Coconut Cream Cake With Toasted Coconut Frosting

Last updated: October 29, 2026

Coconut cream cake is a soft vanilla and coconut layer cake brushed with cream of coconut, stacked with fluffy cream cheese frosting, and covered in toasted coconut.

You will find the full ingredient list and steps in the recipe card below, and this walkthrough covers every detail you need to bake it with confidence.

Coconut Cream Cake Ingredients and What Each One Does

Every ingredient in this coconut cream cake has a clear job, so the shopping list stays short and simple. Two cans do most of the work, a can of full-fat coconut milk and a can of cream of coconut.

The Cake Layers

The layers use 2 1/2 cups of cake flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cake flour has less protein than all-purpose flour, which keeps the crumb soft and fine instead of chewy.

Butter and sugar form the base, with 3/4 cup of softened unsalted butter and 1 3/4 cups of granulated sugar. Four room temperature eggs add structure and richness.

Flavor comes from 2 teaspoons of vanilla extract, 1/2 teaspoon of coconut extract, and 1 cup of full-fat canned coconut milk. Shake the can well or stir the milk in a bowl before measuring, because the cream and the liquid separate in the can.

The Cream of Coconut Soak

Cream of coconut is a thick, sweetened coconut product sold in a can, and Coco Lopez is the best known brand. It is not the same as coconut cream or coconut milk, and you will usually find it in the cocktail mixer aisle.

The soak is just 1/2 cup of cream of coconut stirred with 1/4 cup of coconut milk. Brushed over the cooled layers, it turns a good cake into a very moist one.

The Frosting and Toasted Coconut

The frosting uses 8 ounces of softened cream cheese, 1/2 cup of softened unsalted butter, 3 cups of powdered sugar, 3 tablespoons of cream of coconut, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. The gentle tang of the cream cheese balances the sweetness of the coconut.

You also need 1 1/2 cups of sweetened shredded coconut, toasted until light golden. Toasting adds a nutty flavor and a little crunch against the soft cake.

How to Make Coconut Cream Cake Step by Step

The whole recipe takes about 2 1/2 hours including cooling and chilling, but only about an hour of that is hands on. You need two 8-inch round cake pans, an electric mixer, and a wire rack.

Mix the Batter

Heat the oven to 350°F, then grease two 8-inch round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl.

Beat the butter and sugar on medium-high speed for about 3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla and coconut extract.

Add the flour mixture in three additions, alternating with the coconut milk in two additions, and begin and end with the flour. Mix on low speed only until the batter is just combined.

Bake and Cool the Layers

Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes, until a toothpick in the center comes out clean and the tops spring back when pressed.

Cool the layers in the pans for 10 minutes, then turn them out onto a wire rack. Let them cool completely, about 1 hour, before soaking and frosting.

Toast the Coconut and Make the Soak

While the layers cool, spread the 1 1/2 cups of shredded coconut on a rimmed baking sheet and toast it in the 350°F oven for 5 to 7 minutes, stirring once, until light golden. Watch it closely, because sweetened coconut goes from golden to burnt very quickly.

Stir the 1/2 cup of cream of coconut with the 1/4 cup of coconut milk. Brush half of the mixture over the top of each cooled layer and let it soak in for 5 minutes.

Make the Frosting and Assemble

Beat the cream cheese and butter for about 2 minutes, until smooth. Add the powdered sugar, 3 tablespoons of cream of coconut, vanilla, and salt, then beat for 2 to 3 minutes until fluffy.

Set the first layer on a plate, spread about 1 cup of frosting over it, and sprinkle on 1/4 cup of toasted coconut. Top with the second layer, frost the top and sides, and press the remaining coconut onto the cake.

Chill the finished cake for 30 minutes before slicing so the frosting sets and the slices come out clean.

Tips for the Best Coconut Cream Cake

Start With Room Temperature Ingredients

Butter, eggs, cream cheese, and coconut milk all mix more smoothly at room temperature. Cold coconut milk can make creamed butter look curdled, so measure it out an hour ahead.

