Coconut Cake with Coconut Cream Cheese Frosting is a Southern dessert that hits the spot. To keep the layers moist, homemade coconut syrup is brushed over the layers. The cake is finished with a creamy, coconut-infused frosting that’s rich but not too sweet. With 20 minutes of prep and a quick bake in the oven, this cake is perfect for any occasion.
A Southern Coconut Layer Cake
This coconut layer cake with coconut cream cheese frosting has layers of coconut frosting, a rich coconut flavor, and a tender crumb that melts in your mouth with each bite. If you love all things coconut, you’ll love this cake.
The secret to this ultra moist cake is a coconut syrup that is brushed on both layers before it’s frosted.
This is the key to keeping those cake layers nice and moist as it seeps into the cake. This syrup is made with coconut, sugar, and water, so it’s kind of like a simple syrup.
A lot of coconut cakes that I’ve tried are just a yellow cake with coconut in the frosting. I wanted to create a cake with coconut flavor in the cake itself. It took me a couple of tries, to get this just right but adding coconut milk to the batter and using the coconut syrup won the day.
You’ll have a super moist cake with coconut infused into every bite. What makes this cake super tender and fluffy is the addition of buttermilk and egg whites. The egg whites are whipped and folded into the batter for a soft fluffy crumb.
After several tries, I finally mastered a coconut cream cheese frosting that had a natural coconut flavor and was thick enough to spread.
I tried adding coconut milk to it, and while it tasted good, it was to runny. I didn’t want to add any more powdered sugar so I went with shredded coconut and a little coconut extract.
It’s the perfect decadent finish to the light and fluffy cake. The frosting adds another layer of coconut flavor. It’s made with cream cheese, butter and sweetened shredded coconut, with just a dash of coconut extract so the coconut flavor is throughout the whole cake.
Adding butter and cream cheese, makes it super smooth and easy to spread.
If you prefer, you can leave out the coconut and just sprinkle it all over the cake before the frosting sets, I prefer it mixed into the frosting itself.
If you’re looking for a stunning dessert perfect for birthday parties, holidays, or simply enjoying with friends and family, this Southern coconut cake recipe is for you.
What Makes This Coconut Cake Recipe So Great
- Coconut lover’s dream: Not only does this recipe use coconut , but it also uses canned coconut cream for an intense coconut flavor.
- Crowd-pleaser: Everyone will love the soft tender cake layers combined with the creamy coconut frosting.
- Moist: The homemade coconut syrup, buttermilk, and egg whites give this cake a fluffy and moist texture that melts in your mouth.
Ingredients You’ll Need on Hand
- Pantry staples: You’ll need unsalted butter, all-purpose flour, baking powder, baking soda, powdered sugar, salt, white sugar, eggs, and pure vanilla extract.
- Buttermilk: The acidity creates a softer, more tender crumb.
- Unsweetened canned coconut cream: Usually found in the ethnic food section of the grocery store. Look for coconut cream, NOT cream of coconut.
- Shredded sweetened coconut: Found in the baking aisle. Look for the sweetened kind, not unsweetened.
- Pure coconut extract: Usually found in the baking aisle and adds even more coconut flavor. Don’t use too much or it will quickly taste like suntan lotion.
- Cream cheese: Use a block of full-fat cream cheese, not the kind that comes in a tub.
What is Cream of Coconut vs. Coconut Cream?
Cream of coconut is found in the liquor section of most supermarkets and is commonly used in piña coladas and other alcoholic beverages. It’s much sweeter and closely resembles sweetened condensed milk.
On the other hand, coconut cream is made from coconut pulp and doesn’t contain any sugar. It’s also thinner and more like milk than cream.
Baking and Assembling a Coconut Layer Cake
Step One: Prep the Cake Pans
Butter and flour two 9-inch cake pans, then line them with parchment paper to prevent sticking.
Step Two: Make the Batter
In the bowl of a standing mixer, cream the butter and sugar on medium high speed, add the egg yolks.
Then, alternate adding the dry ingredients and buttermilk mixture. Fold in whipped egg whites for a fluffy texture.
