Name: Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe
Prep time: 30 min
Cook time: 32 min
Total time: PT-491978H28M23S
Cuisine: American
Ingredients: 3 cups cake flour (360g); 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 2 cups granulated sugar (400g); ½ cup unsalted butter, softened (113g); ½ cup vegetable oil (120mL); 4 large egg whites, lightly beaten; 2 teaspoons vanilla extract; ½ teaspoon coconut extract; 1 cup coconut milk (240mL); 1 cup sweetened shredded coconut (100g); 1 cup unsalted butter, softened (227g); 8 ounces cream cheese, room temperature (227g); 1 teaspoon vanilla extract; ½ teaspoon coconut extract; ¼ teaspoon salt; 6 cups confectioners’ sugar (720g); 2½ cups sweetened shredded coconut (250g)

Jump to Recipe· 3.8 from 13 reviews

If you love the tropical flair of coconut combined with the tangy richness of cream cheese frosting, then you’re going to adore this Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe. It’s a perfectly moist, tender cake bursting with layers of coconut flavor, topped with a luscious, creamy frosting and finished off with a delightful toasted shredded coconut crunch. This recipe strikes the perfect balance of sweet and tangy, with textures that keep you coming back slice after slice. It’s truly a showstopper for any occasion!

Ingredients You’ll Need

A white frosted coconut cake is shown with a slice removed, revealing four layers of light yellow sponge cake separated by thin white cream layers. The outside is fully covered with thick white frosting and topped with shredded coconut, giving it a fluffy texture. The cake sits on a wooden cake stand with a woven edge detail, placed on a white marbled surface. Soft pink and white floral arrangements can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

These ingredients may look simple, but each one plays a crucial role in bringing this cake to life. From the soft cake flour creating a tender crumb to the rich coconut milk adding moisture and flavor, every component is essential for that classic tropical taste and perfect texture.

Cake flour (3 cups): Ensures the cake has a soft, delicate crumb that melts in your mouth.
Baking powder (2 teaspoons): Provides the right rise for a light and fluffy cake.
Baking soda (½ teaspoon): Helps with leavening and gives a tender texture.
Salt (1 teaspoon): Balances the sweetness and enhances all the flavors.
Granulated sugar (2 cups): Sweetens the cake while contributing to its moistness.
Unsalted butter (½ cup for cake, 1 cup for frosting): Adds richness and helps create a creamy texture.
Vegetable oil (½ cup): Keeps the cake extra moist and tender.
Egg whites (4 large): Provide structure without heaviness, making the cake light.
Vanilla extract (2 teaspoons total): Brings warmth and depth to the flavor.
Coconut extract (1 teaspoon total): Intensifies the tropical coconut essence.
Coconut milk (1 cup): Adds natural coconut flavor and tender moisture.
Sweetened shredded coconut (3½ cups total): Gives texture inside the cake and a toasted crunch on the outside.
Cream cheese (8 ounces): Creates the tangy, creamy base for the frosting.
Confectioners’ sugar (6 cups): Sweetens and stabilizes the frosting to the perfect consistency.

How to Make Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe

Step 1: Preparing Your Cake Pans and Preheating Oven

Start by preheating your oven to 350°F. Butter and flour three 9-inch round cake pans, or use nonstick baking spray for easy release. Don’t forget to line the bottoms with parchment paper circles—this little step will ensure your cakes come out perfectly smooth and intact.

Step 2: Mixing Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This combo sets the foundation for the cake’s delicate structure, giving you a tender crumb that holds all the moistness beautifully.

Step 3: Creaming Sugar with Butter and Oil

Using a stand mixer or hand mixer, beat the granulated sugar, softened butter, and vegetable oil on medium speed until light and fluffy—about three minutes. This step incorporates air for a light texture and ensures the fat is evenly distributed for moistness throughout the cake.

Step 4: Adding Egg Whites and Extracts

Next, pour in the lightly beaten egg whites along with the vanilla and coconut extracts. Mix for about a minute so all the flavors meld while keeping the batter light and airy.

Step 5: Alternating Dry Ingredients and Coconut Milk

With the mixer on low, add one-third of the dry flour mixture, then half of the coconut milk. Repeat this alternating addition two more times, finishing with the flour. This method creates a smooth batter without overmixing, helping your cake stay tender.

Step 6: Folding in Shredded Coconut and Baking

Gently fold in the sweetened shredded coconut, then divide the thick batter evenly among your prepared pans. Smooth out the tops and bake for 30 to 32 minutes, rotating pans halfway through for even baking. Your cakes are ready when a gentle press springs back and the outer edges start pulling away from the pan.

