Fluffy Coconut Cream Cake with Coconut Cream Cheese Frosting

This Coconut Cream Cake is a soft, springy layer cake loaded with coconut flavor and topped with a tangy cream cheese frosting that balances every bite.

It comes together with basic pantry staples and a can of coconut cream. It’s the cake I reach for when I want something that feels a little special without a whole lot of fuss.

What Makes This Coconut Cake So Good

The crumb is light and tender, thanks to a full cup of thick coconut cream in the batter. It tastes distinctly of coconut, without any artificial aftertaste, and stays moist for days.

The frosting is a simple cream cheese buttercream spiked with coconut extract. Sweet, a little salty, and just tangy enough to keep things from getting too heavy.

I skip any syrups or soaks because the cake doesn’t need them. Each layer bakes up with an even, golden top and holds together beautifully when you slice it.

Ingredients

• 2 cups cake flour, spooned and leveled: gives the cake its delicate crumb; you can make a DIY version with all-purpose and cornstarch (see tips).
• 1 1/2 cups granulated sugar: standard white sugar works best here.
• 1 tablespoon baking powder: check that it’s fresh for the fluffiest rise.
• 1/2 teaspoon salt: fine sea salt or table salt.
• 1/2 cup unsalted butter, softened: leave it out for about an hour to come to room temperature.
• 3 large eggs, room temperature: cold eggs can curdle the batter, so take them out with the butter.
• 1 cup full-fat canned coconut cream, well stirred: use the thick cream, not coconut milk or cream of coconut. Chill a can of full-fat coconut milk overnight and scoop the solid cream if you can’t find straight coconut cream.
• 2 teaspoons vanilla extract: pure vanilla gives a nice background warmth.
• 1 teaspoon coconut extract: the main coconut flavor punch.
• 1/2 cup sweetened shredded coconut: plus an extra cup or so for coating the outside. Toast it in a dry pan for a nuttier taste if you like.

For the frosting

• 8 oz block cream cheese, softened: full-fat block style, not the spreadable tub.
• 1/2 cup unsalted butter, softened: again, give it time to soften.
• 3 cups powdered sugar, sifted: sifting removes lumps so the frosting is silky.
• 1 teaspoon coconut extract: you can adjust to taste.
• 2-3 tablespoons heavy cream or milk: to thin the frosting as needed.
• Pinch of salt: just enough to cut the sweetness.

Variations / Substitutions

• Make it a sheet cake: bake in a greased 9×13 inch pan for about 30 minutes and skip the layering and crumb coat.
• Use coconut milk: if you can’t find coconut cream, refrigerate a can of full-fat coconut milk and scoop out the solidified cream. The cake won’t be quite as rich but still works.
• Change the frosting: a stabilized whipped cream frosting is lovely for a lighter cake, or use a simple American buttercream if you prefer something sweeter.
• Toasted coconut: toast the shredded coconut for the outside in a dry skillet until golden and fragrant for extra depth.
• Dairy-free option: swap the butter for vegan butter sticks and the cream cheese for a dairy-free cream cheese alternative. The cake itself is dairy-free if you use coconut cream.

For another coconut dessert, try my Coconut Lime Bars.

How to Make Coconut Cream Cake

Step 1: Mix the Cake Batter

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds. In a medium bowl, whisk together the 2 cups cake flour, 1 1/2 cups sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside. In a large bowl, beat the 1/2 cup softened butter with an electric mixer until creamy, about 2 minutes. Beat in the 3 eggs one at a time, then mix in the 1 cup coconut cream, 2 teaspoons vanilla, and 1 teaspoon coconut extract until smooth. Gradually add the dry ingredients and mix just until no streaks remain. Fold in the 1/2 cup shredded coconut.

The batter will be thick and a little lumpy from the shredded coconut, which is fine. Be careful not to overmix once the flour goes in, or the cake can turn out dense. A few small streaks of flour are okay; they’ll disappear while you fold.

Step 2: Bake the Layers

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean and the tops are golden and spring back when pressed lightly.

The cakes will pull slightly away from the sides of the pan when done. Let them cool in the pans for 10 minutes, then run a thin knife around the edges and turn them out onto a wire rack to cool completely. Don’t try to frost warm layers, or the frosting will melt.

