This cake is honestly as delicious as it is beautiful. It really does take the cake for cakes.
It is so moist and just so flavorful. We love a cake with multiple layers, but you could easily do this in 2 pans (instead of 3). Toasting sweetened coconut flakes for topping the cake is a beautiful (and delicious) addition! This is one of those “special occasion” cakes, but isn’t hard to make!
VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!
How To Make Coconut Cream Cake
This cake is always a hit whenever we serve it and it’s easier to prepare than you might think!
And the cake can easily be prepared a day or two in advance of serving.
How To Make a Moist Cake
No one likes a dry cake and this cake is far from that.
Buttermilk adds a creaminess to the batter that translates into an extra moist cake.
EXPERT TIP: Rather than creaming butter with sugar, as is often done with a standard cake recipe, we melt the butter and then add it to the buttermilk mixture. This also helps to make for an extra moist cake.
Gradually add in the dry combined dry ingredients with the mixer on low. The batter will be somewhat thick.
The next key step to making a light yet moist (yes, that is possible) cake is the incorporation of fluffy egg whites, or meringue.
After you have separated your eggs for the batter, be sure to hold onto the egg whites.
EXPERT TIP: You’ll only need ⅓ a cup of egg whites, which means you’ll most likely have some extra egg whites. We use a hand mixer to whip the egg whites (and a ¼ cup of sugar) into soft peaks. Gently fold the soft peaks into the batter until fully incorporated.
Baking at a Low Oven Temperature
The oven temp may seem low, but don’t worry, it helps produce a cake that is moist and super delicious.
To ensure easy removal of the cake from the pan, we lightly grease each cake pan, add a piece of parchment paper that we have cut to fit into the pan, another layer of cooking spray, and then a light dusting of flour.
EXPERT TIP: We love using 3 9-inch straight-edge cake pans for this coconut cream cake. However, you can really use whatever cake pans you have. If going with 2 pans, you’ll need to increase the bake time by about 10 minutes. As always, you’ll know the cake is ready when an inserted toothpick (or sharp knife) comes out clean. Also, remember that pans with a slightly beveled side will not allow for a perfectly straight-edge cake, but that’s not really the end of the world.
The batter may seem a little on the thick side. This is normal. You can use a spatula to help spread it out in the pan, but don’t worry, it will fill the pan as it bakes.
When we originally published this recipe, we used a simple, but sweet frosting.
We tried other frostings and decided we love a cream cheese tropical frosting complemented the cake best.
If you prefer the simpler frosting, the recipe is in the NOTES.
Finishing Off the Cake
For a beautiful (and delicious) touch, we recommend toasting the sweetened coconut flakes.
Toasting the coconut brings out even more of the coconut flavor and makes for a gorgeous topping to the cake.
EXPERT TIP: Be sure to keep an eye on the coconut as you toast it! It will burn quickly. You may notice a little smoke coming from the oven as you are toasting the flakes. This is normal and is just the sugar smoking. To ensure even toasting, move the coconut around in the pan a time or two during the toasting process.
After the cake has cooled in the pans for at least 10 minutes, invert each pan over a large baking rack.
You’ll want to allow each cake layer to cool completely before applying the frosting.
EXPERT TIP: The cakes layers are fairly sturdy after they have cooled, however, to prevent any breakage when assembling, we use a large spatula (or a couple of small spatulas) to help transfer the bottom cake layer to the cake stand and then again when adding the additional layers to the cake.
When to Serve Coconut Cream Cake
Folks, this cake is so spectacular, it’s great for any occasion, or even for no occasion at all.
It is especially nice for holidays such as Easter, Mother’s Day, or Valentine’s Day.
We love coconut so much. The distinct taste and texture work perfectly in a savory dish, such as Curry Chicken, as well as sweet dishes, as well.
If you love this Coconut Cream Cake, you should check out these amazing cake recipes:
Classic Carrot Cake
Pineapple Upside Down Cake
German Chocolate Cake
Extreme Chocolate Layer Cake
Red Velvet Cake (Cupcakes)
In the meantime, don’t you just want to sink your teeth into this glorious cake?
Ready to make the best cake in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Coconut Cream Cake
Video
Equipment
- 3 9-inch straight edge cake pans (See NOTES)
- Parchment paper
Ingredients
FOR THE CAKE
- Cooking spray, or butter for greasing the pans
- 3¼ cups all-purpose flour plus extra for dusting the greased pans
- 1½ cup granulated sugar separated (1¼ for the cake, ¼ cup for the meringue)
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup buttermilk room temperature
- 5 large egg yolks save the egg whites
- ¼ cup canola oil
- 1 tablespoon vanilla extract
- 1 tablespoon coconut extract
- 1½ cup unsalted butter 3 sticks, melted
- ⅓ cup egg whites from the saved egg white
FOR THE COCONUT BUTTERCREAM FROSTING
- 24 oz cream cheese room temperature, 3 8 oz. packages
- ¾ cup unsalted butter
- 2½ cups confectioners' sugar aka: powdered sugar
- ½ cup sweetened cream of coconut
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup sweetened coconut flakes divided, 3 tablespoon for the icing, the rest toasted for topping
Instructions
- Preheat oven to 275°F. Cut parchment paper into circles to fit each pan. Grease the pans (and parchment paper) with cooking spray or butter, and then lightly dust with flour.
