This Coconut Cream Cake with Cream Cheese Frosting is a moist layer cake covered in a delicious coconut frosting. If you are looking for a homemade cake to impress with then look no further!
I’m back from our Spring Break adventure and so excited to share this TO-DIE-FOR Coconut Cream Cake with Coconut Cream Cheese Frosting! This stuff is what cake-loving dreams are made of. My dreams, anyway. It’s by far the best scratch cake I have ever made. The flavor of coconut is utter perfection, and it is so moist and amazing. Seriously, you all need to make this cake!
Kale wasn’t too excited when I told him what kind of cake I was making, because the little weirdo doesn’t like coconut. haha. I know, I know, there are probably more of you out there that aren’t a fan either. I think it’s the texture that’s bothersome. It is for Kale, so if that’s the case for you then leave off the toasted coconut and you will be good to go. 😊
MORE CAKE RECIPES YOU MAY LIKE
Raspberry Cream Cake
Hot Fudge Pudding Cake
Skinny Funfetti Cake
Chocolate Chip Banana Cake
Thin Mint Chocolate Poke Cake
Cinnamon Roll Cake
Coconut Cream Cake with Coconut Cream Cheese Frosting
Ingredients
FOR THE CAKE
Wet Ingredients
- 1 cup salted butter softened
- 1 ¾ cup granulated sugar
- 1 ½ cups cream of coconut milk divided
- 4 large eggs
Dry Ingredients
- 2 ½ cups all-purpose 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
- 5 cups powdered sugar
- milk as needed
Instructions
- Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again)
- Separate eggs whites from yolks, set aside whites in a medium bowl.
- In a large bowl, add the butter, sugar, 1 cup cream of coconut milk and the egg yolks. Using a hand mixer, on medium speed, beat until fluffy and combined.
- In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.
- In the bowl of egg whites add a pinch of salt and beat on high speed until stiff. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 65 to 70 minutes, or until toothpick inserted in center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Poke holes all over top of cakes (making sure not to poke all the way through) Drizzle the remaining 1/2 cup of cream of coconut onto both cakes.
- Let cakes cool completely before frosting. (After my cakes were cooled I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day)
- For Frosting: In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.
- Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated)
- * For Toasted Coconut: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325 degree oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.
OOH YUMMY!!! Coconut cake has been on my to make list forever! The thing is, I can’t get coconut extract where I live. ):
No worries about no coconut extract. The first time I made this I didn’t either and it was still delicious. What I did that time (and still do) is put some toasted coconut in the batter. I’ll confess I also use coconut oil instead of the butter. I suspect the cake is a bit denser but it stays moist and delicious for days and days!
Love all of the coconut in this cake, especially the toasted coconut!
Oh my goodness, that looks so beautiful and delicious! Had to repin. 🙂 Sharon
I am loving this! It sounds so good and looks so moist. Yum! Hope Vegas was fun 🙂
I need to make this Holly! SO good!
I am so good with lots and lots of coconut!! This cake looks so incredible! I really need to have one in my life!!!
This sounds divine! I love coconut…mostly toasted, so I think I might toast some for the topping. YUM! Thanks for sharing!
That cake is GORGEOUS!! What a fine tutorial too…I would love a giant piece. MMM!
People who don’t like coconut are SO weird! This looks like I want to eat it all right now. Am pinning this to try for sure.
I am seriously drooling over this cake right now. 🙂
Is the baking temp. Supposed to be 275? Or is it 375?
Kimberly, Yes the temp is 275. The cake bakes better at a low temperature 🙂
THANK YOU!! I made his today for my husband’s birthday and all 10 people that ate it said it was absolutely the best coconut cake they had ever eaten. Some. Epic success! Thank you!
Holly, please share your secret to getting your cake to bake level. Those layers look amazing.
I have made this cake twice now and it has turned out amazing both times. Everyone loves it and no one believes it’s homemade!
Kayla! That is awesome you’ve made it twice! Too funny no one believes it’s homemade! We love this cake. It really is amazing!
can this be made 1 day ahead of time? If so, can it be left out?
Definitely can be made the day ahead but I would store it covered in the fridge, because of the cream cheese 🙂
I bet this would be good with coconut rum instead of the extract
This frosting!!!!!! <3
The cake isn't even done yet, and know this is going to be my new favorite. I just want to sit with a spoon and eat all of this frosting out of the bowl lol. Thanks for the recipe!!
I can’t find coconut extract. Would it still be coconutty with vanilla extract, considering it has coconut cream in it?
It will still have a coconut flavor but not as intense without the coconut extract. It will still be delicious though! 🙂
This turned out perfect!!!!!