Creamy Coconut Cake with Simple Cream Cheese Frosting

Oh, sweet friends, there are some desserts that just whisper “home” to you, aren’t there? For me, a slice of a perfectly moist and flavorful Creamy Coconut Cake is exactly that — a sweet symphony of tropical notes wrapped in a comforting embrace. It’s the kind of cake that promises sunshine even on the cloudiest day, a true celebration of simple ingredients transformed into something truly magical.

I remember my grandmother, with her flour-dusted apron, always saying that the best cakes are made with a little extra love and a dash of patience. Many years later, after countless experiments in my own kitchen, and perhaps a few less-than-perfect attempts along the way, I still hold that wisdom close. Creating a dessert like this creamy coconut confection brings me back to those cherished moments, the air thick with the scent of baking.

This recipe for Creamy Coconut Cake with Simple Cream Cheese Frosting is more than just a dessert; it’s an invitation to create those same heartwarming memories in your own home. It’s incredibly easy to bake, making it perfect for both seasoned bakers and curious beginners, and it’s always a family-friendly favorite, bringing smiles around the table. My little secret? Always make sure your butter and eggs are at room temperature for the creamiest batter!

What You Need to Make This Recipe

Crafting this delightful cake starts with a few key players. We’re talking about the richness of full-fat coconut milk that infuses every bite with tropical bliss, and the classic pairing of butter and eggs for that perfect tender crumb. I always reach for quality vanilla and coconut extracts; they truly deepen the flavor profile, making this Creamy Coconut Cake an unforgettable treat. You’ll find the full list of ingredients and precise measurements waiting for you in the recipe card below.

How to Make Creamy Coconut Cake

Making this Creamy Coconut Cake is a journey of sweet anticipation, broken down into delightful, achievable steps. You’ll begin by preparing those wonderfully tender cake layers, infused with a hint of coconut, before moving on to whisking together a luscious, creamy coconut filling. Next, a velvety cream cheese coconut frosting comes together, ready to embrace the layers. Finally, the best part—assembling your beautiful creation, transforming simple components into a show-stopping dessert ready to be savored.

Creamy Coconut Cake

This moist and tender coconut cake features delicate layers, a luscious creamy coconut filling, and a rich cream cheese coconut frosting, creating a truly irresistible tropical dessert experience.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Tropical

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Cake

• 2 1/4 cups All-purpose flour
• 1 3/4 cups Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter softened, 1 stick
• 3 Large eggs room temperature
• 1 cup Full-fat canned coconut milk well-shaken, room temperature
• 1 tsp Vanilla extract
• 1/2 tsp Coconut extract optional, for extra flavor

For the Creamy Coconut Filling

• 1 can Full-fat canned coconut milk 13.5 oz, well-shaken
• 1/2 cup Granulated sugar
• 3 tbsp Cornstarch
• 2 Large egg yolks
• 2 tbsp Unsalted butter cold, cut into small pieces
• 1/2 tsp Vanilla extract
• 1/2 cup Shredded sweetened coconut

For the Cream Cheese Coconut Frosting

• 8 oz Cream cheese softened, 1 block
• 1/2 cup Unsalted butter softened, 1 stick
• 3-4 cups Powdered sugar sifted, to taste and consistency
• 2 tbsp Full-fat coconut milk well-shaken
• 1 tsp Vanilla extract
• 1/2 tsp Coconut extract optional
• 1 cup Toasted shredded coconut for garnish

Equipment

• 2 (8-inch) round cake pans
• Parchment Paper
• Large Mixing Bowl
• Medium Mixing Bowl
• Electric mixer (stand or hand-held)
• Wire cooling rack
• Rubber Spatula
• Offset spatula
• Small saucepan
• Whisk

Method

 

Prepare the Coconut Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make a well in the center.
3. In a separate medium bowl, cream the softened butter with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the coconut milk, vanilla extract, and coconut extract (if using) until just combined.
4. Pour the wet ingredients into the dry ingredients and mix on low speed with the electric mixer, or by hand with a spatula, until just combined and no streaks of flour remain. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Make the Creamy Coconut Filling

1. In a small saucepan, whisk together the full-fat coconut milk, granulated sugar, cornstarch, and egg yolks until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Continue to whisk for 1 minute more. Remove from heat.
3. Stir in the cold butter pieces until melted and smooth. Add the vanilla extract and shredded sweetened coconut. Transfer the filling to a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold and firm (at least 1-2 hours).

Prepare the Cream Cheese Coconut Frosting

1. In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
2. Gradually add the sifted powdered sugar, 1 cup at a time, beating until combined. Add the coconut milk, vanilla extract, and coconut extract (if using), and beat on high speed until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a little more coconut milk (1 tsp at a time); if too thin, add more powdered sugar.

Assemble the Creamy Coconut Cake

1. Once the cake layers are completely cool and the filling is chilled, use a serrated knife to level the tops of the cake layers if necessary.
2. Place one cake layer on your serving plate or cake stand. Spread the chilled coconut filling evenly over the top, leaving a small border around the edge.
3. Carefully place the second cake layer on top of the filling.
4. Apply a thin layer of cream cheese coconut frosting all over the cake (top and sides) to create a crumb coat. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
5. Once the crumb coat is set, apply the remaining frosting to the top and sides of the cake, smoothing it with an offset spatula.
6. Press the toasted shredded coconut gently onto the sides and/or top of the cake for garnish.
7. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set. For best flavor, bring to room temperature for 15-20 minutes before serving.

Notes

For perfectly soft cake layers, ensure all cold ingredients (butter, eggs, coconut milk for cake) are at room temperature before mixing. To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch carefully as it can burn quickly.

Creating a show-stopping Creamy Coconut Cake is easier than you think when you have a few tricks up your sleeve! Here are some of my tried-and-true tips to ensure your cake turns out absolutely perfect, just like the ones I share with my own family and friends.