- In a large bowl, combine the flour, 1¼ cups sugar, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with whisk attachment, whisk together buttermilk, yolks, oil, and both extracts. With the mixer running on low, slowly add in the melted butter.
- Switch the whisk attachment to the paddle attachment and gradually add the dry ingredients into the butter mixture and mix on low until combined. Set aside.
- In a large bowl, whisk egg whites (preferably with an electric hand mixer), slowly incorporating the remaining ¼ cup granulated sugar until soft peaks form, about 4 to 5 minutes.
- Fold peaked whites into the batter until just incorporated.
- Pour batter evenly into greased cake pans.
- Bake for 35 minutes, or until an inserted toothpick comes out clean.
- Transfer each pan to a baking rack and let sit for 10 minutes. Carefully invert the pans to remove each cake layer. Discard the parchment paper. Allow the cake layers to completely cool before adding the frosting.
- While the cake is baking make the frosting: In a stand mixer (or mixing bowl), mix together the room-temp cream cheese and butter until light and fluffy. Mix in the other ingredients (with 3 tablespoon coconut flakes) until fully incorporated. Allow it to chill in the refrigerator for at least 30 minutes.
- Toast ⅓ cup of the coconut flakes until lightly browned.
- Place one cake on a cake platter. Add a layer of frosting, and continue with the remaining layers. Frost the top and sides of the cake. Sprinkle the toasted coconut flakes on the top of the cake.
Notes
- 1¾ cups softened butter
- 8 cups powdered sugar
- 1 15 oz. can sweetened cream of coconut
- 2 tablespoon sweetened coconut flakes
- Beat the butter until fluffy.
- Incorporate the powdered sugar until combines.
- Add the cream of coconut and flakes and mix for a few minutes.
Nutrition
POST UPDATE: This recipe was originally published in March 2016, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in May 2021!
Teresa Crabbs says
It’s spectacular. I always wanted to make a coconut cream cake for my older brother. His favorite!
Kris Longwell says
That is so amazing, Teresa! We are thrilled you had such great success with the cake and thanks for sharing on IG…it looks gorgeous! Thanks for sharing and for the wonderful review! That means the world to us!! Best, Kris & Wesley
Tara says
Loved it not so much cream cheese cake was delicious
Kris Longwell says
That is awesome, Tara!! We are so so happy you loved the cake! It’s one of our favorites!!! Thanks for letting us know and for the great review!!!
Diane says
Another fantastic recipe! This recipe is spot on as is. I was shocked by three sticks of butter in the cake mix but it really a moist cake with folding in the whipped egg whites as well. I didn’t feel like dragging out the kitchen aid stand mixer so I used my hand mixer on low and no issue. I also didn’t have any buttermilk so I made my own with milk and lemon juice. Didn’t have any issue with that either. I made two cakes and baked low and slow like you suggested for 45 minutes and that was perfect! The frosting was sweet coconutty heaven! The toasted coconut on top was the bonus. The frosting was a little challenging in to spread once refrigerated for 30 minutes. But I got it! Maybe it wasn’t the prettiest of frosted cakes but it was sure fantastic! The 4.5 sticks of butter should send me back to weight watchers lol but was perfect for a weekend splurge. Thanks again for the best cake that I’ve ever made and also for always
making me look like a way better cook than I really am! BTW…..I’m still loving the membership site. It’s awesome and so easy to navigate and save recipes there. Thanks for inviting me to join! It’s a worthwhile go to site and I use it almost daily. I love the reminders that it’s time to start cooking dinner to get me going. And I have several categories saved for dinner ideas so I get a few notifications daily on dinner suggestions. Well thought out. Way to go guys!!!
Kris Longwell says
Hi Diane!! Woo hoo!! So so happy you made this coconut cream cake and had such awesome success! You need to stop saying you’re not a good cook…because you are GREAT! You make the necessary modifications when necessary and deliver amazing culinary creations in your kitchen! We are impressed and excited for you!!! And we are super super thrilled you are enjoying the membership site. We use it on a daily basis, too. As always, thank you so much for sharing!! We love it so much!!!! Keep on cooking, Diane!! You are a kitchen rockstar!!! xoxo
Didi Larken says
Oh and there is no link for the pans…
Didi Larken says
I just have a question about the egg whites, why NOT use all 5 egg-whites? If you wanted to keep it lighter and it is a really heavy cake batter what would go wrong if you did add all those soft peaked egg-whites?