Measure the Flour Carefully

Spoon the cake flour into the measuring cup and level it with a knife instead of scooping. Packed flour is the most common reason a layer cake bakes up dry.

Do Not Overmix or Overbake

Stop mixing as soon as the flour disappears, because extra mixing makes the crumb tough. Start checking the layers at 28 minutes, since a few extra minutes can dry out the edges.

Keep the Frosting Soft but Not Runny

Beat the frosting only until it turns fluffy, since overbeating can loosen cream cheese. If it feels too soft to spread, chill the bowl for 15 minutes and stir again.

Coconut Cream Cake Variations and Substitutions

Make It With All-Purpose Flour

If you do not have cake flour, use 2 cups plus 3 tablespoons of all-purpose flour mixed with 5 tablespoons of cornstarch in its place. The crumb will be slightly less delicate but still soft and tender.

Add Optional Extras

The card below leaves these out, so treat them as optional. A tablespoon of lime zest stirred into the frosting adds a bright note, and 1/2 cup of chopped toasted macadamia nuts pressed onto the sides adds crunch.

Use Unsweetened Coconut

Unsweetened shredded coconut toasts beautifully and makes the finished cake a little less sweet. The card uses sweetened coconut, which gives the classic bakery look and a touch more chew.

How to Store Coconut Cream Cake and Make It Ahead

Refrigerator Storage

Because the frosting contains cream cheese, store the cake covered in the refrigerator for up to 4 days. The USDA advises that perishable food should not sit out for more than 2 hours, or 1 hour when the room is above 90°F, so return leftover slices to the fridge promptly.

Freezing and Make Ahead

Wrap the completely cooled, unfrosted layers tightly in plastic wrap and freeze them for up to 2 months. Thaw them overnight in the refrigerator, then soak, frost, and assemble.

You can also bake the layers a day ahead and keep them wrapped at room temperature. Soak and frost them the next day for the freshest result.

Serving Suggestions

Slice the cake with a sharp knife wiped clean between cuts. Fresh pineapple, mango, or raspberries on the side add color and a little acidity, and a hot cup of coffee is the classic partner.

The Story Behind Coconut Cream Cake

Coconut cake has long been a favorite in the American South, where versions made with grated coconut appear in cookbooks from the 1800s and still anchor holiday tables. Cooks once grated fresh coconut by hand, which made it a special occasion bake.

Cream of coconut changed that after Coco Lopez was created in Puerto Rico in 1948, giving home bakers a shortcut to deep coconut flavor. Soaked coconut cakes grew out of that convenience, and this recipe combines the soak with classic layers and cream cheese frosting.

Ready to bake? Use the recipe card below for the full ingredient list, steps, and nutrition details.

Yield: 12 slices

Coconut Cream Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

A soft vanilla and coconut layer cake brushed with a cream of coconut soak, frosted with fluffy cream cheese frosting, and covered in toasted coconut.

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Ingredients

• 2 1/2 cups cake flour (300 g), spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (170 g), softened
• 1 3/4 cups granulated sugar (350 g)
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup full-fat canned coconut milk, shaken and at room temperature
• 1/2 cup cream of coconut (such as Coco Lopez), for the soak
• 1/4 cup full-fat canned coconut milk, for the soak
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter (113 g), softened, for the frosting
• 3 cups powdered sugar (360 g)
• 3 tablespoons cream of coconut, for the frosting
• 1 teaspoon vanilla extract, for the frosting
• 1/4 teaspoon salt, for the frosting
• 1 1/2 cups sweetened shredded coconut, toasted

