A moist, fluffy cake layered with creamy coconut frosting and topped with toasted coconut flakes. Rich yet light, this dessert delivers pure tropical bliss in every bite.

Why You’ll Love This Recipe

Moist, tender crumb thanks to coconut milk and butter
Elegant and tropical flavor profile
Creamy frosting complements the soft cake layers
Toasted coconut adds crunch and beauty
Perfect for birthdays, showers, or casual gatherings
Easy to make with pantry staples
Can be made ahead and stored
Customizable frosting and filling options
Stunning presentation for special occasions
Delicious served chilled or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk (full-fat, well shaken)
½ cup sour cream or plain yogurt

For the coconut cream frosting:

8 ounces cream cheese, softened
½ cup unsalted butter, softened
3½ cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
2–3 tablespoons coconut milk, as needed for consistency

For topping:

1½ cups sweetened shredded coconut, toasted

Directions

Preheat oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and coconut extracts.
Mix in the flour mixture in three additions, alternating with the coconut milk and sour cream. Mix just until combined.
Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
To make frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then extracts and coconut milk. Beat until fluffy.
Toast shredded coconut in a dry skillet over medium heat until golden, stirring constantly. Cool.
Frost cooled cake layers, then cover top and sides with toasted coconut. Chill before slicing for cleaner cuts.

Servings And Timing

Servings: 12
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Cooling and Frosting Time: 45 minutes
Total Time: ~1 hour 45 minutes

Variations

Use whipped cream instead of cream cheese for lighter frosting
Add pineapple preserves between layers for a tropical twist
Swap sour cream with Greek yogurt for a slightly tangier cake
Make a sheet cake or cupcakes for simpler serving
Use unsweetened coconut for less sweetness
Add a splash of rum extract for deeper flavor
Fold coconut flakes into the batter for added texture
Top with white chocolate curls or fresh berries
Substitute coconut cream for richer frosting
Make it gluten-free using a 1:1 flour blend

Storage/Reheating

Store covered in the refrigerator for up to 4 days
Bring to room temperature before serving for best texture
Freeze unfrosted cake layers for up to 1 month; thaw before frosting
Leftover slices can be frozen individually, tightly wrapped
Do not reheat; serve chilled or at room temperature

Coconut Cream Cake

FAQs

Can I make this cake ahead of time?

Yes, bake the layers a day or two ahead and frost the day of serving. Store covered in the fridge.

Does this cake taste strongly of coconut?

Yes, it has a rich coconut flavor from the milk, extract, and topping, but it’s balanced with vanilla and creaminess.

Can I use canned coconut cream instead of milk?

Yes, just thin slightly with water if too thick.

Is the frosting very sweet?

No, the cream cheese balances the sweetness—adjust powdered sugar to your preference.

Can I skip the toasted coconut topping?

Yes, but it adds texture and visual appeal. You can also use plain shredded coconut.

Will the cake stay moist?

Absolutely. The coconut milk and sour cream help maintain moisture for several days.

Can I use this recipe for cupcakes?

Yes—bake at 350 °F for 18–22 minutes and check with a toothpick.

What if I don’t have coconut extract?

You can omit it, but the coconut flavor will be milder. Add a little extra vanilla if desired.

Is this cake freezer-friendly?

Yes—freeze unfrosted layers and frost after thawing for best texture.

What should I serve it with?

Serve with tea, coffee, or fresh fruit on the side for a light contrast.

Conclusion

Coconut Cream Cake is a dreamy dessert layered with rich coconut flavor, creamy frosting, and golden coconut flakes. Moist, beautiful, and indulgent, it’s a perfect treat for coconut lovers and a showstopper for any special event. Easy to make, easier to love.