Name: Coconut Cream Cake with Coconut Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup butter (softened); 1 3/4 cup white sugar; 1 cup cream of coconut ((Coco Lopez)); 4 large eggs; 2 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 teaspoon coconut extract; 1/2 cup butter (softened); 8 ounces cream cheese (softened); 1 teaspoon coconut extract; 2 pounds powdered sugar; Milk (as needed); Toasted Coconut (for decoration)

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Coconut Cream Cake with Coconut Cream Cheese Frosting is an absolute dream come true for coconut lovers. This cake is not just a dessert; it’s a celebration of flavors and textures that come together beautifully. With its moist, tender crumb and decadent frosting, this cake is perfect for special occasions, summer gatherings, or simply a sweet treat to enjoy at home. The combination of cream of coconut and coconut extract provides a rich coconut flavor that is truly irresistible.

Why I Love This Recipe

There’s something magical about coconut in desserts. The way it adds a tropical twist to any recipe makes it feel like a mini-vacation with each bite. This Coconut Cream Cake is special because it’s not only easy to make, but it’s also incredibly moist and fluffy. The Coconut Cream Cheese Frosting is the cherry on top, offering a creamy and tangy balance to the sweetness of the cake. Every time I serve this cake, it gets rave reviews, and it’s no wonder why—who can resist a slice of such deliciousness?

What Goes Into Coconut Cream Cake with Coconut Cream Cheese Frosting

To make this delightful Coconut Cream Cake, you’ll need the following ingredients:

1 cup butter, softened – Adds richness and moisture.
1 3/4 cup white sugar – Sweetens the cake perfectly.
1 cup cream of coconut (Coco Lopez) – Provides that deep coconut flavor.
4 large eggs – Binds the ingredients together and adds structure.
2 1/2 cup flour – The base for the cake.
1 teaspoon baking powder – Helps the cake rise.
1/2 teaspoon baking soda – Adds additional lift.
1/2 teaspoon salt – Enhances the flavors.
1 cup buttermilk – Keeps the cake moist and adds a slight tang.
1 teaspoon coconut extract – Intensifies the coconut flavor.
1/2 cup butter, softened – For the frosting.
8 ounces block cream cheese, softened – The main ingredient for the frosting.
1 teaspoon coconut extract – For extra coconut goodness in the frosting.
2 pounds powdered sugar – Sweetens and thickens the frosting.
Milk as needed – To achieve the desired frosting consistency.
Toasted Coconut – For decoration (see instructions below).

Must-Have Equipment

Before you start baking, make sure you have the following equipment on hand:

Mixing bowls – For combining ingredients.
Measuring cups and spoons – Precision is key in baking.
Electric mixer – To whip up the batter and frosting quickly.
Spatula – For folding ingredients and spreading frosting.
9-inch round cake pans – For baking the cake layers.
Cooling rack – To cool the cakes after baking.

Make Coconut Cream Cake with Coconut Cream Cheese Frosting: A Simple Method

Follow these straightforward steps to create your Coconut Cream Cake with Coconut Cream Cheese Frosting:

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine 1 cup of softened butter and 1 3/4 cup of white sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 3-5 minutes.

Step 3: Add the Cream of Coconut and Eggs

Mix in 1 cup of cream of coconut until well combined. Then, add the 4 large eggs, one at a time, mixing well after each addition.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together 2 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly mixed.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients. Mix until just combined. Stir in 1 teaspoon of coconut extract.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.

Step 7: Make the Coconut Cream Cheese Frosting

While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together 1/2 cup of softened butter and 8 ounces of softened cream cheese until creamy. Add 1 teaspoon of coconut extract and gradually mix in the 2 pounds of powdered sugar. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.

Step 8: Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. For an added touch, sprinkle toasted coconut on top of the frosting.

Substitutions by Diet

If you need to make adjustments for dietary preferences, consider these substitutions:

Butter: Use vegan butter for a dairy-free option.
Buttermilk: Substitute with almond milk mixed with 1 tablespoon of vinegar or lemon juice.
Cream Cheese: Opt for a dairy-free cream cheese alternative.
Sugar: Use coconut sugar or a sugar substitute for a lower glycemic option.

Slip-Ups to Skip

To ensure your Coconut Cream Cake turns out perfectly, keep these tips in mind:

Don’t overmix the batter; this can lead to a dense cake.
Allow the cakes to cool completely before frosting to prevent melting.
Make sure your butter and cream cheese are at room temperature for the frosting to mix smoothly.
Use freshly toasted coconut for the best flavor and texture.

Meal Prep & Storage Notes

This cake can be made ahead of time! Here are some tips for meal prep and storage:

The cake layers can be baked a day in advance and stored in an airtight container at room temperature.
Frosted cake can be stored in the refrigerator for up to 5 days.
If you have leftover cake, it can be frozen for up to 2 months. Wrap it tightly in plastic wrap and place it in an airtight container.

Handy Q&A

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day or two ahead and frost them just before serving for the best texture.

What type of coconut should I use for decoration?

Toasted shredded coconut works best as it adds a nice crunch and enhances the coconut flavor.

Can I use fresh coconut instead of cream of coconut?

While you can use fresh coconut, cream of coconut provides a sweet and creamy consistency that’s hard to replicate, so I recommend sticking with it for the best results.

How can I make this cake more chocolatey?

If you’re craving chocolate, you can add cocoa powder to the batter. For a coconut-chocolate combination, consider drizzling melted chocolate on top of the frosting.

Similar Recipes

If you love this Coconut Cream Cake with Coconut Cream Cheese Frosting, you might also enjoy these delicious recipes:

Red Velvet Cake – A classic favorite!
Vanilla Cake with Chocolate Frosting – A timeless combination.
Vegan Chocolate Cake – Rich and indulgent without the dairy.

Save & Share

If you enjoyed this Coconut Cream Cake with Coconut Cream Cheese Frosting recipe, be sure to save it for later and share it with your friends and family! This cake is sure to impress everyone with its tropical flavors and stunning presentation.

Nothing feels as delightful as indulging in a slice of Coconut Cream Cake with Coconut Cream Cheese Frosting. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a hit. Happy baking!