A Full Recipe to Make Coconut Cake with Cream Cheese Frosting


There will never be a time when we do not want to have a delicious and creamy treat that can melt in our mouths. And you can double up the mouth-watering flavor of desserts if they contain coconut. Coconut products are on the rise and gaining new popularity. Know that many bakers are choosing coconut flour in various products. One such highlighted coconut product is none other than a coconut cake. These creamy cakes are a dessert that can complement any occasion. The best thing about coconut cakes is that they are moist, have a nutty flavor, and do not have an extra sweet taste.

Most people tend to stick with only chocolate or cream cake. But sometimes, it is better to try an extraordinary cake flavor. With so many cakes and flavors available inside the cake display counter in stores, it is tricky to opt for one. This coconut cake might seem a bit complicated, but you can make it in no time. Today, we are sharing the recipe for coconut cake topped with cream cheese frosting. Even the beginner can use the following recipe for this coconut cake.

Recipe Name: Coconut Cake with Cream Cheese Frosting

Prep Time: 45 minutes

Cook Time: 20 minutes

Cool Time: 30 minutes

Total Time: 1 hour 35 minutes

Course: Snack/ Dessert

Cuisine: American

Servings: 10



Two cups of cake flour

Two tsp. of baking powder

Half a tsp. of baking soda

Half a tsp. of salt

One cup of unsalted butter (at room temperature)

One and a quarter cups of sugar

One egg

Four egg whites

One cup of canned full-fat coconut milk

Half a cup of sour cream

One tsp. of coconut extract

Two tsp. of vanilla extract

Three cups of sweetened shredded coconut

Cream Cheese Frosting:

Twelve ounces of cream cheese (at room temperature)

Half a cup of unsalted butter (at room temperature)

Four cups of powdered sugar

One tsp. of vanilla extract

Half a tsp. of coconut extract

Two tsp. of full-fat canned coconut milk


Prepare cake batter:

Preheat your oven to 350 degrees F. Now, grease three 8-inch round cake pans and line with bottoms with parchment paper.

Take a medium bowl and whisk baking soda, powder, cake flour, and salt.

After that, mix cream, butter, and sugar in a stand mixer and blend it on medium speed until it becomes fluffy. Now, mix in an egg and egg whites.

Whisk coconut milk, sour cream, coconut, and vanilla extracts in another medium bowl.

Now, add the coconut milk mixture into the batter, combine the dry ingredients in the cake batter and make them well-combined.

Bake the cake:

Divide the batter evenly between the three greased pans and bake them for 18 to 20 minutes. After that, let the cake cool in the pans for a few minutes and transfer it to a wire rack to cool down.

Prepare cake frosting:

Add cream cheese and butter and whisk in a stand mixer until it becomes fluffy. Add powdered sugar, vanilla, and coconut extracts and mix until smooth. You can add coconut milk one tablespoon at a time while whisking until the frosting becomes smooth and in desired consistency.


For assembling, spread frosting on the first cake layer. Now, top it with a quarter cup of shredded coconut. Now, place the second cake layer on top and again spread the frosting. Top with the third cake layer and spread the remaining frosting evenly over the top.

Chill and serve:

Chill the cake in the refrigerator before serving. Slice and serve immediately.

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