Step 7: Cooling the Cakes

Allow the cakes to cool in the pans for 20 minutes before carefully inverting them onto wire racks. Peel off the parchment paper while warm and cool completely. This rest ensures the cakes firm up just enough for frosting without crumbling.

Step 8: Making the Cream Cheese Frosting

Beat the softened butter and cream cheese together until creamy and fluffy, about three minutes. Add the vanilla and coconut extracts plus a pinch of salt for balance. Slowly add confectioners’ sugar, one cup at a time, mixing well on low speed, then increase to medium speed for a final minute until fluffy and smooth.

Step 9: Assembling the Cake

Place one cake layer on your serving plate or cake stand. Spread approximately one cup of frosting evenly on top. Repeat with the second layer and remaining frosting, then place the final cake layer on top. Use the remaining frosting to cover the entire cake smoothly.

Step 10: Adding Toasted Shredded Coconut

Press the toasted shredded coconut onto the sides and top of the cake to fully coat it. The toasted coconut adds a delightful crunch and beautiful golden color that makes this cake absolutely irresistible. Chill for 30 minutes before slicing to make cutting easier and keep it refrigerated for freshness.

How to Serve Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe

A slice of three-layer white cake with light cream filling between each layer sits centered on a white plate with green and dark green spots. The top of the cake slice is covered with shredded coconut. In the background, another slice on a similar plate and the full cake covered in white frosting and shredded coconut sits on a woven wooden cake stand. To the right, there is a white cup and saucer with dark coffee. The scene is on a white marbled surface with a small bouquet of pink and white flowers in a clear vase behind. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the toasted shredded coconut, fresh coconut flakes or a sprinkle of toasted pecans add even more texture and flavor. A few edible flowers or tropical fruit slices like pineapple or mango can brighten the presentation and complement the cake’s tropical theme perfectly.

Side Dishes

This coconut cake pairs wonderfully with a scoop of refreshing vanilla ice cream or a dollop of lightly sweetened whipped cream. For a light contrast, serve alongside a bowl of fresh berries or a citrusy fruit salad that cuts through the richness beautifully.

Creative Ways to Present

Try serving this cake as individual cupcakes topped with cream cheese frosting and toasted coconut for a charming party treat. You could also stack mini layers for an eye-catching tiered dessert or arrange small cake slices on a tropical-themed platter with fresh flowers and fruit for an unforgettable centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered in the refrigerator for up to three days. Store it in an airtight container or tightly wrapped with plastic wrap to maintain moisture and prevent the frosting from drying out. Before serving, let it come to room temperature for the best flavor.

Freezing

This Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe freezes beautifully. Wrap individual layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to three months. Thaw overnight in the refrigerator and then assemble and frost when you’re ready to enjoy.

Reheating

If you prefer your cake slightly warm, slice individual portions and let them sit at room temperature or gently warm in the microwave for 10-15 seconds. Avoid overheating as the cream cheese frosting can soften too much and change texture.

FAQs

Can I use coconut flour instead of cake flour?

Coconut flour is much denser and absorbs more liquid than cake flour, so it’s not recommended as a direct substitute here. Cake flour is key to achieving that tender, light texture in this cake.

How do I get shredded coconut to toast evenly?

Spread the shredded coconut in an even, thin layer on a baking sheet and toast it in a preheated oven at 350°F, stirring every couple of minutes to avoid burning, until it turns golden brown and fragrant. Watch it closely as it can go from perfect to burnt quickly.

Can I make this cake dairy-free?

To make a dairy-free version, substitute butter with a non-dairy margarine and use vegan cream cheese alternatives. Just make sure the cream cheese substitute whips up well to achieve a creamy frosting.

Why use egg whites only?

Egg whites create a lighter, fluffier, and less dense crumb compared to whole eggs, making the cake incredibly tender and soft. This is especially important for a cake with so much moisture from the coconut milk.

How long does this cake stay fresh at room temperature?

Because of the cream cheese frosting, it’s best to keep the cake refrigerated and only leave it out for a couple of hours when serving to keep it fresh and safe to eat.

Final Thoughts

This Coconut Cake with Cream Cheese Frosting and Toasted Shredded Coconut Recipe has all the elements that make a dessert absolutely unforgettable—a moist and tender crumb, luscious tangy frosting, and that irresistible toasted coconut topping. It’s the kind of cake you’ll find yourself craving again and again, and once you make it, I’m sure it’ll become one of your favorites too. Get ready to impress your friends and family with this tropical delight!