Toasted Coconut Cake with Cream Cheese Frosting

This toasted coconut cake is the kind of dessert that turns a plain weeknight into something a little special.

The cake itself is soft and buttery, with nuggets of toasted coconut folded right into the batter. A tangy cream cheese frosting and a generous coating of toasted coconut on the outside make it feel like a bakery cake, but it comes together in a single layer with no fussy layers.

What Makes This Cake So Good

The toasted coconut is the star. Toasting it deepens the flavor from sweet to nutty and takes just a few minutes on the stove.

Cream cheese frosting is the right partner here. It’s tangy, not cloying, which balances the coconut’s richness.

This is a cake you can bake on a Tuesday. The batter comes together quickly, and because it’s a single round, there’s no stacking or trimming.

Ingredients

• 1 cup sweetened shredded coconut: you’ll toast most of it for the batter and save a handful for the outside
• 1 1/2 cups all-purpose flour: scoop and level the flour, don’t pack it
• 1 1/2 teaspoons baking powder: check that it’s fresh for a good rise
• 1/4 teaspoon salt: fine sea salt or table salt both work
• 1/2 cup unsalted butter, softened: leave it out for 30 minutes until it dents easily
• 1 cup granulated sugar
• 2 large eggs, at room temperature: cold eggs can make the batter curdle, so set them out with the butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract, optional: this boosts the coconut flavor without turning it into suntan lotion
• 1/2 cup buttermilk, at room temperature: the acid keeps the cake tender
• For the frosting
• 4 oz cream cheese, softened: use full-fat for the creamiest texture
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted if lumpy
• 1/2 teaspoon vanilla extract
• 1 to 2 teaspoons milk or coconut milk, as needed

Variations / Substitutions

• For dairy-free: swap the butter with refined coconut oil and use a vegan cream cheese plus a splash of almond milk in the frosting. The cake will be slightly denser but still moist.
• More coconut flavor: add up to 1 teaspoon coconut extract to the batter and a few drops to the frosting.
• Almond twist: replace half the vanilla extract with almond extract and scatter sliced almonds on top instead of extra coconut.
• No cream cheese: a quick coconut milk glaze (1 cup powdered sugar whisked with 1 to 2 tablespoons coconut milk) drizzled over the top gives a lighter finish.
• For a tropical spin, try folding in 1/4 cup crushed pineapple that’s been squeezed dry. A plain vanilla sheet cake also works well with a similar toasted coconut topping.

How to Make Toasted Coconut Cake with Cream Cheese Frosting

Step 1: Toast the Coconut

Preheat your oven to 350°F (175°C). Set a dry skillet over medium heat and add the 1 cup of sweetened shredded coconut. Stir almost constantly with a wooden spoon until the shreds turn golden brown, about 4 minutes. Once you start to see color, keep a close eye because it can burn in seconds. Transfer the coconut to a plate right away so it doesn’t keep cooking in the hot pan.

The coconut goes from pale to golden quickly, and once it starts to brown, it can burn fast. Pull it off the heat as soon as you see golden edges. It’ll continue to darken a bit off the heat, and you want a mix of light and deep gold, not black.

Step 2: Cream the Butter and Sugar

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat the 1/2 cup softened butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl with a spatula so no pockets of butter hide at the bottom.

The mixture will look pale yellow and fluffy, and it should feel light when you scoop it with a spatula. This step traps air, which helps the cake rise, so don’t rush it.

Step 3: Add the Eggs and Vanilla

Crack in the 2 eggs, one at a time, beating well after each addition. Then mix in the 1 teaspoon vanilla and the 1/2 teaspoon coconut extract if you’re using it. The batter might look a little separated at this point; that’s normal and will smooth out once you add the dry ingredients.

Scrape the bowl again after the last egg. A uniform batter starts with everything fully incorporated before the flour goes in.

Step 4: Combine the Wet and Dry

In a separate bowl, whisk together the 1 1/2 cups flour, the 1 1/2 teaspoons baking powder, and the 1/4 teaspoon salt. With the mixer on low, add the dry mixture to the butter mixture in three additions, alternating with the 1/2 cup buttermilk in two additions. Start with dry ingredients and end with dry. Once the flour just disappears, gently fold in 1/2 cup of the toasted coconut by hand with a spatula.

