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!

Slice of coconut Cream Cake with coconut cream cheese frosting on a white plate.

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.

Slice of coconut cream cake on a blue plate.

 

Coconut Cream Cake with Coconut Cream Cheese Frosting

Author Alyssa Rivers
Servings 8 slices
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.

    Alyssa Rivers

    I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

    Read More Posts by Alyssa

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    Comments

    Leave a reply
      1. Freezing the cake will make the icing process much easier. It will keep the cake clean, i.e. there will be no tearing of the cake if it is frozen. So do you HAVE to? No, but it will rip the cake apart if you don’t.

    1. I see no comments if someone has tried this but I am curious. 275 degrees? I have never baked at low temp so I want to make sure it is correct. What does the low temp do compared to the typical 350?

      1. I have made this twice and it is beyond delicious ! If you like coconut you will go crazy 😀 The only thing I didn’t do was to add the additional coconut cream to the top of the cake while cooling.

        1. cake was cooked in 60 min. The Coco Re’Al Real Gourmet Cream of Coconut is 16.9 oz and is a plastic squeeze bottle. Found it at Savemart and WalMart

    2. What am I failing to miss? After cake is done, poke a few holes and drizzle “remaining coconut cream”
      over cake. What remaining cream? Apparently it calls for 1 cup in the mix…so am I to use whatever is left in the can? How many ounces are in a can of coco Lopez?

      1. I believe it’s 12oz, after using one cup you will have left overs Please be sure to shake the “glop” can. I bakeed at normal temputure 350.00 cake was devine!!!!!!!

      2. I found it in an 8 oz can. It only calls for 1 cup. At Krogers. There was also some called SIMPLY SQUEEZE COCO RE’AL 22 oz bottle.

    3. This cake is amazing! I made it for Easter…and wow! It seems to get better after it sits for a day or two, if it lasts. lol. 🙂

    4. I’m from Singapore. You have mentioned that 1 Bag of sugar for Frosting. May I know how much is 1 bag of sugar in grams (metric)?

    5. This cake is awesome, although I actually used another cup of coconut cream instead of using Buttermilk, and I also added apprx half teaspoon of Kaffir Lime rind, and the flavour of lime & coconut together……omg devine !! had no issues with the cake sticking. Love this recipe !!!

        1. Hi Sharon,you can make your own homemade buttermilk and it works very well.
          You have to do this:
          in a 1-cup (250 ml cup) put 1 tbsp white vinegar or lemon juice en fill the cup with whole milk.
          Stir it and let it sit for 10 mins till it curdles
          Then it’s ready to use

    6. Before you put cake in freezer do you need to wrap it in something ? I have never put cake in freezer will it
      have a freezer taste to it after being in there overnight? I couldn’t find (Coco Lopez) so I got Coco Re’al is this about the same. I really need to know how to prep cake for freezer and have never cooked cake on such low temperature what is purpose of low temperature. Thanks so much!

    7. Hey
      This look real yummy
      I want to make it soon but just want to check what kind of flour to use? Im guessing coconut flour??

    8. this is absolutely the best cake I have ever eaten. My husband loved it and he is not a cake person…he is a pie guy, but this was beyond good! I am making it again this week for company . The last time I made this cake we cut the leftovers (only had some because it was a small group) and wrapped them up in serving sizes and froze so we could enjoy it the following weekend. Again, we were NOT disappointed…so good!

    9. I made this cake and followed the directions. I put it in 2–9 inch pans and they started to spill all over my oven. What a mess!! Should it have been 3– in. pans?

    10. Could this recipe be used for cupcakes? I made the cake for work and my colleagues LOVED it. They have put in a request for a cupcake version. Is any modification required?

      1. You could definitely use them in cupcakes. You probably would just have to shorten the time baking because they would bake faster as cupcakes.

    11. I made this cake for my husband’s birthday. It is wonderful, however the low temp made my bake time 120+ minutes…with a crunchy brown top that softened when the icing was added. It’s VERY sweet, so I’ll be reducing the amount of granulated sugar next time, and adding shredded coconut to the batter.

    12. Are cream of coconut and coconut cream the same thing? I was planning on using Thai Kitchen Coconut Cream for Cooking & Baking.

    13. I see in written recipe to use 2 9-inch pans. Photo shows 3 layers. One person commented her batter spilled over. Is there a third pan needed or have you used a deeper pan? Also, have you made this in a 9 x 13 pan and at what temperature and Baking time?

      1. Great question! Both your answers will work. You are welcome to use deeper pan dishes or three 9 inch or 8 inch rounds. A 9×13 would be great too! I have not tried the 9×13 but that would be delicious! Enjoy your cake! XOXO

      1. There are sections of the recipe and how to make it:

        Dry Ingredients:
        2 1/2 c. flour
        1 tsp. baking powder
        1/2 tsp. baking soda
        1/2 tsp. salt
        Additional ingredients:
        1 c. buttermilk
        1 tsp. coconut extract
        COCONUT CREAM CHEESE FROSTING:
        1/2 c. butter, softened
        8 oz. block cream cheese, softened
        1 tsp. coconut extract
        1 bag powdered sugar
        milk (as needed)
        Toasted Coconut*

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