Delicious Creamy Coconut Cake Recipe
If you’re a coconut lover or just craving something lush and dreamy, this Delicious Creamy Coconut Cake is the ultimate treat. It’s a tender, moist layer cake, piled high with rich coconut cream cheese frosting, and finished with a cloud of toasted coconut shreds on top—every bite is like a little taste of paradise. Whether you’re celebrating something special or simply want to brighten an ordinary day, this cake is a showstopper that always brings joy to any table!
Ingredients You’ll Need
The magic of this Delicious Creamy Coconut Cake is how each simple ingredient works together to create such an irresistible dessert. Every component has a purpose—from structure to sweetness, to boosting that cozy coconut flavor. Here’s what you’ll need, along with some tips to make this cake truly shine:
- All-purpose flour: Provides the cake’s fluffy yet stable texture, just be sure to measure it carefully for the softest crumb.
- Baking powder: Gives your layers a lovely lift, ensuring every bite is airy and light.
- Salt: Just a touch brightens up all the coconut and buttery notes without ever tasting salty.
- Unsalted butter: Adds dreamy richness; make sure it’s fully softened to blend smoothly.
- Vegetable oil: Works alongside the butter to guarantee a super moist cake that stays tender for days.
- Granulated sugar: Sweetens without being cloying—it balances all the coconut goodness perfectly.
- Large eggs: Bring structure, moisture, and a beautiful golden color to your cake layers.
- Coconut extract: Infuses true coconut flavor; don’t skip this for authentic, aromatic results.
- Vanilla extract: Adds warmth and rounds out the coconut’s tropical notes.
- Canned coconut milk (full-fat): Makes every slice intensely creamy and rich—be sure to shake or stir well before using!
- Shredded sweetened coconut: Lends chewy bits throughout for texture and boosts sweet coconut flavor.
- Cream cheese (for the frosting): Its tangy smoothness makes the frosting irresistible—always use full-fat for best results.
- More unsalted butter (for the frosting): Keeps that cream cheese frosting ultra spreadable and luscious.
- Powdered sugar: Sweetens and thickens your frosting so it’s plush but not runny.
- More coconut extract (for the frosting): Layers in coconut flavor, so every spoonful tastes like a tropical dream.
- More coconut milk (for the frosting): Adjusts the consistency and adds even more creamy coconut flavor.
- Sweetened shredded coconut, lightly toasted (for topping): Toasting is optional, but it adds a lovely crunch and beautiful golden accents to the finished cake.
How to Make Delicious Creamy Coconut Cake
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F so it’s good and hot, ready to transform your batter into fluffy layers. Generously grease and flour two 9-inch round cake pans—this ensures your cakes pop out easily once baked and cool.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking breaks up any lumps and evenly distributes the leavening, setting the foundation for a perfect crumb in your Delicious Creamy Coconut Cake.
Step 3: Cream the Sugar, Butter, and Oil
Grab a large mixing bowl and beat the softened butter, vegetable oil, and sugar until the mixture turns pale and fluffy, about 2–3 minutes. This step is key for a cake that feels light on the tongue, as it incorporates air right from the start.
Step 4: Add the Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Stir in the coconut and vanilla extracts—the kitchen will start to smell absolutely heavenly, thanks to these aromatic boosters.
Step 5: Combine Wet and Dry Ingredients
Now, alternate adding the flour mixture and coconut milk to the wet ingredients, beginning and ending with flour. This gentle back-and-forth prevents overmixing and ensures both a tender crumb and a consistent batter. Fold in the shredded sweetened coconut for extra texture and coconut flavor.
Step 6: Bake the Cakes
Divide your luscious batter evenly between the prepared pans and smooth the tops. Pop them into your hot oven and bake for 25–30 minutes, or until a toothpick in the center comes out clean. Let the cakes cool in the pans for 10 minutes to firm up, then gently tip them onto wire racks to finish cooling completely.
Step 7: Make the Coconut Cream Cheese Frosting
In a separate bowl, beat the softened cream cheese and butter together until totally smooth. Gradually add the powdered sugar, mixing well, then blend in the coconut extract and coconut milk. The result: a frosting that’s creamy, fluffy, and overflowing with coconut personality.
