Decadent Luscious Coconut Cake with Cream Cheese Frosting

A light, fragrant cake perfect for spring and summer gatherings—this Luscious Coconut Cake with Cream Cheese Frosting balances tender crumb and tangy frosting for a crowd-pleasing dessert. Its simple technique makes it a great choice for bakers who want a showstopping cake without fuss. If you enjoy layered treats, see how flavor pairs work in our ginger molasses sandwich cookies for more inspiration.

Why This Recipe Works

• Moist texture: coconut milk and shredded coconut keep the cake tender and flavorful, a classic coconut cake recipe trait.
• Balanced sweetness: cream cheese frosting adds a subtle tang that cuts through the sweetness.
• Easy technique: standard pantry ingredients and straightforward steps deliver bakery-style results at home perfect for a moist coconut cake every time.

Ingredients

This recipe uses pantry staples and rich coconut flavor:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
  For the cream cheese frosting:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line the bottoms with parchment for easy release.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes with a hand mixer.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Stir in the coconut milk gradually so the batter loosens and becomes smooth.
5. In a separate bowl, whisk together flour, baking powder, shredded coconut, and salt. Gradually fold the dry mix into the wet ingredients until just combined—avoid overmixing.
6. Divide batter evenly between prepared pans and smooth tops with a spatula.
7. Bake 25–30 minutes, or until a toothpick from the center comes out clean. Rotate pans halfway through baking.
8. Cool cakes in pans 10 minutes, then turn onto wire racks to cool completely.
9. For frosting, beat softened cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Once cakes are cool, frost the top of one layer, set the second on top, then frost sides and top. Press extra shredded coconut onto the sides or sprinkle on top for texture. Serve and enjoy!

Tips & Variations

• Tip: Room-temperature ingredients blend more easily—bring eggs and cream cheese to room temp before starting.
• Tip: Don’t overmix once flour is added; overworking the batter makes the cake dense.
• Variation: For a tropical twist, stir 1/2 cup crushed pineapple (well-drained) into the batter or use toasted coconut on top for extra crunch. Also explore pairing textures with treats like low-carb raspberry cheesecake cookies for contrast.

Serving Suggestions

Slice slightly chilled for cleaner cuts. Serve with fresh berries, a drizzle of coconut cream, or a hot cup of tea or coffee for a simple, elegant dessert moment.

FAQ

Conclusion

For a speedy frosting option or to compare textures, check the 5-Minute Creamy Coconut Cream Cheese Frosting guide it’s a great shortcut to finish this cake with silky, coconut-forward frosting. Enjoy baking and sharing this luscious coconut cake!

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