A creamy coconut cake is the ultimate indulgence for coconut lovers. This rich, moist, and fluffy cake is infused with coconut flavor in every bite—featuring a tender sponge, a luscious coconut cream filling, and a velvety coconut frosting. Perfect for birthdays, celebrations, or simply as a treat, this cake is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Rich Coconut Flavor: Every layer is infused with coconut for an irresistible tropical taste.
- Moist and Tender Texture: The combination of coconut milk and shredded coconut ensures a soft, luscious crumb.
- Easy to Customize: You can add nuts, a hint of rum, or even a fruit filling to personalize your cake.
- Perfect for Any Occasion: Whether served at a party or as an afternoon dessert, this cake never disappoints.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the Coconut Cream Filling:
- 1 cup heavy cream
- ½ cup coconut milk
- ½ cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup shredded coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups shredded coconut (for garnish)
Directions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and coconut extracts.
- Alternately add the dry ingredients and coconut milk, beginning and ending with the dry mixture. Mix until just combined.
- Fold in the shredded coconut gently.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Coconut Cream Filling
- In a mixing bowl, beat the heavy cream, coconut milk, and powdered sugar until stiff peaks form.
- Stir in the coconut extract and shredded coconut.
- Refrigerate until ready to use.
Step 3: Prepare the Frosting
- Beat the butter until creamy.
- Gradually add the powdered sugar, alternating with coconut milk, and beat until smooth.
- Stir in the vanilla and coconut extracts.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the coconut cream filling evenly over the layer.
- Place the second cake layer on top.
- Frost the entire cake with the coconut frosting.
- Gently press shredded coconut onto the top and sides of the cake for a decorative finish.
Variations
- Toasted Coconut Topping: Toast the shredded coconut for a golden, nutty flavor.
- Pineapple-Coconut Cake: Add a layer of pineapple preserves between the cake layers.
- Nutty Crunch: Sprinkle chopped pecans or almonds for added texture.
- Chocolate Drizzle: Drizzle melted dark chocolate for a coconut-chocolate twist.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cooling & Assembly Time: 45 minutes
- Total Time: About 1 hour 45 minutes
Storage and Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.
- Serving Tip: Bring to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
How can I make this cake even more moist?
Use room temperature ingredients and avoid overmixing the batter. You can also brush the cake layers with coconut milk before assembling.
Can I use coconut flour instead of all-purpose flour?
Coconut flour is highly absorbent, so substituting it directly won’t work. If you want a gluten-free option, use a blend of coconut and almond flour with proper adjustments.
Can I use cream cheese frosting instead?
Yes! A coconut cream cheese frosting adds a delicious tangy contrast to the sweetness.
What’s the best way to toast coconut for garnish?
Spread shredded coconut on a baking sheet and bake at 325°F (163°C) for about 5 minutes, stirring occasionally, until golden brown.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap. Assemble and frost the cake before serving.
How do I prevent my cake from becoming too dense?
Ensure your baking powder is fresh, and cream the butter and sugar properly to incorporate air into the batter.
Can I make this recipe as cupcakes?
Absolutely! Divide the batter into lined muffin tins and bake for about 18-20 minutes at 350°F (175°C).
What other frostings pair well with coconut cake?
Swiss meringue buttercream, white chocolate ganache, or a simple whipped cream frosting work wonderfully.
Is this cake overly sweet?
The sweetness is balanced, but you can reduce the sugar in the cake or frosting if desired.
Can I add a hint of rum or alcohol?
Yes! Adding a tablespoon of coconut rum or Malibu to the batter enhances the flavor beautifully.
Conclusion
This Delicious Creamy Coconut Cake is a dreamy dessert that’s perfect for any occasion. With its rich coconut flavor, soft texture, and creamy filling, it’s a guaranteed hit. Whether you serve it at a party or enjoy a slice with coffee, this cake is sure to satisfy your coconut cravings. Try it today and savor every bite!
PrintDelicious Creamy Coconut Cake
- Total Time: 1 hour 45 minutes
- Yield: 10–12 slices 1x
Description
Indulge in this rich and fluffy creamy coconut cake, packed with coconut flavor in every layer. Featuring a tender sponge, luscious coconut cream filling, and velvety coconut frosting, this cake is perfect for birthdays, celebrations, or a special treat.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the Coconut Cream Filling:
- 1 cup heavy cream
- ½ cup coconut milk
- ½ cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup shredded coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups shredded coconut (for garnish)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and coconut extracts.
- Alternately add dry ingredients and coconut milk, beginning and ending with dry mixture. Mix until just combined.
- Fold in shredded coconut.
- Divide batter evenly into pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool for 10 minutes before transferring to a wire rack.
Step 2: Make the Coconut Cream Filling
- In a mixing bowl, beat heavy cream, coconut milk, and powdered sugar until stiff peaks form.
- Stir in coconut extract and shredded coconut.
- Refrigerate until ready to use.
Step 3: Prepare the Frosting
- Beat butter until creamy.
- Gradually add powdered sugar, alternating with coconut milk, and beat until smooth.
- Stir in vanilla and coconut extracts.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread coconut cream filling evenly over the layer.
- Place second cake layer on top.
- Frost entire cake with coconut frosting.
- Gently press shredded coconut onto top and sides for a decorative finish.
Notes
- Toasted Coconut Topping: Toast shredded coconut for a golden, nutty flavor.
- Pineapple-Coconut Cake: Add pineapple preserves between layers.
- Nutty Crunch: Sprinkle chopped pecans or almonds.
- Chocolate Drizzle: Drizzle melted dark chocolate for a coconut-chocolate twist.
- Prep Time: 30 minutes
- Cooling & Assembly: 45 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: coconut cake, creamy coconut dessert, coconut frosting, moist coconut cake, tropical cake