Mix just until the streaks of flour vanish. Overbeating makes the cake tough, so stop as soon as the batter comes together. It’ll be thick and speckled with toasted coconut. Resist the urge to stir one more time.

Step 5: Bake the Cake

Pour the batter into a greased 9-inch round cake pan and smooth the top with the spatula. Bake at 350°F for 30 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. The cake will pull away from the sides of the pan and spring back when lightly pressed in the middle. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

If the top is browning too quickly but the center isn’t set, tent the pan loosely with foil for the last 8 to 10 minutes. Every oven runs a little differently, so start checking at 28 minutes.

Step 6: Frost and Top with Toasted Coconut

Once the cake is completely cool, make the frosting. Beat the 4 ounces cream cheese and 2 tablespoons butter until smooth. Add the 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla and beat again. If it feels too stiff, add 1 to 2 teaspoons of milk, a little at a time, until it reaches a spreadable consistency. Spread the frosting over the top of the cake and around the sides, then press the remaining toasted coconut onto the frosting all over.

The frosting should be creamy but hold its shape, not runny. Slice into wedges and serve right away, or let it sit for 30 minutes so the coconut softens slightly against the frosting.

Tips for the Best Toasted Coconut Cake

• Use full-fat cream cheese for the frosting; low-fat versions make it loose and harder to spread.
• Toast extra coconut for a backup. A few dark flakes are fine, but burnt pieces get bitter and will ruin the whole batch.
• Cool the cake completely before frosting, otherwise the frosting will melt and slide right off.
• If you don’t have buttermilk, stir 1 1/2 teaspoons lemon juice or white vinegar into 1/2 cup whole milk and let it sit for 5 minutes. It works the same way.
• The cake tastes even better the next day after the flavors meld; wrap it tightly in the fridge overnight.

Bake times by pan size:

All times are at 350°F. Test with a toothpick in the center; a few moist crumbs mean it’s done.

Keeping the Cake Fresh

Refrigerate any leftovers in an airtight container for up to 5 days. The cream cheese frosting requires the fridge, but the cake is best served at room temperature, so pull it out about 30 minutes before you plan to eat.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more delicate, so be careful turning it out of the pan.

My cake sunk in the middle. What went wrong?

Overbeating the batter or opening the oven door too early can cause sinking. Start the toothpick test no earlier than 25 minutes, and mix the flour in gently.

Can I use unsweetened shredded coconut?

Yes, but the cake will be noticeably less sweet and a bit drier. Add an extra tablespoon of sugar to the batter if you go this route.

How do I toast coconut in the oven instead of on the stovetop?

Spread the coconut on a baking sheet and bake at 325°F for 5 to 7 minutes, stirring halfway through. Watch it closely because oven toasted coconut can go from golden to burnt in moments.

Toasted Coconut Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 cup sweetened shredded coconut
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1/2 cup buttermilk
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 teaspoons milk or coconut milk

Method

 

1. Preheat oven to 350°F. Toast the coconut in a dry skillet over medium heat, stirring constantly until golden, about 4 minutes. Transfer to a plate to cool. Reserve a few spoonfuls for the topping.
2. Cream the 1/2 cup butter and 1 cup sugar with a mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and coconut extracts.
3. In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with dry. Fold in 1/2 cup of the toasted coconut by hand.
4. Pour batter into a greased 9-inch round pan. Bake 30 to 32 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan 10 minutes, then turn onto a wire rack to cool completely.
5. Beat the cream cheese and 2 tablespoons butter until smooth. Add powdered sugar, 1/2 teaspoon vanilla, and enough milk to reach a spreadable consistency. Frost the cooled cake and press the reserved toasted coconut over the top and sides.
6. Slice and serve. Store leftovers in the fridge.

Notes

The cake needs to be completely cool before you frost it, so factor in extra time for cooling (about 1 hour). It tastes even better the next day; just bring it to room temperature before you eat.