?
Erica says
imitation coconut extract will work great. 🙂
KCas says
This is the BEST coconut cake recipe ever! I have made this cake at least 6 times since finding this recipe last year. Thank you for this!
Question: I want to make these into cupcakes for the first time tonight. Do you have to adjust the baking temperature? What about the cooking time? I would love help if modifications needed if you have done these for cupcakes? Also, did you freeze the cupcakes overnight like you do for the cake recipe, and then frost the next day?
Erica says
I haven’t made cupcakes before with this recipe but you would definitely want to adjust the baking time.. maybe check after 15-18 minutes and every 5 minutes after that? Also, it wouldn’t hurt to freeze them! I probably would if it were me. Let me know how they turn out!
gabrielle says
Can you tell the aproximate number of servings please?
Erica says
I would say about 16 servings depending on the size of slices you do (if you want to do smaller servings you could probably get 18 slices). Hope this helps!
Robin says
After I make and frost this. Do I keep in the refridgerator or do i keep on counter so the family can serve them selves when they want a piece of cake I live in Georgia so I don;t want it to mold so I need to know how to keep the finished cake
Erica says
You will want to keep it in the refrigerator– it will definitely keep longer
SusanAnn Sheidy says
I made this cake for just me because I love coconut and coconut creme. My hubby hates cake and does not eat it. As I was enjoying and having the best cake in my entire life he wanted to know what I was eating. I told him and I also told him he could not have any because I knew he wouldn’t like it so I didn’t want even a piece wasted on him. Between the two of us I knew he would love it, this was my way of forcing him to taste it. As he came closer to look at it he told me he would try a piece so I gave him a few crumbs knowing he just had to have more. He didn’t want anymore because after all he doesn’t like cake. Later on into the day I heard him in the frig. digging around. I knew what he what he was doing. I tripped lightly behind him and asked “What’s in your mouth?” His response, ” Nothing, okay it’s the one and only cake you will ever see me eat? This is fantastic, can I have more?” My response, “NO!” Of course I let Tony have another slice and another and another. This cake is the best cake I ever made and ever ate. In fact I wouldn’t even call it a cake, I think of it more as candy that’s how wonderful it is. I can’t wait to make it for company or a party. Keep up the good work!
Erica says
Susan— this is seriously my favorite comment EVER! I was cracking up reading it! I am thrilled that you and your husband like it so much! This is my GO TO cake when I am trying to impress. It is also the cake my husband always requests on his birthday. You are making me want to make it right now haha. Seriously, thanks again for the comment and the laughs. 😀
SusanAnn Sheidy says
BTW, didn’t read the note about 3 pans. I thought it looked like a little too much. Good thing I had two cans of Easy Off in my Pantry now it’s in the oven!
Bobbi says
Can I make the frosting the day I make the cake to save time?
Favorite Family Recipes says
Yes. That is totally fine. Just refrigerate the frosting after making it and then bring it to room temp before frosting so it spreads easier. Hope this helps!
Sherry says
Hi ladies!
I’ve never commented before even though I have made several of your recipes, all with success. But I had to let you know that this is hands down my absolute FAVORITE coconut cake, or any cake for that matter! I make this cake for my birthday every year!! Thank you so much for such a great recipe!
Echo Blickenstaff says
What a compliment! Thank you so much Sherry!