Name: Coconut Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour (Measure with a spoon and level for best results.); 1.5 cups granulated sugar (Sweetens the cake without being cloying.); 1 cup unsweetened coconut flakes (Use medium flakes for best results.); 1 cup buttermilk (Adds tenderness and moisture.); 0.5 cups vegetable oil (Keeps the cake soft and speeds mixing.); 4 large eggs (Bind and lift the cake.); 1 tablespoon baking powder (Leavens the cake.); 0.5 teaspoons salt (Balances sweetness.); 1 teaspoon vanilla extract (Rounds the flavors.); 1 cup coconut custard (Adds creamy coconut flavor; store-bought works fine.); 8 oz cream cheese (softened) (For tangy frosting.); 4 cups powdered sugar (Sweetens and thickens the frosting.); 0.5 cups butter (softened) (Keeps frosting silky.); 1 teaspoon vanilla extract (for frosting) (Ties the frosting flavor to the cake.); Toasted coconut flakes (For crunch and deeper flavor.); Fresh berries (strawberries or raspberries) (Balances sweetness with acidity.); Lime or orange zest (Adds a fresh lift.); Pineapple tidbits (drained) (For a Pina Colada twist.); Chopped macadamia nuts or toasted walnuts (For a nutty texture.); Simple sprinkles (For celebrations.)

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After a long day of carpools, homework marathons, and last-minute emails, I know the relief of a dessert that’s quick to make and still feels special. This Coconut Cake with Cream Cheese Frosting is forgiving, kid-approved, and simple enough for a weeknight treat—plus it pairs nicely with other family favorites like my creamy coconut cheesecake when you want to go a little extra for a weekend gathering.

A Quick Look at This Coconut Cake with Cream Cheese Frosting Recipe

This Coconut Cake with Cream Cheese Frosting combines two ingredients kids and adults love: sweet coconut flakes and tangy cream cheese frosting. It uses pantry staples—flour, sugar, eggs, and a single bowl for wet ingredients—so prep is fast and dishes stay minimal. Bake time is about 25–30 minutes, which fits easily into after-school or after-work routines. The cake is forgiving with room for simple swaps, and the cream cheese frosting keeps things moist and family-friendly. Try it when you want a reliable, comforting dessert without fuss.

Ingredients You’ll Need for Coconut Cake with Cream Cheese Frosting

Essentials

2 cups all-purpose flour — the base of the cake; measure with a spoon and level for best results.
1 ½ cups granulated sugar — sweetens the cake without being cloying.
1 cup unsweetened coconut flakes — gives the cake its coconut character; use medium flakes.
1 cup buttermilk — adds tenderness and a gentle tang; helps the cake stay moist.
½ cup vegetable oil — keeps the cake soft and speeds mixing (no creaming required).
4 large eggs — bind and lift the cake.
1 tablespoon baking powder — leavens the cake so it rises evenly.
½ teaspoon salt — balances sweetness.
1 teaspoon vanilla extract — rounds the flavors.
1 cup coconut custard (for filling) — adds creamy coconut flavor between layers; store-bought works fine.
8 oz cream cheese (softened) — for a tangy, family-friendly frosting.
4 cups powdered sugar — sweetens and thickens the frosting.
½ cup butter (softened) — keeps frosting silky and spreadable.
1 teaspoon vanilla extract (for frosting) — ties the frosting to the cake’s flavor.

These are common grocery items that are easy to keep on hand and quick to assemble.

Optional Add-ons

Toasted coconut flakes — sprinkle on top for crunch and deeper coconut flavor.
Fresh berries (strawberries or raspberries) — balance the sweetness with bright acidity.
Lime or orange zest — a small amount mixed into batter or frosting adds a fresh lift.
Pineapple tidbits (drained) — mix a few into the coconut custard filling for a Pina Colada twist.
Chopped macadamia nuts or toasted walnuts — for a nutty texture on the side or sprinkled on the top.
Simple sprinkles — for kid-friendly celebrations without extra effort.

These add-ons let you tailor the cake to your family’s preferences without complicating the core recipe.

Substitutions and Shortcuts

Boxed cake mix shortcut: Use a white or yellow cake mix and fold in 1 cup coconut flakes and 1 cup buttermilk (replace water called for on the box with buttermilk and cut oil slightly if you like). This saves time and cleanup.
Greek yogurt for buttermilk: If you’re out of buttermilk, use 3/4 cup plain Greek yogurt plus 1/4 cup water to thin it.
Light or Neufchâtel cream cheese: Use light versions to cut calories without losing texture.
Store-bought coconut custard: Buying a ready-made custard or coconut pastry cream saves 10–15 minutes and is totally fine for weeknights.
Hand mixer instead of stand mixer: A hand mixer or even a whisk does the job if you don’t want another appliance on the counter.
Pre-toasted coconut: Buy pre-toasted flakes or toast a large batch at once and store them in an airtight container for quick use.
Make ahead: Bake layers a day ahead, wrap tightly, and keep at room temperature; frost the next day to save evening time.

If you like coconut-forward desserts, I also recommend trying a different texture with these cherry cheesecake brownies for baking days when you want a portable, kid-friendly option.

How to Make Coconut Cake with Cream Cheese Frosting Step-by-Step

I keep the method straightforward so you can get dessert on the table without stress. These steps focus on efficiency, minimal cleanup, and forgiving timing.

