Delicious Creamy Coconut Cake Recipe
If you’re searching for a show-stopping dessert that will make everyone swoon, you absolutely need to try Delicious Creamy Coconut Cake. This dreamy confection layers irresistible coconut flavor with an unbelievably velvety crumb and a decadent coconut-cream cheese frosting. Whether you’re celebrating a special occasion or simply want to treat yourself, every bite tastes like a sunny, tropical getaway—with sweet, toasty coconut in every forkful.
Ingredients You’ll Need
Creating this Delicious Creamy Coconut Cake is easier than you might think, thanks to a handful of pantry staples and some tropical favorites. Each ingredient has a special role, whether it’s building the cake’s plush texture or adding that signature coconut creaminess.
- All-purpose flour: The foundation for a tender crumb; measure carefully for a light, fluffy cake.
- Baking powder: Ensures your layers rise perfectly, keeping the cake airy.
- Salt: Just a pinch balances the sweetness and brings out the coconut flavor.
- Unsalted butter (softened): Adds richness and a silky texture to both cake and frosting.
- Granulated sugar: Sweetens the batter and helps create a golden, delicate crust.
- Eggs: Bind everything together while giving lift and structure.
- Vanilla extract: Provides fragrant warmth and depth.
- Coconut extract: Intensifies the coconut aroma for that tropical punch.
- Canned coconut milk (full-fat): Delivers intense coconut flavor and luscious moisture.
- Sweetened shredded coconut (divided): Adds texture and real coconut throughout and on top of the cake.
- Cream cheese (softened): The secret to ultra-creamy, tangy frosting.
- Powdered sugar: Gives the frosting its smooth, fluffy finish.
How to Make Delicious Creamy Coconut Cake
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F. Generously grease and flour two 9-inch round cake pans—this ensures your cakes pop out effortlessly and keeps those beautiful layers intact. Set out all your ingredients so the butter, cream cheese, and eggs can reach room temperature, which makes mixing a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick step guarantees an even rise and consistency in every bite. Fluffing the dry ingredients with a whisk also helps your cake stay light rather than dense.
Step 3: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Cream them together using a hand mixer or stand mixer until the mixture looks pale and fluffy. This process is key for a tender, airy cake—don’t rush it!
Step 4: Add Eggs and Extracts
Beat in the eggs, one at a time, letting each incorporate fully before adding the next. Then add vanilla and coconut extracts, whisking until just combined. You’ll notice the batter turning silky and aromatic at this stage.
Step 5: Combine and Finish the Batter
Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Mix on low speed and take care not to overmix—just enough to incorporate everything smoothly. Gently fold in 1 cup of the sweetened shredded coconut for flecks of coconut in every forkful.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. This helps lock in both flavor and moisture.
Step 7: Make the Frosting
Beat the softened cream cheese and butter together until creamy and free of lumps. Gradually add the powdered sugar, mixing well between additions. Pour in the coconut milk and coconut extract, and continue whisking until your frosting is smooth, dreamy, and spreadable. Pro tip: If you love extra texture, toast a bit of shredded coconut and add it to the finished frosting!
Step 8: Assemble and Decorate
Once the cakes are completely cool, spread a generous layer of frosting between the layers, then stack them. Use the remaining frosting to cover the top and sides. Finally, blanket the whole cake with the rest of your shredded coconut, gently pressing it in so it sticks. A quick chill in the fridge helps the frosting set, making slicing a breeze.
How to Serve Delicious Creamy Coconut Cake
Garnishes
Sprinkling extra toasted coconut over the frosting provides a gorgeous golden crunch and an unbeatable aroma. You can also add edible flowers, a scattering of fresh berries, or a drizzle of melted white chocolate to elevate the look and add a fresh twist.
Side Dishes
This cake shines brightest when served with a side of fresh pineapple chunks or a tangy fruit salad, which balances the rich, creamy flavors. For an extra-indulgent experience, pair it with a scoop of coconut or vanilla ice cream—perfect for those warm-weather celebrations!
Creative Ways to Present
You don’t have to stop at the classic round layer cake. Delicious Creamy Coconut Cake is also stunning as cupcakes (just reduce baking time), or as a showy trifle with alternate layers of cake cubes and coconut cream. Even elegant individual parfait cups topped with toasted coconut can charm your guests at a brunch or garden party.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Delicious Creamy Coconut Cake should be stored in an airtight container in the refrigerator. The flavors continue to meld beautifully over a day or two, and the frosting stays luscious and smooth. Just remember to bring the cake to room temperature before enjoying, as the chill can firm up the crumb.
Freezing
If you want to make this cake even further ahead, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap followed by aluminum foil, and they’ll keep for up to two months. Thaw the layers overnight in the fridge, then frost them as usual for a just-baked taste.
Reheating
This cake doesn’t require reheating, but if you’d like your slice soft and slightly warm, pop it in the microwave for 10 to 15 seconds. Just be sure not to over-warm it, or the frosting may start to melt. Enjoy with a cup of hot tea or a cool glass of coconut water!
FAQs
Can I substitute coconut cream for coconut milk?
You can, but coconut cream is much thicker and richer; you may need to thin it slightly with milk or water to achieve the same texture as full-fat coconut milk. Using coconut cream will make the cake even more indulgent and give a stronger coconut flavor.
Is there a vegan option for this cake?
Absolutely! You can swap the butter for a vegan margarine, use an egg replacement, and pick a plant-based cream cheese for the frosting. Make sure to check that all your substitutes are neutral in taste, so the coconut takes center stage.
Can I toast the coconut for the garnish?
Yes, toasting the shredded coconut before using it as a topping adds both crunch and an irresistible aroma. Simply spread the coconut on a baking sheet and toast at 325°F for a few minutes until golden, watching closely so it doesn’t burn.
How far in advance can I make Delicious Creamy Coconut Cake?
You can bake the cake layers up to two days in advance, store them well wrapped at room temperature or refrigerated, and frost the cake before serving. The assembled cake keeps beautifully in the fridge for up to three days.
Can Delicious Creamy Coconut Cake be made gluten free?
Yes, substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Make sure all other ingredients are gluten free as well, and mix gently to prevent the batter from becoming too dense.
Final Thoughts
With its soft, cloudlike crumb and silky frosting, Delicious Creamy Coconut Cake truly is the star of any dessert table. It’s inviting, full of bright coconut flavor, and always met with applause. There’s nothing quite like baking a cake that brings both comfort and celebration in every slice—so treat yourself and your loved ones to this tropical delight. You’ll be glad you did!
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Delicious Creamy Coconut Cake Recipe
- Total Time: 55 minutes (plus cooling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Delicious Creamy Coconut Cake. Moist coconut cake layers filled and frosted with a luscious coconut cream cheese frosting make this dessert a true delight for any occasion.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk (full-fat)
- 1 1/2 cups sweetened shredded coconut (divided)
Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup canned coconut milk
- 1/2 teaspoon coconut extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Prepare the cake: Whisk together the flour, baking powder, and salt. Cream the butter and sugar, add eggs and extracts. Mix in dry ingredients and coconut milk, then fold in 1 cup of shredded coconut. Divide batter into pans and bake for 25–30 minutes.
- Make the frosting: Beat cream cheese and butter, add powdered sugar, coconut milk, and extract until creamy.
- Assemble: Frost and stack the cooled cakes, covering with remaining shredded coconut. Chill before slicing.
Notes
- For extra flavor and texture, toast the shredded coconut before adding it to the frosting.
- This cake can be made a day ahead and stored in the fridge—just bring it to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 19 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
