Coconut Cake Recipe with Coconut Cheese Frosting

There is nothing more delightful than a bite of this simple coconut cake recipe with an equally delicious coconut cream cheese frosting on top.  While the preparation takes a bit more work than opening a box and adding oil and eggs, it is worth the effort for a flavorful and light cake.  This is the cake that becomes a show stopper at any event or party, and is begged by friends and family to be made for gatherings.  Whether you make this as a special treat or for an event, this recipe is sure to please.

Coconut Cake Recipe with Homemade Icing

I have a memory as a child of my Granny making a coconut cake that was very similar to this.  I've always wanted to create one like it, but never did get her recipe.  This version, however, tastes just as good and is definitely one she would be proud to serve.

If you like coconut flavored foods, then this is definitely for you.  It is rich in coconut flavor and bits of coconut throughout add texture that is delightful.  For a little bit easier cake option with similar flavor, you might be interested in trying this coconut poke cake recipe instead.

Should You Refrigerate Coconut Cake?

Coconut cake itself, without frosting, is perfectly fine outside of the refrigerator.  Adding the cream cheese frosting, however, makes it necessary to refrigerate this particular cake recipe.  If you choose to serve the icing on the cake as it is being served, you can store the cake at room temperature and the frosting in the refrigerator.

I like to frost and cover the cake, then refrigerate until ready to serve.  Leave the cake out at room temperature for about 30-minutes before serving for best results.  Then, you just cover again and store the remaining cake in the refrigerator. If you want a basic cream cheese frosting on top instead, you can check out the one I used on these red velvet cinnamon rolls with cream cheese icing.

How Long is Coconut Cake Good For?

This cake is good for 4-5 days when stored in an airtight container or covered well in the refrigerator.  I recommend using a cake pan with lid or slicing and putting into a container to help prevent it from absorbing any smells or flavors from other foods within the refrigerator.

Should you prefer to bake the cake ahead of time and frost to serve at a later date, you can bake, cover well in plastic wrap then a bag and freeze for up to three months with great success.  I have often used disposable cake pans that come with lids for this purpose.  Just wrap plastic wrap over the cake before placing the lid on top for a better seal and to keep fresh longer.

What Does Coconut Milk Do In Baking?

In this recipe, the coconut milk adds a distinct coconut flavor as well as an additional richness.  Other than that, coconut milk is often used simply in place of dairy milk to create a safe to consume recipe for those who want a vegan option or have lactose allergies.  It does not do anything special or different in the recipe, but is excellent for a mild and satisfying flavor.

What Type of Coconut Milk Should I Use?

Since the coconut milk is used for flavor and moisture in this recipe, you can use either canned coconut milk or a carton of milk designed for drinking.  I keep unsweetened coconut milk on hand at all times for use in my coffee, so I would use it, but for a richer flavor you can use a canned coconut milk.  Just remember to shake it well before adding as it does tend to separate.

Ingredients for Coconut Cake

This cake is made in 4 groupings of ingredients.  To make your preparation easy to manage, I recommend separating out each grouping for convenience when ready for that step.  Always measure and bring all ingredients out so preparation is simple to manage.

Group One to Sift Together:

• All-purpose flour
• Cornstarch
• Baking powder
• Salt

Group Two to Cream Together:

• Unsalted butter
• Granulated sugar
• Vegetable oil

Group Three to Mix Into the Prior Two:

• Sour cream
• Vanilla extract
• Coconut extract
• Coconut milk

Group Four to Whip Into Peaks and Fold into Batter

• Egg whites
• Cream of tartar
• Shredded coconut

Optional:

• Non-stick baking spray (an oil and flour combination)

Ingredients for Coconut Cream Cheese Frosting

• Cream cheese
• Unsalted butter
• Powdered/Confectioners sugar
• Coconut milk
• Vanilla extract

How do You Make a Coconut Cake from Scratch?

Preheat the oven to 350°F and spray a 9"x13" cake pan with non-stick baking spray or lightly grease then dust with flour and set aside.

Into a large bowl, sift the all-purpose flour, cornstarch, baking powder, and salt until combined, then set aside.

In a separate bowl, cream together the butter, sugar, and vegetable oil for 4-5 minutes until smooth and creamy.

To the butter mixture, add in the sour cream, coconut flakes, vanilla extract, and coconut extract and mix until combined.

Alternate the flour mixture and coconut milk pouring ½ of each into the wet ingredients stirring to combine between each addition until all combined then set the batter aside.

In a separate clean bowl, beat egg whites until foamy. 

Once foamy, add in the cream of tartar and continue to beat until stiff peaks form, approximately 5 minutes.

Fold the egg whites into the cake batter until there are no streaks of color remaining.

Pour the batter into the prepared pan.

Bake for 30-40 minutes rotating the pan at the 20-minute mark to ensure it bakes evenly.  Remove once the cake is done and a toothpick inserted into the center of the pan comes out clean.

Allow the cake to cool at room temperature for 45 minutes to one hour before frosting to serve.

How to Make Coconut Cream Cheese Frosting

In a large bowl, cream together the cream cheese and butter on low until smooth.

Add in the powdered sugar, coconut milk, and vanilla, then beat on medium-high for 3-4 minutes until combined.

Continue beating on high for an additional 5 minutes until creamy and fluffy.

Spread over the cooled cake and top with a dusting of toasted coconut shreds.

Slice and serve immediately or cover and refrigerator until serving later.

More Cake Recipes

Cake is one of my favorite ways to celebrate.  It's so delicious, easy, and comes in a multitude of flavors.  If you are like me and love a good slice of cake, then you'll enjoy the recipes below.  Included are some great choices that are perfect for adding to your dessert menu soon!

• The Easiest Old Fashioned Pound Cake Recipe
• Refreshing Lemon cake Recipe with Lemon Glaze
• The Perfect New York Style Cheesecake Recipe
• Roasted Blueberry Cheesecake with Candied Meyer Lemon
• Italian Coconut Cake with Cream Cheese Frosting
• Banana Pecan Cake Recipe
• Instant Pot Chocolate Chip Cake

Chef's Tip

While baking spray is easy to find in stores, I prefer making my own "cake paste".  It's an easy recipe you can whip up and store in the refrigerator until needed.  I combine1 cup each of shortening, vegetable oil, and all-purpose flour until a thick paste forms.  Scoop into a bowl and store until needed then simply brush over the pan before pouring in batter. It's ideal for making sure nothing sticks when baking!