Coconut Cake with Cream Cheese Frosting

Fluffy, moist, and full of tropical flavor, this coconut cake with cream cheese frosting is a showstopper for any dessert table. Each bite offers the perfect balance of sweet coconut and tangy cream cheese, making it ideal for birthdays, brunches, holidays, or just a weekend treat. The layers are soft and tender, with a rich coconut flavor that feels both comforting and exotic.

Why You’ll Love This Recipe

I love how this coconut cake strikes the perfect harmony between light and indulgent. The full-fat coconut milk and shredded coconut give the cake a deep, authentic flavor while the yogurt keeps it extra moist. The cream cheese frosting adds a creamy, slightly tangy contrast that elevates the whole experience. I often make it for spring gatherings, but it’s just as fitting for Christmas or summer barbecues. It’s a crowd-pleaser that feels special without being overly fussy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup canned coconut milk (full-fat)

1/2 cup plain yogurt or sour cream

1 cup granulated sugar

1/2 cup brown sugar

3/4 cup coconut oil (melted) or neutral oil

3 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/2 cups sweetened shredded coconut

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

For Garnish (Optional):

1/2 cup toasted shredded coconut

Directions

I start by preheating the oven to 350°F (175°C). Then, I grease and flour two 8-inch cake pans, lining the bottoms with parchment paper for easy release.

In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

In another bowl, I whisk the coconut milk, yogurt, granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla until everything is smooth and well combined.

I gradually mix the wet ingredients into the dry, being careful not to overmix. Then, I gently fold in the shredded coconut.

I divide the batter evenly between the prepared pans, smoothing the tops.

I bake the cakes for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cakes cool, I make the frosting by beating the cream cheese and butter until smooth. Then, I add the powdered sugar, vanilla, and a pinch of salt, and beat until fluffy and light.

When the cakes are fully cooled, I frost the top of one layer, stack the second layer on top, and then frost the top and sides.

I like to press toasted coconut around the sides or sprinkle it on top for a gorgeous finish.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 12 slices

Calories: 435 kcal per slice

Variations

Lemon Coconut Cake: I sometimes add lemon zest to the batter and frosting for a citrusy twist.

Pineapple Coconut Cake: I fold in crushed pineapple (drained) to the batter for an extra tropical punch.

Vegan Version: I swap the eggs for flax eggs, use vegan yogurt, and opt for vegan cream cheese and butter in the frosting.

Sheet Cake Style: Instead of layering, I bake the batter in a 9×13 pan for an easy, no-fuss version.

Almond Touch: A splash of almond extract adds a unique nutty depth to the cake.

Storage/Reheating

I store leftover cake in an airtight container in the fridge for up to 5 days. The cake tastes even better the next day as the flavors develop. For serving, I let it come to room temperature—about 30 minutes out of the fridge—so the frosting softens up. If I need to store it longer, I freeze individual slices (wrapped in plastic wrap and foil) for up to 3 months. I thaw them in the fridge overnight before enjoying.

Related Recipes:

• Lemon Coconut Cheesecake Cookies
• Banana Zucchini Bread Muffins

FAQs

How can I make the cake even more moist?

I’ve found that using full-fat coconut milk and yogurt or sour cream is key to moisture. Overbaking can dry it out, so I check for doneness at the 28-minute mark.

Can I use unsweetened shredded coconut instead?

Yes, but the texture will be slightly drier and less sweet. I prefer sweetened for the best texture and flavor balance.

Can I make this cake ahead of time?

Absolutely. I often bake the layers a day in advance, wrap them tightly in plastic wrap, and frost them the next day.

What’s the best way to toast coconut for garnish?

I spread the shredded coconut on a baking sheet and toast it in a 325°F oven for 5–7 minutes, stirring halfway through, until golden brown.

Can I use a different frosting?

Sure. A Swiss meringue buttercream or whipped coconut cream would both work well if I want a lighter topping.

Conclusion

This coconut cake with cream cheese frosting is one of those recipes I turn to when I want to impress without stressing. It’s rich yet light, classic yet a little tropical, and always well-loved by friends and family. Whether I’m baking for a special event or just treating myself, this cake never disappoints.

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