My Secret Trick: I always make sure to gently toast my shredded coconut for the topping. It brings out such a deeper, nutty flavor that truly elevates the overall taste of this Creamy Coconut Cake, adding a beautiful golden touch and a delightful texture.

When working with coconut milk, I always recommend using full-fat canned coconut milk for both the cake and the filling. It provides the richness and authentic coconut flavor that makes this dessert so special. Don’t shake the can before opening; scoop the thick cream off the top for the richest results.

For the most tender cake layers, be sure not to overmix the batter once the flour is added. Mix just until combined. Overmixing can develop the gluten too much, leading to a tougher cake, and we want our Creamy Coconut Cake to be light and airy!

Patience is key, especially when cooling your cake layers. I always let them cool completely on a wire rack before attempting to frost. Trying to frost a warm cake is a recipe for a melted, messy disaster, and we want that gorgeous cream cheese frosting to stay perfect!

Fun Variations for Creamy Coconut Cake

One of the joys of baking is getting a little creative, adding your own personal twist to a beloved recipe. This Creamy Coconut Cake is wonderfully versatile, and I love encouraging home bakers to experiment!

Tropical Fruit Infusion

My sister always asks me to swirl in a thin layer of passion fruit curd between the cake layers when I make this. You could also add a fresh mango purée or finely diced pineapple to the filling for a brighter, more tropical note. A scattering of fresh berries on top, like raspberries or blueberries, also adds a lovely contrast and pop of color.

Citrus Zest Brightness

For a delightful zing, try adding the zest of one lime or lemon to the cake batter and a little to the cream cheese frosting. It really brightens up the rich coconut flavor of this dreamy dessert, adding an unexpected, refreshing twist.

Nutty Crunch

If you love a little texture, consider adding a sprinkle of finely chopped macadamia nuts or slivered almonds to the filling or sprinkled over the frosting. A friend loves when I top it with toasted pecans and a drizzle of white chocolate!

What to Serve With Creamy Coconut Cake

This delightful Creamy Coconut Cake is truly a star on its own, but oh, how it shines even brighter with the right accompaniments! Whether it’s for a special occasion or just a cozy evening treat, I love thinking about how to make the experience complete.

I always find that a scoop of really good vanilla bean ice cream or a dollop of freshly whipped cream is simply divine alongside a slice. The cool creaminess provides a beautiful contrast to the rich cake. For a touch of fruitiness, a small bowl of fresh mixed berries, perhaps with a hint of mint, brightens the palate beautifully. My mom always pairs her slice with a perfectly brewed cup of her favorite Earl Grey tea – the subtle bergamot notes complement the coconut wonderfully. And for those who enjoy a bit of warmth with their dessert, a light drizzle of homemade caramel sauce or even a warm chocolate ganache can turn this wonderful Creamy Coconut Cake into an even more decadent affair.

How to Store Creamy Coconut Cake

After all that love goes into baking a beautiful Creamy Coconut Cake, you want to ensure any leftovers stay just as delicious as the first slice. Proper storage is key to preserving that wonderful flavor and texture.

Refrigerator Storage

Because this cake has a cream cheese frosting and a creamy filling, it’s best to store it in the refrigerator. Place any leftover slices or the entire cake in an airtight cake carrier or container. This will keep it fresh and prevent it from absorbing any odors from your fridge. It will stay delicious for up to 3-4 days.

Freezer Tips

If you want to enjoy your Creamy Coconut Cake for longer, it freezes beautifully! I like to freeze individual slices wrapped tightly in plastic wrap, then placed in a freezer-safe bag or container. This way, you can grab just what you need. It will keep well for up to 2-3 months. Thaw frozen slices overnight in the refrigerator before serving.

Serving Leftovers

My personal tip is to always let your refrigerated Creamy Coconut Cake sit at room temperature for about 30 minutes before serving. This allows the cake and frosting to soften slightly, bringing out the best texture and intensifying those lovely coconut flavors, making it taste freshly baked.

Nutritional Benefits

While undoubtedly a treat, this Creamy Coconut Cake also brings some surprisingly lovely elements to the table. The full-fat coconut milk contributes healthy fats and some essential minerals, making it a satisfying indulgence. When we bake at home, we have control over every ingredient, choosing quality options that ensure a delicious treat that’s both satisfying and offers a touch of wholesome goodness.

FAQs

Faq 1

Can I use light coconut milk?
I recommend using full-fat canned coconut milk for the best flavor and texture in your Creamy Coconut Cake. Light coconut milk may result in a less rich and creamy cake and filling.

Faq 2

Can I make this cake ahead of time?
Absolutely! This Creamy Coconut Cake can be baked, filled, and frosted a day in advance. Store it covered in the refrigerator until about 30 minutes before you plan to serve it.

Faq 3

Do I need to toast the shredded coconut for the topping?
While optional, toasting the shredded coconut adds a delightful nutty flavor and a beautiful golden color. It really elevates the visual appeal and taste of your Creamy Coconut Cake.

Faq 4

What if I don’t have coconut extract?
If you don’t have coconut extract, you can still make a wonderful Creamy Coconut Cake! The primary coconut flavor comes from the coconut milk and shredded coconut. You can simply omit the extract without too much impact.

Conclusion

There’s nothing quite like the satisfaction of bringing a homemade dessert to the table, especially one as delightful as this Creamy Coconut Cake with Simple Cream Cheese Frosting. It’s more than just flour and sugar; it’s a canvas for creating beautiful memories, sharing laughter, and savoring those sweet moments that truly bring people together. I genuinely hope this recipe inspires you to tie on your apron, embrace the joy of baking, and create your own sweet story in the kitchen. Happy baking, my friends!