A soft cake made with coconut milk and shredded coconut, coated with cream cheese frosting and toasted coconut.
This cake was served with Easter dinner, but it is a fun cake to serve all spring and summer long.
When I was planning the dessert for this dinner, my first thought was a reappearance of my old lemon cake recipe (mostly so I could make use of my improved photography skills to update the photos—I purchased the cake stand shown here for this very reason). However, my mind drifted to memories of coconut cake. It used to be one of my favorites growing up, and I thought it would be a perfect fit for this year’s menu. 
In order to come up with the recipe, I formed a hybrid of the one from my lemon cake along with coconut cake recipes from Ina Garten and Ben Mims/Saveur. The one thing I knew I wanted to do all along was to use coconut milk in the recipe. (I figured it only made since.) In addition, there’s coconut flakes in the cake batter itself for another hint of coconut flavor. The result is an incredibly moist and tender cake that is absolutely to die for. Coat with some cream cheese frosting and toasted coconut, and you’re guaranteed to have a hit on your hands. (I’ve already had to share this recipe with two coworkers who sampled some of the leftovers.)
Click here for the frosting recipe.
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Coconut Cream Cheese Cake
- Total Time: 65 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A dreamy coconut cake with a fluffy cream cheese frosting and toasted coconut. Perfect for any occasion!
Ingredients
- 20 tbsp (300 ml) unsalted butter
- 2 1/2 cups (592 ml) all-purpose flour
- 2 cups (474 ml) granulated sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 5 large eggs
- 1 cup (237 ml) coconut milk
- 1/2 cup (118 ml) sweetened shredded coconut
Instructions
- Make the Cake:
- Butter and flour two 8-inch cake pans; set aside.
- Preheat the oven to 350°F (177°C).
- Add the butter and sugar to a stand mixer fitted with a paddle attachment and beat on medium to medium-high speed until pale in color and light and fluffy, 3 to 5 minutes. Scrape down the bowl.
- Meanwhile, whisk together the dry ingredients in a separate bowl.
- Add the vanilla extract to the butter mixture, and add the eggs one at a time, waiting until fully incorporated before adding the next egg.
- Add the dry ingredients and coconut milk to the butter mixture, alternating, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry).
- Fold in the shredded coconut with a rubber spatula.
- Divide the batter between the two prepared pans.
- Bake in the oven until a cake tester or toothpick inserted in the middle of the cake comes out clean, 35 to 45 minutes.
- Cool in the pans for a few minutes before turning onto a baking rack to cool completely.
- Assemble the Cake:
- Add the remaining coconut to a large nonstick skillet over medium heat and cook, stirring occasionally, until brown and toasted, about 5 minutes.
- Let cool.
- Add the cream cheese and butter to a stand mixer fitted with a paddle attachment and beat on high speed until evenly combined.
- Add the salt, and, in batches, add the powdered sugar and mix until incorporated.
- Once all of the sugar has been added, beat on high speed for another minute or so to make sure the frosting is perfectly smooth.
- Trim the domes of the cakes with a serrated knife to make them level.
- Place one cake layer on a cake plate and spread about 1 cup of the frosting on top.
- Top with the second cake layer and cover the entire cake with the remaining frosting.
- Coat in the toasted coconut flakes.
Notes
- For a richer coconut flavor, use full-fat coconut milk.
- To prevent cracks in the frosting, ensure the cake layers are completely cool before frosting.
- Leftover cake can be stored, well-wrapped, in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use sweetened shredded coconut in the cake batter?
Yes, you can use sweetened shredded coconut, but keep in mind it will add extra sweetness to the cake.
What is the best way to toast the coconut for the topping?
Spread the shredded coconut evenly on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally until it’s golden brown.
How should I store the Coconut Cream Cheese Cake after baking?
Store the cake in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