Step 8: Frost and Assemble the Cake
Once your cakes are cool, generously spread the frosting between the layers and all over the top and sides. If you’re feeling extra festive, press toasted shredded coconut onto the frosting for a show-stopping finish. For best results, chill the completed Delicious Creamy Coconut Cake for at least 30 minutes—it helps set the frosting and flavors.
How to Serve Delicious Creamy Coconut Cake
Garnishes
Nothing says celebration like a snowy crown of toasted coconut. Sprinkle extra toasted or regular sweetened coconut over the top and sides, and if you’re feeling extra, a few fresh berries or edible flowers add stunning color and contrast. Even a light dusting of powdered sugar can create magical visual appeal.
Side Dishes
Because the cake is so rich and moist, something light on the side is ideal: try serving slices with a big bowl of tropical fruit salad, or alongside icy coconut sorbet. A dollop of softly whipped cream also complements each piece of Delicious Creamy Coconut Cake without overpowering its delicate flavors.
Creative Ways to Present
Cake slices look gorgeous on pastel or vintage china plates, especially with a curl of lime zest or a mini umbrella for fun. For a party, cut the cake into small squares and serve cupcake-style in pretty liners. You can even layer cubes of cake with extra frosting and fruit in clear jars for portable coconut trifles—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Delicious Creamy Coconut Cake will keep beautifully in the refrigerator for up to 5 days. Just cover your cake or slices tightly with plastic wrap or store them in an airtight container to maintain maximum moisture and freshness.
Freezing
If you want to save the cake for later, freeze individual slices or even a whole (unfrosted or frosted) cake. Wrap well in plastic wrap and foil, and freeze for up to 2 months. To thaw, simply transfer to the refrigerator overnight and enjoy as usual.
Reheating
While you don’t need to reheat this cake (it’s divine chilled or at room temperature), if you crave a gently warmed slice, pop it in the microwave for 10–15 seconds. The frosting will soften, and the coconut scent will be even more enticing. Just avoid overheating so the frosting doesn’t melt away!
FAQs
Can I make Delicious Creamy Coconut Cake as cupcakes?
Absolutely! The batter works beautifully for cupcakes—just fill liners two-thirds full and bake at 350°F for about 16–20 minutes, checking for doneness with a toothpick.
What can I use if I don’t have canned coconut milk?
If you’re out of coconut milk, whole milk or buttermilk are excellent substitutes, though the coconut flavor will be a little less prominent. You can also add a splash more coconut extract to boost the taste.
Is it possible to make this cake gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but the cake will still be moist and delicious.
How do I toast coconut for the topping?
Spread the shredded coconut on a baking sheet and bake at 325°F for 5–10 minutes, stirring every couple of minutes, until it turns golden and fragrant. Keep an eye on it—it can go from golden to burnt quickly!
Can I make Delicious Creamy Coconut Cake ahead of time?
Yes, you can bake the cakes one day ahead and store (covered) at room temperature, then frost and assemble the next day. The flavors meld and taste even better after chilling for a few hours.
Final Thoughts
I can’t encourage you enough—grab your mixing bowls and treat yourself (and your loved ones!) to this Delicious Creamy Coconut Cake. It’s simple, strikingly good, and guaranteed to put a smile on every face around your table. Give it a try and bask in every creamy, coconutty bite!
Print
Delicious Creamy Coconut Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Delicious Creamy Coconut Cake that features a moist coconut-infused cake topped with a rich coconut cream cheese frosting.
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk (full-fat)
- 1 cup shredded sweetened coconut
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 2 tablespoons coconut milk
For topping:
- 1 cup sweetened shredded coconut, lightly toasted (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare batter: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in coconut and vanilla extracts.
- Combine wet and dry ingredients: Alternate adding the flour mixture and coconut milk to the wet mixture, folding in shredded coconut. Divide and bake.
- Make frosting: Beat cream cheese and butter until smooth, add powdered sugar gradually, then mix in coconut extract and coconut milk.
- Assemble cake: Frost and stack the cooled cakes, then press toasted shredded coconut onto the top and sides. Chill before serving.
Notes
- You can substitute whole milk or buttermilk for coconut milk if needed.
- This cake is versatile and can be made as a sheet cake or cupcakes.
- Store in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 44 g
- Sodium: 220 mg
- Fat: 29 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