Instructions

1. Heat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk the cake flour, baking powder, and 1/2 teaspoon salt together in a medium bowl.
3. Beat the 3/4 cup butter and granulated sugar on medium-high speed for about 3 minutes, until pale and fluffy.
4. Add the eggs one at a time, beating well after each, then beat in 2 teaspoons vanilla and the coconut extract.
5. Add the flour mixture in three additions, alternating with 1 cup coconut milk in two additions, beginning and ending with flour. Mix on low speed until just combined.
6. Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes, until a toothpick in the center comes out clean and the tops spring back.
7. Cool the layers in the pans for 10 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
8. While the layers cool, spread the shredded coconut on a rimmed baking sheet and toast in the 350°F oven for 5 to 7 minutes, stirring once, until light golden. Let cool.
9. Stir 1/2 cup cream of coconut with 1/4 cup coconut milk. Brush half over the top of each cooled layer and let soak for 5 minutes.
10. Beat the cream cheese and 1/2 cup butter for about 2 minutes until smooth. Add the powdered sugar, 3 tablespoons cream of coconut, 1 teaspoon vanilla, and 1/4 teaspoon salt, and beat for 2 to 3 minutes until fluffy.
11. Place one layer on a plate, spread with about 1 cup frosting, and sprinkle with 1/4 cup toasted coconut. Top with the second layer, frost the top and sides, and press the remaining toasted coconut onto the cake.
12. Chill the cake for 30 minutes before slicing.

Notes

Store covered in the refrigerator for up to 4 days. Do not leave the cake out for more than 2 hours (1 hour if above 90°F), per USDA guidance. Freeze unfrosted, completely cooled layers wrapped tightly for up to 2 months and thaw overnight in the refrigerator. Layers can be baked a day ahead and kept wrapped at room temperature. No cake flour? Use 2 cups plus 3 tablespoons all-purpose flour mixed with 5 tablespoons cornstarch.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 690Total Fat: 35gSaturated Fat: 24gSodium: 320mgCarbohydrates: 88gFiber: 2gSugar: 68gProtein: 6g

Coconut Cream Cake FAQs

What is the difference between cream of coconut and coconut cream?

Cream of coconut is sweetened and syrupy, and it is sold for cocktails and baking. Coconut cream is unsweetened and much thicker, and it comes from the top of a can of coconut milk.

Swapping them would make the soak and frosting far less sweet, so stick with cream of coconut here.

Can I use all-purpose flour instead of cake flour?

Yes, and the swap is simple. Use 2 cups plus 3 tablespoons of all-purpose flour mixed with 5 tablespoons of cornstarch in place of the 2 1/2 cups of cake flour.

Sift them together so the cornstarch is evenly distributed.

Why did my coconut cream cake turn out dry?

The usual causes are packed flour and extra time in the oven. Spoon and level the flour, and start checking the layers at 28 minutes.

The cream of coconut soak also adds moisture back, so do not skip it.

How long does coconut cream cake last?

Store it covered in the refrigerator for up to 4 days. The cream cheese frosting needs to stay cold, and the USDA recommends not leaving perishable food out for more than 2 hours.

Can I freeze coconut cream cake?

Freeze the unfrosted layers, wrapped tightly in plastic wrap, for up to 2 months. Thaw them overnight in the refrigerator, then soak and frost them.

We do not recommend freezing the frosted cake because the coconut loses its crunch.

Can I use light coconut milk?

Full-fat canned coconut milk is best because it gives the batter richness and a tender crumb. Light coconut milk has much less fat, so the layers will taste thinner and bake up drier.

Why This Coconut Cream Cake Recipe Works

Beating the butter and sugar for about 3 minutes whips air into the batter, which gives the layers a light, tender crumb. Adding the eggs one at a time keeps that mixture smooth and stable.

Alternating the flour with the coconut milk, beginning and ending with flour, keeps the batter evenly mixed without overworking it. Cake flour and a gentle hand on the mixer keep the gluten low, so the layers stay soft.

The cream of coconut soak is what makes this cake taste so deeply of coconut. It sinks into the crumb while the layers rest, so every bite stays moist even after a day in the refrigerator.

Cream cheese frosting adds a tangy contrast to all that sweetness, and toasted coconut brings nutty flavor and texture. Together they make a cake that looks bakery worthy and tastes better than it looks.

Bake Your Own Coconut Cream Cake Today

Coconut cream cake is an easy way to bring a bakery style layer cake to your table, with a soft crumb, a creamy coconut soak, and toasted coconut on every slice. Pick up the cans, grab the recipe card above, and bake it this weekend.

When you try it, leave a star rating and a comment so we know how your cake turned out.

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