Easy Coconut Cake Recipe with Cream Cheese Frosting
Servings: 15 Servings
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter melted and slightly cooled
- 1 cup full-fat coconut milk canned; well shaken
- ½ cup sour cream
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Optional Coconut-Rum Soak:
- ¼ cup full-fat coconut milk canned
- 2 tablespoons granulated sugar
- 1 tablespoon white rum or substitute with 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese block-style; softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 to 3 ½ cups powdered sugar
- 2 to 3 tablespoons milk as needed
- 1 to 1 ½ cups sweetened shredded coconut for topping (toasted or untoasted)
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking pan, and line the bottom with parchment paper for easy removal (optional).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.2 ½ cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, whisk the melted butter, coconut milk, sour cream, eggs, vanilla, and coconut extract. Whisk until the mixture is completely smooth and the eggs are fully incorporated.1 cup unsalted butter, 1 cup full-fat coconut milk, ½ cup sour cream, 3 large eggs, 1 tablespoon vanilla extract, 1 teaspoon coconut extract
- Pour the wet ingredients into the dry ingredients. Stir by hand just until the flour streaks disappear—do not overmix. Gently fold in the 1 cup of shredded coconut.1 cup sweetened shredded coconut
- Spread the batter evenly into the pan, and bake for 32 to 38 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top springs back when lightly touched.
- Optional: While the cake is cooling but still warm, whisk together your soak ingredients. Use a fork or skewer to poke holes across the entire surface of the cake. Slowly pour or brush the soak over the top.¼ cup full-fat coconut milk, 2 tablespoons granulated sugar, 1 tablespoon white rum
- Let the cake cool completely in the pan. While the cake cools, make the frosting.
- Beat the cream cheese and butter together for 2–3 minutes until creamy. Add the vanilla, then gradually beat in the powdered sugar until thick. If it’s too stiff, add milk 1 tablespoon at a time until it’s easily spreadable.8 ounces cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract, 3 to 3 ½ cups powdered sugar, 2 to 3 tablespoons milk
- Spread the frosting over the cooled cake. Gently press the shredded coconut (toasted for best flavor!) into the frosting. Serve slightly warm or at room temperature.1 to 1 ½ cups sweetened shredded coconut
Notes
- The serving size is 1 slice of cake. The cake can have anywhere from 12-20 servings depending on how you cut it. Actual calories will vary.
- The coconut-rum soak is optional. Feel free to skip it if preferred.
- I've written a large section about using 3 eggs vs 4 eggs and the texture difference for each. You can use either 3 or 4 depending on the type of cake you want. You'll find that section near the top of the post above the recipe card.
- There's also a section covering coconut milk, coconut cream, and cream of coconut that you may find helpful. It's also above the recipe card.
- Store leftover cake in an airtight container or cover the pan tightly with plastic wrap. It will stay fresh for up to 4 days.
Nutrition Facts
Easy Coconut Cake Recipe with Cream Cheese Frosting
Serving Size
1 slice
Amount per Serving
Calories
604
% Daily Value*
Fat
30
g
46
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
88
mg
29
%
Sodium
443
mg
19
%
Potassium
182
mg
5
%
Carbohydrates
80
g
27
%
Fiber
1
g
4
%
Sugar
62
g
69
%
Protein
7
g
14
%
Vitamin A
674
IU
13
%
Vitamin C
0.3
mg
0
%
Calcium
130
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
