This creamy coconut cake is a soft, tender layer cake filled with a rich coconut cream and finished with a smooth coconut frosting. Every bite delivers a balanced sweetness, a moist crumb, and a full coconut flavor that feels both comforting and special.
Why You’ll Love This Recipe
This cake is perfect if you love coconut desserts that aren’t dry or overly sweet. The combination of coconut milk, shredded coconut, and coconut extract creates deep flavor, while the creamy filling adds a luxurious texture. It’s ideal for celebrations, gatherings, or whenever you want a bakery-style dessert made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coconut Cake Layers
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk, well stirred
1 cup sweetened shredded coconut
Creamy Coconut Filling
1 cup coconut milk
½ cup heavy cream
½ cup granulated sugar
3 tablespoons cornstarch
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon coconut extract
Coconut Frosting
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon coconut extract
1–2 tablespoons coconut milk, as needed
Garnish
Sweetened shredded coconut, toasted or untoasted
Directions
Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and coconut extract. Alternate adding the dry ingredients and coconut milk, mixing just until combined. Gently fold in the shredded coconut. Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Make the Coconut Cream Filling
In a saucepan, whisk together the sugar, cornstarch, egg yolks, coconut milk, and heavy cream. Cook over medium heat, whisking constantly, until the mixture thickens. Remove from heat and stir in the butter and coconut extract. Let the filling cool completely, chilling it if needed to thicken further.
Make the Coconut Frosting
Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and coconut extract. Beat until fluffy, adding coconut milk a little at a time until the frosting reaches a spreadable consistency.
Assemble the Cake
Place one cake layer on a serving plate. Spread the coconut cream filling evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the coconut frosting. Gently press shredded coconut onto the frosting to garnish.
Servings and timing
Servings: 12 slices
Preparation time: 30 minutes
Baking time: 25–30 minutes
Cooling and assembly time: 60 minutes
Total time: approximately 2 hours
Variations
For extra moisture, brush the cake layers with a small amount of warm coconut milk before assembling. Use toasted shredded coconut for a deeper, nuttier flavor. Add a thin layer of pineapple filling between the cake layers for a tropical twist. This recipe can also be adapted into cupcakes or baked as a sheet cake with adjusted baking time.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Allow slices to sit at room temperature for about 20 minutes before serving for the best texture. Freezing is possible by wrapping individual slices tightly and freezing for up to 2 months. Thaw overnight in the refrigerator.
FAQs
Can I use homemade coconut milk?
Yes, as long as it is rich and well blended, but canned coconut milk provides the most consistent results.
Can I make this cake in advance?
Yes, the cake layers and filling can be made a day ahead and assembled before serving.
Is this cake very sweet?
The sweetness is balanced by the creamy filling and coconut flavor, making it rich but not overpowering.
Can I skip the coconut extract?
You can, but the coconut flavor will be milder.
What type of coconut milk works best?
Full-fat canned coconut milk is recommended for the best flavor and texture.
Can I use whipped cream instead of frosting?
You can, but the cake will be less stable and should be served immediately.
How do I prevent dry cake layers?
Avoid overbaking and measure ingredients accurately.
Can I make this cake gluten-free?
Yes, by using a reliable gluten-free all-purpose flour blend.
Does the filling need to be chilled?
Chilling helps it thicken and makes assembly easier.
Can I decorate the cake differently?
Yes, you can add piping, extra coconut, or keep it simply frosted.
Conclusion
This creamy coconut cake is a show-stopping dessert that combines soft layers, a smooth coconut filling, and a light, flavorful frosting. It’s a dependable recipe that delivers impressive results, making it perfect for special occasions or whenever you want a truly satisfying coconut treat.
This creamy coconut cake features tender layers filled with a rich coconut cream and frosted with a smooth coconut frosting. It’s a moist, flavorful dessert that’s perfect for special occasions or coconut lovers.
Ingredients
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk, well stirred
1 cup sweetened shredded coconut
For the Creamy Coconut Filling:
1 cup coconut milk
½ cup heavy cream
½ cup granulated sugar
3 tablespoons cornstarch
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon coconut extract
For the Coconut Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon coconut extract
1–2 tablespoons coconut milk, as needed
Garnish: Sweetened shredded coconut, toasted or untoasted
Instructions
Prepare the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix in vanilla and coconut extracts.
Alternate adding dry ingredients and coconut milk to the butter mixture, mixing until just combined. Fold in shredded coconut.
Divide batter between prepared pans. Bake 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
Make the Coconut Cream Filling: In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and egg yolks. Cook over medium heat, whisking until thickened.
Remove from heat. Stir in butter and coconut extract. Let cool completely. Chill if needed for easier assembly.
Make the Coconut Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Mix in coconut extract and enough coconut milk for a spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread coconut cream filling on top. Add second cake layer. Frost top and sides with coconut frosting. Garnish with shredded coconut.
Notes
Brush cake layers with warm coconut milk for extra moisture.
Use toasted coconut for more flavor and texture.
Add a thin layer of pineapple jam for a tropical variation.
Filling and layers can be made a day in advance.
Let slices sit at room temperature before serving for best texture.