Step Three: Bake
Divide cake batter into the prepared cake pans and bake until the cakes are golden and pulling from the sides. Let the cakes cool on a wire rack.
Step Four: Make the Coconut Syrup
Combine water and sugar and microwave until boiling. Then, add in the shredded coconut and let it cool. Strain the coconut from the syrup. Then, brush the cooled cakes with coconut syrup.
Step Five: Frosting for a Coconut Cake
Whip up the coconut cream cheese frosting, spread it over the cake layers, and enjoy!
How to Store Leftover Cake
Since this cake has a cream cheese frosting, it needs to be stored in the refrigerator for up to 4 days. After that, you can freeze individual slices in the freezer for up to 3 months. Let the slices thaw at room temperature before eating.
Helpful Tips When Making a Coconut Cake with Cream Cheese Frosting
- Use room temperature butter, cream cheese and eggs to incorporate more easily into the batter and frosting.
- Use a serrated knife to create an even surface on the cake layers before icing the cake.
- If the frosting is too soft, refrigerate it so that it is easily spreadable.
- Use a kitchen scale to make sure your cake layers are even before baking.
- To test the cakes for doneness, stick a toothpick into the center of the cake. It should come out clean when the cakes are done.
Can I Make This Cake Ahead of Time?
Yes. You can freeze the cake layers after adding the coconut syrup, just wrap well in plastic wrap and again in aluminum foil. They will last in the freezer for up to 1 month. You can frost the cake while it is still frozen, just let it come to room temperature before serving.
You can also freeze the frosted cake. Just flash freeze so that the frosting won’t stick to the plastic wrap, then double wrap it in plastic wrap.
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Ingredients
Cake:
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon soda
- ½ teaspoon salt
- 12 tablespoons butter room temp
- 1 ¾ cup sugar
- 6 eggs separated
- 1 teaspoon vanilla
- 1 ½ cup buttermilk room temp
- ¼ cup unsweetened canned coconut cream
Coconut syrup:
- 1 cup water
- 1 cup sugar
- ½ cup sweetened coconut
Coconut Cream Cheese Frosting:
- ½ cup butter room temp
- 12 ounces cream cheese room temp
- 4 cups powdered sugar
- ½ teaspoon salt
- ½ teaspoon coconut extract
- ¾ cup sweetened coconut
Instructions
Cake:
- Preheat oven to 325º. Butter and flour two 9 inch cake pans and line with parchment paper.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Set aside
- In the bowl of a stand mixer, beat the butter and sugar until it’s light and fluffy, about 2 minutes Add the egg yolks one at a time, beating after each, then beat until light and fluffy, about 5 minutes. Add vanilla.
- Combine the buttermilk and coconut cream in a measuring cup. Add about a third of the flour mixture alternating with the buttermilk, beating just until combined.
- In a separate bowl, beat the egg whites with a hand mixer until soft peaks form, about 3 minutes. Fold in ¼ of the egg whites, when combined, fold in the remaining egg whites.
- Divide the batter evenly between the two cake pans, smooth out the top with an offset spatula and bake for 40-43 minutes. A toothpick should come out clean and the edges should be pulling away from the side of the pan.
- Place on a cooling rack for 15 minutes then remove from the pans and let cool completely before frosting.
- Once cool even off the rounded tops with a serrated knife.
- For the syrup, combine water and sugar in a glass bowl and microwave on high for 3 minutes until boiling. Stir in coconut and let sit until cool. Brush the syrup on the top of the cooled cakes a little at a time until it has all been absorbed.
Frosting:
- Cream the butter and cream cheese together until combined with an electric mixer. Add powdered sugar and salt and beat until smooth and creamy. Add ½ teaspoon coconut extract shredded coconut. Beat until well combined. If it is too thin, add more powdered sugar a little at a time.
Notes
- Use a kitchen scale to make sure your cake layers are even.
- If the frosting is too soft, refrigerate it so that it is easily spreadable.
- You can freeze the cake layers after adding the coconut syrup, just wrap well in plastic wrap.
