Introduction

This moist and fluffy Coconut Cake is a delightful treat packed with sweetened coconut and a rich cream cheese frosting. Perfect for celebrations or any time you crave a tropical, homemade dessert that impresses both in flavor and appearance.

Coconut Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

5 egg whites (room temperature)
3/4 cup buttermilk
3/4 cup unsalted butter (softened to room temperature)
1 3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 cup shredded sweetened coconut
1/2 cup unsalted butter (softened)
1 package cream cheese, softened to room temperature (8 ounce)
5 cups powdered sugar
1/4 cup heavy cream
2 cups shredded sweetened coconut (for decorating)

Instructions

Step 1: Whisk the egg whites and 1/4 cup of the buttermilk together in a small bowl just until slightly combined. Set this aside.
Step 2: In a large mixing bowl, beat the 3/4 cup softened butter, sugar, vanilla extract, and almond extract on medium speed for about 2 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the cake flour, baking powder, and kosher salt to the bowl and mix until just combined.
Step 4: Beat in the egg white and buttermilk mixture until fully blended.
Step 5: Stir in the remaining 1/2 cup buttermilk and beat the batter for 3 to 4 minutes, scraping down the bowl sides occasionally.
Step 6: Gently fold in 1 cup shredded sweetened coconut.
Step 7: Prepare two 9-inch cake pans by spraying them with baking spray. Divide the batter evenly between the pans.
Step 8: Bake in a preheated 350°F (177°C) oven for 26 to 28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.
Step 9: For the frosting, beat 1/2 cup softened butter and the softened cream cheese with a whisk attachment on an electric mixer for 3 minutes.
Step 10: Gradually add powdered sugar and heavy cream, then beat for an additional 4 to 5 minutes, scraping down the bowl sides as needed to achieve a smooth, fluffy consistency.
Step 11: To assemble, place one cake layer on a cake stand and spread a generous amount of frosting over the top, smoothing it with an offset spatula.
Step 12: Place the second cake layer on top and frost the entire cake evenly.
Step 13: For decoration, place the cake stand on a baking sheet to catch excess coconut. Press the remaining 2 cups of shredded sweetened coconut gently onto the sides and top of the cake until fully coated.
Step 14: Serve and enjoy your delicious homemade coconut cake!

Tips & Variations

For extra coconut flavor, toast the shredded coconut lightly in a dry pan before folding it into the batter and using it for decoration.
Substitute the almond extract with more vanilla extract if you prefer a simpler flavor profile.
Use room temperature ingredients for a smoother batter and better cake texture.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.

Storage

Store the coconut cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Bring to room temperature before serving for the best texture. You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw completely before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the butter with a dairy-free margarine and use a dairy-free cream cheese alternative as well. Be sure to also use a plant-based milk with lemon juice in place of buttermilk.

How do I prevent the cake from drying out?

Make sure not to overbake the cake; check for doneness a few minutes before the minimum time. Also, store the cake properly covered and do not leave it exposed to air for long periods.

Coconut Cake with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 110 reviews

This fluffy and moist Coconut Cake features tender layers infused with coconut and buttermilk, layered with a rich and creamy cream cheese frosting, and finished with a generous coating of shredded sweetened coconut. Perfect for celebrations or simply indulging in a classic, tropical-flavored dessert.

Author: Marco
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 16 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

5 egg whites (room temperature)
3/4 cup buttermilk
3/4 cup unsalted butter (softened to room temperature)
1 3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 cup shredded sweetened coconut

Frosting

1/2 cup unsalted butter (softened)
1 package cream cheese, softened to room temperature (8 ounces)
5 cups powdered sugar
1/4 cup heavy cream
2 cups shredded sweetened coconut (for decorating)

Instructions

Prepare egg white mixture: Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined, then set aside to use later in the batter.
Mix cake batter: In a mixing bowl, beat the softened butter, granulated sugar, vanilla extract, and almond extract on medium speed for 2 minutes, scraping down the bowl as needed. Add the dry ingredients (cake flour, baking powder, kosher salt) and mix until combined.
Incorporate wet ingredients: Beat in the egg white and buttermilk mixture until fully blended. Then add the remaining buttermilk (1/2 cup) and beat for 3 to 4 minutes, scraping down the sides of the bowl to ensure even mixing. Fold in the shredded sweetened coconut carefully to keep the batter light.
Bake the cakes: Spray two 9-inch cake pans with baking spray. Divide the batter evenly between the pans and bake in a preheated 350°F (177°C) oven for 26 to 28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
Make the frosting: Using the whisk attachment on an electric mixer, beat the softened butter and cream cheese together for 3 minutes until smooth and creamy. Gradually add the powdered sugar and heavy cream, then continue beating for 4 to 5 minutes more, scraping the sides of the bowl to ensure all ingredients are fully incorporated.
Assemble the cake: Place one cooled cake layer on a cake stand. Spread a generous amount of frosting on top using an offset spatula, smoothing it out evenly. Place the second cake layer on top and coat the entire cake with the remaining frosting.
Decorate with coconut: Place the cake stand on a baking sheet to catch excess coconut. Press shredded sweetened coconut gently onto the sides and top of the cake by hand until the cake is fully covered. Serve and enjoy!

Notes

Ensure all dairy ingredients are at room temperature for best mixing results.
To prevent cake from sticking, thoroughly grease pans with baking spray or butter and dust with flour.
For a more pronounced coconut flavor, toast the shredded coconut lightly before folding into the batter and decorating.
Store the cake refrigerated and bring to room temperature before serving for optimal texture and flavor.
This cake freezes well; wrap tightly after assembly and thaw overnight in the refrigerator.

Keywords: coconut cake, cream cheese frosting, shredded coconut, classic dessert, coconut dessert