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This Coconut Cream Cake is ultra-moist, packed with coconut flavor, and topped with a decadent coconut cream cheese frosting. A must-try for coconut lovers!
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A Cake for Every Celebration
This Coconut Cream Cake is one of the best layer cakes I have ever had. The texture of the cake is so rich and moist, and the frosting is just to die for! Whether you’re making it for a birthday, a wedding, a shower, or just because—you’ll want to keep this recipe on hand for any special occasion. I’ve even made it for Easter (decorated like a bunny!) and for Hawaiian-themed parties. No matter the occasion, this cake is a showstopper!
Ingredients in Coconut Cream Cake
For the Cake:
- Unsalted Butter – Adds richness and keeps the cake tender.
- Sugar – For sweetness.
- Cream of Coconut – This is key! It’s not the same as coconut milk. Find it in the drink mixers aisle.
- Eggs – Provides structure and moisture.
- All-Purpose Flour – Gives the cake its texture.
- Baking Soda – Helps the cake rise.
- Salt – Enhances all the flavors.
- Buttermilk – Adds moisture to the cake.
- Coconut Extract – Coconut extract is best, but vanilla extract will work in a pinch.
For the Coconut Cream Cheese Frosting:
A lot of coconut cakes use a buttercream frosting, but this coconut cream cheese frosting really takes this cake to the next level!
- Butter – Softened to mix smoothly.
- Cream Cheese – Adds a smooth texture and a tangy, rich flavor.
- Coconut Extract – Enhances the coconut flavor.
- Powdered Sugar – Sweetens and thickens the frosting.
- Milk – Helps achieve the proper consistency.
- Toasted Coconut Flakes – For the perfect finishing touch!
Supplies You’ll Need for Layer Cake
- 9-inch round cake pans – To split the cake batter into layers.
- Stand mixer or electric mixer – With a paddle attachment.
- Large mixing bowl – To combine the ingredients.
- Wire rack – Helps the cake cool to room temperature before frosting.
Step by Step Instructions
- Separate the eggs. Set the egg whites aside in a clean bowl for later. Beat the egg yolks together with the remaining wet ingredients until light and fluffy.
- Prepare the dry ingredients and buttermilk mixture. Sift the dry ingredients together in a separate bowl and stir well. In another bowl, combine the buttermilk and coconut extract and set aside.
- Combine wet and dry ingredients. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, mixing until just combined.
- Fold in the egg whites. Beat the reserved egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Prepare the pans and bake. Preheat the oven to 275°F. Line two 9-inch round cake pans with parchment paper on the bottom and sides, then spray with baking spray. Pour the batter evenly into the prepared pans and bake for about 90 minutes, checking for doneness with a toothpick starting at the 60-minute mark and every 5-10 minutes after until it comes out clean.
- Soak with coconut cream. While the cakes are still warm, transfer them to a cooling rack and use a skewer or fork to poke a few holes in the top of each layer, being careful not to poke all the way through. Drizzle ½ cup of coconut cream evenly over each layer to keep the cake extra moist.
- Cool and freeze overnight. Allow the cakes to cool completely. Once cooled, wrap each layer gently in plastic wrap and transfer to the freezer to freeze overnight.
- Frost the cake. The next day, remove the cake layers from the freezer and frost immediately – this prevents crumbling and makes the cake much easier to work with. Spread a generous layer of frosting between the two cake layers, then frost the top and sides of the assembled cake.
- Top with toasted coconut. Sprinkle the frosted cake generously with toasted coconut, pressing lightly so it adheres to the sides and top.
- Thaw before serving. Allow the finished cake to thaw at room temperature for about an hour before slicing and serving.
Tips for Making the Best Coconut Cream Cake
This is one of our more advanced cake recipes, but trust me—it’s SO worth it! Just follow these tips to get the best results:
Make it a day ahead! This cake needs to freeze overnight before frosting. It helps lock in moisture and prevents the cake from crumbling. This step is key if you want to keep your cake looking pretty.
Grease & Flour Properly. Some readers have had trouble with sticking, so I recommend greasing the pan, lining it with parchment paper, greasing again, and then lightly flouring it.
Avoid Overflowing. If your batter fills the pans more than ¾ full, consider using a third pan or reserving some of the batter to make coconut cupcakes.
Alternative Baking Options. Some readers have made this in a 9×13 pan instead of layers, and others have turned it into cupcakes with great success. Just be sure to adjust baking times accordingly and do the toothpick test to check for doneness.
Questions About Coconut Cream Cake
What does coconut cream do in baking?
Coconut cream adds a rich, creamy texture and enhances the coconut flavor in the cake.
Does coconut cake need to be refrigerated?
Yes. Store leftover cake in the fridge in an airtight container or wrapped in plastic wrap.
Can I use coconut milk instead of coconut cream to make coconut cream cake?
No, coconut milk won’t give the same creamy texture and richness as coconut cream.
Read Next: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
More Recipes for Coconut Lovers
If you can’t get enough coconut, check out these other delicious treats:
- Coconut Syrup – Smooth and sweet – serve over pancakes, ice cream, or in drinks.
- Tasty Coconut Cupcakes – Light and fluffy cupcakes with the most amazing coconut frosting!
- Coconut Cream Pie from Scratch – No pudding mix 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
This Coconut Cake Recipe is layer upon layer of coconut flavor in every bite! Coconut cake, coconut cream cheese frosting, sprinkled with toasted coconut. A coconut lover's dream!
Video
Ingredients
COCONUT CAKE
Wet Ingredients
- 4 large eggs
- 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.)
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
- ½ cup cream of coconut, (for cake topping)
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, for topping, see below for recipe
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. In a separate bowl, combine buttermilk and coconut extract. Set aside.
- 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 ½ 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 ½ 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.
- Press toasted coconut into the frosting all over the top and sides of the cake.
Equipment
- Electric Mixer
- Mixing Bowls
- 2 9 inch Round Pans
Notes
- 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 ¾ 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
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!
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!
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. 😀
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
You will want to keep it in the refrigerator– it will definitely keep longer
Can you tell the aproximate number of servings please?
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!
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?
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!
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?
imitation coconut extract will work great. 🙂
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!!!!!!
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!
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!
Wow! That’s quite a compliment! I’m so glad you liked the recipe!
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.
It only needs to be frozen once. Freeze, frost and refrigerate. Let it thaw for about an hour. It thaws pretty quick.
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
We haven’t tried it that way before… let us know if you try it and how it turns out!
Hello, I am not sure what flour you use. Would that be unbleached All Purpose Flour?
Yes, I use unbleached all-purpose flour. Thank you for asking!
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!
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.
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?
Are there any changes for high altitude for this recipe? if so, what?
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
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!!
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. 🙂
How can make this cake in a microwave? What would the time require be?
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.
i was wondering will this still taste good if i dont toast the coconut? thanks!!
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.
ok thanks!
Can I use cake flour instead? If so how much can be used
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!
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!
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! 😀
Hi! Where does the toasted coconut fall into the recipe? How much should I use?
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!