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Coconut Cream Cake with Coconut Cream Cheese Frosting

Coconut Cream Cake with Coconut Cream Cheese Frosting is super moist and delicious with the best coconut cream cheese frosting! This cake will be devoured and loved by all!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: coconut cream cake, coconut cream cake recipe
Servings: 8 slices
Author: Alyssa Rivers

Ingredients

COCONUT CREAM CAKE:

Wet Ingredients:

  • 1 cup butter softened
  • 1 3/4 cup white sugar
  • 1 cup cream of coconut Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store
  • 4 large eggs

Dry Ingredients:

  • 2 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Additional ingredients:

Coconut Cream Cheese Frosting

  • 1/2 cup butter softened
  • 8 ounces block cream cheese softened
  • 1 teaspoon coconut extract
  • 2 pounds powdered sugar one bag
  • milk as needed
  • Toasted Coconut* see below

Instructions

Cake Instructions

  • Preheat oven to 315 degrees. Prepare two 8 inch cake pans by spraying with cooking spray and dusting with flour. You can add a parchment round as well for easier release from the pan.
  • On medium speed, beat together butter, sugar, cream of coconut, and egg yolks until fluffy.
  • In another bowl, sift together flour, baking powder, baking soda, and salt.
  • In a liquid measuring cup, measure out the buttermilk and add the coconut extract.
  • Add the dry ingredients and the buttermilk to the butter and sugar mixture, alternating between the buttermilk and dry ingredients. Scrape down the bowl and mix again briefly.
  • In a clean bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into the cake batter.
  • Separate the batter equally into the two pans.
  • Bake for 50 minutes. Test the center for doneness. This can be done with a toothpick inserted into the center to see if it comes out clean, or you can gently press your fingertips against the center of the cake. If it is done, the top will spring back. If it needs more time, add 10 minutes and check again until done.
  • Remove from oven and place on a cooling rack.
  • OPTIONAL: If you would like to add extra moistness to your cake, while the cake is still hot use a pastry brush to brush the remaining cream of coconut (should be about ½ a cup) over the tops of the cake.
  • Once cooled, wrap the cakes in plastic wrap and store them in the fridge overnight, or at least 4 hours.

Frosting Instructions

  • Beat together butter, cream cheese, and coconut extract until smooth and fluffy.
  • Add half of the powdered sugar and mix at low speed for 1 minute. Add the rest of the powdered sugar and mix on low until all the sugar has been incorporated. Bring the speed up to medium and beat for 3 minutes until smooth. If the icing seems too stiff, add milk one tablespoon at a time until it has reached the desired consistency. Don’t let it get soupy! You will want the icing fairly stiff to still be able to frost the cake.
  • Frost your cake, using icing between the one or two layers (depending on how many layers you make).

Toasted Coconut

  • Preheat oven to 350 degrees. Spread about 1-1 ½ cups of sweetened coconut flakes on a parchment-lined baking sheet.
  • Bake for about 8-10 minutes, stirring every couple of minutes.
  • Allow cooling. Press the toasted flakes around the entire freshly iced cake.
  • Serve and enjoy!

Video

Notes

Updated on May 8, 2021
Originally Posted on August 30, 2013

Nutrition

Calories: 870kcal | Carbohydrates: 104g | Protein: 13g | Fat: 45g | Saturated Fat: 29g | Cholesterol: 204mg | Sodium: 809mg | Potassium: 258mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1281IU | Calcium: 188mg | Iron: 2mg

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