Coconut Cake with Cream Cheese Frosting Recipe

If you’re a fan of tropical flavors with just the right touch of sweetness and creaminess, you’re going to absolutely love this Coconut Cake with Cream Cheese Frosting Recipe. This cake isn’t just any coconut cake—it’s got a tender crumb and a dreamy, tangy cream cheese frosting that perfectly balances the coconut’s natural sweetness. Trust me, whether it’s a special occasion or just a weekend treat, this recipe will quickly become a favorite in your baking rotation. Let’s dive into what makes it so special and how you can recreate it perfectly at home.

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Ingredients & Why They Work

The magic in this Coconut Cake with Cream Cheese Frosting Recipe comes from a thoughtful selection of ingredients that work harmoniously to give you that perfect balance of texture and flavor. From the carefully separated eggs to the powdered milk, every ingredient has its role in making this cake unforgettable.

• Egg Whites: Beaten to stiff peaks, they create that light, fluffy texture we all crave in a layered cake.
• Buttermilk: Adds tanginess and helps tenderize the crumb, keeping it moist and soft.
• Baking Soda: Reacts with buttermilk to provide lift and a light crumb.
• Sweetened Flaked Coconut: Ground finely, it infuses both flavor and texture throughout the cake, offering little bursts of coconut in every bite.
• Cake Flour: Lower in protein than all-purpose flour; ensures a softer, delicate crumb.
• Powdered Milk: Adds richness and contributes to the moist texture.
• Granulated Sugar: Sweetens while helping with tenderizing the cake.
• Unsalted Butter: Provides richness and flavor, plus a tender crumb.
• Egg Yolks: Add fat and moisture, giving the cake a smooth, rich mouthfeel.
• Vanilla Bean Paste and Coconut Extract: These together boost the cake’s aroma and depth, making the coconut flavor pop.
• Cream Cheese and Butter (for frosting): The dynamic duo in the frosting—cream cheese brings tang, while butter adds creaminess.
• Powdered Sugar and Heavy Cream: Sweeten and lighten the frosting for spreadability.
• Flaked Coconut (for garnish): Adds texture and visual appeal when pressed onto the frosting.

Make It Your Way

I often get asked if this Coconut Cake with Cream Cheese Frosting Recipe can be customized—and absolutely, yes! I like experimenting with subtle twists to make it fit different occasions or dietary needs without losing the essence of what makes it delicious.

• Variation: One time, for a tropical-themed birthday, I swapped out the flaked coconut garnish for toasted macadamia nuts. The crunch was a delightful surprise that added texture without overpowering the cake’s flavor.
• Dairy-Free: If you need a dairy-free version, try substituting the butter with coconut oil and the cream cheese with a plant-based cream cheese alternative – it still turns out luscious!
• Adding Fruit: Adding some crushed pineapple between the layers really brings out a fresh burst of tropical sweetness.

Step-by-Step: How I Make Coconut Cake with Cream Cheese Frosting Recipe

Step 1: Whip Egg Whites to Fluffy Perfection

First things first, make sure your egg whites are at room temperature — this helps them whip up more voluminously. I usually beat them on speed 4 for 2 minutes until frothy, then crank up the speed to 6 until stiff peaks form. This stage is so important because it gives the cake its signature light, airy texture. Don’t rush it! You want them to be stiff but not dry or grainy.

Step 2: Prepare the Buttermilk Mixture

While your egg whites set aside, whisk the baking soda into the buttermilk. This little chemical reaction is going to help your cake rise beautifully in the oven.

Step 3: Process the Coconut and Mix Dry Ingredients

Pop the sweetened flaked coconut into your food processor and pulse until you have a nice, fine texture—not too powdery, but enough that it will integrate well into the batter. Then, mix it with your cake flour, sugar, powdered milk, and salt. This blend creates the perfect base for the batter.

Step 4: Cream Butter and Add Yolks

Next, mix the softened butter into the dry ingredients until it looks sandy—this step locks in flavor and build the cake’s structure. Scrape down the bowl, then beat in the egg yolks along with vanilla bean paste and coconut extract. The aroma here is honestly incredible.

Step 5: Combine Buttermilk and Fold in Egg Whites

Add your buttermilk mixture little by little, mixing well after each addition but don’t overmix. The batter should be smooth and slightly thick. Lastly, gently fold in the egg whites in thirds, so you keep all that beautiful air you worked so hard to beat in.

Step 6: Bake and Cool

Divide the batter evenly between the pans and bake at 350°F for 35 to 40 minutes. Use the toothpick test to check doneness. When finished, let the cakes cool for 5 minutes in the pan, then turn them out onto a rack. This is a trick I swear by—I wrap the still slightly warm cakes in plastic wrap and let them rest overnight at room temperature. It keeps the moisture locked in and makes slicing so much easier when frosting day arrives.

Step 7: Make the Cream Cheese Frosting

Start by beating cold cream cheese with softened salted butter until silky and fluffy. Then add your powdered sugar gradually, alternating with heavy cream to keep it smooth and spreadable. Lastly, mix in vanilla extract and coconut extract. The final frosting is sweet, tangy, and creamy—absolutely perfect for this coconut cake.

Step 8: Frost and Garnish

Slather a generous layer of frosting on your first cake layer, then top with your second layer—repeat the frosting step all over the cake, even on the sides. For the finishing touch, press the sweetened flaked coconut into the frosting for that classic, rustic look and extra coconut punch. I sometimes pulse the coconut briefly in the food processor for a finer texture—your call!

How to Serve Coconut Cake with Cream Cheese Frosting Recipe

Garnishes

I usually stick to a good handful of sweetened flaked coconut pressed around the frosted layers and on top because it adds that lovely texture and immediately signals “coconut cake!” But sometimes for a little extra flair, I’ll sprinkle toasted shredded coconut or even add some edible flowers for that special occasion touch.

Side Dishes

This cake pairs beautifully with a simple cup of coffee or a light citrusy tea like jasmine. If you’re serving it as part of a bigger spread, fresh berries or a tropical fruit salad compliment the coconut flavor without overwhelming your palate.

Creative Ways to Present

For holiday parties or birthdays, I sometimes slice the cake into mini layers to create a stacked tower or even use ring molds to serve individual portions with a dollop of whipped cream and a sprinkle of toasted coconut on top. It’s a showstopper and makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftover coconut cake with cream cheese frosting in an airtight cake keeper or wrapped tightly in plastic wrap. It stays fresh for up to 4 days refrigerated. Just be sure to let it come to room temperature before serving to bring back that soft, tender crumb.

Freezing

Freezing this cake works surprisingly well! I recommend freezing the unfrosted layers first, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost when ready to serve. Freezing the fully frosted cake can make the frosting a bit grainy, so I tend to avoid that.

Reheating

Since this cake is best enjoyed at room temp, I generally just take slices out of the fridge about 30 minutes before eating. If you want it a little warmer, a gentle 10-second zap in the microwave (on low power) can soften the frosting slightly without melting it.

FAQs

Final Thoughts

This Coconut Cake with Cream Cheese Frosting Recipe has that perfect nostalgic vibe combined with fresh tropical flair that I adore baking for family and friends. I’m always amazed at how the simple techniques—like whipping egg whites or resting the cake overnight—transform humble ingredients into something magical. Give this recipe a try; I bet once you do, you’ll find yourself making it again and again, sharing a slice (or two) with those you love. Happy baking!

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