Coconut Cake with Cream Cheese Frosting
This Coconut Cake with Cream Cheese Frosting is quick to make and forgiving, perfect for a weeknight treat. It combines sweet coconut flakes with tangy cream cheese frosting, making it a family favorite.
Ingredients
Cake 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.
Frosting Ingredients
- 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.
Optional Add-ons
- 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.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the coconut flakes.
Baking
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack.
Filling and Frosting
- Spread coconut custard on top of one cooled cake layer, and place the second layer on top.
- In a bowl, beat the softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
- Frost the cake, optionally applying a crumb coat for a tidier finish.
Serving
- Decorate with additional coconut flakes, then slice and enjoy!
Notes
For time-saving, mix frosting while cake layers cool. Use store-bought coconut custard and pre-toasted coconut if needed.