Heavenly Coconut Cream Cake

There’s this moment when you bite into clouds wrapped in coconut, and suddenly you’re somewhere tropical. Coconut Cream Cake does exactly that—brings sunshine and soft sweetness to any table you set.

I started making this years back for birthdays, and now it shows up whenever someone needs cheering up. The layers stack tall, the frosting swirls thick, and coconut flakes cling to every surface.

Here is what I love most about my Coconut Cream Cake

The texture alone makes this worth baking. Each slice pulls apart in soft, tender layers that practically float off your fork.

You get coconut in three forms here—milk in the batter, shreds throughout, and more covering the outside. Every bite gives you that rich, tropical flavor you crave.

Coconut Cream Cake impresses guests but doesn’t require fancy skills. Your kitchen will smell like a bakery, and people will think you ordered it somewhere special.

Everything you need for the perfect Coconut Cream Cake

• 2½ cups cake flour – spoon it into your measuring cup and level off; this special flour makes everything lighter
• 2 teaspoons baking powder – helps the cake rise properly
• ½ teaspoon baking soda – works with the sour cream for lift
• 1 teaspoon salt – balances sweetness beautifully
• ¾ cup unsalted butter, softened – leave it out for an hour before starting
• 1⅔ cups granulated sugar – standard white sugar works perfectly
• 5 large egg whites – save those yolks for custard or scrambled eggs
• ½ cup sour cream – adds moisture and tang; room temperature is important
• 2 teaspoons pure vanilla extract – never use imitation if you can help it
• 1 teaspoon coconut extract – deepens that tropical flavor significantly
• 1 cup unsweetened canned coconut milk – find it near Asian ingredients, not the beverage aisle
• 1 cup sweetened shredded coconut – the moist kind works better than unsweetened

For the frosting:
• 1 cup unsalted butter, softened – same temperature rule applies
• 8 ounces full-fat cream cheese, softened – brick style, not spreadable
• 5 cups confectioners’ sugar – sift if it’s lumpy
• 2 tablespoons canned coconut milk – from the same can you used earlier
• ½ teaspoon pure vanilla extract – rounds out the flavors
• ½ teaspoon coconut extract – reinforces that tropical note
• ⅛ teaspoon salt – cuts through all that sweetness
• 2 cups sweetened shredded coconut – for coating the outside

Can’t find cake flour? Mix 2¼ cups all-purpose flour with 5 tablespoons cornstarch. It’s not quite the same, but it works.

My Method for Coconut Cream Cake

Step 1: Heat your oven to 350°F and prepare three 8-inch round pans. Grease them well, line the bottoms with parchment circles, then grease again.

Step 2: Whisk together your cake flour, baking powder, baking soda, and salt in a medium bowl. Set this aside where you can reach it easily.

Step 3: Beat the softened butter and sugar together on medium-high speed for about two minutes. You want it smooth and pale, almost fluffy looking.

Step 4: Add the egg whites gradually, beating after each addition. The mixture should look cohesive, not separated or curdled at this point.

Step 5: Mix in the sour cream, vanilla extract, and coconut extract. Don’t worry if things look a bit lumpy now—that’s completely normal.

Step 6: With your mixer on low, alternate adding the dry ingredients and coconut milk. Start and end with the flour mixture, mixing just until combined.

Step 7: Fold in the cup of shredded coconut by hand using a spatula. Make sure you scrape the bottom of the bowl to catch any butter lurking there.

Step 8: Divide batter evenly among your three prepared pans. I sometimes weigh them to make sure they’re equal—each should have about 490 grams.

Step 9: Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean. The tops should spring back when gently touched.

Step 10: Let cakes cool in their pans for one hour on a wire rack. This patience prevents crumbling when you try to remove them.

Step 11: Turn cakes out onto the rack to finish cooling completely. They need to be room temperature before you frost, or the buttercream will melt.

Step 12: Make your frosting by beating butter and cream cheese together for two minutes until completely smooth. No lumps allowed here.

Step 13: Add confectioners’ sugar, coconut milk, vanilla, coconut extract, and salt with the mixer running on low. Once incorporated, increase to high and beat three minutes.

Step 14: Use a serrated knife to level the tops of your cooled cakes. Those domed tops need to go for proper stacking.

Step 15: Place your first cake layer on your serving plate. Spread about one heaping cup of frosting across the top, right to the edges.

Step 16: Add the second layer and repeat with another heaping cup of frosting. Try to keep your layers straight as you stack.

Step 17: Top with the third layer and spread remaining frosting over the entire cake—top and sides. An offset spatula makes this much easier.

Step 18: Press handfuls of shredded coconut onto the sides and sprinkle more across the top. Work over a rimmed baking sheet to catch the fallout.

Step 19: Refrigerate the finished Coconut Cream Cake for at least 20 minutes before slicing. This firms up the frosting and makes cleaner cuts.

Looking for more layer cake ideas? Try my favorite apple bundt cake recipe when you want something fruity and spiced instead.

What I have learned making this Coconut Cream Cake again and again

Room temperature ingredients mix smoother and create better texture. Cold butter won’t cream properly, and cold eggs can cause curdling in your batter.

I always use cake flour here, never substitute all-purpose. Regular flour creates a denser crumb that just doesn’t compare to the cloud-like texture you want.

Measure your frosting between layers so you don’t run short at the end. I learned this the hard way with a naked cake side staring back.

Can I make this cake ahead of time?

Bake the layers the day before and wrap them tightly once cooled. Make frosting the same day and refrigerate.

Let frosting soften 15 minutes before using.

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What if I don’t have three cake pans?

Bake two layers in 9-inch pans instead, adjusting time to 25-27 minutes. You’ll have a shorter but still beautiful Coconut Cream Cake.

When you want something impressive for ultimate cranberry pumpkin upside down cake recipe occasions but crave different flavors, this becomes your answer.

How long does this cake stay fresh?

Cover it well and refrigerate for up to five days. The cream cheese frosting needs cold storage. Let slices sit 10 minutes before eating.

Can I use a different frosting?

Regular vanilla buttercream works if you skip the cream cheese. Use coconut milk instead of regular milk and add that half teaspoon coconut extract.

Come follow me on Pinterest where I post more cake recipes and baking tips. I’d love to connect with fellow bakers there!

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My favorite occasions to make Coconut Cream Cake

Easter brunch calls for this cake—those white coconut flakes look like fresh spring snow covering each slice. I serve it on my grandmother’s crystal cake stand.

Summer birthday parties love this tropical flavor too. The Coconut Cream Cake stays stable even when your kitchen warms up, unlike some fussy frosted cakes.

During holidays, I make this instead of traditional fruitcake. Nobody ever complains about the swap, and the platter always comes back empty and clean.