Step 3: Whip the Cream Cheese Frosting

In a large bowl, beat the 8 oz cream cheese and 1/2 cup butter together until smooth and fluffy, about 3 minutes. Add 1 teaspoon coconut extract and a pinch of salt. Gradually mix in the 3 cups sifted powdered sugar on low speed, then increase to medium and beat until creamy, about 2 minutes. If the frosting is too thick, add 1 tablespoon of heavy cream at a time until it reaches a spreadable consistency.

The frosting should be soft but hold its shape. Taste it and add a little more coconut extract if you want a stronger coconut hit. Scrape down the bowl once or twice to make sure everything is evenly mixed.

Step 4: Assemble the Layers

Place one completely cooled cake layer on a serving plate or cake stand. Spread about 1 cup of frosting over the top, all the way to the edges. Place the second layer on top, bottom side up for a flatter top. Spread a thin layer of frosting over the entire cake to seal in crumbs (a crumb coat). Refrigerate for 20 minutes to set the crumb coat.

Once the crumb coat is firm, frost the cake with the remaining frosting, swirling it generously on top and sides. This second coat hides any stray crumbs and gives you a clean finish. Don’t worry if it’s not perfect; the coconut coating covers most of it.

Step 5: Coat with Coconut and Serve

While the frosting is still tacky, press the extra shredded coconut gently onto the sides and top of the cake. You can use sweetened or unsweetened coconut, toasted or plain. Slice with a sharp knife, wiping it clean between cuts for neat slices.

Serve right away or refrigerate until ready to eat. The cake slices best when it’s cold, but the flavor is best at room temperature, so let it sit out for about 20 minutes before serving.

A Few Tips for a Great Coconut Cake

• Make sure your eggs, butter, cream cheese, and coconut cream are at room temperature before you start. Cold ingredients can make the batter curdle and produce a dense cake.
• If you don’t have cake flour, make your own: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift it well before measuring.
• The unfrosted cake layers can be baked a day ahead. Wrap them tightly in plastic once cooled and store at room temperature. Cold layers are actually easier to frost.
• If you like a stronger coconut flavor, brush the baked layers with a little coconut milk before assembling, but the cake is already quite coconut-forward without it.

Bake times by pan size:

Storing Leftover Cake

• Refrigerate: Store the cake in an airtight container or under a cake dome in the fridge for up to 4 days. The cream cheese frosting needs to stay cold. Let slices come to room temperature before serving for the best texture.
• Freeze: Unfrosted cake layers freeze well. Wrap each cooled layer in plastic wrap and then foil. Freeze up to 2 months. Thaw in the fridge overnight before frosting.

Frequently Asked Questions

Can I use coconut cream from a carton?

No, carton coconut cream is often diluted and won’t give the same rich texture. Use the thick cream from a can of full-fat coconut milk or canned coconut cream.

Can I make this cake gluten-free?

Yes, a good 1:1 gluten-free baking flour blend works well in place of the cake flour. Avoid blends with bean flour as they can add an odd taste.

Why did my cake sink in the middle?

The most common reasons are opening the oven door too early or underbaking. Make sure the toothpick comes out clean before you pull it out, and don’t peek during the first 20 minutes.

Can I use a different frosting?

Absolutely. A classic American buttercream or a simple whipped cream frosting both go nicely. For a fluffier option, try a seven-minute frosting, but keep in mind that cream cheese frosting is the star here.

Coconut Cream Cake Recipe

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 2 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup full-fat canned coconut cream
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup sweetened shredded coconut
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon coconut extract
• 2-3 tablespoons heavy cream or milk
• Pinch of salt

Method

 

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment. Whisk flour, sugar, baking powder, and salt. Beat butter until creamy. Add eggs one at a time, then coconut cream, vanilla, and coconut extract. Gradually mix in dry ingredients, then fold in shredded coconut.
2. Divide batter between pans. Bake 25-28 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn onto a rack to cool completely.
3. Beat cream cheese and butter until fluffy. Add coconut extract and salt. Gradually beat in powdered sugar, then thin with cream as needed.
4. Place one layer on a plate, spread 1 cup frosting. Top with second layer. Apply crumb coat, chill 20 minutes. Frost with remaining frosting.
5. Press shredded coconut onto the sides and top. Slice and serve, letting it sit at room temperature about 20 minutes for best flavor.

Notes

If you chill the cake before slicing, you’ll get the cleanest cuts. The frosting firms up nicely in the fridge, but for the best flavor, let the cake sit out for a bit before serving. The shredded coconut on the outside can be toasted or left as is.