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Coconut Cake with Whipped Cream Frosting

Light, fluffy, and bursting with coconut flavor, this homemade coconut cake is perfect for birthdays, Easter, Mother's Day, spring brunches, or any special celebration. Finished with a luscious whipped cream frosting and a blanket of shredded coconut, it's an elegant dessert that's surprisingly easy to make.
Print Recipe
Servings: 12 PEOPLE
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup full-fat canned coconut milk
  • 1 cup sweetened shredded coconut
  • Whipped Cream Frosting
  • 2 cups heavy whipping cream very cold
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • For Decorating
  • 2 cups sweetened shredded coconut
  • Toasted coconut flakes optional
  • Fresh berries optional
  • Edible flowers optional

Method
 

  1. Prepare the Oven
  2. Preheat the oven to 350°F (175°C).
  3. Grease and line two 9-inch round cake pans with parchment paper.
  4. Mix the Dry Ingredients
  5. In a medium bowl, whisk together:
  6. Flour
  7. Baking powder
  8. Baking soda
  9. Salt
  10. Set aside.
  11. Cream the Butter and Sugar
  12. In a large mixing bowl, beat the butter and sugar together for 3–4 minutes, until light and fluffy.
  13. Add the eggs one at a time, mixing well after each addition.
  14. Mix in the vanilla and coconut extracts.
  15. Combine
  16. Alternate adding the dry ingredients and coconut milk, beginning and ending with the flour mixture.
  17. Mix just until combined.
  18. Fold in the shredded coconut.
  19. Bake
  20. Divide the batter evenly between the prepared pans.
  21. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  22. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  23. Whipped Cream Frosting
  24. Beat the Cream Cheese
  25. Beat the softened cream cheese until smooth.
  26. Add the powdered sugar, vanilla, and coconut extract.
  27. Whip the Cream
  28. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  29. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  30. Do not overmix.
  31. Assemble the Cake
  32. Place one cake layer on a serving plate.
  33. Spread a generous layer of whipped cream frosting over the top.
  34. Add the second cake layer.
  35. Frost the top and sides of the cake.
  36. Press shredded coconut onto the sides and sprinkle more over the top.
  37. Garnish with toasted coconut flakes or fresh berries if desired.

Notes

Gal Pal Tips

  • Chill your mixing bowl and beaters before whipping the cream for the fluffiest frosting.
  • Use full-fat canned coconut milk, not refrigerated coconut beverage, for the richest flavor and moistest cake.
  • Toast some of the coconut for garnish to add a delicious nutty flavor and beautiful contrast.

Delicious Variations

🍋 Lemon Coconut Cake

Add 1 tablespoon fresh lemon zest to the batter and garnish with thin lemon slices.

🍓 Coconut Berry Cake

Layer sliced strawberries or raspberries between the cake layers for a fresh, fruity surprise.

🥭 Tropical Coconut Cake

Fill the cake with diced mango and toasted coconut for a tropical twist.

🥥 Extra Coconut

Brush each cake layer with a little canned coconut milk before frosting for even more coconut flavor.

Storage

  • Refrigerator: Cover and refrigerate for up to 3 days.
  • Let the cake sit at room temperature for 20–30 minutes before serving for the best flavor and texture.

Gal Pal Tip

For a stunning bakery-style presentation, decorate the top with swirls of whipped cream, toasted coconut flakes, and a handful of fresh raspberries or edible flowers. The combination of fluffy frosting, tender coconut cake, and snowy coconut flakes makes this dessert as beautiful as it is delicious. 🥥🎂🤍