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Coconut Cream Cake - Soft, Lush, and Loaded With Coconut Flavor

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 slices
Calories 420
This coconut cream cake is moist, fluffy, and bursting with coconut flavor, perfect for celebrations or a special treat.

Ingredients

Dry Ingredients

  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt

Wet Ingredients

  • 0.5 cup unsalted butter (room temperature)
  • 1.5 cups granulated sugar
  • 0.25 cup vegetable oil (adds moisture)
  • 4 large eggs
  • 0.75 cup canned full-fat coconut milk (well-shaken)
  • 0.5 cup buttermilk
  • 1.5 tsp pure vanilla extract
  • 1 tsp coconut extract (optional but recommended)

Additional Ingredients

  • 1 cup sweetened shredded coconut (folded into batter and topping)
  • 8 oz cream cheese (room temperature)
  • 0.5 cup powdered sugar
  • 1 cup heavy whipping cream

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans or line with parchment.
  • Toast 1 cup shredded coconut on a baking sheet for 5-7 minutes until golden. Cool and set aside.
  • Whisk dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar until pale and fluffy, then add oil. Beat in eggs one at a time with vanilla and coconut extracts.
  • Mix coconut milk and buttermilk. Alternately add dry ingredients and wet mixture to batter, folding in toasted coconut.
  • Divide batter into pans, bake for 24-28 minutes, cool completely. Frost and decorate with toasted coconut.

Notes

Chill the assembled cake for at least 30 minutes before slicing to ensure clean cuts and flavor melding.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: coconut