Thanks
Kris Longwell says
Hi Didi, we did a lot of testing and really liked how 1/3 cup of egg whites whipped into soft peaks makes the cake moist but still somewhat light. However, feel free to whip all of the egg whites! It will still produce a lovely cake.
Also, the link to the pan is in the body of the post, but here it is, as well: 9-inch cake pans.
Hope this all helps and hope you make the cake and love it as much as we do!
Salma says
Very good
Beverly S says
Can you make this cake with the whole eggs instead of mixing in the eggs white?
Kris Longwell says
Hi Beverly, yes, you can go with whole eggs. It will make the cake a little more dense (which isn’t a bad thing), but it will still be delicious. Let us know how it turns out or if you have any other questions! All the best, Kris & Wesley
Aimee says
Could you clarify the butter requirements for the cake vs the frosting?
I see 1 1/2 3 sticks….I am assuming this means 1.5 cups OR 3 sticks of butter.
The reason I ask is there is no mention of sticks in the frosting recipe, just 1 3/4 cup. I don’t want to add too much butter!
Kris Longwell says
Hi Aimee! Sorry for the confusing ingredients listing there. It is 1 1/2 cups of unsalted butter, melted. Which is 3 sticks. We’ve updated the recipe to make that easier to understand. Thanks so much and let us know if you make the cake and what you think. We love it so much! Best, Kris & Wesley
Julie says
I’ve seen Cream of Coconut and Coconut Milk at supermarkets, but never came across what your recipe asks for, Sweetened Cream of Coconut.
Can you please give me the brand name you use in this recipe.
Kris Longwell says
Hi Julie, it can be a little tricky to find. If you look in the beverage section of your supermarket, they usually carry sweetened coconut milk in the cocktail accessory area. There is a commonly used brand called Coco Lopez that you should be able to find. Let us know if you have any trouble. Thanks much and let us know how it turns out if you make the cake!! Best, Kris & Wesley
Kim Binder says
Hi Julie, I have Coco Lopez brand Real Cream of Coconut that came from the drink section but does not specify “sweet on the label but has sugar listed as the second ingredient whereas my can of Coconut Milk (store brand) does not list sugar in the ingredients list. So i’m assuming the Col Lopez Real Cream of Coconut is what I need? What say you Mr. Kris or Wesley? Love you guys by the way!
Leslie Funn says
Do you have an elevation alteration for the recipe? I live at 6500 ft above sea level.
krislongwell says
Great question, Leslie! I’m going to do a little research on that question. I don’t want to give you an answer that might lead to less than desirable results. Be back in touch. Thank you!
Mamisella says
I like moist cakes – what can I wet the cakes with that would pair well with the coconut flavor?
krislongwell says
The meringue folded into the batter keeps it nice and moist. The butter and buttermilk help, too. That works for us! But, did you have anything else in mind? I hope I was understanding your question correctly! :).
Mamisella says
Hi Kris,
you did understand my question correctly. I was wondering if I could drizzle the cake layers lightly with a simple flavored syrup … not sure what to put in terms of flavor (rum) in as I wouldn’t want to overpower the other flavors..
krislongwell says
oooh, a touch of rum would be nice in the cake batter, or mixed in with the icing. Maybe 1/4 cup? Dark rum would be nice. I’ll think on it some more, too.
Bearspirit says
I hunch there is an error in the temperature the recipe states to preheat the oven? Not 275’F surely?
krislongwell says
Hi there! Nope! No error. Lots of folks ask that question. When you divide it among the 4 cake pans, it cooks more quickly. If cooking in two pans, increase the cook time to about 45 minutes. Of course, ovens vary from oven to oven, so, as we’re certain you now, the good ole’ clean toothpick test is always best. In some ovens, it may take a little longer. When I make it, it takes close to 30 minutes.
Gail says
This looks like a wonderful cake. But why in the world would you put the picture of a bowl of melted butter on the print copy instead of a picture of the cake? I want a pic of the final result when I print so I can see how it should look.
krislongwell says
That’s a great question, Gail! It should be the picture of the cake! Some kind of a glitch that our tech team is looking into. Thanks for giving us the heads up! More importantly…we hope the cake turns out to your liking!!! Best, Kris & Wesley
Ashley says
This recipe looks so yummy!! Does it work well as a cupcake recipe as well? Thanks!
krislongwell says
Yes! That would be amazing! Just adjust your cook time. Try a batch, you’ll know the amount of time you need. Let us know how they turn out, now we want to make these into cupcakes!!! xo Kris & Wesley
Per Lofving says
Mmmmmm…. this cake looks just right for Sunday lunch. Or breakfast? Per
krislongwell says
It is really yummy, Per!! Did you make it yet?