Coconut Cream Cake with Coconut Cream Cheese Frosting

Coconut Cream Cake with Coconut Cream Cheese Frosting is super moist and delicious with the best coconut cream cheese frosting! This cake will be devoured and loved by all!

Hi everyone! This is Erica over at Favorite Family Recipes bringing you one of my ALL-TIME favorite recipes ever. When Alyssa told me she was going to be in Hawaii this month my first thought was to share some kind of Hawaiian recipe with her readers… ok that is a lie… my first thought was “I am beyond jealous right now”. My next thoughts were along the lines of how I could somehow sneak to Hawaii with her… then finally, when I surrendered to the fact that I wasn’t going to be in Hawaii this month, my thoughts turned to this cake. You guys are going to LOVE it! My husband is always begging me to make it. It is perfectly moist and the flavor is amazing.

How do you make coconut cream cake?

• For the Cake: Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.
• In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (sprayed with baking spray and floured or what works BEST is lining the bottom and sides of the pan with parchment paper) for about 90 minutes (it seems they finish much nicer in the lower heat). After about 60 minutes, do the “toothpick test”, repeating every 5-10 min or so until the toothpick comes out clean.
• After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This is optional and just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze overnight.
• Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).
• For the Frosting: Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).
  Toasted Coconut: Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

Coconut Cream Cake with Coconut Cream Cheese Frosting

Author Alyssa Rivers

Servings 8 slices

Print Review

A delicious and perfectly moist coconut cake with amazing coconut cream cheese frosting!

Course Dessert

Cuisine American

Ingredients

COCONUT CREAM CAKE:

Wet Ingredients:

• 1 cup butter softened
• 1 3/4 cup white sugar
• 1 cup cream of coconut Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store
• 4 large eggs

Dry Ingredients:

• 2 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional ingredients:

• 1 cup buttermilk
• 1 teaspoon coconut extract

COCONUT CREAM CHEESE FROSTING:

• 1/2 cup butter softened
• 8 ounces block cream cheese softened
• 1 teaspoon coconut extract
• 1 bag powdered sugar
• milk as needed
• Toasted Coconut* see below

Instructions

1. For the Cake: Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.
2. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (sprayed with baking spray and floured or what works BEST is lining the bottom and sides of the pan with parchment paper) for about 90 minutes (it seems they finish much nicer in the lower heat). After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This is optional and just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze overnight.
3. Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).
4. For the Frosting: Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).
5. Toasted Coconut: Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

Recipe Video

Nutrition Facts

Coconut Cream Cake with Coconut Cream Cheese Frosting

Amount Per Serving

Calories 870 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 29g145%

Cholesterol 204mg68%

Sodium 809mg34%

Potassium 258mg7%

Carbohydrates 104g35%

Fiber 2g8%

Sugar 72g80%

Protein 13g26%

Vitamin A 1281IU26%

Calcium 188mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.