Preheat and prepare pans — Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly flour them or line the bottoms with parchment rounds to save cleanup later.
Mix dry ingredients — In a large bowl, whisk together 2 cups flour, 1 ½ cups sugar, 1 tablespoon baking powder, and ½ teaspoon salt. A quick whisk speeds things up and removes lumps.
Combine wet ingredients in one bowl — In a separate bowl, whisk 1 cup buttermilk, ½ cup vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract until smooth. Doing this in one bowl cuts dishes and keeps mixing fast.
Bring batter together — Pour the wet mix into the dry ingredients and stir until just combined. Small lumps are fine—overmixing makes cakes dense.
Fold in coconut — Gently fold in 1 cup unsweetened coconut flakes. Folding keeps the batter airy and the coconut evenly distributed.
Divide and bake — Split the batter evenly between the two prepared pans for even layers. Bake 25–30 minutes, or until a toothpick in the center comes out clean. Rotate pans halfway through if your oven has hot spots.
Cool efficiently — Let the cakes rest 10 minutes in the pans, then turn them out onto a wire rack to cool completely. Use this time to clean your prep bowls and beat frosting ingredients.
Add the filling — Place one cooled cake layer on your serving plate, spread about 1 cup coconut custard evenly over the top, then set the second layer on top. The custard keeps the cake moist and adds a creamy surprise.
Make the frosting — Beat 8 oz softened cream cheese with ½ cup softened butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, mixing until light and fluffy. A few seconds with a hand mixer is faster than doing it by hand.
Frost the cake — Do a thin “crumb coat” first if you want a tidier finish: spread a thin layer of frosting, chill 15 minutes, then finish with a final coat. For weeknights I often skip the chill step and just spread a generous layer—it’s forgiving.
Decorate and serve — Press extra coconut flakes onto the top and sides or sprinkle toasted coconut on top. Slice and enjoy.

Time-saving tips: mix the frosting while the layers cool, use parchment circles to move layers, and clean bowls between steps to keep your workspace tidy. Precision in measures is helpful, but don’t worry if a cup or two is off—this cake tolerates small tweaks.

Common Mistakes to Avoid

I want your baking to feel like relief, not another chore. Avoid these common slips and dinner time will stay calm and happy.

Mistake 1: Rushing the cooling step

Frosting a warm cake makes a mess and creates extra cleanup when frosting slides off. Let the layers cool completely. Use the cooling time to wash dishes or prep sides so you’re not waiting idly.

Mistake 2: Overmixing the batter

Stirring too much after adding flour develops gluten and makes the cake dense. Mix until ingredients are just combined; a few small lumps are okay. This saves time and gives you a lighter cake.

Mistake 3: Using cold cream cheese

Cold cream cheese lumps and creates a grainy frosting. Soften cream cheese and butter at room temperature for 20–30 minutes; if you forgot, cut them into small pieces and beat a bit longer. This avoids extra mixing and an uneven finish.

Serving Suggestions for Coconut Cake with Cream Cheese Frosting

This cake is comforting and flexible—perfect for family dinners, simple celebrations, or weekend baking. Here are three fuss-free serving ideas.

I find pairing with fresh fruit or a simple scoop of ice cream keeps things kid-friendly and low-prep.

Kid-friendly sides

Serve slices with vanilla ice cream or a scoop of plain yogurt and sliced bananas. Kids love the combo of creamy, cold, and coconut—no extra cooking required.

Easy add-ons

Keep a small bowl of toasted coconut, a few berries, and some sprinkles on the table so each family member can customize their slice. These take seconds to add personality without extra dishes.

Minimal prep

For busy nights, plate the cake with pre-washed grapes or whipped cream from a can. If you’re taking the cake to a gathering, chill for 30 minutes before packing to keep the frosting neat.

Conclusion

I love that this Coconut Cake with Cream Cheese Frosting saves time while still feeling homemade and special for the family. It’s forgiving, works with a few simple swaps, and fits neatly into real-life weeknights or weekend treats. If you want a quick frosting variation with extra coconut flavor, check out 5-Minute Creamy Coconut Cream Cheese Frosting – Snixy Kitchen for another speedy option. I hope your family enjoys this as much as mine does — bake it once and you’ll find reasons to make it again.

FAQs About Coconut Cake with Cream Cheese Frosting

Can I make Coconut Cake with Cream Cheese Frosting ahead of time?

Yes. You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Make the frosting the next day and assemble right before serving to keep the frosting fresh.

How should I store leftovers of Coconut Cake with Cream Cheese Frosting?

Because the frosting contains cream cheese, keep leftovers refrigerated in an airtight container. I usually wrap the cake in plastic or store slices in a cake container; it stays good for 3–4 days.

Can I make Coconut Cake with Cream Cheese Frosting kid-friendly (less sweet)?

Absolutely. Reduce the powdered sugar in the frosting by ½ cup to lower sweetness, or use light cream cheese and a bit less sugar. Kids still enjoy the creamy texture and coconut flavor even when sweetness is dialed back.

Is there a quick way to speed up assembly of Coconut Cake with Cream Cheese Frosting on busy nights?

Yes—use store-bought coconut custard and pre-toasted coconut, and make the frosting with a hand mixer while the cake cools. Switching one step to store-bought saves time without losing the homemade feel.

Can I freeze Coconut Cake with Cream Cheese Frosting?

You can freeze unfrosted layers wrapped well in plastic and foil for up to 2 months. Thaw in the fridge overnight before frosting. Freezing a frosted cake is possible, but texture of the cream cheese frosting can change; I prefer freezing layers and frosting fresh.